CHICKEN JOOK WITH LOTS OF VEGETABLES

Chicken Jook with Lots of Vegetables image

This is a creamy Chinese rice porridge also known as congee. It cooks perfectly in a slow cooker too. Serve garnished with additional scallions and soy sauce.

Provided by MTCHYG

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 2h40m

Yield 8

Number Of Ingredients 15

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Ingredients

3 tablespoons vegetable oil
3 bone-in chicken thighs
salt and ground black pepper to taste
½ cup chopped scallions
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1 jalapeno pepper, seeded and minced
6 cups water
1 cup short-grain brown rice
2 cups thinly sliced cabbage
1 cup snow peas
1 cup bean sprouts
2 tablespoons soy sauce
1 tablespoon sesame oil
½ cup chopped cilantro leaves

Steps:

Heat oil in a large pot over medium heat. Place chicken in hot oil, season with salt and ground black pepper and cook until well-browned, about 5 minutes per side. Remove chicken and set aside. Add scallions, ginger, garlic, and jalapeno pepper to the pot; cook until soft, about 2 minutes.
Pour water and rice into pot; bring to a boil, then lower heat to simmer. Cover the pot partially and cook for about 1 hour, stirring occasionally to prevent rice from sticking to the bottom.
Stir chicken into soup and cover partially. Continue to cook until the soup is creamy with a porridge-like consistency, stirring occasionally, about 1 hour.
Remove chicken, pull meat from bones, and return meat to the pot. Stir in cabbage, snow peas, bean sprouts, soy sauce, and sesame oil; cook until vegetables are just tender, about 5 minutes. Garnish jook with cilantro.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 22.7 g, Cholesterol 25.8 mg, Fat 10.4 g, Fiber 2.2 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 280.5 mg, Sugar 2.1 g