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Chinese Jook Chicken
This is an amazingly simple and delicious porridge – also known as congee. Fried and chopped up bacon is tasty as a garnish. Adapted from Chowhound and Christine Gallary
- 1 1/2 lb bone-in chicken thighs, skin removed
- 6 c water
- 4 c chicken broth
- 1 c long-grain white rice
- 1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
- 2 teaspoons kosher salt, plus more as needed
- coarsely chopped roasted peanuts for garnish
- Coarsely chopped fresh cilantro for garnish
- Thinly sliced scallions for garnish
- hot chile oil or sambal oelek – just a dab – for garnish (optional)
Add the chicken thighs, water, broth, rice, ginger, and salt to a large pan and bring to a boil. Reduce the heat and cook at a simmer, stirring occasionally, for about 1 hour. Do not cover the pan. The mixture should be creamy when done.
Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed.
Ladle the jook into bowls and top with peanuts, cilantro and scallions – and chile oil, if you like spice.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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