Jook

1. 1

   Wash rice, and put it in a stock pot with chicken stock or water.

2. 2

   Place over high heat until stock boils, then add about 4 cups water.

3. 3

   Bring to a boil, and turn heat to low.

4. 4

   Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).

5. 5

   Add ginger and slab bacon, and simmer for an hour more or so.

6. 6

   Jook should have a porridgelike consistency.

7. 7

   If it becomes very thick, add water.

8. 8

   When done, jook will be soupy and creamy, like loose oatmeal.

9. 9

   Remove slab bacon, and serve jook in individual bowls.

10. 10

    Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts.

11. 11

    Drizzle with sesame oil if desired.

No additional tips available.