JESS’ JOOK (CHICKEN CONGEE)

by Jess Ribeiro

Jess has been eating congee her whole life (it’s her earliest food memory). She’s had so many different types, but this is her favourite.

Recipe tips:

• If you’re vegetarian you can use shiitake mushrooms instead of chicken

• It’s warming and really good for you, especially if you're feeling run down

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ingredients

- 1 CUP OF WHITE RICE

- 1 PIECE OF CHICKEN

- 1 PIECE OF GINGER- A NUB THE SIZE OF AN ADULTS BIG TOE

- 8 CUPS OF WATER (MORE LATER IF DESIRED)

- SALT

GARNISH

CORIANDER (SLICED), SHALLOTS (FINELY SLICED), GINGER, SESAME OIL, SOY SAUCE/ TAMARI, WHITE PEPPER, SALT

method

1. WASH AND SLICE THE GINGER INTO THIRDS, NO NEED TO SKIN IT.

2. PUT THE GINGER, WHITE RICE AND PIECE OF UNCOOKED CHICKEN IN A POT.

NOTE : YOU CHOOSE WHAT CHICKEN PIECE YOU LIKE E.G BREAST, THIGH, WINGS.
 I TEND TO USE A BREAST OR THIGH AS IT’S EASIER THAN DEALING WITH LITTLE BONES.

3. ADD 8 CUPS OF WATER.

4. ADD A SPRINKLING OF SEA SALT.

5. TURN THE STOVE UP AND LET THE INGREDIENTS COME TO A BOIL.

OCCASIONALLY STIR TO PREVENT ANYTHING STICKING TO THE BOTTOM.
SKIM THE TOP WITH A LADEL IF NEED BE. 
GRADUALLY LOWER THE HEAT TO REDUCE THE INTENSITY OF BOIL BUT KEEP A CONSISTENT BUBBLING TO CONTINUE TO COOK CHIKEN AND RICE THROUGH.
COOK FOR AN HOUR OR SO UNTIL THE CHICKEN IS COOKED AND THE RICE IS BROKEN AND SOFT. EVENTUALLY IT WILL BECOME A PORRIDGE LIKE CONSISTENCY AND YOU CAN WHISK THROUGH THE CHICKEN AND NEWLY FORMED PORRIDGE.

6. SERVE INTO A BOWL AND GARNISH WITH SALT N WHITE PEPPER, SESAME OIL AND SOY SAUCE. ADD THE SLICED SHALLOTS AND CORIANDER AND ANY OTHER BITS YOU WANT TO ADD LIKE MUSHROOMS, PEANUTS, ETC.

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