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swingline Jan 12, 2005 03:25 PM

There is a post below where there is some discussion of jook aka congee (Chinese rice porridge). I love the stuff and I'm always looking for new recipe. I generally make jook with chicken stock, pork meatballs, and topped with chopped scallions, cliantro and preserved cabbage. My mom makes a great Taiwanese version with shredded chicken and ginger (served with fried crullers).

Would anyone else like to share there favorite recipes?


  1. c
    Carb Lover Jan 12, 2005 04:33 PM

    Vietnamese rice porridge is called chao (actually pronounced "chow"). When growing up, my mom usually made this when she had chicken or turkey bones/parts to use up or if someone in the family was ailing w/ little appetite. Mom's version used homemade chicken stock. Typically served simply w/ some finely-shredded chicken or dried shredded pork along w/ a little scallion. Dash of fish or soy sauce before serving was optional.

    Mom also had a sweet chao that she would make w/ water, rice, and sugar. Kind of like a light dessert, although I didn't care for this as much as the savory version.

    I have made a shortcut chao using store-bought chicken stock a couple of times. Of course, not as good as homemade which I'm inspired to try soon. To keep each bowl interesting, I like to vary my mix-ins and have used the following (in different combos) in addition to what I mentioned above: fried bean curd, fried crullers (as you called them), sliced duck, fried shallots, sliced wood/tree ear or shiitake mushrooms, shredded carrot, pickled veggies like cabbage and daikon. Not "traditional" I guess, but great as a light meal w/ lots of textural contrast.

    1. c
      Chris Jan 12, 2005 05:08 PM

      We've been making Mark Bittman's recipe since it was published last year. Really easy and really good.

      You have to pay for the original article from the NYT, but page down a bit in the link below and they've got the whole thing copied.

      Link: http://www.e-cookbooks.net/issues/vjj...

      1. r
        ricepad Jan 14, 2005 12:22 PM

        Some of the most soul-satisfying jook comes from rummaging around in the fridge and pulling out all the leftovers and tossing them in the pot.

        I don't think I'd put leftover tamales or spaghetti in there...ya gotta use a little judgment!...but one time I threw in a bit of leftover bbq pork(pulled, not chinese-style), and it was surprisingly good. The smokiness of the pork added interesting flavor elements.

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