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Jook : 粥
Ingredients:
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
 | Bring 5 to 6 cups of water to the boil in a large pot. |
| Add the washed rice (note: can be either long grain,
medium or short grain rice). |
| Bring it to the boil again and stirring to ensure that
the rice do not stick to the bottom of the pan. |
| Lower 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:
| Salted eggs
鹹蛋; |
| 1000 years old eggs
皮蛋 with pickled ginger
醃薑; |
| Pickled vegetables
四川泡菜;
and |
| Shredded pork with preserved vegetables
榨菜炒豬肉絲. |
The first two can be readily bought from any Chinese
grocery stores and recipes for the last follows.
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