Jook Chinese Breakfast Rice Soup
Warm, comforting, and deeply satisfying, Jook (Chinese Breakfast Rice Soup) is the ultimate bowl of nourishment perfect for starting your day. This traditional dish features creamy jasmine rice slow-simmered with chicken broth and fragrant ginger, creating a velvety porridge-like texture that soothes the soul. Customize your jook with tender shredded chicken, a drizzle of soy sauce, fresh green onions, and sesame oil for a pop of umami. For an authentic twist, top it with century eggs or salted duck eggs, and add fried shallots for a delightful crunch. With minimal prep and a low-simmer cooking method, this versatile congee can be tailored to your taste, making it a comforting breakfast staple or a restorative meal any time of day.
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Recipe Information
Ingredients
- 1 cup uncooked jasmine rice
- 10 cups water
- 4 cups chicken broth
- 1 inch piece fresh ginger (sliced)
- 2 pieces boneless chicken thighs or breasts (optional)
- 1 teaspoon salt
- 2 tablespoons soy sauce (for serving)
- 2 stalks green onions (sliced)
- 1 teaspoon sesame oil (for serving)
- 2 tablespoons fried shallots or garlic (optional, for garnish)
- 2 pieces century eggs or salted duck eggs (optional, chopped)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps achieve the right texture for the soup.
In a large pot, combine the rinsed rice, water, chicken broth, and sliced ginger.
If using, add the boneless chicken thighs or breasts to the pot. These will cook along with the rice and can be shredded later for added protein.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, uncovered, for 1 to 1.5 hours. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
As the soup cooks, the rice will break down and create a creamy consistency. If the jook becomes too thick, add water, 1 cup at a time, until the desired texture is reached.
After 1 to 1.5 hours, remove the ginger slices and any cooked chicken pieces (if added). Shred the chicken and return it to the pot.
Season the jook with salt, adjusting to taste, and stir to combine.
To serve, ladle the hot jook into bowls. Top with your choice of soy sauce, green onions, sesame oil, fried shallots or garlic, and optional century or salted duck eggs for added flavor and texture.
Enjoy this warm and nourishing breakfast dish!
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 7302 mg | 317% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 355 mg | 27% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1672 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
