She Strengthens

Savoring the Flavors of Tradition: A Heartwarming Cantonese Dish

A Family Affair

Every Sunday, my grandmother would lovingly prepare a big pot of jook, a traditional Cantonese savory rice porridge, for our family gathering. The aromatic flavors wafting from the kitchen would tantalize our taste buds, and we couldn’t wait to dig in. Whether she added chicken, pork, beef, or seafood, each variation was a delightful surprise.

Customizing to Taste

Feel free to get creative with your jook by adding an array of garnishes to suit your palate. A dash of soy sauce, a sprinkle of fish sauce, or a crunchy topping of fried shallots and roasted salted peanuts can elevate this comforting dish to new heights.

Recipe Details

Yield: 6 servings
Difficulty: Easy
Total Time: About 25 minutes, plus 1 hour cooking time

Ingredients:

• 6 cups water
• 4 cups low-sodium chicken broth
• 1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
• 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

Preparing the Jook

Combine all ingredients, except cilantro and scallions, in a large heavy-bottomed saucepan or Dutch oven. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the rice has broken down and the mixture is creamy, about 1 hour.

Finishing Touches

Remove the chicken from the pot and let it cool. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the shredded chicken to the jook, stir to combine, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.

Savoring the Moment

As you take your first spoonful of this comforting jook, you’ll be transported back to a time when family gatherings were filled with love, laughter, and warmth. This traditional Cantonese dish is more than just a meal – it’s a celebration of heritage and togetherness.