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.
I love jook and think this is a pretty great recipe for making it yourself. We use whatever chicken or turkey looks good or is on sale and also use cilantro instead of parsley (not sure why this recipe calls for parsley in the first place??). I usually swirl in some sesame oil at the end (yum) and serve with plenty of soy sauce at the table. We love this in place of chicken noodle when we're feeling under the weather. Oh - I also use brown rice instead of white, and you can hardly tell when it is cooked like this.
I have always been hesitant to try homemade recipes for jook, but finally did after the great reviews this recipe received. The jook came out perfectly creamy and flavorful. Fabulous! I don't need to go out to restaurants to have my favorite preserved egg and pork jook anymore. Thank you!
