Jeremy’s Jook (Chicken Congee)

The kids’ Grandad Frank made congee whenever he was feeling under the weather. It was always delicious and the epitome of comfort food. I always use to make it in a rice cooker but we were at my folks’ place and they don’t have one. So, my son Jeremy made it the old fashioned way starting with making a flavourful chicken stock.

Stock Ingredients

• 2-3 lb chicken (whole)
• 2 small onions cut in half
• 6 cloves garlic, smashed and peeled
• 1″ fresh ginger root, cut in thick slices
• 1 tsp black pepper balls
• 2 allspice balls
• 2 whole cloves
• 2 bay leaves
• 1 tsp apple cider vinegar
• enough water to cover the chicken by at least 1″

Method

1. Add all the ingredients to a big stock pot.
2. Bring to a boil, skimming off any foam that rises.
3. Lower the heat to a simmer and let simmer for 1 hour.
4. Remove the chicken and let cool enough to handle.
5. Remove the meat from the bones and set aside – cool and refrigerate until you are ready to add it to the congee.
6. Return the bones and carcass to the pot and keep simmering for another 45 minutes.
7. Remove from heat and let cool.
8. Strain out all the bones and aromatics and cool.
9. Use for congee and other recipes requiring stock.

Congee

This is based on the recipe Basic Congee Recipe (Chinese Rice Porridge) from the Kitchn, but we replaced the water with the homemade stock.

Ingredients

• 1 cup rice (the kitchn says medium or long-grain but short grain makes a creamier congee – in other words, use what you have or what you prefer)
• 8 cups homemade chicken stock
• 1″ piece ginger, peeled (use the flat edge of a spoon)
• 4-6 cloves garlic
• 2 medium green onions
• 1 Tbsp soy or Tamari sauce
• 1 1/2 tsp kosher salt
• 1 tsp sesame oil
• 1/2 tsp freshly ground white pepper

Method

1. Rinse the rice under cold water until the water runs mostly clear.
2. Put the rice into pot large enough to hold at least 10 cups of liquid.
3. Add 8 cups chicken stock.
4. Bring to a boil over medium-high heat and reduce to a simmer.
5. Thinly the ginger and garlic cloves.
6. Thinly slice 2 medium green onions on the diagonal, keeping the white and green parts separate. Reserve the green parts for garnish.
7. Add the ginger, garlic, and white parts of the green onion. Stir to combine. Simmer uncovered, stirring occasionally and making sure to scrape to the bottom of the saucepan, until very creamy and thickened, 30 to 35 minutes. Add more stock if it gets too thick.
8. When ready, add the soy sauce or tamari, kosher salt, sesame oil, and white pepper. Stir to combine.
9. Taste and adjust the seasonings to your liking.
10. Serve with a drizzle of sesame oil and garnish with the reserved greens from the green onions

Servers  4-6