Congee (Juk)

I have written out instructions here for the pressure cooker. I alternate between the two methods because sometimes nothing beats the stove top. Nostalgia I guess!

This is my ultimate comfort food! Easy to make and I always have the ingredients – rice, water, chicken or beef, seasonings.

I loved all the meals my parents prepared growing up. I sure had my favorite Chinese and western dishes alike. My mom is a great cook and of the many, many things she has taught me, one of them is how to cook. Growing up I watched her make tables full of various dishes to fill our bellies. My father had dishes of his own and they are still some of my favorites. Just thinking of them makes me salivate. I love how the mind can conjure up flavors. So here’s my version of a pot of Juk:

Fill your pot with water until it is about 2/3rds full. Add chicken or turkey – whatever type of meat you desire that day. If you are making chicken Juk I find using pieces with the bone in works best. You just have to remove the bones from the soup after it has fully cooked. If you are using sliced beef add it at the end. If you are using fish make sure it is boneless and add it at the end. (You can also make plain juk/congee by omitting this part.) Bring to a rolling boil.

– Add 1 cup rice.

– Once it comes to a boil turn the stove down to medium.

– Simmer for at least 1 hour or until it is the consistency you like. The rice grains will break thickening the broth. Everyone is different. I like mine more on the brothy side while M prefers his thicker like porridge.

– You can add water as the soup thickens.

Season your bowl with pepper and a drop of Maggi sauce, chopped green onions and finely chopped ginger root.