Category: Asian Dishes
Chinese Roast Pork 燒肉 (All Things Porksidered)

Chinese Roast Pork 燒肉 (All Things Porksidered)

By | | Comments 0 Comment

Blog vacation is over…the vacation wasn’t intentional, it just kind of happened.  That’s life for you.  We just got back from Nashville where our kid Jordan goes to school.  We walked the campus, met his roommates’ families, went to the football game (they won!),  attended a couple of lectures, and spent time with Wes’s classmate from medical school.  After residency, Russ was smitten by a Southerner, Julia (the bomb), and moved to Charlotte, North Carolina. It has been years since we have seen each other.  As fate would have it, his son is now a freshman at Vanderbilt. It was great catching up!

We also found time to take in the sites, if you like country music and southern food, you should definitely visit Nashville.  Like any good southern town, there’s a lot of down-home comfort food, hot fried chicken, great biscuits, pulled pork, barbecued pork ribs, yum.

Version 2

When we got back from Nashville I had pork on the brain.  I didn’t find a recipe with Southern roots but I did find one for Chinese Roast Pork also known as Siu Yuk. The pork is roasted to perfection, the meat is juicy, slightly salty, and succulent.  The skin is the showstopper. Roasting turns the skin into a golden brown crispy crust. Not southern but delish!   I have always purchased roast pork from my favorite Chinese deli never giving a thought to making it at home.  As I read through the recipe I thought, okay, not quite as daunting as I imagined.  Unlike a Chinese deli, I didn’t have to start with an entire pig, just a nice slab of pork belly.  It didn’t require a whole lot of prep or exotic ingredients and your oven does most of the work.

I Can Handle That

DSC02190The first part of the recipe calls for seasoning the pork and letting it air dry to ensure a crispy skin.  After drying, the skin is poked to help release the fat while it is roasting. The pork is wrapped in foil and covered with salt.  I used coarse kosher salt.  I was surprised at how simple it was to make.

Print Pin

Chinese Roast Pork

Crispy skinned roasted pork
Course Meat
Cuisine Asian, cantonese
Keyword crispy skinned, roast pork
Prep Time 12 hours 15 minutes
Cook Time 1 hour 30 minutes

Ingredients

Adapted from The Woks of Life

  • 3 lb slab of pork belly
  • 2 teaspoons Shaoxing wine
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon five spice powder
  • 1/4 teaspoon white pepper
  • 1 1/2 teaspoons rice wine vinegar
  • 2 cloves of garlic cut into slivers
  • 1/2 cup coarse Kosher salt

Instructions

  • Rinse the pork belly, and then pat it dry.
  • Place it skin-side down on a small tray (you’ll be putting it in the refrigerator for some time, so make sure you have space)
  • Rub the shaoxing wine into the meat (not the skin). Mix together the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice mixture into the meat as well. Make incisions in the pork and push slivers of garlic into the slits.
  • Flip the meat over so it’s skin-side up and place it on a small tray.
  • Let it dry out in the fridge uncovered, for 12-24 hours.
  • Preheat the oven to 375 degrees F.
  • Poke holes ALL over the skin, which will help the skin crisp up, rather than stay smooth and leathery. The more holes there are, the better, really. You want lots of small, delicate holes. I used a multi-pronged ice pick. You could use turkey skewers.
  • Using heavy duty aluminum foil, wrap the pork like the bottom of the box. The top (skin) will remain exposed. Try to wrap the pork snugly so the edge of the foil meets the top edge of the pork sides. See pic above.
  • Rub the skin of the pork with the vinegar. Sprinkle with salt to create an even layer over the skin. Try not to the salt fall down the sides in-between the foil.
  • Bake in oven for 1 hour and a half.
  • Remove from oven. Take the pork out of the foil pouch, remove salt crust and place pork on a foiled lined pan fitted with a rack. Turn oven onto broil, low setting. Oven rack should be set in the lower portion of the oven. Place pork in oven and broil for 10-15 minutes until skin puffs and becomes crispy. There should be tiny bubbles formed on the skin, if not the skin will be tough.
  • Keep an eye on the pork while broiling!
  • Remove from oven and let rest approximately 10-15 minutes. Cut into bite size pieces making sure each piece as a crispy little hat of cracklin! Serve with Chinese mustard or hoisin or sugar and oyster sauce.
Ginger & Scallion Noodles Parts Unknown & Sauces Unknown

Ginger & Scallion Noodles Parts Unknown & Sauces Unknown

By | | Comments 2 comments

I am hooked on Anthony Bourdain’s Parts Unknown.

I just started watching it on Netflix.  It’s not just about food, everything is fair game; history, lifestyle (check out the Tokyo episode), politics, culture. If you have a chance watch the episode on Shanghai.  Shanghai has become the city of the future, a financial hub, and global powerhouse, it is the juggernaut that defines China today.  While in college, I was lucky enough to visit Shanghai.  We spent a couple of days in this fabled port city. Though ravaged by years of occupation and then isolation, even then it felt like Shanghai was ready to embrace the outside world and the future. I watched Mr. Bourdain’s episode and realized it had all come to pass.

Shanghai Then

We strolled down to the Yangtze River and by the time we arrived at the riverfront we had attracted a crowd of people easily 10 deep.  The crowd was eager to practice speaking English with us.  Others gawked at the strange way we were dressed. Bicycles not cars flooded the streets and everyone wore brown or blue pants and white shirts (vestiges of life under Mao).  Stores and restaurants were run by the government, only tourist were allowed.  If I invited anyone for dinner they still turned in their ration coupons even though I had paid for the meal.

Not a MickeyD’s, Starbucks, or Pizza Hut in Sight

Back then, it was hard to imagine that China would become the political & economic heavyweight it is today.  The Shanghai featured in Parts Unknown was unrecognizable.  Where once stood old provincial buildings built by countries that had occupied China, there are now modern high-rises.  Cars have replaced bicycles and proletariat clothes have given way to the latest fashion trends. Gone are the state-run stores, replaced by Prada, Fendi, and Starbucks.

Fine wines and haute cuisine are part of the China of today but thankfully street markets and sidewalk stalls selling down-home food like dumplings and noodles still exist.  Stir-fried Noodles with Ginger and Scallions are a mainstay of not only Chinese street food but a dish made at home.

I learned how to make this from my father.  Julienned ginger,  scallions, and minced garlic are sizzled in hot oil to impart their flavors.  Make the sauce next – combine soy sauce, oyster sauce, wine, sesame oil, and reserve.  Stir-fry the noodles in the infused oil and add the sauce.  Give it a couple of stirs and just like that, a tasty meal in minutes.  Most of the ingredients are pantry staples.  Find fresh noodles in the refrigerator section of most Asian stores and larger supermarkets.  I usually buy a couple of packs of fresh noodles and throw them into the freezer.

The Asian PantryRight next to the catsup, mustard, and mayo…their Asian counterparts!

From left to right:  Sake (Japanese rice wine), Mirin (sweet Japanese cooking wine), Bean Sauce by Koon Chun (salty bean paste), Chili Garlic Sauce (like Siracha, similar in heat with garlic added), Sesame oil by Kadoya (used in Korean, Japanese and Chinese dishes), Chinese Rice wine (Michu), Vietnamese Fish Sauce by Three Crabs (pink label in back), Hoisin Sauce by Koon Chun (Chinese all-purpose bbq sauce), Premium Soy Sauce by Lee Kum Kee (all-purpose soy sauce), Oyster Sauce also by Lee Kum Kee (our go-to brand look for the label with the boy and woman in a boat).  Some of the bottles are almost empty which means I will be going to my favorite Asian market soon, call me if you want to come along for an Asian Sauce Primer!

3/17/21 Update:  I make this so often for a quick meal, like today!  I sauteed shredded cabbage and a trio of mushrooms from Mycopia, and added a nice dollop of chili crisp oil, good to go.  Use a vegetarian oyster sauce and voila’ veggie-friendly meal!

Print Pin

Ginger and Scallion Noodles

A quick and easy dish. Stir fry noodles in oil infused with ginger, scallions and garlic-delicious!
Course One dish meals
Cuisine Asian
Keyword garlic, ginger, noodles, scallions
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 1 lb fresh Asian egg noodles thin and flat like fettuccine
  • Fresh ginger 6 thin slices, crushed to release its flavor
  • 3 scallions or green onions cut into 1 inch sections and crushed to release flavor
  • 2 cloves of garlic smashed but intact
  • 3 T vegetable or peanut oil
  • Sauce:
  • 3 T premium soy sauce
  • 3 T oyster sauce
  • 1.5 T rice wine
  • 1.5 t sesame oil
  • 1 t sugar
  • 2-3 T chicken stock or water
  • salt and white pepper

Options

  • 1/2 cup corn
  • 4 dried shiitake mushrooms that have been soaked in warm water until soft sliced, if you don't have fresh
  • 1/4 cup black fungus soaked in warm water, cut into small pieces
  • 1/4 head shredded green cabbage sauteed before adding noodles to ginger scsllion oil
  • 8 oz fresh mushrooms ie. enoki, maitake, nameko, or shiitake really, any mushroom you like

Instructions

  • Heat a large pot of water and cook noodles as directed. Do not overcook as you will be stir frying them to finish the dish! Fresh noodles will only take a couple of minutes at best. Remove from pot and drain thoroughly.
  • Combine ingredients for sauce in a bowl and set aside. You can add a little cornstarch to thicken the sauce, 1-2 tsp dissolved in stock or water then added to sauce ingredients.
  • Heat vegetable oil in a deep sided pan or wok until very hot, you should see wisps of smoke from the oil. Add ginger and garlic to pan and stir fry for approximately 1-2 minutes until garlic begins to brown. Add scallions or green onions, mushrooms or black fungus, stir fry for another minute.
  • Add noodles to pan, stir fry over medium high heat. Mix thoroughly to make sure the noodles are coated with the flavored oil, 1-2 minutes. Add any optional ingredients at this point.
  • Add sauce to noodles and stir fry 2-3 minutes to combine ingredients and reduce the sauce.
  • Garnish with green onions and cilantro if desired.
  • I left the ginger and green onions in big pieces as my kids didn't like them, made it easy to pick it out.
  • You could add leftover chicken or beef to make this a more substantial dish or even shrimp.
  • Once again, kids and corn...the corn added a bit of sweetness to the dish and crunch, always a good thing!
Sure Thing Wings

Sure Thing Wings

By | | Comments 0 Comment

Our original novice women’s group got together the other night. Four of us are still rowing but the others have since moved on to other sports or endeavors. I can’t imagine why, doesn’t everyone love getting up at the crack of dawn four days a week?  We met at Moultrup’s house, Gidge, 2-seat, Snookies, Way-way, and Aimster to catch up, eat, drink and be merry.  We talked about lots of things, our kids, husbands, politics, books, fears, and of course rowing. We laughed, argued, reminisced, and teased each other just like families do when they get together..

087

Since I had to work that day I needed a quick and easy dish I could prep early and grab and go after work.  One of my absolute favorite blogs is Smitten Kitchen, great recipes, wonderful writing, very entertaining. Her recipe for Sticky Sesame Chicken Wings fit the bill and is a favorite with my kids, hubby, friends, well, just about anyone who has tried them.  I threw the wings into the marinade before heading to work, came home and popped them into the oven.  Easy peasy lemon squeezy.

Print Pin

Sticky Sesame Chicken Wings

Ingredients

  • 3 pounds chicken wingettes or chicken wings see note up top
  • 1 large garlic clove minced
  • 1 teaspoon coarse or kosher salt plus more to taste
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons mild honey
  • 1 teaspoon Asian sesame oil
  • Pinch of cayenne or dash of Sriracha (I use the chili garlic paste ~1 heaping tsp
  • 1 1/2 tablespoons sesame seeds lightly toasted
  • 1 scallion finely chopped

Instructions

  • Make the marinade. Stir together garlic, salt, soy, hoisin, honey, sesame oil and cayenne or Siracha
  • Add wings to marinade and mix well. Marinade at least 30 minutes to overnight.
  • Heat oven to 425°F. Line a large shallow baking pan with foil and lightly oil it.Spread wings and any sauce that fell to the bottom of the bowl out on the prepared baking pan in one layer.
  • Roast, turning over once, until cooked through, about 35 minutes. Transfer wings to a large serving bowl* and toss with sesame seeds and scallion.
  • If wings need more color, broil for a couple minutes on high heat or finish the wings on the grill, decrease baking time by 5-10 minutes
Simple Minced Pork,So Easy Your Kids Could Make This. Mine Can!

Simple Minced Pork,So Easy Your Kids Could Make This. Mine Can!

By | | Comments 2 comments

When I went off to college and moved into an apartment, I would call my Dad (he was the chef in our family) for advice on cooking.  “Dad, what kind of meat do I use for stir fries?  I learned the hard way that beef chuck was not the right choice.  How do I make corn soup, steamed pork patty? Invariably, I wanted to learn how to make dishes I had grown up eating, food that reminded me of home and family.

DSC02049

Everything comes full circle, now my kids are calling me for recipes and tips on how to make the dishes they love.  Fortunately, many of the dishes are simple and quick, perfect for a student’s lifestyle not to mention for families always on the go.   This is one such dish, its easy, versatile and inexpensive, ok, cheap.  Adapted from Chubby Hubby, “Simple Minced Pork”  is the Asian version of Sloppy Joes.  You can serve it over rice or noodles, you can make it with ground turkey or chicken instead of pork or use any kind of mushroom, like creminis instead of shiitake…it’s really up to you.  If your going low carb, use it as filling for a wrap made with lettuce or serve it over zucchini noodles (Check out White on Rice blog for noodles) the sky is the limit!

Print Pin

Simple Minced Pork

Prep Time 20 minutes
Cook Time 10 minutes

Ingredients

  • 3 tablespoons vegetable oil
  • 400 g ground pork or chicken or turkey
  • 8 fresh shiitake mushrooms stalks removed, finely chopped or use creminis
  • 4 green onions finely chopped
  • 1/2 of a small yellow onion minced
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 4 tablespoons soy sauce
  • 1-2 T chicken stock or broth

Instructions

  • Heat oil in a large frying pan over high heat. Add yellow onion to pan, fry until onion softens and looks translucent. Add mushrooms, ginger and ground pork. Lower heat to medium. Add sake, mirin, soy sauce and chicken broth. As mixture cooks, break up the pork as much as possible. Stir-fry to reduce sauce and brown meat. Add green onions and cook for additional minute. Stir well and serve over rice (brown or white) or noodles.
  • For a more substantial meal, serve with a poached egg or a Japanese style hard boiled egg.
  • Goes well with Asian noodles with similar thickness to linguine or fettucine.
Spicy Noodle Salad, A Pasta for All Seasons – Summer

Spicy Noodle Salad, A Pasta for All Seasons – Summer

By | | Comments 2 comments

Summertime!  This is the PERFECT summer potluck dish, Spicy Noodle Salad.  It can be made the night before, it keeps well, and it’s vegetarian, (yes, you can add a protein like chicken if you want).  Peanut allergy?  As much as peanuts are perfect in this salad, pine nuts make an excellent stand-in.  I have made this so many times I’ve lost count, it’s my go-to-crowd pleaser recipe.  Try it.

For those of you who HATE cilantro, I know it’s not your fault-it’s a genetic thing, I can’t think of a substitute BUT, lucky you,  for a tasty noodle salad that doesn’t need cilantro, try Super Summer Somen Salad.  Need a Gluten-free option, try this Pho-tastic Chicken Noodle Salad that calls for rice noodles!

Make this our own, needs to be more savory? Add an additional tablespoon of soy sauce.  If you want a brinier taste try soy Dashi which starts with a fish base stock.

Enjoy!

Print
5 from 2 votes

Spicy Cold Noodle Salad

Asian inspired Spicy Cold Noodle Salad, the perfect summer potluck dish! Vegetarian and delicious!
Course dinner, lunch, noodles, potluck
Cuisine Asian-American
Keyword Angel hair pasta, cucumber salad, Garlic Noodles, Spicy Cold Noodle Salad
Prep Time 30 minutes
Cook Time 10 minutes

Ingredients

Dressing

  • 4 T. corn oil
  • 6 T sesame seed oil
  • 2 t. crushed red pepper
  • 6 T honey decrease by 1T if desired
  • 4 T soy sauce
  • 3 T rice wine vinegar

Ingredients

  • 16 oz. angel hair pasta or any thin pasta, ie. capellini, somen noodles
  • 4 T chopped cilantro
  • 1/2 cup chopped lightly salted roasted peanuts or honey roasted peanuts
  • 1/2 cup sliced green onions 2 T for garnish
  • 2 T toasted white sesame seeds you could throw in black sesame seeds too!

Instructions

  • Heat pepper in oils over med/high heat for 1-2 minutes (the longer, the hotter! I usually half the amount of red pepper flakes called for). Cool oils, add honey and soy sauce and stir to combine. Cook pasta according to instructions. Do not overcook noodles! Pour sauce over noodles, add cilantro and onions and chill for 24 hours.
  • Garnish with peanuts, sesame seeds and additional green onions before serving
  • Perfect for summer! Toasted pine nuts or cashews can be substituted for the peanuts.

Notes

Japanese Rice Wine Vinegar is not in the original recipe but I think it needs a hit of acid.  
In place of 4 T soy sauce you can use 2 T reg soy sauce and 2 T Ponzu-citrus flavored soy.
If the dressing is too sweet reduce honey by 1 tablespoon.
Simple Poached Chicken

Simple Poached Chicken

By | | Comments 2 comments

An easy meal is “white poached chicken”, a classic Chinese dish.  The chicken is poached in water or broth and served with a sauce of soy sauce, sesame oil, ginger and scallions.  This is similar to Singapore’s famous Hainanese Chicken Rice dish that made its way there with Chinese immigrants from Hainan Island.  It’s my kind of recipe simple and delicious!  Leftover chicken can be used in salads, sammies, any recipe that calls for cooked chicken.

Print Pin

Poached Chicken with Soy Ginger Scallion Sauce

Classic Asian Homestyle Dish, Simple poached chicken with soy ginger scallion sauce. A favorite in our house!
Course Main Course
Cuisine Asian
Keyword poached chicken
Prep Time 5 minutes
Cook Time 1 hour

Ingredients

Poaching Liquid for Chicken

  • 1 4-5 lb. chicken or you can use chicken pieces*
  • 3 scallions (green onions) smashed
  • 1 inch knob of ginger, smashed
  • 1/4 cup rice wine can substitute dry sherry or sake (not Mirin)
  • 1 tsp salt
  • 1 T Better Than Bouillon Chicken Base optional

Ginger Scallion Sauce

  • 6 T vegetable oil
  • ¼ cup finely shredded fresh ginger
  • 3 scallions trimmed and cut into fine strips or diced
  • 3 T soy sauce
  • 3 T chicken stock use poaching liquid
  • 1.5 T Rice wine or sake'
  • 1 tsp sugar
  • 11/2 tsp sesame oil

Instructions

  • Fill an 8 qt pot approximately 2/3 full with water. Bring water to a boil and add 1 1-inch knob of ginger crushed, ¼ cup rice wine, 1 t salt, & 3 scallions that have been crushed. Add chicken to boiling water (poaching liquid). Bring poaching liquid back to a boil, turn the heat down to simmer, cover the pot, and simmer for 15 minutes. At 15 minutes, turn off the heat and let the chicken sit covered for 45 minutes. Save the stock for soup or sauces.
  • Pieces of chicken can also be poached this way. Reduce time of simmer to 5 minutes and let chicken pieces sit covered in pot for 20-25 minutes.
  • Meanwhile, prep sauce. Shred ginger, dice the green onions, if you like it spicy, add ½ -1 jalapeno pepper, sliced. In a small bowl, combine soy sauce, stock, sugar, dry sherry and sesame oil. Set aside.
  • When chicken is done, remove from liquid and let sit until cool enough to handle. Cut chicken into serving pieces and place on platter.
  • Heat oil in a small saucepan until you can see wisps of smoke. Add ginger, scallions and peppers to the oil. Be careful, as mixture will sizzle. Remove from heat immediately and add soy sauce mixture. If the sauce clouds, return to heat for a minute. Add a dash of white pepper.
  • Pour sauce over chicken and serve immediately with plenty of rice!
  • The sauce can also be used for steamed fish or as a dipping sauce for seafood.
Print

Garlic-Ginger Rice Pilaf

Garlic Ginger Rice Pilaf perfect with poached chicken
Course Rice
Cuisine Asian, Asian-American
Keyword Garlic Ginger Rice
Prep Time 15 minutes
Cook Time 39 minutes

Equipment

  • Rice Cooker

Ingredients

  • 2 cups long-grain rice washed and drained well (use the measuring cup that comes with the rice cooker)
  • 1 cup actual cup small pasta such as letters, stars, orzo, or broken vermicelli (found in Indian stores)
  • 2 T vegetable oil or peanut oil
  • 1 T salted butter
  • 1/2-3/4 inch piece of ginger minced
  • 3-4 cloves of garlic minced
  • salt and pepper

Instructions

  • Heat oil and butter in a saucepan, add ginger and garlic and saute until garlic just starts to brown. 
  • Add rice and cook until the grains are evenly coated with the oil/butter.   
  • Add stock to saucepan and season with salt and pepper. Reduce heat and cook until stock is fully absorbed and rice is cooked through approximately 15 - 20 minutes.  
  • Or do what I do and transfer the sauteed rice to a rice cooker, add stock to the 3 cup line and let the rice cooker do its thing!

 

 
Is this Heaven? (Rice soup, Jook)

Is this Heaven? (Rice soup, Jook)

By | | Comments 0 Comment

No, It’s AT&T Park. Huh, coulda swore it was heaven.

I can’t believe it’s taken me this long to write about my other obsession.

Sports

I love watching sports, playing sports, sports movies, talking sports…you get it.  My first love is baseball, I live and die by the San Francisco Giants.  When I think about my childhood a couple of things come to mind, going to games at the Stick with my Dad, watching Willie Mays patrol centerfield, and watching the fog roll in off the bay right onto the field.  Field of Fog, not Dreams.

My Dad and I would take Muni and get to the park and watch bp.  Back in the day, the outfield at the Stick was bordered by a chain-linked fence, not the stands that came when they enclosed it for football. As the sun set and night settled in, you could hear the wind whistle as it came into the park and swirled around the stadium.

In the fall we watched the Niners on TV while eating big bowls of steaming hot jook (rice soup) dotted with tiny pork meatballs and green onions. The perfect combo for those brisk autumn days.  My passion for sports & watching the hometown boys is inextricably linked to memories of hanging with my Dad.  Favorite movie?  Field of Dreams of course, well gotta wrap it up, going to have a catch with Jamie.

Getting to the Game

IMG_1404

If you have not been to a game at At&T Park, even if you aren’t a baseball fan, go, it’s always a good time, and the view is amazing!

DSC01389

Jook, also known as congee or rice soup.  Perfect football season food, jook is comfort food. I make it when it’s cold outside, when anyone is sick and when they had had their wisdom teeth pulled!

Print Pin

Rice soup (Jook)

Ultimate comfort food, also known as jook or congee, rice soup is soul food. This is my Dad's Cantonese version. Made with rice, chicken stock, potatoes and garnished with lettuce, shredded chicken and, scallions.
Course Breakfast, dinner, lunch, Soup
Cuisine Asian
Keyword chicken stock, congee, Jook, rice
Prep Time 15 minutes
Cook Time 1 hour 30 minutes

Ingredients

  • 1 cup uncooked long grain rice medium or short grain will work too
  • 1 tsp salt
  • 1 T vegetable oil
  • 2-3 slices fresh ginger
  • 1 quart chicken stock 1 quart water
  • 1 quart wqter
  • 1/8 cup rice wine
  • 2 chicken legs (whole leg) skinned if desired
  • 1 russet potato cut in large chunks

Meatballs

  • 1/3 pound ground pork or mixture of pork and chicken 1:1 or ground chicken
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp rice wine
  • 1 tbsp salted preserved turnip finely chopped (chung choy)
  • 1 tbsp minced cilanto and green onions
  • dash of salt and pepper

Garnishes:

  • green onions, sliced
  • cilantro
  • lettuce, shredded preferably iceberg

Instructions

Da Soup

  • Heat oil in a stockpot, saute ginger slices for about 30 seconds, add rice and salt and saute for a couple of minutes. Add stock, water, wine, and chicken legs. Bring to a boil then lower to a strong simmer. Do not stir. Let cook for approximately an hour and a half until the rice breaks down and the soup looks a little thick.
  • At the 60 minute mark, remove chicken and set aside to cool. Add potatoes to jook. Give it a good stir, bring it back to a simmer to finish.

Da Meatballs: My favorite addition to jook is little meatballs made with pork that my father added just before serving.

  • Add seasonings to the ground pork add 1 T chopped salted preserved turnip (chung choy).
  • Drop rounded teaspoons of the pork mixture into the rice soup, and continue to cook until meatballs are cooked through, approximately 5-10 minutes.
  • Shred chicken and serve alongside other garnishes.
  • Garnish with chopped cilantro, green onions and shredded lettuce. Serve immediately.