My first post on the GB forums and it's contributing to a recipe thread. Welp! Here's another easy one-pot recipe for chicken ginger jook, aka rice porridge. It's really good for when you're sick, keeps pretty well in the fridge for a few days, and you can make a boatload of it at a time.
Ingredients:
- 4 cups chicken broth
- 6 cups water
- 1 cup uncooked white rice (brown rice also works, but will take a little longer to cook)
- 1 lb boneless and skinless chicken thighs (you could probably also use chicken breasts, but thighs taste better)
- Salt & pepper to taste (I usually use white pepper just so it's a little prettier to look at but tbh it's your call)
- Fresh ground ginger (my original recipe said about a tablespoon but I almost always add more)
- Sliced daikon radish (optional)
- For toppings: chopped green onion, chopped cilantro, fish sauce, or whatever else you might like (I typically stick to the first two.)
- In a large pot, combine water, chicken broth, rice, chicken thighs, ginger, and some salt and pepper. Bring to a boil, stirring occasionally.
- Reduce heat to low, continuing to stir occasionally. After about ~30 mins or until the chicken seems cooked through, pull the chicken thighs out of the pot and shred with a fork on a cutting board. Return it to the pot, and add your daikon if you have it.
- Continue to cook on low, stirring occasionally, until the rice has disintegrated a bit and the whole thing is about the consistency of watery oatmeal. Remove from heat, drop it in a bowl, top with green onion and/or cilantro or whatever other toppings you've chosen along with more salt and pepper to taste, if desired.
Weirdly enough, to add some texture to this I like eating it with Pringles or Cheezits, but it admittedly feels a little weird and blasephemous. Not exactly high cuisine, but it's easy, cheap, and good for when you've caught all the colds going around over the winter.
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