Chicken Jook

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Rinse long-grain and Chinese sticky rice briefly in a sieve, then add to pot with chicken-cooking liquid.

6. 6

   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

7. 7

   is very thick, about 1 hour.

8. 8

   While rice is simmering, discard skin from chicken and remove meat in large pieces, then cut meat into 1/2-inch pieces.

9. 9

   Cut reserved ginger into thin matchsticks and chop reserved scallion greens.

10. 10

    Divide chicken among 6 serving bowls, then ladle

11. 11

    over chicken. Sprinkle ginger and scallions over

12. 12

    and serve with accompaniments.

* Per serving · 4 servings · Values may vary.