CHICKEN JOOK WITH LOTS OF VEGETABLES
This is a creamy Chinese rice porridge also known as congee. It cooks perfectly in a slow cooker too. Serve garnished with additional scallions and soy sauce.
Provided by MTCHYG
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium heat. Place chicken in hot oil, season with salt and ground black pepper and cook until well-browned, about 5 minutes per side. Remove chicken and set aside. Add scallions, ginger, garlic, and jalapeno pepper to the pot; cook until soft, about 2 minutes.
- Pour water and rice into pot; bring to a boil, then lower heat to simmer. Cover the pot partially and cook for about 1 hour, stirring occasionally to prevent rice from sticking to the bottom.
- Stir chicken into soup and cover partially. Continue to cook until the soup is creamy with a porridge-like consistency, stirring occasionally, about 1 hour.
- Remove chicken, pull meat from bones, and return meat to the pot. Stir in cabbage, snow peas, bean sprouts, soy sauce, and sesame oil; cook until vegetables are just tender, about 5 minutes. Garnish jook with cilantro.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 22.7 g, Cholesterol 25.8 mg, Fat 10.4 g, Fiber 2.2 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 280.5 mg, Sugar 2.1 g
CHICKEN JOOK
Categories Chicken Rice Breakfast Brunch Quick & Easy Lunch Seafood Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Cut off scallion greens and reserve greens separately from white and pale green parts. Cut ginger in half crosswise and smash 1 piece with flat side of a large heavy knife, reserving remaining piece. Wrap smashed piece of ginger, cilantro, and white and pale green parts of scallion in cheesecloth and tie into a bundle with string.
- Rinse chicken inside and out and put in a 4-to 6-quart heavy pot along with cheesecloth bundle, salt, and water, then bring to a simmer, covered. Cook, covered, 15 minutes.
- Turn off heat and measure out and reserve 1 cup cooking liquid, then cover pot again. Pour reserved liquid into a small bowl and add dried scallops. (Scallops should be completely submerged.) Soak until softened, about 30 minutes.
- While scallops are soaking, let chicken stand in cooking liquid, covered, 30 minutes. (Chicken will be cooked through.) Carefully remove chicken from liquid with tongs, then transfer chicken to a cutting board and cover loosely with foil. Discard cheesecloth bundle from cooking liquid, reserving liquid.
- Rinse long-grain and Chinese sticky rice briefly in a sieve, then add to pot with chicken-cooking liquid.
- Shred scallops into fine threads with a fork or your fingers, discarding tough muscle from side of each scallop if attached. Add scallop threads and scallop-soaking liquid to rice mixture and simmer, partially covered, stirring occasionally, until jook is very thick, about 1 hour.
- While rice is simmering, discard skin from chicken and remove meat in large pieces, then cut meat into 1/2-inch pieces.
- Cut reserved ginger into thin matchsticks and chop reserved scallion greens.
- Divide chicken among 6 serving bowls, then ladle jook over chicken. Sprinkle ginger and scallions over jook and serve with accompaniments.
CHICKEN JOOK
A warm and hearty Chinese porridge also known as congee. Great use for the leftover chicken or turkey "body." Another meal from one of those Costco roasted chickens! Traditionally eaten as breakfast, we love it any time. Made it yesterday for dinner and it's so ono!
Provided by KauaiCarolAnn
Categories Poultry
Time 8h5m
Yield 10 hearty bowls
Number Of Ingredients 6
Steps:
- Rinse the rice until the water runs clear & put in slow cooker.
- Add everything to slow cooker.
- Set on low for 8-10 hours or high for 4-5 hours.
- Stir before serving.
- Garnish with diced green onions, shoyu, salt, white pepper, even leftover chicken or turkey meat.
- The bones will still be in soup so sip slowly!
Nutrition Facts : Calories 143.2, Fat 0.7, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 30.7, Fiber 0.8, Protein 2.6
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