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Jook 粥


Home Up Steamed Fish Salt Fish ... Watermelon Punch Preserved Vegetables ... Jook 粥 Spring Roll Won Ton Drunken Chicken Eight Treasure Pudding

Jook :



 1 cups of rice

Water (Note: portion of 1 cup of rice to 20 cups of water, gradually added throughout the cooking process)

2 slices of ginger


bulletBring 5 to 6 cups of water to the boil in a large pot.
bulletAdd the washed rice (note: can be either long grain, medium or short grain rice).
bulletBring it to the boil again and stirring to ensure that the rice do not stick to the bottom of the pan.
bulletLower the heat to simmering point and continue for 1 to 2 hours until the desired consistency (similar to the English porridge or thick runny soup) is reached, stirring constantly to ensure that the rice do not stick to the bottom of the pan and replenish with hot water if it gets too thick. (Note: this can also be cooked in a crock pot on low for a few hours).


The Jook was served with:

bulletSalted eggs 鹹蛋;
bullet1000 years old eggs 皮蛋 with pickled ginger 醃薑;
bulletPickled vegetables 四川泡菜; and
bulletShredded pork with preserved vegetables 豬肉絲.

 The first two can be readily bought from any Chinese grocery stores and recipes for the last follows.