Chicken Jook Recipe
This comforting Chicken Jook recipe features tender chicken, jasmine rice, fresh ginger, and scallions, all simmered in a rich, savory broth. Perfect for cold days, as a nourishing meal, or when you need a bowl of warmth and comfort.
6 Servings
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
To ensure this recipe is completely gluten-free:
- 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.