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Gallery Jook Credit: Bryan Gardner Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 8 Yield: 10 cups
Ingredients Ingredient Checklist 3-pound whole chicken, quartered, or 3 pounds chicken pieces 4 cups low-sodium chicken broth 1 1/2 cups short-grain white rice 3-inch piece ginger, halved lengthwise 1 bunch scallions, white and light-green parts separated from dark-green tops Coarse salt Sesame oil, chili oil, and ground white pepper, for serving
Gallery Jook Credit: Bryan Gardner
Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 8 Yield: 10 cups
Gallery
Jook Credit: Bryan Gardner
Jook
Credit: Bryan Gardner
Jook
Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 8 Yield: 10 cups
Recipe Summary
prep: 25 mins total: 1 hr 25 mins
Servings: 8 Yield: 10 cups
prep: 25 mins
total: 1 hr 25 mins
prep:
25 mins
total:
1 hr 25 mins
Servings: 8
Yield: 10 cups
8
10 cups
Ingredients
Ingredients
- 3-pound whole chicken, quartered, or 3 pounds chicken pieces 4 cups low-sodium chicken broth 1 1/2 cups short-grain white rice 3-inch piece ginger, halved lengthwise 1 bunch scallions, white and light-green parts separated from dark-green tops Coarse salt Sesame oil, chili oil, and ground white pepper, for serving
Directions
Combine chicken, broth, rice, 1 piece of ginger, white and light-green parts of scallions, 8 cups water, and 1 tablespoon salt in a large pot. Bring to a boil. Reduce heat to low and partially cover. Cook at a bare simmer, stirring a few times, until a meat thermometer inserted into thickest piece of chicken near but not touching the bone registers 160 degrees (the temperature will rise to 165 degrees as chicken rests), 30 to 35 minutes. Transfer chicken to a plate and loosely cover with foil to keep warm.
Continue simmering porridge until rice breaks down and mixture is creamy, 45 to 55 minutes more. Remove and discard ginger and scallions. Peel remaining piece of ginger and julienne. Thinly slice scallion tops. Remove skin and bones from chicken, shred meat into bite-size pieces, and stir any accumulated juices from plate into porridge. Place chicken in bottom of serving bowls, spoon over porridge, top with ginger and scallion, drizzle with sesame and chili oils, and season with pepper to serve.
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
