Purple Sweet Potato Jook
Rice porridge has been a staple in Asian cooking for centuries having gained popularity due to its simple and affordable ingredients. Originating in China, it is often made with day old leftover rice and is usually consumed either plain or with some vegetables added in.
There are two ways of making rice porridge in Asian cuisine- Jook and Congee. Today I’m sharing a Jook recipe.
The difference between the two is that Jook is a more silky, soupier porridge whereas Comgee can be either creamier or of a thicker texture depending on one’s preference.
Water or broth can be used as a base and meat, poultry or seafood may be added in as well. Overall, this is a comforting and affordable meal that has truly stood the test of time. It’s simple to make and is gentle on the gut.
Ingredients Needed:
Day old short or medium grain rice: leftover rice is usually used to make this breakfast staple. I recommend using medium or short grain rice for this. If you don’t have leftover rice, you can use uncooked. It will just take a little longer to cook.
Leftover vegetables: Almost any vegetables you have on hand will do. Japanese, white or purple sweet potatoes, pumpkin or squash, or any root vegetable.
Sesame oil: Sesame oil adds a rich and nutty depth to this dish. I don’t recommend skipping this unless you have an allergy. Sesame oil is fantastic for the gut and skin and acts as an anti-inflammatory agent.
Sesame seeds: these are often sprinkled on top to add a bit of crunch and added nutrients. You can choose to toast your seeds which adds even more flavor here.
Water or broth: Either will work in this recipe. So if you don’t have or want to use broth, water works just as well.
Ingredients:
Rice:
1 tbsp sesame oil (+ 1-2 tsp to serve)
2 cups day old medium or short grain rice (or 2/3 cup uncooked rice
2-3 cups purple sweet potato, diced into small pieces
2 carrots, diced into small pieces
8-10 cups water or broth
Sesame seeds, to serve
Chicken:
1 lb chicken thighs
1 tbsp tapioca starch
2 tsp sesame oil
2 tbsp coconut aminos
1 tsp mirin
Salt to taste
2 tbsp avocado oil
Preparations:
If using uncooked rice, soak it with kelp for 30 min to 1 hour.
Begin by marinating your chicken thighs. Dice the chicken into small pieces or strips. Then add in the tapioca starch, sesame oil, coconut aminos and mirin. Mix it together and let it sit for 10-15 minutes.
Meanwhile heat a pot with 1 tbsp sesame oil and add in the cooked rice. Toast it for a couple of minutes. Use your uncooked rice if you don’t have day old available.
Then add in the water or broth and bring this to a boil. Once boiled, reduce the heat and add in the diced vegetables. Summer for 45 min to 1 hour. If using uncooked rice, cook for 1.5 to 2 hours or longer depending on the consistency you want adding in more water or broth as needed.
Once the chicken is marinated, heat a large skillet and add in 2 tbsp of a neutral oil such as avocado oil.
When the pan is heated, add the chicken and cook on each side until tender. You may add in some water as needed.
Remove from the heat and stir your chicken into the cooked porridge once there are only 5 -10 minutes of cooking time remaining.
Turn off the heat and add in a dollop of sesame oil. Plate and sprinkle with sesame seeds to serve.
Notes: Stir your rice frequently to help the starches release. This gives it a nice silky texture.
