Chicken Jook in 20 Minutes

No ratings yet

A fast, flavorful chicken jook that uses frozen rice to create silky congee in minutes. Tender shredded chicken and fresh toppings finish this comforting bowl.

Print Recipe Pin Recipe

Prep Time:15

Cook Time:30

Freeze the Rice:8

Total Time:8 45

Course: Breakfast, Brunch, Main Course

Cuisine: Chinese

Keyword: Black Rice, Chicken, Congee, Ginger

Servings: cups

Calories: 128kcal

Author: C.B. Chu

Ingredients

Congee Base

½ cup medium-grain white rice, Kokuho or Nishiki recommended
5 cups water, plus hot water as needed

Chicken

1 chicken thigh, organic, bone-in, skin-on
1 tablespoon kosher salt, for cleaning
2 slices fresh ginger, coarsely chopped
1 tablespoon Shaoxing wine

Finishing Condiments & Toppings

Kosher salt, to taste
White pepper, to taste
½ teaspoon thin soy sauce, or fish sauce*
¼ teaspoon toasted sesame oil
Chili crisp, to taste
1 cup iceberg lettuce, finely shredded
2 scallions, finely minced
2 sprigs cilantro, separated
Roasted peanuts, to taste
Potato chips, or shrimp chips, to taste

Instructions

Freeze the Rice

Rinse rice briefly under cold water and drain well. Transfer the wet rice to a pint glass jar or a quart-size zip-top bag. Freeze at least 8 hours and up to 3 weeks.

Clean the Chicken

Using a thigh with skin and bone helps keep the meat moist and adds collagen. Make a few shallow cuts around the bone to speed cooking. Scrub the thigh with kosher salt under cold water; rinse and pat dry. Rub with the minced ginger and Shaoxing wine, and set aside in a bowl to marinate.

Prep the Finishing Ingredients:

Set out white pepper, soy or fish sauce, sesame oil and chili crisp. Arrange the ginger, scallion, cilantro, lettuce, peanuts and chips in small bowls.

Cook the Congee

In a large pot, combine 5 cups room-temperature water, the frozen rice (no thawing), the chicken thigh and any marinade. Bring to a boil over medium-high heat (about 10 minutes). Prop the lid ajar with chopsticks, reduce heat to medium-low and simmer. Because the grains are broken from freezing, congee thickens in about 15 minutes. Heat some water separately; stir congee periodically to prevent sticking and adjust consistency with hot water as needed. Season with salt and white pepper to taste.

Finish and Serve

When the chicken reaches 155°F, lift it out, shred and (if desired) remove skin and bone. Return meat to the hot congee to finish cooking, about 30 seconds. Ladle into bowls; finish with white pepper, soy or fish sauce, sesame oil and chili crisp. Serve the aromatics and crunchy toppings on the side.

Notes

Thin, or light, soy sauce is the standard all-purpose soy sauce used in most Chinese cooking. Despite the name, “light” refers to its color and viscosity, not its sodium level. It is lighter in appearance, saltier, and more assertive in flavor than dark soy sauce, making it ideal for seasoning, marinades, stir-fries, and finishing dishes where a clean, savory brightness is desired.

Nutrition