The Perfect Chicken Congee Jook Recipe

Congee is a rice porridge, also known as Jook (粥). I grew up with it because it is an affordable meal as my family wasn’t rich. As a firstborn, I had to help my parents by taking care of my litter sisters. Jook is what I would feed them when they were little babies. It is so comfortable and easy to digest. Making congee is super easy but if you want to make it perfect, there are some tricks here and there. Let me share my secrets with you.

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INGREDIENTS (serves 4)

2.5 cups of Cooked Rice
8-10 cups of unsalted chicken stock
6 shitake mushrooms
2 bok choy
Julienne ginger
Diced scallion
2 tsps. of salt or to taste
1/2 tbsp of sugar
White pepper to taste (Amazon Link – https://geni.us/white-peppercorns)
1 tbsp of sesame oil (Amazon Link – https://geni.us/roasted-sesame-oil)

To marinate the chicken

14 oz of chicken breast
2/3 tsp of salt
5 tbsp of Chinese cooking wine (Amazon Link – https://geni.us/Shao-xing-ooking-wine)
1 egg white
2 tbsps. of cornstarch (Amazon Link –
https://geni.us/cornstarch)

INSTRUCTIONS

Bring 8 cups of chicken stock to a boil. Add cooked rice and simmer for 10 minutes. To prevent the congee from overflowing, you can place a pair of chopsticks on the pot and put the lid on top of it.

Slice the chicken breast thinly. Marinade it with salt, Chinese cooking wine, egg white, cornstarch, and garlic powder. Mix this for 5 minutes.

Slice the mushrooms. Chop the baby bok choy. Julienne the ginger. Dice the scallion.

Add the mushroom slices and the ginger shreds to the rice soup. Season with some salt and sugar to taste.

Use a whisk to stir the rice soup for a few minutes to break up the grains. The more you stir, the thicker and creamer your jook will come out. Check the consistency of your jook and decide if you need to add more stock or water. If you do, bring the stock or water to a boil on a separate stove before adding.

Add the marinade chicken to the rice soup. Stir well to make sure they don’t stick together. Turn off the heat as soon as the chicken changes color. Let the rest of the heat to cook the chicken through so you don’t overcook your meat.

Last, add the baby bok choy, white pepper, sesame oil, and diced scallion. You can serve jook with deep-fried donut sticks, pickled vegetables, or fermented tofu.

Videography / Editing by Austin Schargorodski – https://austinschargorodski.com/