Chicken Jook

Chicken Jook is my ultimate comfort food when I’m feeling under the weather or feeling cold, and I need something to warm me up. But heck, you can eat jook anytime and in any weather condition. Jook is the Chinese word for rice porridge or congee. It is commonly eaten for breakfast, but you can eat it for lunch and dinner too. My favorite kind of jook is chicken jook with duck eggs! It’s so yum!!! What’s your favorite?

Jook is not just a Chinese thing. It is a common food in other Asian cultures too. Thais call it jok or khao tom, Filipinos call it arroz caldo, Khmers call it barbar, Koreans call it juk, the Japanese call it okayu, and the list goes on. Rice is a staple of Asian Food culture. So, rice porridge is part of the food repertoire in most Asian cultures.

Anywho, I had such a hard time finding the right recipe to make the perfect chicken jook, and these jook recipes were either too complicated or not up to par with taste. After a few experimentations, I created a chicken jook recipe that is simple, easy and tasty.

Additionally, I have other wonderful Chinese recipes for you to check out!!

• Charsiu Recipe
• Chinese Beef Roll Recipe
• Pork and Shrimp Siu Mai

Check them out you won’t be disappointed!

Directions

Mash 2 garlic cloves and julienne ginger slices.

Pour 4 cups of water in a pot or enough water to cover the chicken and bring to a boil. Place the ginger slices and garlic into the pot. Next, add the chicken thighs and cover the pot. Boil for 10 mins. Then simmer for 30 minutes. Skim off fat and oil that accumulates at the top of the water.

After 30 mins, remove the chicken thighs and shred the chicken. Make sure the chicken is fully cooked before removing it from the pot.

Place the chicken back in the pot and add 1 cup cooked rice. Continue to cook on medium-low heat. Stir the rice frequently for the next 30 mins. This will help to break the rice down. By the end of the half hour, the rice will become a thick and puréed consistency. Add a few drops of Golden Mountain Seasoning, which is optional. You can also use Maggi sauce.

Garnish with fried garlic, ginger and green onions. Enjoy your chicken jok!

Print

Chicken Jook

Chicken Jook is my ultimate comfort food when I’m feeling under the weather or feeling cold and I need something to warm me up. Jook is the Chinese word for rice porridge or congee, and it is commonly eaten for breakfast. This recipe is so easy that you will start cooking it at home more often. Let’s make some comfort together and start making my chicken jok recipe! 

Course Breakfast

Cuisine Asian

Keyword chicken jook

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 2

Author TheFoodieLuv

Ingredients

• 1 chicken thigh
• 3 1/8 inch ginger slices
• 4 cups water
• 1 cup cooked Jasmine rice
• 2 cloves garlic
• Golden Mountain Seasoning Sauce optional

Instructions

1. Mash 2 garlic cloves and julienne ginger slices. 

2. Pour 4 cups of water in a pot and bring to a boil. Add the chicken thighs, ginger and garlic. Boil for 10 minutes. Then, cover the pot and simmer for 30 minutes. Skim off fat and oil that accumulates at the top of the water.

3. After 30 minutes, remove the chicken and shred it. Make sure the chicken is fully cooked before removing from the pot. 

4. Add the shredded chicken back into the pot. Next, add the cooked rice. 

5. Continue to cook on medium-low heat for 30 minutes. Stir the rice continuously for the next 30 mins to break down the rice. By the end of the half hour, the jook will be ready!

6. Sprinkle a few drops of Golden Mountain Seasoning or Maggi sauce (optional)