Chicken Jook

"A warm and hearty Chinese porridge also known as congee. Great use for the leftover chicken or turkey "body." Another meal from one of those Costco roasted chickens! Traditionally eaten as breakfast, we love it any time. Made it yesterday for dinner and it's so ono!"
 
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Ready In:
8hrs 5mins
Ingredients:
6
Yields:
10 hearty bowls
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ingredients

  • 1 cup nishiki rice, uncooked
  • 1 cup jasmine rice, uncooked
  • 1 teaspoon sesame oil
  • 4 -5 quarts water
  • 3 slices crushed peeled fresh ginger (about the size of a quarter each)
  • 1 chicken carcass, with most of the meat and skin picked off
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directions

  • Rinse the rice until the water runs clear & put in slow cooker.
  • Add everything to slow cooker.
  • Set on low for 8-10 hours or high for 4-5 hours.
  • Stir before serving.
  • Garnish with diced green onions, shoyu, salt, white pepper, even leftover chicken or turkey meat.
  • The bones will still be in soup so sip slowly!

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RECIPE SUBMITTED BY

I'm lucky in that my husband will eat just about anything I put in front of him, even those labeled as "fails". Even then, he will choke it down without to much grumbling. After living on Kaua'i for nearly 14 years, I discovered a lot of Pacific Rim recipes and enjoy learning any style cuisine. These days I am learning more and more about the Paleo and Primal way of eating and am convinced that the 35+ years of "everything low fat" and the insane amounts of processed foods play a huge part of why people in these United States are so sick and overweight. Anyway, I'll not get on my "low fat fallacy" soap box. So every morning I have my bullet proof coffee complete with butter, coconut oil, heavy whipping cream (HWC) and some Himalayan salt. Drink my ketones (Keto//OS www.carolannneill.shopketo.com) and enjoy life!
 
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