Quick Cook: Cozy breakfast transport — with a lurch of Chinese inspiration

In a universe of confidant flavors, splendid colors and oppulance ingredients, there is still a place for a plate like jook that speaks to easier cravings. Jook — or congee — is a comforting Chinese rice porridge that’s equally smashing as a delicious breakfast or a elementary lunch or dinner. It’s also a ultimate spare meal, generally when we use leftovers, such as rotisserie duck and baked rice.

Most normal recipes start with underdone rice; this by-pass chronicle starts with leftover baked rice for palliate and efficiency. Either way, it’s a toppings that unequivocally make a plate shine! Intentionally plain on a own, jook creates a fanciful vacant board for all kinds of toppings, from vegetables and baked meats to drizzles of sesame oil, soy salsa and favorite Asian-style salsas from your pantry.

We’ve enclosed a list of possibilities below, including youtiao, a boiled churro-style mix sole in Chinese bakeries and low sum shops, to drop into a jook. Pick and select whatever we like, or use a suggestions to enthuse your possess toppings.

Jook: Chinese Rice Porridge

Serves 2 adults and 2 kids


2 cups leftover baked rice

4 cups duck batch or water

1-inch square of ginger, peeled

1 to 2 scallions, embellished and cut into 4-inch pieces

1 teaspoon kosher salt

½ teaspoon garlic powder

About 1 teaspoon rice vinegar

Toppings: Shredded leftover rotisserie chicken, skinny slivers of ginger, scallions, cilantro leaves, sesame oil and soy sauce

Other possibilities:

Thinly sliced tender fish and baby greens (the prohibited jook will ready them nicely)

Pickled ginger or other preserved vegetables

Finely shredded iceberg lettuce or cabbage

Stir-fried vegetables

Fried shallots or chopped roasted peanuts

Chile oil, oyster salsa or your favorite Asian sauces



  1. In a vast pot, mix a rice, stock, ginger, scallions, salt, garlic powder and rice vinegar. Bring a reduction to a boil, afterwards revoke feverishness to low and cook for about 30 minutes, until a rice breaks down into a porridge-like consistency. While a jook is simmering, ready your toppings.
  2. When a jook is done, mislay and drop a scallion and square of ginger. Taste and adjust seasoning, adding a splash of salt or more rice vinegar as needed. (Note: The jook can be done forward of time and refrigerated, though it will thicken as a rice absorbs a cooking liquid. When we reheat it, supplement H2O to strech a preferred consistency.)
  3. Serve prohibited surfaced with a condiments of your choice.

San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with a tellurian twist.

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