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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

Substitute a Thai chile for the jalapeno if desired.

Nutrition Facts

225 calories; 10.4 g total fat; 26 mg cholesterol; 280 mg sodium. 22.7 g carbohydrates; 10.4 g protein; Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
12/14/2015
This is such a comforting soup to have on a cold night. I needed more water than the recipe called for to get a soupy consistency so I also upped the soy sauce at the end too. I agree with the other reviewer that it needed a lot of salt so might try using some stock instead of water next time. I added some Sriracha (at the end) for extra heat. I think this would work great with shrimps (blanched at the end) and a squeeze of lime. Will definitely try it again thanks for the recipe! Read More
(2)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/14/2015
This is such a comforting soup to have on a cold night. I needed more water than the recipe called for to get a soupy consistency so I also upped the soy sauce at the end too. I agree with the other reviewer that it needed a lot of salt so might try using some stock instead of water next time. I added some Sriracha (at the end) for extra heat. I think this would work great with shrimps (blanched at the end) and a squeeze of lime. Will definitely try it again thanks for the recipe! Read More
(2)
Rating: 4 stars
12/14/2015
This is such a comforting soup to have on a cold night. I needed more water than the recipe called for to get a soupy consistency so I also upped the soy sauce at the end too. I agree with the other reviewer that it needed a lot of salt so might try using some stock instead of water next time. I added some Sriracha (at the end) for extra heat. I think this would work great with shrimps (blanched at the end) and a squeeze of lime. Will definitely try it again thanks for the recipe! Read More
(2)
Rating: 5 stars
01/12/2018
So good! Read More
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Rating: 5 stars
11/14/2017
Excellent - like a really hearty chicken soup or stew. I used chicken stock instead of water (one liter plus two cups of water). Next time I'll use low salt or unsalted chicken stock. I didn't add any salt. I also used two Thai chilis because I had them on hand. I didn't seed them and threw them in whole. The jook has a nice heat. I also used four chicken thighs because that was what was in the package. I will definitely make this again. Read More
Rating: 4 stars
11/14/2015
Never had jook before so I was curious to try. I liked the soup.. the creaminess of the rice. I did find it needed a boost for my taste so I added a very small pinch on crushed red pepper.. not enough to make it "hot" but just a tiny bit. Perhaps I got a weak jalapeno? It does need plenty of S&P so be generous with that Read More