Basic Congee Recipe
If you’re Chinese like me, congee or as I call it, jook, was a staple growing up. Congee is a rice porridge or thick soup often served for breakfast. But, in my house, Mom always made jook for lunch.
Basic congee can be flavoured with anything in your fridge, such as meat, fish and/or vegetables. I love to make my jook using the bones from a turkey or chicken. Every Thanksgiving I roast my turkey and save all the bones in the freezer. Whenever I’m in the mood for a bowl of soup, I take out some of bones and make jook. Here’s my quick and easy recipe:
1 cup of long grain rice
9 cups water
Chicken or turkey bones
In a large pot, wash rice in enough luke warm water to cover the rice. This will remove some of the starch. Drain.
Add water and bones from a chicken or turkey. Heat on high until mixture comes to a boil. Turn temperature down to low and cover with the lid tilted to let some of the steam escape.
Simmer stirring occasionally for 2 hours. The rice will thicken to a creamy porridge consistency. If it becomes too thick for your liking, add water accordingly. Season with salt.
I love my jook served in a big bowl garnished with soy sauce, sesame seed oil, diced scallions, and pepper.