Cozy Chinese-inspired fare
In a world of bold flavors, bright colors and luxury ingredients, there is still a place for a dish like jook that speaks to simpler cravings. Jook, or congee, is a comforting Chinese rice porridge that’s equally wonderful as a savory breakfast or a simple lunch or dinner. It’s also the ultimate frugal meal, especially when you use leftovers, such as rotisserie chicken and cooked rice.
Most traditional recipes start with uncooked rice; this shortcut version begins with leftover cooked rice for ease and efficiency. Either way, it’s the toppings that really make the dish shine. Intentionally plain on its own, jook makes a fabulous blank canvas for all kinds of toppings, from vegetables and cooked meats to drizzles of sesame oil, soy sauce and favorite Asian-style sauces from the pantry.
We’ve included a list of possibilities, including youtiao, a fried churrostyle dough sold in Chinese bakeries and dim sum shops, to dip into the jook. Pick and choose whatever you like, or use the suggestions to inspire your own toppings.
Jook: Chinese Rice Porridge
Serves 2 adults and 2 kids
INGREDIENTS
2 cups leftover cooked rice
4 cups chicken stock or water
1-inch piece of ginger, peeled
1 to 2 scallions, trimmed and cut into 4-inch pieces 1 teaspoon kosher salt ½ teaspoon garlic powder
About 1 teaspoon rice vinegar
Toppings Shredded leftover rotisserie chicken, thin slivers of ginger, scallions, cilantro leaves, sesame oil and soy sauce
Other possibilities: Thinly sliced raw fish and baby greens (the hot jook will cook them nicely)
Pickled ginger or other pickled vegetables
Finely shredded iceberg lettuce or cabbage Stir-fried vegetables Fried shallots or chopped roasted peanuts
Chile oil, oyster sauce or your favorite Asian sauces
Youtiao
INSTRUCTIONS
In a large pot, combine the rice, stock, ginger, scallions, salt, garlic powder and rice vinegar. Bring the mixture to a boil, then reduce heat to low and simmer for about 30 minutes, until the rice breaks down into a porridge-like consistency. While the jook is simmering, prepare your toppings.
When the jook is done, remove and discard the scallion and piece of ginger. Taste and adjust seasoning, adding a pinch of salt or more rice vinegar as needed. (Note: The jook can be made ahead of time and refrigerated, but it will thicken as the rice absorbs the cooking liquid. When you reheat it, add water to reach the desired consistency.)
Serve hot, topped with the condiments of your choice.