sook

i'm in the mood for soup. no, wait, i want rice. hmmm, but i really want soup. and i want it to be hearty...

i sliced some sausages, chopped half an onion and browned it in a pot since i knew i'd be making soup (i'm a huge fan of one pot meals). i poured in chicken stock and waited (impatiently) for it to boil. once the soup came to a boil, i added in the wild rice and let it simmer for half an hour, stirring occasionally.

i turned the heat back to medium-high and added jasmine rice to the pot (i like to use both types of rice together to create different textures) along with sliced celery. once the soup came to a boil, i turned the heat down and let it simmer for 15 minutes. just as i started to serve the soup i realized, "i don't want soup anymore, i want jook!" but my soup was too soupy so i threw the lid on a hoped that the rice would absorb more of the liquid.

30 minutes later...
it wasn't exactly jook, but it wasn't exactly soup. it was soupy jook, SOOK!

my sook


real jook (source: wikipedia)


jook facts

• commonly referred to as congee or porridge
• typically eaten for breakfast in china
• after a quick check on wikipedia, i found out that there are 19 different countries that make some variation of jook
• my favorite is soft, white fish jook