Jook/Congee

As the congee sits, it might thicken up. Just add water to thin to desired consistency.

Recipe

Yield: 4-5 servings

1 tablespoon sesame oil
1 1-inch peeled ginger, grated
2 cloves garlic, grated
1 cup uncooked white rice, long or short grain
1/2 teaspoon kosher salt, plus more to taste
4 cups chicken broth (or Better than Bouillon), plus more as needed Toppings: soy sauce or tamari, sesame oil, chile oil or chile sauce like Sriracha, or chili crisp, scallions,, cilantro, thinly sliced carrots, cooked crumbled bacon, cubed tofu, leftover or rotisserie chicken, sauteed greens, poached egg, frozen peas or edamame

Instructions

In a large pot, heat the sesame oil. Add the ginger and garlic and sizzle for 20 seconds or so until fragrant. Add the rice and the water or broth. Bring to a boil and then lower to a simmer. Let cook, uncovered for 60-90 minutes, stirring occasionally and adding more water as necessary.

The jook is ready when the rice is cooked to the point of nearly falling apart. The consistency of the finished product is up to you -- add more water if you prefer a brothy, rather than porridge-like, soup. Just add a little more water or cook it a little longer to suit your taste. Also, if you’re making it in advance you might need quite a bit of water to thin it out.

While the congee is cooking, gather your toppings. To serve, ladle the congee into bowls, top each bowl with a teaspoon of soy sauce and sesame oil and serve with additional toppings.