Jook is such comfort food for me. It's versitile and tasty. You can put anything into it. Like roasted chicken like I have in the picture topped with thin juliennes of ginger, sliced scallions and cilantro. You can put any toppings like soy sauce chicken, roast pork, fish, dried scallops, any veggies. But my favorite thing to mix into my jook is thousand year old egg, which I unfortunately didn't have in my cupboard. Dang!
I like watching people on youtube gag on thousand year old eggs and freak out because it's too 'exotic' for them. I think it tastes so good. It's the same to me as eating gorgonzola cheese.
In any case, jook is hearty, warming, soupy and reminds me of childhood.
Here's my recipe:
Ingredients
4 cups water
6 cups of chicken or veggie stock
1 cup uncooked long-grain rice
2 teaspoons salt
2 tablespoons sesame oil
1 fresh or smoked turkey wing
1 (1/2-inch) piece peeled fresh ginger
Chopped green onions (optional)
Fresh cilantro leaves (optional)
Julienne-cut peeled fresh ginger (optional)
Low-sodium soy sauce (optional)
Preparation
Combine rice, salt, oil, ginger, and turkey wing in a large Dutch oven, and toast slightly. Then add the liquids and bring to a boil over medium-high heat. Cover, reduce heat, and cook 2-2 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.
Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Garnish with green onions, cilantro, julienne-cut ginger, and soy sauce, if desired.
Add any other additional toppings that you like, like chopped thousand year old eggs. Enjoy!
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