Jook Recipe

Rinse the rice under cold running water until the water runs mostly clear to remove excess starch. Drain well.

In a large heavy-bottomed pot or Dutch oven, combine the rinsed rice and 10 cups of water or chicken stock. Add 1 tablespoon julienned ginger and the white parts of the scallions.

Bring to a boil over high heat, stirring occasionally to prevent rice sticking. Once boiling, reduce heat to low to maintain a gentle simmer.

Simmer, uncovered or partially covered (lid ajar), stirring occasionally and scraping the bottom, for 50–60 minutes until the rice grains break down and the porridge is creamy. If it becomes too thick, add hot water or stock to reach desired consistency.

Season with 1 tsp kosher salt, 1 tsp white pepper, and 1 tsp oil (vegetable or toasted sesame). Taste and adjust seasoning.

Stir in the green parts of the scallions just before serving for freshness.

While the congee is simmering and about 10 minutes before it’s done, mix the ground pork with 1 tbsp light soy sauce, 1 tsp Shaoxing wine (if using), and 1 tsp cornstarch. This seasons the pork and keeps it tender.

Break off small pieces of the seasoned pork and drop them into the simmering congee. Stir gently so the meat cooks through. Simmer for 6–8 minutes until pork is cooked to 160°F (71°C).

Add the diced century egg to the pot in the last 2 minutes of cooking to warm through but not completely dissolve; stir gently to distribute.

Ladle congee into bowls and garnish with sliced scallions, fried shallots, cilantro, and a drizzle of soy sauce or sesame oil to taste.

Pat the fish slices dry. In a bowl, gently toss the fish with the egg white, 1 tsp salt, and 0.25 tsp white pepper to lightly coat — this gives the fish a silky texture when poached.

When the congee is at a gentle simmer and about 3–5 minutes from serving, slide the fish slices into the simmering congee in a single layer. Stir once gently to separate slices.

Poach the fish in the simmering congee for 2–4 minutes until opaque and cooked through. Do not over-stir to keep slices intact.

Serve immediately with scallions, white pepper, a drizzle of sesame oil, and chili oil if desired.

To prepare kidneys, trim away membranes and any white core. Slice thinly and briefly rinse in a bowl with 2 tablespoons rice wine vinegar (or water) and a pinch of salt to remove odors. Rinse and pat dry.

Add the sliced kidney to the congee about 6–8 minutes before the end of cooking so it cooks through but remains tender. Simmer until no longer pink and firm, about 6–8 minutes depending on thickness.

Finish with scallions, a splash of soy sauce, and fried shallots when serving.

Mix ground beef with 1 tbsp light soy sauce, 0.5 tsp sesame oil, and 1 tsp cornstarch. Optionally season with a pinch of white pepper.

Crumble and drop the seasoned minced beef into simmering congee about 6–8 minutes before it’s done. Stir gently and cook until beef is no longer pink, about 6–8 minutes.

Serve with garnishes: fried shallots, cilantro, scallions, and chili oil if desired.

Taste congee and adjust salt, soy sauce, or white pepper as needed. For a more savory finish, add a splash of light soy sauce to each bowl.

Top each bowl with fried shallots or garlic, fresh cilantro leaves, the green parts of scallions, and a few drops of sesame oil or chili oil to taste.

Serve hot with additional condiments (soy sauce, white pepper, chili oil) on the side for personalization.