Jook
At its most basic, jook is soupy rice, perhaps with some salt or soy sauce. Conceptually, this would not appeal to most Americans, and the notion of congee did not appeal to me for many years. Yet when it was first served to me I thought it miraculous—of course it had a few more ingredients—and it turns out to be even better when made at home, where you can cook the rice in stock rather than water. A great part of a Chinese feast, as well as a wonderful breakfast or lunch.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Wash the rices and put them in a stockpot with the stock or water. Place over high heat until the stock boils, then add about 1 quart water; bring to a boil and turn the heat to low.
Step 2
Partially cover the pot and simmer for about 1 1/2 hours, stirring occasionally to make sure the rice is not sticking to the bottom of the pot. Add the ginger and the slab bacon if you’re using it and simmer for another hour. The jook should have a porridgelike consistency, so if it becomes very thick too quickly, turn down the heat and stir in more water. When it is done, the jook will be soupy and creamy.
Step 3
Remove the slab bacon and serve the jook in individual bowls; garnish with scallion and, if you like, minced bacon and peanuts. Drizzle with sesame oil if desired.
Jook with Vegetables
Step 4
Soak 4 or 5 dried black (shiitake) mushrooms in hot water until softened, then remove their stems and chop them. Omit the bacon from step 2 and add the mushrooms along with the ginger and 2 finely diced carrots. When the jook is almost done, stir in 1 cup fresh or frozen peas and cook for another 10 minutes or so. Garnish and serve.
Jook with Pork and Tea Eggs
Step 5
In step 2, during the last half hour of simmering, add 1/2 pound lean ground pork and 2 or 3 sliced tea eggs (page 34) or regular hard-cooked eggs (page 338).
Jook with Meat
Step 6
Cut the ginger into thin slivers instead of chopping it. Add it in step 2 along with 1/2 pound sirloin, sliced, or 1/2 pound boneless, skinless chicken breast, sliced, during the last 15 minutes of simmering.
Jook with Seafood
Step 7
In step 2, during the last half hour of simmering, add 1/4 pound cleaned squid, sliced; during the last 5 minutes of simmering, add 1/4 pound peeled shrimp and 1/4 pound firm white fish, skinned and sliced.
Jook with Dried Scallops
Step 8
In step 2, substitute 2 ounces Chinese dried scallops for the slab bacon. (You can buy dried scallops, or conpoy, at most Chinese markets and spend almost as much as you want for them; they’re a delicacy.) The scallops will soften and shred as the jook simmers. Omit the minced bacon.
