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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 6 |
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I found this in the newspaper. variations: For Jook with vegetables, omit bacon in second step. Soak 4 or 5 dried Shiitake mashrooms in hot water until softened, remove stems and chop. Add them to mix, with ginger and two carrots, peeled and finely diced, and a pinch od salt.When almost jook is done, stir in 1 cup fresh or frozen peas, and cook about 10 minutes. Ingredients:
1 cup short-grain rice |
2 cups chicken stock, preferably home made or 2 cups water |
1 piece ginger, about 7 cm,peeled and chopped |
125 g thick slab bacon (optional) |
soy sauce or salt |
1/4 cup crispy cooked bacon, finaly chopped (optional) |
1/4 cup spring onion, finaly chopped |
1/2 cup roasted peanuts (optional) |
sesame oil, for drizzling (optional) |
Directions:
1. Wash rice put in a stock pot with chicken stock or wather.
2. Bring to the boil over high heat and add 4 cups water.
3. Bring back to the boil, then turn heat to low.
4. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as neccessary (Probably 2 cups more).
5. Add ginger and bacon, if using, and simmer for about an hour.
6. Jook should have a porridge-like cosistency.
7. If it becames very thick, add water.
8. When done, it will be soupy and creamy.
9. Remove the bacon slab, and serve jook seasoned with salt or soy sauce, then garnished with minced bacon, spring onions and peanuts.
10. Drizzle with sesame oil, if desired.
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