-
1
Wash the rices and put them in a stockpot with the stock or water.
-
2
Place over high heat until the stock boils, then add about 1 quart water; bring to a boil and turn the heat to low.
-
3
Partially cover the pot and simmer for about 1 1/2 hours, stirring occasionally to make sure the rice is not sticking to the bottom of the pot.
-
4
Add the ginger and the slab bacon if youre using it and simmer for another hour.
-
5
The jook should have a porridgelike consistency, so if it becomes very thick too quickly, turn down the heat and stir in more water.
-
6
When it is done, the jook will be soupy and creamy.
-
7
Remove the slab bacon and serve the jook in individual bowls; garnish with scallion and, if you like, minced bacon and peanuts.
-
8
Drizzle with sesame oil if desired.
-
9
Soak 4 or 5 dried black (shiitake) mushrooms in hot water until softened, then remove their stems and chop them.
-
10
Omit the bacon from step 2 and add the mushrooms along with the ginger and 2 finely diced carrots.
-
11
When the jook is almost done, stir in 1 cup fresh or frozen peas and cook for another 10 minutes or so.
-
12
Garnish and serve.
-
13
In step 2, during the last half hour of simmering, add 1/2 pound lean ground pork and 2 or 3 sliced tea eggs (page 34) or regular hard-cooked eggs (page 338).
-
14
Cut the ginger into thin slivers instead of chopping it.
-
15
Add it in step 2 along with 1/2 pound sirloin, sliced, or 1/2 pound boneless, skinless chicken breast, sliced, during the last 15 minutes of simmering.
-
16
In step 2, during the last half hour of simmering, add 1/4 pound cleaned squid, sliced; during the last 5 minutes of simmering, add 1/4 pound peeled shrimp and 1/4 pound firm white fish, skinned and sliced.
-
17
In step 2, substitute 2 ounces Chinese dried scallops for the slab bacon.
-
18
(You can buy dried scallops, or conpoy, at most Chinese markets and spend almost as much as you want for them; theyre a delicacy.)
-
19
The scallops will soften and shred as the jook simmers.
-
20
Omit the minced bacon.
