CHINESE RICE PORRIDGE: CONGEE-JOOK

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Chinese Congee: "Jook" (version #1)

First added: 2013-01-02; Last edited: 2013-01-07


Plain Chinese Congee-Jook with soy sauce.

Chinese Congee-Jook with Lop Cheung Sausage

Author: Stephen Chin-Bow (Yale College).

Background: I will convert this recipe to also use weights, when I buy an accurate digital balance.

[ This recipe is being "rushed to press", but I will add more details soon. ]

Congee (known as simply jook to many Chinese children) is a great way to use the turkey bones after Thanksgiving.

Essential Supplies & Ingredients: (makes enough for at least 8 - 10 bowls)

• 1 large pot or pressure cooker

• 1 - 2 cups long grain rice, rinsed if desired

soy sauce (optional)
• 1 - 2 stalks scallion, green onion, diced (optional),
brown sesame oil, "toasted" (optional)
hot chili sauce (optional)

Instructions:

Preparing the Broth: If you want to extract the most flavor from the meat bones use a pressure cooker and cook the bones for 20 - 30 minutes after the pot has pressurized.  If you do not have a pressure cooker simply simmer the bones in water for an hour.  Remove the bones.  You can often remove a lot of meat from the bones.  Add meat to broth and discard bones.

Preparing the Soup: Visually estimate the amount of broth (based on the size of the pot; this is not an exact recipe).  If you want a thicker jook add 1 cup of rice for every 4 cups of broth.  If you want a thinner jook add 1 cup of rice for every 5 cups of broth.  Simmer over low to medium heat for 20 - 30 minutes (or until the rice is soft).  Serve hot with soy sauce, hot chili sauce, or "toasted" (brown) sesame oil.  Optional garnishes include diced scallion (green onion).

Other Options:

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Assessment and Possible Improvements:

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Annotated Internet Links:

1)

Recommended Cookbooks:

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