Rice Congee Soup (Jook)

Creamy, slightly salty, and thick like porridge, jook is a popular Chinese breakfast. Rice congee is comfort food with a capital 'C.' It's one of recipe developer Fong-Torres favorites, great when the weather is cold. Make a pot of congee soup, and set out bowls of condiments (chopped onions, parsley, ginger, and soy sauce) so diners can season to taste.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 23%
  • Fat: 5.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.3g
  • Protein: 13.5g
  • Carbohydrate: 24.7g
  • Fiber: 0.4g
  • Cholesterol: 33mg
  • Iron: 1.9mg
  • Sodium: 809mg
  • Calcium: 26mg

Ingredients

  • 9 cups water
  • 1 cup uncooked long-grain rice
  • 2 teaspoons salt
  • 1 fresh turkey wing (about 1 pound)
  • 1 (1/2-inch) piece peeled fresh ginger (about 1/4 ounce)
  • Chopped green onions (optional)
  • Minced fresh parsley (optional)
  • Julienne-cut peeled fresh ginger (optional)
  • Low-sodium soy sauce (optional)

Preparation

  1. Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.
  2. Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls; garnish with green onions, parsley, julienne-cut ginger, and soy sauce, if desired.
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