Jook (Chinese Breakfast Rice Soup)

Jook Chinese Breakfast Rice Soup

Jook (Chinese Breakfast Rice Soup) – Chinese Food

Jook (Chinese Breakfast Rice Soup) Recipes

Ingredients (Servings 4 – 6)

  • 2 teaspoons salt
  • 10 cups chicken broth or 10 cupsturkey broth
  • 1 tablespoon finely minced cilantro(stems)
  • 2 tablespoons vegetable oil
  • 1 cup plain soymilk (optional)
  • 1 cup calrose rice (or a premium Japanese-style rice such as Nishiki)For serving
  • oyster sauce
  • chopped fresh cilantro leaves
  • hot pepper sauce, such as sriracha (or Tabasco)
  • minced green onion
  • soy sauce


  1. Wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes.
  2. Heat the oil in a slow cooker set on HIGH.
  3. Drain, rinse, and drain the rice one last time.
  4. Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes).
  5. Add in the stock all at once, then the salt and cilantro stems.
  6. Stir well, cover, turn cooker temperature to LOW, and cook 8-9 hours or overnight.
  7. To finish the jook, stir it well because the liquid and rice may have separated.
  8. If you want your jook thicker, turn the cooker on HIGH, cover and cook for 1 to 1 1/2 hours more, stirring occasionally.
  9. The soup will become thick and white; add the soy milk now, if desired, for an ultra-creamy consistency.
  10. To serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of oyster sauce, soy sauce, and hot sauce.

Jook is a savory rice porridge. Can be eaten for breakfast, as a late-night snack or anytime.

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