Crock Pot Jook Recipes

CROCK POT JOOK

Steps:

• Wash the rice in a colander until the water runs clear. Soak in enough water to cover for 30 minutes.
• Heat the oil in the slow cooker set on HIGH. Drain, rinse, and drain rice again. Add the rice to the hot oil and cook, stirring until the rice is well coated with oil and smells toasty, about 5 minutes.
• Add the stock all at once, then the salt and cilantro stems. Stir well, cover, turn the cooker to LOW, and cook, 8 to 9 hours or overnight.
• To finish the jook, stir it well if it has separated. If you want it thicker, cover, turn cooker to HIGH, and cook for 1 to 1 1/2 more hours, stirring occasionally. Add milk now if you want an extra-creamy porridge.
• To serve, sprinkle over chopped cilantro leaves, minced green onions, salty potato chips, or your seasoning sauce of choice.

CHICKEN JOOK

Steps:

• Rinse the rice until the water runs clear & put in slow cooker.
• Add everything to slow cooker.
• Set on low for 8-10 hours or high for 4-5 hours.
• Stir before serving.
• Garnish with diced green onions, shoyu, salt, white pepper, even leftover chicken or turkey meat.
• The bones will still be in soup so sip slowly!

SLOW-COOKER CHICKEN CONGEE

Steps:

• Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
• Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
• Do Ahead
• Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.