Xiaoyangju's Fish Jook (Rice Porridge)

Rice porridge is a popular dish in many Asian countries—enjoyed throughout the day and particularly when you're feeling under the weather. This Chinese version, sometimes called congee but known as jook in Cantonese, uses white fish and just a few other simple ingredients.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 347 Calories

Ingredients

• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper
• 3 quarts water
• 3 tablespoons chopped fresh cilantro
• 2 teaspoons chicken bouillon granules
• 2 stalks green onions, thinly sliced
• 10 ounces white fish, cut into small chunks
• 1 ½ cups medium-grain rice
• 1 (3 inch) piece fresh ginger, peeled

Recipe Instructions

Step 1

Combine the water, rice, ginger, and bouillon granules in 6-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice is tender and mixture is creamy and thick, 50 to 60 minutes. Remove ginger pieces and discard.

Step 2

Meanwhile, put fish, green onions, and pepper in a bowl. Let marinate 15 minutes.

Step 3

Stir fish mixture and salt into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Taste and season with additional salt if desired. Stir in cilantro.