Chicken Jook with Lots of Vegetables recipe

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Ingredients

3 tablespoons vegetable oil
3 bone-in chicken thighs
salt and ground black pepper to taste
½ 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
½ cup chopped cilantro leaves

Nutrition Info

225.2 calories
carbohydrate: 22.7 g
cholesterol: 25.8 mg
fat: 10.4 g
fiber: 2.2 g
protein: 10.4 g
saturatedFat: 1.8 g
servingSize: -
sodium: 280.5 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

8 servings

Recipe Note

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.

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