Jook recipe not requiring roasted carcass?
Emergency jook delivery needed. I've only made the post-Tgiving one for turkey broth. So is there some way I can make the same mild yet rich jook w/o the aforementioned item? Thought of gathering chicken frames and bones from a market, roasting them, but who knows if I can get my hands on those? Thanks!
This took me awhile to sort on over the years. I think of jook/congee as the rice porridge cooked with broth from carcass with all sorts of things added from dried scallops to pork and then simmered. I think of poveh/mwei (sp?) as rice porridge that is just water and rice.
To the OP, the best jook I've had uses the duck carcass from restaurants, the ones that are hanging up and dripping in front. But, you can use roasted chicken parts w/ bones (neck, feet), too--they're usually the least expensive parts in stores. I freeze any leftover chicken bones I have so I can make it any time. But, I agree w/ ipse that the dried pork makes the dish. That and thousand year old eggs.
I have only eaten jook twice. Both times made by me. That's a terrible way to learn how to prepare an ethnic recipe, I know.
So the next atrocity is that the first time, I used a carton of store-bought chicken stock and tried to give it flavor by topping it with a lot of stuff.
Second time I used chicken pieces: wings, thighs and legs, with bones and skin. Added rice, water, salt, ginger and cooked it till it was creamy. No idea how "normal" it was, but it was rich and good. And easy.