Xiaoyangjus Fish Jook Rice Porridge Recipes

THE CANTONESE RICE PORRIDGE RECIPE

Steps:

• Wash the chicken bone to remove any debris and dirt.
• Place the chicken bone in a stock pot.
• Add cold water sufficient to submerge all the bones.
• Heat the water over high heat until it starts to boil. Once it is boiled, reduce the heat.
• Simmering on your stove top for one hour. Stir occasionally.
• Skim of the scum floating on the surface from time to time. This step can help to obtain a clean stock.
• After one hour, remove the bone. Let the chicken stock pass through a wire mesh strainer.
• Let the stock sits for ten minutes. Then pour it into another pot through a strainer again, but discard the sediments at the bottom.
• Clean the rice by rinsing it twice with plenty of water.
• Soak the rice with water for one to three hours.
• Bring the chicken broth to a boil. Add the rice into the liquid. Keep stirring to prevent the rice from sticking to the bottom of the pot.
• Let it boil in this way for about ten minutes.
• Add the mashed century egg
• Add a salted egg (optional)
• Reduce to the lowest heat possible so that the porridge is barely boiled.
• Remove the salted egg and cut it into small pieces. Set aside.
• Continue simmering at this state for the next one to two hours. Stir occasionally.
• Season with one tablespoon of salt.
• Ladle the porridge into a bowl.
• Add some pieces of salted egg, ground white pepper, drizzle some light soy sauce plus a few drops of sesame oil.

JOOK

Steps:

• Combine chicken, broth, rice, 1 piece of ginger, white and light-green parts of scallions, 8 cups water, and 1 tablespoon salt in a large pot. Bring to a boil. Reduce heat to low and partially cover. Cook at a bare simmer, stirring a few times, until a meat thermometer inserted into thickest piece of chicken near but not touching the bone registers 160 degrees (the temperature will rise to 165 degrees as chicken rests), 30 to 35 minutes. Transfer chicken to a plate and loosely cover with foil to keep warm.
• Continue simmering porridge until rice breaks down and mixture is creamy, 45 to 55 minutes more. Remove and discard ginger and scallions. Peel remaining piece of ginger and julienne. Thinly slice scallion tops. Remove skin and bones from chicken, shred meat into bite-size pieces, and stir any accumulated juices from plate into porridge. Place chicken in bottom of serving bowls, spoon over porridge, top with ginger and scallion, drizzle with sesame and chili oils, and season with pepper to serve.

CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)

Steps:

• Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
• Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
• Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)
• Season congee with salt. Serve topped with chicken and accompaniments.

JOOK

Steps:

• Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
• Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
• Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.