Chicken Jook with Lots of Vegetables
“This is a creamy Chinese rice porridge also known as congee. It cooks perfectly in a slow cooker too. Serve garnished with additional scallions and soy sauce.”
- 3 tablespoons vegetable oil
- 3 bone-in chicken thighs
- salt and ground black pepper to taste
- 1/2 cup chopped scallions
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced garlic
- 1 jalapeno pepper, seeded and minced
- 6 cups water
- 1 cup short-grain brown rice
- 2 cups thinly sliced cabbage
- 1 cup snow peas
- 1 cup bean sprouts
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 cup chopped cilantro leaves
- Heat oil in a large pot over medium heat. Place chicken in hot oil, season with salt and ground black pepper and cook until well-browned, about 5 minutes per side. Remove chicken and set aside. Add scallions, ginger, garlic, and jalapeno pepper to the pot; cook until soft, about 2 minutes.
- Pour water and rice into pot; bring to a boil, then lower heat to simmer. Cover the pot partially and cook for about 1 hour, stirring occasionally to prevent rice from sticking to the bottom.
- Stir chicken into soup and cover partially. Continue to cook until the soup is creamy with a porridge-like consistency, stirring occasionally, about 1 hour.
- Remove chicken, pull meat from bones, and return meat to the pot. Stir in cabbage, snow peas, bean sprouts, soy sauce, and sesame oil; cook until vegetables are just tender, about 5 minutes. Garnish jook with cilantro.