Wow, Alice. That ginger rum drink was quite refreshing and will definitely be one of my go-to summer drinks.
Ginger is such a great flavor to add to both sweet and savory dishes. In this case, it’s a comforting chicken soup/porridge with an Asian bent.
A friend shared this recipe with me when I was feeling a bit under the weather last year. It’s tasty, easy and one of the best things to eat when your tummy is not quite right, sort of like the old standard chicken noodle soup.
It’s also good for cool, damp winter nights, when you’re chilled all the way through and you just need something to warm you up, something you can pour into a bowl or a large cup and wrap your hands around to warm you down to your toes. That’s what this does.
The ingredients are simple – chicken legs or thighs, chicken broth, water, rice, ginger, salt and pepper – and the flavor is deceptively simple. I blame the ginger.
Chop the ginger into thick slices
No need to peel the ginger, just slice it up.
Then pour everything into a large stock pot and bring to a boil over medium-high.
Reduce the heat to medium-low and let it simmer for about an hour.
After an hour, the chicken will be tender, the rice will be softened and the soup will be thickened and porridge-like. Pull the chicken from the pot, cool and remove the meat from the bone.
Return the chicken to the pot, pull out the chunks of ginger and dish up a bowl of the jook. Sprinkle with fresh cilantro and scallions, if you have them.
Alice, what sort of adventure in cooking do you have for me?
Ginger Chicken Jook (Rice Porridge)
6 cups water
4 cups low-sodium chicken broth
1 1/2 pounds bone-in chicken legs or thighs
1 cup long-grain white rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish
Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.