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
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
Fried shallots or chopped roasted peanuts
Chile oil, oyster salsa or your favorite Asian sauces
- 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.
- 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.)
- 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.