Ginger Chicken Jook (Rice Porridge)Pygal

Name: Ginger Chicken Jook (Rice Porridge)Pygal
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 6 cup Water; 4 cup Chicken broth (stock); 681 gm Chicken thighs, bone-in, skinless; 1 cup White rice, long-grain, dry; 1 piece, 1-inch Ginger root (sliced into 4 pieces); 2 tsp Kosher salt (as needed); 1 dash White pepper (as needed); 1/4 cup Cilantro (coriander) (chopped, for garnish); 1/4 cup Green onion (chopped, for garnish)

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Prep Time: 10

Cook Time: 60

Total: 70

Servings: 6

Ginger Chicken Jook (Rice Porridge)Pygal

Ingredients

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6 cup Water4 cup Chicken broth (stock)681 gm Chicken thighs, bone-in, skinless1 cup White rice, long-grain, dry1 piece, 1-inch Ginger root (sliced into 4 pieces)2 tsp Kosher salt (as needed)1 dash White pepper (as needed)1/4 cup Cilantro (coriander) (chopped, for garnish)1/4 cup Green onion (chopped, for garnish)

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Instructions

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Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed.Ladle into bowls and top with cilantro and scallions.Enjoy!