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