Jook, Chinese Thick Rice Soup
Yield
4 servingsPrep
20 minCook
3 hrsReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
long grain rice
|
|
| ½ | cup |
glutinous rice
|
* |
| 5 | quarts |
chicken broth
|
*
|
| 1 | pound |
ground pork
|
|
| 1 | tablespoon |
soy sauce, dark
|
|
| 1 | teaspoon |
salt
|
|
| 2 | each |
scallions, spring or green onions
stalks |
|
| 12 | each |
water chestnuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
long grain rice
|
|
| 118 | ml |
glutinous rice
|
* |
| 5 | quarts |
chicken broth
|
*
|
| 453.6 | g |
ground pork
|
|
| 15 | ml |
soy sauce, dark
|
|
| 5 | ml |
salt
|
|
| 2 | each |
scallions, spring or green onions
stalks |
|
| 12 | each |
water chestnuts
|
*
|
Directions
Rinse rice 2 or 3 times.
Soak overnight. Mince green onions and water chestnuts.
Mix with ground pork, soy sauce and salt.
Bring stock and rice to a boil.
Turn heat down and simmer for 2 to 3 hours or until the rice breaks down completely and the soup becomes thick and creamy.
Turn heat up and add ground pork mixture, shaping 1 teaspoon at a time into a small ball and dropping it into the soup.
Cook for 5 minutes or until pork balls are done.
Correct seasoning. Serve in individual soup bowls.
