Rice Cooker Jook Recipes

RICE PORRIDGE (CONGEE/JOOK/OKAYU) RICE COOKER W/PORK & CORN

Steps:

• Measurements are approximate, adjust as needed. 100 g ground pork is about 1/4 lb. 100 g sweet corn is about 3.5 oz.
• If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency). You can also use a slow cooker/crock pot, but it will take more like 4-5 hours.
• Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice. It should take about 45-60 minutes.
• (optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm.
• When the rice is ready, mix in the pork and corn (or other ingredients, if any).
• Serve in bowls and top with scallions.

RICE COOKER CHICKEN

Steps:

• Place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. Squeeze as much air as possible out of the bag and zip the bag closed. Refrigerate for 1 hour.
• Mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir.
• Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. When the timer goes off, uncover and stir the chicken. Set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. Allow chicken to rest in the keep-warm setting for 20 minutes before serving.

QUICK RICE JOOK

Steps:

• In a large saucepan, combine rice, broth, water, and ginger.
• Bring to a boil; reduce heat and simmer, stirring occasionally, until rice is soft and broth is slightly creamy, about 20 to 25 minutes.
• In a small bowl, combine beef and cornstarch.
• Using a whisk, mix beef into jook.
• Cook until beef is no longer pink, 5 to 6 minutes.
• Ladle into bowls and garnish with green onions, soy sauce, and sesame oil.

CROCK POT JOOK

Steps:

• Wash the rice in a colander until the water runs clear. Soak in enough water to cover for 30 minutes.
• Heat the oil in the slow cooker set on HIGH. Drain, rinse, and drain rice again. Add the rice to the hot oil and cook, stirring until the rice is well coated with oil and smells toasty, about 5 minutes.
• Add the stock all at once, then the salt and cilantro stems. Stir well, cover, turn the cooker to LOW, and cook, 8 to 9 hours or overnight.
• To finish the jook, stir it well if it has separated. If you want it thicker, cover, turn cooker to HIGH, and cook for 1 to 1 1/2 more hours, stirring occasionally. Add milk now if you want an extra-creamy porridge.
• To serve, sprinkle over chopped cilantro leaves, minced green onions, salty potato chips, or your seasoning sauce of choice.

TURKEY AND RICE CONGEE (JOOK)

Steps:

• Put slow cooker liner into slow cooker.
• Place the rice, turkey wings, water, salt, ginger, carrots, celery, and mushrooms into the slow cooker.
• Stir well.
• Cover and cook on HIGH for 1 hour, then reduce the temperature to LOW and cook for 6 to 8 hours, until creamy, thick, and translucent white in consistency.
• Remove and discard the ginger.
• Remove the turkey wing and place on a plate to cool for 15 minutes.
• Remove and discard the skin.
• Pick the meat off the bones and discard the bones; return the meat to the soup.
• Taste test; add soy sauce and sesame oil.
• Keep WARM until ready to serve, with bowls of cilantro, green onion, and peanuts on the side for garnish choices.