Friday, July 29, 2011


It is pronounced "joke" in Cantonese.   Most Asian countries have their own variations of jook (a.k.a rice porridge or congee).  It is commonly eaten for breakfast or when one is not feeling well.  Some make it thick and some make it soupy.  I prefer the soupy consistency.  There are many version of jook.  Fish flake, chicken, century egg w/ lean pork, vegetarian, etc.   Plain jook can be served with condiments such as fu yur, salted duck eggs, fried shallots, dried salt fish, youtiao, tianjin preserved vegetables, etc.  The plain version is the foundation of all other versions.  

Plain Jook
1/4 cup uncooked rice
3 cups water
Combine ingredients in crock pot and cook for 4 hours on low.
Bring water to boil.  Add uncooked rice.  Cook over low heat for 1 hour. Stirring occasionally.  Add more water if jook gets too thick.

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