Jook Or Congee Recipe
Ingredients
8 cups turkey broth, made according to directions for Basic Chinese Broth
8 dried forest mushrooms,softened and slivered
1 large piece dried tangerine peel soaked 10 minutes in water to cover and drained
1/2 dried turnip green well washed and sliced
1 cup long-grain white rice(unwashed)
2-1/2 cups boiling water
3 or 4 sheets dried sheet soybean curd, broken into bite-size pieces
1 to 2 cups diced cooked turkey
3 lop chiang, sliced on the diagonal
Oriental-style sesame oil, soy sauce and salt to taste
Slivered green onions
Chinese parsley sprigs
Small raw fish slices
Directions
Combine broth, mushrooms, tangerine peel and turnip green and simmer while making rice.
Over high heat, cook rice in boiling water, stirring occasionally.
Keep a tea kettle of boiling water ready to add as needed.
After 15 minutes lower heat slightly.
Rice should cook until it is completely broken up and gooey, 30 to 40 minutes.
Add rice to broth and cook, stirring occasionally, for 1 hour, or until broth resembles a gruel.
Last 15 minutes add soybean curd; last 10 minutes add turkey and sausages.
Keep adding boiling water as needed.
Adjust seasonings with sesame oil, soy and salt.
Pass bowls of slivered green onions and Chinese parsley sprigs.
Over high heat, cook rice in boiling water, stirring occasionally.
Keep a tea kettle of boiling water ready to add as needed.
After 15 minutes lower heat slightly.
Rice should cook until it is completely broken up and gooey, 30 to 40 minutes.
Add rice to broth and cook, stirring occasionally, for 1 hour, or until broth resembles a gruel.
Last 15 minutes add soybean curd; last 10 minutes add turkey and sausages.
Keep adding boiling water as needed.
Adjust seasonings with sesame oil, soy and salt.
Pass bowls of slivered green onions and Chinese parsley sprigs.
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By Same Chef
Chef
