Simple Jook
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It’s easy to make jook, a popular Chinese breakfast dish that’s like rice porridge. Every time I have left over bones from roasted chicken, duck or Thanksgiving …
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Thanks. Finally got the gumption to make this after this video. I made it with chicken and shitaki mushrooms and chives.
Thanks for sharing! Love it.
I love juk..and i dearrly looove that black egg…tastes sooooo goood♡♡♡♡
I have cooked congee many times before but never have I tried Duck in it and I am sure it would be great. That will be my next project.
Isn't eating old eggs a commonly known death wish?
My rice cooker has an automatic setting for this.
Looks so good! Making me hungry!! I'm gonna try.
I agree. The blackish firm gelatin part is transformed from the egg white during the preservation process. It it rather flavorless but the chewy, firm jello like texture is what is most appealing to me. Might be a little too exotic for non-adventurist people
(continued) now you can experiment… 30mins before it's done you can stir in a couple raw eggs for a nice consistency, or quarter a few "100 year old eggs"(preserved duck eggs). Finally, when serving I lay out a variety of toppings: fresh bean sprouts, fresh chopped coriander, match stick sized julienned ginger, chopped green onion, sliced red chillies, dried fried scallion, any kind of mushrooms and then I LOVE to pour on lots of low sodium soy sauce and some Sriratcha….SO GOOD!
Yes! My "go-to-recipe" is with chicken, but I have omitted it before for vegetarian guests and they LOVE it. I use half jasmine and half sweet rice with a 10 to 1 ratio of water to rice. I often replace some water with a few cups of stock (vegetable in this case). Boil water, add the rice then set to low and simmer. Add one minced clove of garlic and 4 peeled hunks of thumb sized ginger. Simmer for 3 hours stirring often (it tends to stick and clump at the bottom otherwise)
do not rinse rice before making juk/congee.. he didnt do it in the video for a reason..
stupid cream of rice packet idiot
I guess you could but you don't know what kind of things they add into those packets. At least when you start from scratch, you're in control of what you add in for flavor.
Rinsing the rice until the water is clear is VERY important BEFORE adding it to the pot to cook, too!
Btw: for a shortcut, couldn't one just use a cream of rice instant mix (Cream of wheat company makes packets of it).
I think the yolk has an almost custard like texture and some might say funky smell. It's surrounded by a black gel almost like gelatin that's tasteless.
Yes, you can just make plain jook and maybe add peanuts and it'll still be good. In fact, people find it cleansing to make plain jook when sick. Also, lots of people with fish cake or fish paste made into balls like meatballs, but with fish. That's also popular for jook.
The best recipe yet for the basic making og this great soup. Thank you.
oh gosh. you make it exactly like my dad does, and i was wondering how to make it <3 this is a recipe i will try tomorrow, thank you so much for sharing… been craving it!
always add boiling water
sei ngap pei dan jook is what he called it but it is a basic recipe
1000 year old egg… tell them preserved egg most asian store understand. Pei Dan is the translation. but not a century old egg You're right just called it perserved egg will be good.
i always crave jook when I'm sick which is today…so I had my chinese neighbor make me some…just had a nice bowl of it. YUM
@aeee0 does it matter wat its called ffs.. i hate ppl who fuss over names for things
isnt it called a century egg?
@PrplMunkys its salty
Yummy!!!!!!!!!!!
@PrplMunkys
I guess the yoke has the consistency of jello, but a bit firmer? I don't really think they have too much taste, but they're not bad.
Looks delicious!! Thx for this informative video.
what exactly do those preserved eggs taste like?
That's what me and my family do after a turkey dinner we would make jook after as a late night meal (we also make fried rice as well :D)
Hmm I never thought it'd be that simple, thanks.
Easy, simple and very good :).