Jook
Claire Mosteller
4-8
5-10 minutes
50-95 minutes
"Growing up, the day after Thanksgiving, my mom would make a big, comforting pot of jook with the leftover turkey carcass or ham bone. This is a dish that is ubiquitous across many Asian countries, and it is versatile and simple to make. Traditional jook is not flavored, but is served with toppings; adding in a turkey carcass or ham bone adds depth of flavor into the rice as it cooks."
Ingredients
- 8-12 cups Pho-Style Stock or water
- Turkey carcass or ham bone with meat picked off. (Optional, can skip if using Pho-Style Stock.)
- Turkey or ham meat, shredded or chopped (optional)
- 2 cups uncooked short-grain white rice or other grain
- 1 Smoked Star Anise pod
- 1" piece Cinnamon Quill (gently pull off a full layer)
- 8 Robusta Black Peppercorns
- 1 Tbsp Buffalo Ginger
- Fermented White Pepper, to taste
Directions
- Wash the rice thoroughly.
- Place the star anise, cinnamon quill and black peppercorns in a sachet bag.
- In a large pot, bring the Pho-Style Stock or water, rice, spice sachet and turkey carcass or ham bone to a boil, stirring occasionally.
- Reduce to a simmer and cover halfway. Simmer for 45-90 minutes, depending on the thickness you like, stirring frequently to prevent the rice from sticking to the bottom of the pot. Add more water as needed.
- Remove the turkey carcass or ham bone. Add in the turkey or ham meat (if using) and ginger, then cook for a few minutes. Remove the spice sachet.
- Serve hot or warm with optional toppings, such as chopped green onion, Fermented White Pepper, or fresh herbs.