What Makes A Perfect Chicken Congee Jook Recipe?

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Bring 8 cups of chicken stock to a boil. Add the cooked rice and simmer for 10 minutes. To stop it overflowing, rest a pair of chopsticks across the pot and put the lid on top.
2. Slice the chicken breast thinly. Mix it with the salt, Chinese cooking wine, egg white, cornstarch and garlic powder, and leave for 5 minutes.
3. Slice the mushrooms, chop the bok choy, julienne the ginger and dice the scallion.
4. Add the mushroom slices and ginger to the rice soup. Season with salt and sugar to taste.
5. Whisk the soup for a few minutes to break up the grains. The more you stir, the thicker it gets. Check the consistency and, if needed, add more stock or water that you have already brought to a boil in a separate pan.
6. Add the marinated chicken and stir well so the pieces don't stick together. Turn off the heat as soon as the chicken changes colour, and let the residual heat cook it through.
7. Stir in the bok choy, white pepper, sesame oil and diced scallion just before serving.

Summarized from Souped Up Recipes's video. Watch it for the details.

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EggGingerScallionRiceMushroomChicken breastShiitake mushroomBok choy