Jook
Instructions:
Like many dishes of really impoverished people, the basic
jook or congee—a bit of rice cooked in water until it’s
soupy—is not super-appealing on its own. But when
made a little fancier, it’s wonderful stuff.
10 fresh (stemmed) or dried shiitake mushrooms
1 cup short-grain rice, rinsed
1 teaspoon salt, or to taste
2 inches fresh ginger
Soy sauce, to taste (optional)
Dark sesame oil, to taste (optional)
1/2 cup chopped scallion for garnish (optional)
1/2 cup fresh cilantro leaves for garnish
(optional)
1/2 cup chopped roasted peanuts or cashews for
garnish (optional)
MAKES: 6 servings
TIME: About 21/2 hours
- If you’re using dried shiitakes, cover them with boiling water and soak until pliable, about 15 minutes, changing the water if necessary; drain. Put the rice in a large pot with 6 cups water and the salt. Bring to a boil over high heat, then turn the heat to low; the mixture should simmer, but only gently. Slice half the ginger and add it to the pot; mince the remaining ginger and set aside. Slice the mushrooms and add them to the pot.
- Partially cover the pot and simmer for about 2 hours, stirring occasionally to make sure the rice is not sticking to the bottom. The jook should have a porridgelike consistency, so if it becomes very thick too quickly, turn down the heat and stir in more water. When it is done, the jook will be soupy and creamy. Add the minced ginger and, if you’re using them, soy sauce and/or sesame oil, along with more salt if necessary. Serve with whatever garnishes you choose.
- Jook with Vegetables.
- During the last 30 minutes of cooking, add 2 cups chopped Savoy, Napa, or other cabbage, iceberg or romaine lettuce, or spinach; 1 cup chopped carrot; 1 cup fresh or frozen peas; or any combination of these. Be sure to add more water to keep the mixture soupy.
- Jook with Meat.
- In Step 2, cut all the ginger into thin slivers. Add it, along with 1/2 pound sliced sirloin, sliced Chinese-style sausage, chicken breast, or lean pork, during the last 15 minutes of simmering.
- Jook with Seafood.
- In Step 2, during the last 30 minutes of simmering, add 1/4 pound sliced squid; during the last 5 minutes of simmering, add 1/4 pound peeled shrimp and 1/4 pound firm white fish, skinned and sliced.