Jook - Congee or Rice Porridge
Wong family version of a traditional Chinese comfort food
INGREDIENTS
1 chicken carcass or chicken bones
enough water to cover the carcass/bones
1 piece of chung toy (salted turnip)
1 piece of dried orange peel (re-hydrated)
3-4 dried Chinese mushrooms (re-hydrated and sliced)
1 tsp salt, plus more as needed
1-2 cups leftover white rice
Thinly sliced green onions for garnish
Finely chopped ginger for garnish
INSTRUCTIONS
Make the broth by placing the water, chicken carcass/bones, chung toy, orange peel, Chinese mushrooms and salt in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook until the broth is flavourful. Remove the chicken bones to a cutting board or platter. When cool enough to handle, remove any meat from the bones and return the chicken shreds to the broth. Add the rice and cook for about an hour or until the rice has completely broken down and the mixture is creamy. Be careful not to add too much rice or the consistency will be more like paste. Turn off the heat and stir to combine, taste, and season with additional salt as needed. Ladle into bowls and garnish with green onions and ginger. Add soy sauce as desired.
Wong family version of a traditional Chinese comfort food
INGREDIENTS
1 chicken carcass or chicken bones
enough water to cover the carcass/bones
1 piece of chung toy (salted turnip)
1 piece of dried orange peel (re-hydrated)
3-4 dried Chinese mushrooms (re-hydrated and sliced)
1 tsp salt, plus more as needed
1-2 cups leftover white rice
Thinly sliced green onions for garnish
Finely chopped ginger for garnish
INSTRUCTIONS
Make the broth by placing the water, chicken carcass/bones, chung toy, orange peel, Chinese mushrooms and salt in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook until the broth is flavourful. Remove the chicken bones to a cutting board or platter. When cool enough to handle, remove any meat from the bones and return the chicken shreds to the broth. Add the rice and cook for about an hour or until the rice has completely broken down and the mixture is creamy. Be careful not to add too much rice or the consistency will be more like paste. Turn off the heat and stir to combine, taste, and season with additional salt as needed. Ladle into bowls and garnish with green onions and ginger. Add soy sauce as desired.