Chicken jok for the soul

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Jok, jook, congee… If you are Asian, you probably grew up with rice porridge too. When I eat this, it tastes all the sick days my mom took care of me. Soft rice is easy on an upset stomach, and the ginger and garlic combo is a cure-all for just about everything - not to mention delicious.

I am that crazy person who will ask for the rotisserie chicken carcass after a Friendsgiving potluck, just to make this porridge later. Thanks to the porridge setting on my rice cooker, I only need to mince some garlic & ginger and throw everything into the Zojirushi for an hour to get these steamy bowls ready.

Traditionally served for breakfast, you can eat this savory porridge as is or enjoy it with an assortment of flavorful toppings - my favorite part. My family used to set everything out on the kitchen counter for each person to add at their preference: flavorful chopped cilantro, white Chinese pepper, crispy fried garlic, and simple jalapeno pickles.

You can swap out the chicken for any kind of meat - we often ate this with ground pork and Spam, and my mom loves eggs cracked and stirred into hers. You can also try other toppings like: preserved eggs, veggies, cooked mushrooms, really anything goes.

 
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It’s not cute, but one hour later it turns into delicious comfort food of your sick day dreams

It’s not cute, but one hour later it turns into delicious comfort food of your sick day dreams

 

Ingredients

Makes 4-6 servings

Rice porridge:

Bones and drippings from 1 rotisserie chicken* - even better with some meat still attached, or you can add some shredded meat on top at the end

5-6 cloves minced garlic

Minced ginger from a piece about 1” long

½ cup rice any kind

5 cups chicken broth (I use Better Than Bouillon)

*if dealing with bones is not your thing, feel free to use ½ pound boneless, skinless chicken meat instead.

Toppings:

Thai style

  • ¼ cup roughly chopped cilantro stems and leaves

  • ¼ cup chopped green onion

  • 1” piece ginger, cut into matchsticks

  • 1 head garlic, peeled, minced and fried in neutral oil on med-high heat until golden brown, about 5-7 mins

  • Fish sauce

  • Chinese white pepper

  • Pickled jalapeños + pickling liquid

Korean style

  • Sesame oil

  • Soy sauce

  • Roasted seaweed (gim), crumbled

  • Sesame seeds

  • 1” piece ginger, cut into matchsticks

  • ¼ cup chopped green onion


Instructions

Throw rotisserie chicken bones + drippings, minced garlic and ginger, rice, and broth into a rice cooker and cook on “porridge” setting.*

*If your rice cooker doesn’t have a porridge setting, you can put everything in a pot. Bring to a boil, then reduce heat and simmer covered on low heat for ~1 hour, until liquid is mostly absorbed and rice is breaking apart.

Your porridge may be quite thick after cooking, if you prefer a thinner consistency then add more broth or water.


To serve

Pick out bones and discard. Serve porridge in bowls with either Thai or Korean toppings on the side, and let each person customize their portion to taste.

 
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