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Tuesday, December 9, 2008

Crock Pot Rice Porridge (Congee or Jook)

There is nothing like a warm bowl of jook on a cold and rainy December evening. Cooking jook in a crock pot is so easy and satisfying. This makes for creamy jook, and you can adjust it as thick or as thin as you'd like. I have a fairly large crock pot that holds 6 quarts, so you will need to adjust your amounts and time for a smaller pot.

Ingredients:
2.5 cups long grain rice (I use jasmine)
4 quarts water
1/2 pound chicken meat, diced
1/2 pound chicken bones
1 quart chicken broth
6 preserved duck eggs
chopped green onions for garnish
salt, white pepper, and/or fish sauce (optional for seasoning)

First, dice the chicken meat.

Wash the rice and put the chicken bones, chicken meat, and chicken broth in the crock pot.

Then add in water to reach the 5 quart mark on the crockpot. This gives you some room for adding in more water if needed and also the preserved eggs later. Some people like ginger in their jook, so add it if you prefer, but I am not a fan of ginger.

The preserved duck eggs often come packaged like this.

You don't need to cook them, as they're preserved. So remove the shells...

...and cut them into eighths.

It takes me 4 1/2 hours on high setting to get my jook really creamy. I stirred it every half hour for the last hour to keep it from sticking at the bottom. If your jook is too thick to your liking, add in more water and stir. If too thick, cook it a little longer.

Remove the bones if you want when the jook is done. Add in the duck eggs 5 minutes before serving. I enjoy mine with some green onion, a spoonful of fish sauce, some salt. and lots of white pepper.

11 comments:

Chocolate Shavings said...

I haven't had preserved eggs in so long! I should really buy some soon, your dish looks delicious!

mothermayi said...

jook is a great comfort food. nice pictures!

NOT SO VANILLA said...

ok how afraid was I to put preserved egg on my blog because I thought people would think I'm crazy, but clearly were not!!!! Congee is one of my favourite things. my mom always fed it to me when I was sick.
I have a tofu salad i make with preserved egg. I'm doing it. I'm doing the preserved egg blog post!
Thanks for the inspiration!!!

elf21379 said...

I've never tried preserved duck eggs. What do they taste like? What would you suggest as a substitute ingredient if you weren't going to cook it with any kind of egg? I really want to make this, it looks great!

mycollegekitchen said...

Your jook pictures look so delicious!! I love your blog, hope it's ok that I add you as a blog I follow.
Jook is such comfort food. I luv to make it, especially lately the weather has turned colder. I made jook with salted eggs and chicken. We eat preserved eggs alot too, and the best brand so far is the Taiwanese brand I blogged here, try this brand out sometimes and let me know how you like it.

Chubbypanda said...

My mother used to make this for me when I was sick. Instead of Campbell's Chicken Soup, I got pi dan sou rou zhou. Still gives me the warm fuzzies to this day.

shavedicesundays said...

Chocolate Shavings, thanks for visiting and the kind comment.

mothermayi, yes! Definitely a comfort food.

Not So Vanilla, I'm learning from blogging that many folks like the basics too, especially those beginning out. I thought jook was too simple to put on this blog but so far it's the most popular post. I'm looking forward to your tofu salad recipe.

elf21379, I'm not really sure how to describe the taste of the yolk, but the non-yolk part is basically tasteless jelly. The yolk is creamy and smells like sulfur, but it's really good once you get used to it.

mycollegekitchen, Of course I welcome your following my blog. I'm flattered anyone would want to follow it. I love the jook with salted eggs too. We pretty much do both types of eggs equally. I've never paid attention to the brand I've bought, but I'll keep an eye out for this one next time. Thanks!
My friend used to male me tons of these salt eggs. Hmmm maybe a future post?

Chubbypanda, yeah this is what we eat when anyone is sick. That's another reason why I made this too, both me and two of the kids were sick. Jook for the soul.

HuggingtheCoast.Com said...

Congee is so comforting...I especially love to eat it in the winter!

Food For Tots said...

I luv to cook my jook with lot of ingredients (sunflower seeds, pumpkin seeds, millet, barley etc) to provide extra flavour and nutrients to it. A more fusion type. Hehehe! Your jook is so creamy! Luv it!

Big Boys Oven said...

this is something that will be in me always, a good bowl of congee!

shavedicesundays said...

HuggingtheCoast, love jook when it's cold.

Food For Tots, that's an interesting combo indeed, but sounds healthy!

Big Boys Oven, thanks for taking time out in your busy schedule to stop by. Thanks for the comment.