OH how I love Jook!!! It is one of the most comforting, yummy and frugal meals I know.
I always make Jook after Thanksgiving with the turkey bones, carcass and leftover turkey. Jook can be made with chicken, chicken carcass, pork and beef. Please remember my recipe is for a stock pot full of this yummy goodness. If you are wanting to make less or varying with a different type of meat the ingredient amounts will need to be cut back.
All turkey bones and carcass
Any extra leftover meat cut into bite size pieces
Enough water to cover bones
6″ piece of ginger peeled, cut into 1/2″ pieces then smashed, brings out the flavor
2 tsp ginger powder
2 pieces chung choi- salted chinese turnip, cut into several pieces leaving salt on
3 tsp Hawaiian salt, sea salt or kosher salt, which ever you can find to taste
8 cups medium grain rice cooked
8 Shiitake mushrooms stems removed and sliced. If using dried shiitake mushrooms rehydrate first
Chinese parsley chopped
Place all your bones and carcass into your stock pot fill the pot about 2/3 full. If your carcass is sticking out of the water be sure to put a lid on the pot. Put in the chung choi. Add all that yummy fresh ginger and ginger powder. If you’d like more of a snap you can always add more ginger or ginger powder later. The longer the jook cooks and even as it sits refrigerated to be warmed up later the ginger will still infuse throughout the entire pot. Besides the broth the ginger is really the most important ingredient to me. Bring to a boil, then reduce heat to a medium low. I usually leave it simmering for 2-3 hours. The longer you can leave the broth simmering the better the flavor. After an hour you can add any loose meat you have. Be sure to keep the bottom of the pot stirred.
You have different options for straining the broth to get the bones, chung choi, excess skin and fat out. You can use a strainer or colander. I personally use a slotted spoon and have yet to find any bones left in it. If you’re making the jook with chicken you may want to use the colander since the bones are a little smaller and can get lost in the broth. You may also want to strain out the ginger at this time as well. I don’t ever take out the ginger since it’s my favorite part and I just love the taste, I remove the ginger as I’m serving it into bowls.
Once you’ve removed the bones, chung choi, skin and fat have a little taste, this is the time you’ll be adding your salt. Use your own preferred taste when putting the amount of salt, you can always add more later. Remember with this type of salt it will get stronger as it cooks. Be careful, salt can always be added later and you’ll also be serving with shoyu/soy sauce on the side for taste.
Add in your mushrooms and cooked rice. When putting your rice in stir it around and see how you like it. If you want it more soupy you can put less rice. If you’re like me and want it thick and creamy like a porridge then put more rice. Cook and stir for at least another hour. The longer the better.
When serving sprinkle top with your chopped parsley and put some shoyu/soy sauce out for anyone wanting to add.
There are so many other things that can be added to this I’ve had it with peanuts, water chestnuts, cashews and even cabbage. The possibilities are endless.
This is such an easy meal that can be spread out to several meals and snacks. ENJOY!!!!
What are your plans for all your leftover turkey? If you don’t want to use turkey, there are lots of other options too 🙂
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