Thursday, June 3, 2010

Loco-boy Chicken Jook.

Jook? Juk?  Spelling?

(So sorry, No pictures. I through this recipe together for a friend and decided to post it.)

About 2-3 hrs cooking time.

1/2 chicken w/ skin & bones.
1 1/2 - 2 cups of rice
4 whole clove of garlic
4-6 slices of ginger
1/2 onion
1/4 cup shoyu
1 tblspn white pepper
1 tblspn salt
1/2 onion

Suggested garnish:
Sliced ginger or pickled ginger (Japanese style)
Sliced green onions
Sesame seed oil (Korean style)
White pepper
Kimchee (Korean style)
Boiled chicken or duck egg (Chinese style)
Bonito flakes (Japanese style)
Seaweed flakes (Japanese style)
Corn (Japanese style)

In a 1 gallon pot of hot boiling water

*have a tea pot full of hot water simmering handy to replenish h20 that evaporates from the pot.

*it's good to use chicken with the skin & bones, especially if you cut through the bones to expose the marrow. Lots of flavor and nutrients.

Boil the chicken w/ the ginger, onions (cut into huge chunks), garlic, ginger, shoyu, salt, white pepper.
Boil the heck out of it so that the chicken is easy to remove from the bones. When that happens then that part is done.

Strain your broth into a separate pot or large bowl.
Remove all cooked ingredients from the main pot into the strainer.
Replace the broth back into the main pot.
Bring the broth back up to boiling and add the rice and boil the heck outta that.

As soon as the chicken and other ingredients are cooled off remove everything but the chicken. (Garlic, ginger, bones, cartilage. I like leaving the skin in there). Once you remove everything from the chicken. Shred the chicken and place it into another bowl.

*I like to take the cooked ginger, onions and garlic and mince it to use as a garnish on the finish product. It’s

Your broth and rice should get to the consistency of porridge before you do anything else to. This takes time. If your rice gets too heavy due to absorption and dissipation, add some hot water till you get the right texture.
*of course that is also preferential. I like it a little heavy.

When you get your preferred consistency, stir in the shredded chicken and let it simmer for a bit.

!!Important note!!
It’s easier to add hot water slowly to the broth than it is to remove too much water.

Jook should start off as a mild dish to be garnished when serving.

Mmm! ono.

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