|Jook with Zha Cai and Sesame Oil|
2 quarts of chicken stock
8-10 slabs fresh ginger
2 cups of short-grained sushi rice
salt to taste
How you come by your chicken stock is up to you. I always poach chicken thighs or legs in water with a lot of slabs of ginger to get my stock, ginger being good for you especially when you are ill. Bring your strained chicken stock to a rolling boil and add the rice, stirring well. The rice will start to swell after a couple of minutes and I turn the pot way down low and walk away. Perhaps I will stir it every 20 minutes. 90 minutes seems to be about the appropriate cook time for the rice I use: the rice should no longer have any real texture. Add more liquid if necessary to yield a porridge in which a spoon will not stand. Season to taste.
You can garnish your jook anyway that you see fit. If I'm sick, I don't want anything in it. Otherwise, I like to garnish with some of the chicken meat used in making the stock, some sautéed shiitakes or some rehydrated black mushrooms, pickled mustard stems (zha cai), cilantro, and often, a drizzle of sesame oil.
Last night, I just went for a pile of zha cai, a bit of cilantro, and a drizzle of sesame oil. I think Ann just had hers with a pat of butter and some salt. Jook is a classic comfort/invalid food that should be in your repertoire.