Jok, otherwise known as congee, or Chinese rice porridge, has always been a comfort food for me. When we were sick, my mom made it for us from homemade broth that she had cooked for hours. The ultimate testimony of love.
Nowadays I make it for my own kids — often using leftover rotisserie chicken — but with no less love, and it seems to bring them the same warm satisfaction. It belongs in that category of food that is best because it is simple.
To make it, you’ll only need chicken, cooked rice, salt, and sugar. For toppings, to make it even tastier, we use thinly sliced green onions, white pepper, and diced century egg.
Jok, or Savory Rice Porridge
- Rice cooker
- Large stock pot
- 4-5 cups water
- 3 lbs chicken bones
- 2 cups cooked rice
- 1 tsp salt
- 1 tsp sugar
- 1-2 green onions or scallions sliced
- 4 century eggs
- white pepper to taste
- In a large pot, bring the chicken bones and water to a boil on high heat.
- Once the water comes to a boil, reduce the heat to low and simmer for 1 1/2 hours.
- For a clear broth, skim the foam and bits off the surface of the soup.
Cook the rice
- While the chicken bones are simmering, cook your rice. (I use a rice cooker, but if you don't have one, you can cook the rice on the stovetop.)
Prepare the broth
- After 1 1/2 hours, remove the chicken bones.
- Skim off any additional foam and fat.
- Increase the heat to high. Once it comes to a boil, lower heat and simmer the broth until it reduces by 1/3 the original volume (~20 min depending on the volume of soup.)
- Once the broth has reduced, add your cooked rice and simmer on med-low for another 20 mins or until the desired consistency is achieved.
- Top porridge with thinly sliced green onions, white pepper, and diced century egg.
Let me know in the comments below if you’ve ever had jok, and if so, what toppings you put on it. I want to know!
Happy rice porridge making!