Jook, Chinese Thick Rice Soup Recipe

Step 1

Rinse rice 2 or 3 times. Soak overnight. Mince green onions and water chestnuts. Mix with ground pork, soy sauce and salt.

Step 2

Bring stock and rice to a boil. Turn heat down and simmer for 2-3 hours or until the rice breaks down completely and the soup becomes thick and creamy. Turn heat up and add ground pork mixture, shaping 1 tsp at a time into a small ball and dropping it into the soup. Cook for 5 minutes or until pork balls are done. Correct seasoning. Serve in individual soup bowls. Pass the condiments around for each person to choose his or her favourite toppings. I like Nam-Yuey in mine!

Step 3

You can make this ahead of time and reheat.

Step 4

You can also use chicken slices, ground beef, beef slices, fish filets or ham slices. A roast chicken or turkey carcass is excellent for making the stock. Just cook the carcass, rice and water together. Take out the carcass when the soup is done. I add Duck Liver Sausage bits!

Condiments which you can use: Sesame oil, White Pepper, Green Onions, Chinese Parsley (cilantro), tea melon (sweet cucumber), Szechwan turnips, chopped peanuts, Deep Fried Devils (Yao Ja Guai, which are small fried bread sticks), NAM-YUEY!

From "Dim Sum", by Rhoda Yee. Posted by James Lor.

Things You'll Need

  • 1/2c Long Grain Rice
  • 1/2c Glutinous Rice
  • 5qt Chicken Broth
  • 1lb Ground Pork
  • 1tb Dark Soy Sauce
  • 1ts Salt
  • 2ea Green Onion Stalks
  • 12ea Water Chestnuts

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