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1
Separate the white and green part of the scallions. Leave the white part whole and dice the remaining green ends.
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2
Take an inch of the ginger root and roughly chop into big chunks. Take another inch of ginger root and dice.
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3
Place the white ends of the scallion, the chopped ginger, the dried mushrooms, and a handful of cilantro in the cheesecloth and tie with cooking string to make a nice little, aromatic bundle.
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4
Wash the chicken, inside and out.
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5
Put the entire chicken, aromatic bundle, and water into a large pot and bring to a boil. Then, lower heat until water is just simmering and cover to cook for 40 minutes.
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6
Remove the chicken and aromatic bundle and place the rice in the pot. Keep water at a simmer, uncovered, for another 40 minutes. Stir frequently to make sure rice does not stick to the bottom of the pot.
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7
With a knife or your hands (if you are down to get dirty), remove the chicken from the bone and slice into small, bite-sized strips.
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8
Remove the shitake mushrooms from the pouch and slice thinly as well. The rest of the aromatics can be discarded.
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9
Heat a nonstick pan with sesame oil and when spitting-hot, crisp up the diced ginger for a crunchy garnish.
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10
Jook is done when it has a thick texture and the rice is plump. Take off heat and stir in the chicken and mushrooms.
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11
To serve, top with diced scallions, cilantro, and fried ginger. Other traditional garnishes include a dash of chili oil, firm tofu cubes, chestnuts, or bean curd (which is boiled separately for 5 minutes and then added at the end). You can make a different Jook every time you eat it.
