CHICKEN JOOK

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Chicken Jook image

Categories     Chicken     Rice     Breakfast     Brunch     Quick & Easy     Lunch     Seafood     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

1 bunch scallions
1 (1-inch) piece fresh ginger, peeled
12 fresh cilantro sprigs
1 (2 1/2- to 3-lb) whole chicken
2 teaspoons salt
3 qt cold water
1/4 cup dried scallops* (about 10)
3/4 cup long-grain rice
1/4 cup Chinese (short-grain) sticky rice* (also called glutinous)
Accompaniments: soy-sauce-pickled cucumbers*; pickled mustard greens; thousand-year-old eggs, shelled and cut into wedges; smoked tofu*, cut into slices
Garnish: fresh cilantro leaves
Special Equipment
a small square of cheesecloth; kitchen string

Steps:

  • Cut off scallion greens and reserve greens separately from white and pale green parts. Cut ginger in half crosswise and smash 1 piece with flat side of a large heavy knife, reserving remaining piece. Wrap smashed piece of ginger, cilantro, and white and pale green parts of scallion in cheesecloth and tie into a bundle with string.
  • Rinse chicken inside and out and put in a 4-to 6-quart heavy pot along with cheesecloth bundle, salt, and water, then bring to a simmer, covered. Cook, covered, 15 minutes.
  • Turn off heat and measure out and reserve 1 cup cooking liquid, then cover pot again. Pour reserved liquid into a small bowl and add dried scallops. (Scallops should be completely submerged.) Soak until softened, about 30 minutes.
  • While scallops are soaking, let chicken stand in cooking liquid, covered, 30 minutes. (Chicken will be cooked through.) Carefully remove chicken from liquid with tongs, then transfer chicken to a cutting board and cover loosely with foil. Discard cheesecloth bundle from cooking liquid, reserving liquid.
  • Rinse long-grain and Chinese sticky rice briefly in a sieve, then add to pot with chicken-cooking liquid.
  • Shred scallops into fine threads with a fork or your fingers, discarding tough muscle from side of each scallop if attached. Add scallop threads and scallop-soaking liquid to rice mixture and simmer, partially covered, stirring occasionally, until jook is very thick, about 1 hour.
  • While rice is simmering, discard skin from chicken and remove meat in large pieces, then cut meat into 1/2-inch pieces.
  • Cut reserved ginger into thin matchsticks and chop reserved scallion greens.
  • Divide chicken among 6 serving bowls, then ladle jook over chicken. Sprinkle ginger and scallions over jook and serve with accompaniments.

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