Who likes congee (juk)?

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CWun
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Who likes congee (juk)?

#51 Post by CWun »

Corey N. wrote:Made my first batch of congee today and it turned out reasonably well. Didn't have any ginger in the house so it was seasoned with salt, pepper and sesame oil. The chicken I added fell apart in the congee...really good. May be making more tomorrow.
White pepper?
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#52 Post by Corey N. »

I didn't have white pepper, so I used black. I know white is standard, but the black worked fine and frankly, I generally prefer the taste of black to white anyway. I think I'll grab some ginger at the store tomorrow because this is way too delicious.
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#53 Post by Corey N. »

FWIW, made congee again last night and had it for dinner. I probably should have paid a bit closer attention to the water/rice ratio, but this congee was a bit soupier, which I like. Also, it was greatly helped by the addition of the ginger. I took a small knob (about 1.5 ounces), peeled it, and cut it into slices. I like the extra dimension that it provides.
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#54 Post by Doug Lee »

Absolutely love this stuff. Best ingredient for me is BBQ duck. Agree with the fish idea, though. As kids we used to put very thin slices of raw fish on the bottom of our bowls, ladle piping hot congee into the bowl, and slurp away (lots of chopped spring onions and white pepper too, btw). By the time we got down to the fish, it was fully cooked.

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#55 Post by Victor Hong »

Tail end of intestinal flu, apparently caught while flying back from
Chicago. Juk was a lifesaver, although I still lost five pounds.
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#56 Post by Corey N. »

Victor Hong wrote:Tail end of intestinal flu, apparently caught while flying back from
Chicago. Juk was a lifesaver, although I still lost five pounds.
Feel better Victor.

We had it last night for dinner. It was the first time that Linda made it in a pressure cooker...it was delicious.
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#57 Post by Victor Hong »

Thank you.
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#58 Post by Doug Lee »

Ultimate comfort food.

Childhood memory: Fresh rockfish caught in Chesapeake Bay, sliced thin as can be. Mom and Dad make jook (juk) and place the raw fish in a single layer at the bottom of each soup bowl. Pour in steaming hot jook with bit of spring onions, cha gua, white pepper, drops of soy. Wait five minutes and start eating; the fish is cooked by the time you get to the bottom. Oh my.

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#59 Post by Jason Crawford »

The secret to this dish is BROKEN RICE. Buy it at an Asian market or make it at home. To make it just wash your rice in a large bowl and then drain all of the water. Let it dry for an hour. Drying the rice puts small cracks in each grain. Then you need to break the rice up by hand or pulsed in a blender. This makes all the difference in terms of texture.

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#60 Post by Victor Hong »

Jason Crawford wrote:The secret to this dish is BROKEN RICE. Buy it at an Asian market or make it at home. To make it just wash your rice in a large bowl and then drain all of the water. Let it dry for an hour. Drying the rice puts small cracks in each grain. Then you need to break the rice up by hand or pulsed in a blender. This makes all the difference in terms of texture.
Thank you. Great idea.

As a time-saver, one can also soak the rice overnight in the refrigerator. The water
saturation, apparent as the rice turns from translucent to opaque white, accomplishes
this same grain-breakage effect.
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#61 Post by Victor Hong »

Bump.
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#62 Post by Jason Crawford »

I always feel like I add a lot more ginger than I planned. Always have extra and use a micro plane.

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#63 Post by CWun »

When ever i get fish jook, I typically spend a few minutes finding all the slivers of ginger and removing before chowing down
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#64 Post by Betty C »

My favorite jook is the pork and thousand-year-old egg version.

My husband tries to make this whenever I'm sick and comically manages to mess it up. One time he added dried salted fish, but he didn't realize it had to be descaled. That was pretty gross and impossible to pick out.
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#65 Post by CliftonD »

I typically make this with left-over poultry carcasses at home.

I love century eggs.

I will try whipping up some Youtiao next time around. Also a fan of crispy fried shallots.
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#66 Post by Benjamin C »

CliftonD wrote:I typically make this with left-over poultry carcasses at home.

I love century eggs.

I will try whipping up some Youtiao next time around. Also a fan of crispy fried shallots.
Century egg and pork porridge is one of my favorite. And yes never forget Youtiao to dip if you can get hold of some, perfect breakfast or sick meal. champagne.gif
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#67 Post by CWun »

darn it, i'm hungry now and jook deprived. will need to make a batch this week.

To bump up the umami, I'll cook the rice with low salt chicken stock, dashi, or veg stock. Either 100% or watered down depending on my mood. Then I might add black or shiitake mushrooms.
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#68 Post by CliftonD »

Also, dried mushrooms/scallops/prawns/younameit work really well too! Would be perfect on a rainy day like today...
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#69 Post by Victor Hong »

Make, portion, and freeze.
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#70 Post by Linda Baehr »

Victor Hong wrote:Post-surgery, I could use the warmth and calories of this dish.
Juk was the first solid food I ate after my liver surgery. I was grateful that UCSF had a wide ranging menu to choose from.
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#71 Post by Victor Hong »

Glad to see you here.
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#72 Post by MitchTallan »

I've grown addicted to it from a dim sum house thats an hour away from me but that we've been visiting just about every weekend. The combination version has thousand year egg, "juicy pork", pork liver, and kidney. The slices of kidney seem to stand out.
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#73 Post by CWun »

MitchTallan wrote:I've grown addicted to it from a dim sum house thats an hour away from me but that we've been visiting just about every weekend. The combination version has thousand year egg, "juicy pork", pork liver, and kidney. The slices of kidney seem to stand out.
very cantonese in style. It's great.

My Taiwanese wife thinks juk should be just plain rice porridge...maybe with sweet potato. bleh.
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#74 Post by p@ulbortin »

Love the congee at Sifu Chio on Prince in Flushing. Anyone have recommendations for other great juk?

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#75 Post by Betty C »

CWun wrote: My Taiwanese wife thinks juk should be just plain rice porridge...maybe with sweet potato. bleh.
That's how my Taiwanese FIL likes it. He also makes it so thick that you can eat it with chopsticks. :x
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#76 Post by Corey N. »

paul bortin wrote:Love the congee at Sifu Chio on Prince in Flushing. Anyone have recommendations for other great juk?
If you're traveling...

I think Triple Crown has the best juk in Chicago. The restaurant is a tad garish, but I'm not there for the ambience. They use more ginger than most, which I appreciate.

In Toronto we went to Congee Queen (a small chain). The juk is a bit more watery than some, but it was flavorful and the other food they served was tasty as well.
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#77 Post by CliftonD »

paul bortin wrote:Love the congee at Sifu Chio on Prince in Flushing. Anyone have recommendations for other great juk?
I've always been a fan of Congee Village. And they opened a location in Flushing late last year.
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#78 Post by CliftonD »

Picked up an Instant Pot during Black Friday (needed a new pressure cooker anyways) and made congee using the Porridge setting. Bumped up the time an extra 15 minutes and it came out just the way I like it. I usually use 10:1 or so, but with this, I did 7:1.
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#79 Post by Corey N. »

F83FCFBC-FDDE-4EA8-8797-A39F339FDE64.jpeg
The best juk I’ve ever had — homemade using smoked chicken carcas and meat.
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#80 Post by Michae1 P0wers »

Corey N. wrote: November 30th, 2013, 9:44 am Made my first batch of congee today and it turned out reasonably well. Didn't have any ginger in the house so it was seasoned with salt, pepper and sesame oil. The chicken I added fell apart in the congee...really good. May be making more tomorrow.
I've never made this but it is on my list of recipes to try this fall. Sounds like comfort food. Any particular type of rice suggested for this?

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#81 Post by Corey N. »

Michae1 P0wers wrote: October 18th, 2018, 7:09 am
Corey N. wrote: November 30th, 2013, 9:44 am Made my first batch of congee today and it turned out reasonably well. Didn't have any ginger in the house so it was seasoned with salt, pepper and sesame oil. The chicken I added fell apart in the congee...really good. May be making more tomorrow.
I've never made this but it is on my list of recipes to try this fall. Sounds like comfort food. Any particular type of rice suggested for this?
It is comfort food. My partner usually says "peasant food" because it's cheap to make and often uses leftovers. We just use regular Chinese rice.

If you've never had it, think of it as a base that can be manipulated with different toppings. But we always add to it (after cooking, natch) cilantro, white pepper, and sesame oil. It's a really nice way to start a cool morning.
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#82 Post by MitchTallan »

I've started making it in my deluxe Zojirushi. I had read 4:1 but 7:1 seems more like it. I use Japanese rice. I have no idea what type of Japanese rice it is but I buy it from a pallet of big burlap bags in the very front of a local Japanese grocery store and all the elderly Japanese shoppers pick them up immediately and throw them in their carts. So I do that. My last batch was just rice, water, and dried scallops. An 8 oz back of dried scallops at a hole-in-the-wall Chinese grocery set me back $100. 8 dried scallops for a cup and a half of rice created quite the pungent porridge-my wife and son complained. I thought it was amazing. Sprinkled chives on top. Next time I will try ginger and duck leg meat (no scallops). A local dim sum house offers congee with pork liver and kidney which is my all-time favorite. I suppose I would have to bribe one of their kitchen staff to find out how they do it/what they use.
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#83 Post by Victor Hong »

Almost that time of year again..........
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#84 Post by CWun »

leftover fire chicken ....
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#85 Post by Victor Hong »

That time of year.......
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#86 Post by LMD Ermitaño »

Victor Hong wrote: December 2nd, 2019, 4:51 pm That time of year.......
With the typhoon in Manila now, a good bowl of congee with lean pork & 1000-year old egg would be just the ticket...
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#87 Post by Victor Hong »

New article on old recipe for new, harder times.

https://www.nytimes.com/2020/05/06/dini ... virus.html
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#88 Post by Victor Hong »

Perfect for this winter.
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