Wednesday, January 12, 2011
Basic Jook Recipe
6C water (or more -- up to 8C, depending on how thin you like it)
2C broth (chicken or vegetable -- you can also increase the broth instead if you like)
Diced kabocha (as much as you like)
Bring rice and liquids to a bubbling simmer, and maintain, stirring occasionally, until soup is of desired consistency. About an hour. Add the diced kabocha near the end of cooking, to soften in the soup about 20 minutes or so (or less, if you like it firmer). Add salt to taste. Other things to add: chicken / turkey / duck bones with meat (remove bones after cooking), shiitake mushrooms, salted pork, salted salmon, green onions.