Chinese Porridge Congee Or Jook Recipes

PORK BONE CONGEE RECIPE

Steps:

• Rub the pork bones in 1 tablespoon of salt and marinate for at least 6 hours, ideally overnight, in the refrigerator.
• Put the marinated pork bones in a large pot with 4½ quarts of water, and bring to a boil. Boil for 5 minutes. Skim off any foam with a spoon or a fine-meshed strainer, and discard.
• Next add the dried squid/conch/dried scallops (if using), cover the pot loosely, and turn the heat down to a simmer. Let the soup simmer for 4 hours.
• Taste the soup and re-season with salt if needed. Add the soaked rice and simmer for another hour. If you decide to use Judy's method for 20-minute Congee, then all you need is an additional 30 minutes after adding the grains!
• One point I'd like to make here is that the texture and consistency of congee is a very personal thing. Some like their congee cooked like a gruel, where you can't see any signs of individual rice granules at all. Others prefer the rice granules cooked until they just open up or "blossom like a flower," to use the literal translation of a Chinese expression. Finally, some prefer it thick and others prefer it thin. This recipe yields a thick congee, where the rice is cooked until it blossoms like a flower. But once you're familiar with this congee recipe, feel free to adjust the amount of water and/or rice according to your own preferences!
• At this point, give your congee another taste, and add additional salt to taste. Ladle the congee into small bowls, and serve with chopped scallion, cilantro, and pepper.

VEGAN CONGEE RECIPE (JOOK)

Steps:

• Rinse the rice once and drain the rice.
• Bring 2 cups of water to boil. I like using an electric kettle to speed up the process. Then, pour the hot water into a bowl.
• Quickly rinse the dried shiitake mushrooms. Next, add the mushrooms to the hot water and let them soak for 30 to 45 minutes.

SLOW COOKER CHINESE RICE PORRIDGE (CONGEE JOOK)

Steps:

• In a crockpot, put rice and water in. Turn on HIGH for three hours. This can also be done in a heavy pot on the stove, heat to boiling and simmer until desired consistency is reached. I'm not sure of the times for stovetop cooking. cook's notes This is obviously plain, but is very flexible. We usually eat it with soy sauce, maybe a little pepper, and chopped scallions. You can pretty much add anything you want, including leftover meats, fish, etc. and let it cook.

CONGEE (CHINESE RICE PORRIDGE) RECIPE

Steps:

• Gather the ingredients.
• Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
• In a large pot or Dutch oven , bring the rice and 8 cups of water or stock to a boil.
• When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice ).
• Cook on medium-low to low heat, stirring occasionally,​ until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
• Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
• Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
• Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
• In a large pot or Dutch oven, boil the water and add the rice.
• Turn the heat down to medium and keep stirring the rice for five minutes.
• Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
• Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.
• Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
• Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
• Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
• Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.

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.

CHINESE PORRIDGE (CONGEE OR JOOK)

Steps:

• Place rice into a container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
• Soak dried mushrooms in a bowl of warm water until soft, about 20 minutes. Drain and slice into strips.
• Bring 4 cups water and drained rice to a boil in a pot. Cook until rice breaks down into a thick and mushy consistency, about 45 minutes. Transfer to a slow cooker.
• Bring 4 cups water and turkey carcass to a boil in a large pot. Simmer until broth forms, about 45 minutes. Skim fat from the surface of the broth.
• Strain turkey broth into the slow cooker. Pull meat off the carcass and shred; transfer to a bowl. Mix in soy sauce. Discard turkey bones.
• Stir mushrooms, 1 cup boiling water, garlic, salted turnip, and ginger into the slow cooker. Cover and cook on Low for 4 to 5 hours.
• Soak dried bean curd in a bowl of warm water until soft, about 10 minutes. Drain and rinse with running water. Break up bean curd into bite-sized pieces.
• Stir bean curd pieces into the slow cooker. Cook on High for 10 minutes. Season with salt and pepper.
• Spoon congee into individual bowls. Top with 2 tablespoons of turkey meat and peanuts.

XIAOYANGJU'S FISH JOOK (RICE PORRIDGE)

Steps:

• Combine the water, rice, ginger, and bouillon granules in 6-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice is tender and mixture is creamy and thick, 50 to 60 minutes. Remove ginger pieces and discard.
• Meanwhile, put fish, green onions, and pepper in a bowl. Let marinate 15 minutes.
• Stir fish mixture and salt into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Taste and season with additional salt if desired. Stir in cilantro.