Jook

Jook is a rice-based porridge that is eaten in many Asian cultures. It is a true testament to the ingenuity of the Asian people to transform a bland staple product, rice, into a flavorful dish. Fish, chicken, pork, and beef bones are often used to create the base flavor for this soup-like dish. Jook is the perfect host for a series of side dishes or leftovers from the previous night, and like many Chinese dishes, can be prepared in bulk and refrigerated for the next day's meal. Chinese Jook is cheap, easy to make, and delicious!

Ham, ginger, and scallion


While jook is often prepared by the Chinese in it's simplest form, known as bah jook (white jook), this recipe will show you how to make jook with meat bones and Chinese preserved duck egg (pei dan). Chinese perserved duck egg has the texture of a hard-boiled egg with a truly unique and acquired taste. Don't let its appearance turn you away from trying this delicacy of Chinese cuisine.

Jook
Preparation time: 10 min
Cooking time: 2 hrs
Servings: 6

Ingredients
Rice (washed) - try jasmine rice - 1 cup
Water - 4 quarts
Raw Ham - flavor tip from my dad - 2 pounds
Poultry, Pork, or Beef Bones (a carcass from a previous roast will also work well)
4 Chinese Preserved Duck Eggs (optional)
Fresh Ginger
Scallions
Sesame Oil
Chinese Cooking Wine
Salt & White Pepper

STEP 1 - Bring it all together
Combine the washed rice and water in a large cooking pot and bring to a boil. Meanwhile, finely julienne the peeled ginger and chop the scallions. Toss both into the mixture, saving some of the scallions for garnish. Remove all of the fat from the ham, cut into large chunks, and toss into the pot. Add the meat bones or carcass. Sprinkle some Chinese cooking wine into the pot.

The essence of Chinese Jook


TIP: Peel the ginger with a spoon


Finely sliced ginger


STEP 1.5 (optional) - Quack the egg
Carefully place the eggs (shell and all) into a pot of gently boiling water for one minute. Remove and peel with cold, running water. Chop the egg into bite size pieces and set aside.


Peeled Chinese preserved duck egg


Rice, water, and ham


STEP 2: Simmer down
Once the mixture comes to a boil, reduce to a simmer and cover. Stir occasionally so that the rice doesn't stick to the bottom of the pot and burn. Simmer for 2 hours or until the jook is at the desired consistency. Some like their jook thick and some like it thin, so add water as necessary. It should be about the consistency of southern grits.

Halfway through cooking, remove the ham, chop into small bite size pieces, and return to the pot.

During the last 15 mintues of cooking, taste, and season with salt and pepper. Add the Chinese preserved duck egg.

STEP 3: Serve it up
Scoop jook into a bowl. Garnish with scallions, a few drops of sesame oil, and a teaspoon of Chinese cooking wine. Serve with side dishes (leftover meat, stews, Korean kimchee, cooked vegetables, etc.)

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