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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash rice. Put in stockpot with stock or water. Place over high heat until it boils. Then add another 1 quart of water (4 cups). Bring to a boil again, then turn the heat to low. | 2. Partially cover the pot. Simmer for about 90 minutes, stirring occasionally to make sure rice isn't sticking. Add ginger and slab bacon. Simmer for another hour. The jook should have a porridge-like consistency so if if it gets too thick too quickly, turn down heat and stir in some more water. When it is done, it will be soupy and creamy. | 3. Remove slab bacon. Serve it in individual bowls, garnish with scallion, crisply cooked bacon bits and peanuts. Drizzle with the sesame oil. | 4. JOOK WITH VEGETABLES: Soak 4 or 5 dried shiitake mushrooms in hot water until softened. Remove stems; chop. Omit slab bacon. Add mushrooms along with the ginger and 2 finely diced carrots. When it is almost done, stir in 1 Celsius fresh or frozen peas. Cook 10 more minutes. Garnish with same stuff and serve. | 5. JOOK WITH MEAT: Cut the ginger into thin slivers instead of chopping it. Add it along with along with 1/2 lb. sirloin, sliced, or 1/2 lb. boneless, skinless chicken breast, sliced, during the last 15 minutes of simmering. | 6. JOOK WITH SEAFOOD: In the last 30 minutes of simmering, add 1/4 lb. cleaned squid, sliced. During last 5 minutes, add 1/4 lb. peeled, cleaned shrimp and 1/4 lb. firm white fish (skinned and sliced). You know, I think a one-lb pkg of seafood mix would work in this; okay, maybe with 1/4 of it removed. You would have to thaw it out beforehand and separate the squid so that you could put it in at the appropriate time by itself. (Discard the liquid that comes off from defrosting.) Seafood mix is available in the frozen seafood section. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1/2	cup		6.3042	0.0	1.4025	0.0354
glutinous rice	1/2	cup		342.25	75.554	6.2992	0.5088
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
ginger	3	inches	peeled chopped	-	-	-	-
slab bacon	1/4			6.3042	0.0	1.4025	0.0354
scallion	1/4	cup	minced	8.0	1.835	0.4575	0.0475
bacon	1/4	cup	minced crisp-cooked	-	-	-	-
peanut	1/2	cup	roasted	413.91	11.7749	18.834	35.9452
dark sesame oil				6.3042	0.0	1.4025	0.0354

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.