by Sodium Girl
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my 17 recipes »
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Sodium Girl's Notes:
Expand1 whole chicken Ask a question about this ingredient
1 piece of ginger, peeled Ask a question about this ingredient
10 cups water Ask a question about this ingredient
1 cup short grain rice Ask a question about this ingredient
1 bunch cilantro Ask a question about this ingredient
1 bunch scallions Ask a question about this ingredient
6 dried shitake mushrooms Ask a question about this ingredient
1 tablespoon sesame oil Ask a question about this ingredient
1 small square of cheese cloth and some kitchen string Ask a question about this ingredient
Separate the white and green part of the scallions. Leave the white part whole and dice the remaining green ends.
Ask a question about this stepTake an inch of the ginger root and roughly chop into big chunks. Take another inch of ginger root and dice.
Ask a question about this stepPlace the white ends of the scallion, the chopped ginger, the dried mushrooms, and a handful of cilantro in the cheesecloth and tie with cooking string to make a nice little, aromatic bundle.
Ask a question about this stepWash the chicken, inside and out.
Ask a question about this stepPut the entire chicken, aromatic bundle, and water into a large pot and bring to a boil. Then, lower heat until water is just simmering and cover to cook for 40 minutes.
Ask a question about this stepRemove the chicken and aromatic bundle and place the rice in the pot. Keep water at a simmer, uncovered, for another 40 minutes. Stir frequently to make sure rice does not stick to the bottom of the pot.
Ask a question about this stepWith a knife or your hands (if you are down to get dirty), remove the chicken from the bone and slice into small, bite-sized strips.
Ask a question about this stepRemove the shitake mushrooms from the pouch and slice thinly as well. The rest of the aromatics can be discarded.
Ask a question about this stepHeat a nonstick pan with sesame oil and when spitting-hot, crisp up the diced ginger for a crunchy garnish.
Ask a question about this stepJook is done when it has a thick texture and the rice is plump. Take off heat and stir in the chicken and mushrooms.
Ask a question about this stepTo serve, top with diced scallions, cilantro, and fried ginger. Other traditional garnishes include a dash of chili oil, firm tofu cubes, chestnuts, or bean curd (which is boiled separately for 5 minutes and then added at the end). You can make a different Jook every time you eat it.
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Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
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