This Chicken Jook recipe is warm, cozy, and full of tender chicken, rice, and fresh ginger. Perfect for cold days, lazy mornings, or when you just need comfort food.
I didn’t grow up eating jook. I didn’t even know what it was until my college roommate, who swore by it as the cure for literally everything, made me a bowl one winter when I had the flu. At first, I wasn’t sure. It looked simple—just rice and chicken in a thick, soupy broth—but the second I took a bite? Game over. It was warm, rich, and had that slow-cooked flavor that made me feel instantly better.
Fast forward a few years, and I decided to make it myself. I figured it’d be easy. It’s just rice, right? Yeah… no. I didn’t rinse the rice, the broth was bland, and I stirred way too much, so it turned into this weird, gluey mess. But even then? It still tasted pretty damn good. And every time I made it after that, I learned something new. Now? I’ve got it down to a science (well, mostly).
So whether you’ve been eating jook since childhood or this is your first time hearing about it, this Chicken Jook Recipe is one you need in your back pocket. It’s easy, forgiving, and ridiculously comforting—like that one soft blanket you always reach for when it’s cold.
Why You’ll Love This Chicken Jook Recipe?
- It’s the definition of comfort food – Perfect for cold days, sick days, or days when you just need something simple and warm.
- It’s easy to make, but tastes like you spent hours on it – The secret? Letting the rice cook low and slow until it turns creamy.
- You can customize it however you want – Want more spice? Add chili oil. Love garlic? Toss in some roasted cloves.
- Leftovers are even better – It thickens up in the fridge, so you get an even richer porridge the next day.
- It’s the ultimate “feel better” food – Not to sound dramatic, but I swear jook has healing powers.
Ingredient Notes:
Jook is one of those dishes where a few simple ingredients turn into something way more special than the sum of their parts.
- Chicken Breast – Boneless, skinless, and super tender when cooked in the jook. But if you want more depth of flavor, bone-in chicken is the way to go.
- Jasmine Rice – This is key! Jasmine rice breaks down into that silky-smooth texture you want. Don’t swap it for short-grain or brown rice unless you like chewing your porridge.
- Chicken Stock – Go for low-sodium so you can control the seasoning. If you’re using water, add extra aromatics to boost the flavor.
- Ginger – The backbone of the dish. It gives jook its signature warm, slightly spicy aroma. You could skip it… but why would you?
- Green Onions – White parts go in the broth for depth, green tops get sprinkled on at the end for freshness.
- White Pepper – It’s got a more subtle, floral heat than black pepper. Not essential, but definitely recommended.
Pro Tip: Rinse your rice before cooking! Otherwise, it’ll get too thick and pasty. And nobody wants that.
How To Make Chicken Jook?
Step 1. Season the Chicken
First, toss your thinly sliced chicken breast in a bowl with minced ginger, the chopped white parts of your green onions, chicken bouillon, and white pepper. Cover it up and let it chill in the fridge while you start on the jook. This little step gives the chicken extra flavor.
Step 2. Wash the Rice (Trust Me, Don’t Skip This)
Put the rice in a bowl, add cold water, and swish it around. Drain and repeat until the water runs clear. This gets rid of excess starch so your jook turns out creamy instead of gummy.
Step 3. Start the Broth
Pour the chicken stock into a big pot and bring it to a rolling boil. Once it’s bubbling, turn the heat down to medium and add the rice. Give it a gentle stir to spread everything out.
Want To Save This Recipe?
Step 4. Simmer, Simmer, Simmer
Partially cover the pot (leave the lid slightly open) and let the rice break down for about 90 minutes. No stirring needed! Just let it do its thing. After an hour, check the texture—if it’s getting too thick, add a splash of stock or water.
Step 5. Add the Chicken
Remove the lid, give everything a stir, then add the seasoned chicken. Break it up with a spoon so it doesn’t clump together. Let it cook for 10-15 minutes, stirring occasionally, until the chicken is tender and cooked through.
Step 6. Season and Serve
Taste your jook and add salt if needed. Ladle it into bowls and top with the green parts of your onions and thin matchsticks of fresh ginger. Want extra flavor? A drizzle of soy sauce or a dash of white pepper goes a long way.
Storage Options:
- Fridge: Store in an airtight container for up to 5 days. It will thicken as it sits, so you’ll need to add a little extra stock or water when reheating.
- Freezer: Yes, you can freeze jook! Just let it cool completely before portioning it into freezer-safe containers. When reheating, add a little liquid and stir well.
Reheating Hack: Always warm it up over low heat, stirring often. If it looks too thick, just add more stock or water until it reaches the right consistency.
Variations and Substitutions:
- Bone-In Chicken? Even Better! – The bones add extra richness to the broth.
- Want It Creamier? – Stir in a raw egg at the end for a velvety finish.
- Like Spice? – Top with chili oil, Sriracha, or a sprinkle of crispy fried shallots.
- Vegetarian Version? – Swap chicken for mushrooms and use veggie broth instead.
- More Toppings? Yes, Please! – Try fried garlic, century eggs, or a splash of soy sauce.
What to Serve with Chicken Jook?
- Chinese You Tiao (Fried Dough Sticks) – Because crispy + creamy is the best combo ever.
- Sautéed Garlic Bok Choy – Adds freshness and balance.
- Soft-Boiled or Century Egg – A classic topping with a rich umami kick.
- Pickled Veggies – The tanginess cuts through the creamy jook perfectly.
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely! Dump everything in (except the chicken) and cook on low for 6-8 hours. Add the chicken in the last 15 minutes.
Why is my jook so thick?
That’s normal! It thickens as it sits. Just add more stock or water when reheating.
Can I use leftover cooked rice?
Yep! Reduce the cooking time to 30-40 minutes since the rice is already softened.
Chicken jook is one of those dishes that just feels like home. Whether you grew up eating it or you’re trying it for the first time, I promise—it’s worth making. So grab a pot, let it simmer away, and enjoy every cozy bite. Let me know how it turns out!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Jook Recipe
Ingredients
For the Chicken:
- 1 ½ lbs boneless skinless chicken breasts, very thinly sliced
- 2 tbsp finely minced ginger
- 3 green onions whites finely chopped, greens thinly sliced lengthwise (divided)
- 2 tsp chicken bouillon
- 1 tsp ground white pepper
For the Jook:
- 1 cup jasmine rice
- 10 cups low-sodium chicken stock
- Salt to taste
For Garnish:
- 1 2-inch piece ginger, peeled and sliced into thin matchsticks
- Thinly sliced green onion tops
Instructions
Season the Chicken
- In a medium-sized mixing bowl, combine the thinly sliced chicken breast with minced ginger, chopped white parts of the green onions, chicken bouillon, and white pepper. Stir until well coated. Cover and refrigerate while the congee is cooking to allow the flavors to develop.
Rinse the Rice
- Place the jasmine rice in a bowl and rinse it under cold running water, gently stirring with your fingers. Repeat this process several times until the water runs clear. Drain thoroughly. This step removes excess starch and helps achieve the desired smooth texture in the jook.
Cook the Rice
- In a large pot, bring the chicken stock to a boil over high heat. Once boiling, reduce the heat to medium and add the rinsed rice. Stir gently to distribute the rice evenly in the pot.
- Cover the pot partially, leaving the lid slightly ajar to allow steam to escape. Adjust the heat to maintain a gentle simmer. Allow the rice to cook for approximately 90 minutes, undisturbed, until the grains break down and the mixture develops a thick, porridge-like consistency. If the jook thickens too much during cooking, add additional stock or water to adjust the consistency to your preference.
Incorporate the Chicken
- Remove the lid and stir the jook gently. Add the marinated chicken to the pot, ensuring the slices are submerged in the broth. Stir occasionally to break up any clumps. Cook over medium heat for 10-15 minutes, or until the chicken is fully cooked and tender. Stir frequently to prevent sticking.
Final Seasoning and Serving
- Taste the jook and adjust the seasoning by adding salt, if needed. Ladle the jook into serving bowls and garnish with thinly sliced ginger and the green parts of the scallions. Serve immediately while warm.
Notes
- Use a gluten-free chicken bouillon or replace it with an equal amount of salt or a gluten-free seasoning blend.
- Verify the chicken stock is labeled gluten-free, as some store-bought broths may contain additives that include gluten.
- Double-check any additional condiments if adding soy sauce or other seasonings, as traditional soy sauce contains gluten. Use tamari or coconut aminos as a gluten-free alternative.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
