“J” is for Jook #AtoZChallenge @AprilA2Z

Jook is Chinese Penicillin.  Feeding the sick, Asian’s go-to dish is congee, also known as jook (粥) or rice porridge.  And it’s so easy to make, even I can fend for myself when I’m under the weather.

Jook is the ultimate comfort food.  And often times, when Chinese families go out to eat, all the chatter you hear on the way over is how much they’re looking forward to having jook.  It’s not overly tasty or spicy.  In fact, it’s extremely bland.  But it just makes you feel good!

Just like chicken soup is nature’s universal penicillin, Jook is the Asian equivalent, a comforting bowl of goodness to nurse your ailing loved one back to health.  Rice is left to simmer on the stove with water, chicken and aromatics until it is transformed into a velvety, smooth porridge that not only clears the sinuses but also nourishes the body.

Recipe for Basic Jook

Ingredients

• cup short grain or sushi rice
• 10 cups chicken broth (or you can use 10 cups water and 4 bouillon cubes)
• 1 teaspoon neutral oil (like canola, vegetable, peanut, etc…)

Optional Ingredients

• 1 cup milk, either dairy or soy
• Thinly sliced green onions
• Leftover shredded meat
• Hard-boiled eggs
• Julienned carrots
• Soy sauce
• Hot sauce
• Toasted sesame oil
• Congee eggs

Directions

1. In the bowl of a large slow-cooker, stir together 1 teaspoon of neutral oil and the short-grain rice until the rice grains are coated.
2. Add the chicken broth (or your desired substitute) and stir to combine.
3. Place the lid on the slow-cooker, turn heat to ‘LOW’ and allow to cook for 8 hours.
4. Just prior to serving, bump the heat up to ‘HIGH’.
5. If you’re using milk, stir it in now.
6. Recover the slow-cooker and allow to cook for 30 minutes.
7. Turn off the cooker, uncover and stir prior to serving.

To your health!

Humbly submitted for your consumption,

—Mee Magnum  (“Chop!  Chop!”)