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Jook recipe not requiring roasted carcass?

Sarah Mar 20, 2010 09:06 PM

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!

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  1. monku RE: Sarah Mar 20, 2010 09:29 PM

    You could use chicken broth from a can to make jook in a pinch.
    Plain home made chicken stock made with chicken (not roasted) w/o carrots, celery, onions will work.

    1. WhatThePho RE: Sarah Mar 20, 2010 09:37 PM

      ha!

      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.

      1 Reply
      1. re: WhatThePho
        monku RE: WhatThePho Mar 20, 2010 09:46 PM

        Jook is just the canvas, the topping stuff you add is what makes it. Many times I'll just order plain jook at a restaurant.

      2. ipsedixit RE: Sarah Mar 20, 2010 10:19 PM

        Just use water.

        And add some Chinese pork floss to the finished product.

        Fabuuuuulouuus.

        5 Replies
        1. re: ipsedixit
          chowser RE: ipsedixit Mar 21, 2010 07:58 AM

          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.

          1. re: chowser
            ipsedixit RE: chowser Mar 21, 2010 12:02 PM

            ".... the dried pork makes the dish. That and thousand year old eggs."

            ________________________________________________________________

            And don't forget the pickled cucumbers or radishes!

            Or, if you're my mom ... Taiwanese fermented tofu.

            1. re: ipsedixit
              d
              dlady RE: ipsedixit Jan 10, 2011 06:42 PM

              Dried salted fish was my mom's thing as wells the fermented egg & peanuts. Don't forget to add fish sauce & scallions as condiments.

              1. re: dlady
                f
                femmevox RE: dlady Nov 30, 2011 01:11 PM

                What's the best rice for jook?

                1. re: femmevox
                  r
                  ricepad RE: femmevox Nov 30, 2011 08:30 PM

                  I've used Calrose and Texas long grain to good effect. I've been known to dump leftover rice into the jook pot. Lastly, a cousin of mine has even made 'quick jook' using rice cereal (you know, baby food)!

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