Congee Jok Plaw Recipes

CONGEE | JOK PLAW

Steps:

• Rinse the rice well and drain it. Soak it in plenty of cold water for 2 to 3 hours--no longer or the cooked congee will be a thin, dull gruel with no perfume.
• In a large, heavy pan, bring the water to a boil with the salt. Drain the rice and gradually pour it into the boiling water, stirring gently and constantly as the rice returns to a boil. (If the uncooked rice sticks to the pan and scorches, your congee will be ruined.)
• When the rice begins to swell, turn down the heat to very low, cover with a lid, and simmer as gently as possible, stirring regularly and adding more water if needed, until the rice grains have almost dissolved, 45 minutes to 1 hour. The congee must simmer very, very gently, and it should not be too thick or dry--you may need to add more water as it cooks to maintain its soupy consistency. (If you didn't use broken rice, you'll need to cook it for somewhere around twice as long.)
• Remove from the heat, cover, and set aside for a short spell or up to a few hours. Ladle into bowls and pass the ginger, black pepper, scallions, cilantro, and peanuts on the side for each person to add as they desire.

CHICKEN CONGEE (鸡粥)

Steps:

• Wash rice in a bowl:
• Start boiling water. Chop ginger into thin slices, and then into thin strips. Chop a few strands of cilantro and green onion into small pieces.
• Cut the chicken into thin slices and place it in a bowl to marinate.
• Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding our rice. It's important not to add the rice before the pot starts boiling.
• Once the pot is boiling again, we'll partially cover the pot and let it cook at medium heat for 25 minutes.
• Once we've hit 25 minutes, we can either proceed with this step or cook it for longer.
• Set the stove to high heat, and slowly add the chicken over the course of 30 to 60 seconds, stirring constantly as you go. If you add it all at once, it will clump up.
• Almost there! Add the strips of ginger, as well as salt and chicken bouillon. Stir everything around for 20-30 seconds.
• Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.