Zutaten für Jook Chinese Breakfast Rice Soup
- Calrose Rice
- Vegetable Oil
- Chicken Broth
- 1 teaspoon salt
- Cilantro
- Plain Soymilk
- Fresh Cilantro Leaves
- Minced green onions, for garnish
- Oyster sauce, for serving (to taste)
- Soy sauce, for serving (to taste)
- Hot Pepper Sauce
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Zubereitung von Jook Chinese Breakfast Rice Soup
- Rinse 1 cup of rice in a fine-mesh colander until the water runs clear.
- Soak the rinsed rice in 4 cups of water for 30 minutes.
- Heat 2 tablespoons of oil in a slow cooker on high.
- Drain the soaked rice in a colander and rinse once more.
- Add the drained rice to the hot oil in the slow cooker. Cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted and fragrant.
- Pour in 8 cups of chicken or vegetable stock, 1 teaspoon of salt, and 2 roughly chopped cilantro stems. Stir well to combine.
- Cover the slow cooker, reduce the heat to low, and cook for 8-9 hours or overnight.
- Once cooked, stir the jook well to ensure the rice and liquid are evenly distributed.
- For thicker jook, increase the slow cooker setting to high, cover, and cook for 1 to 1 1/2 hours more, stirring occasionally.
- The jook will thicken and turn a creamy white color.
- If desired, stir in 1/2 cup of soy milk for an extra-creamy texture.
- To serve, ladle the jook into bowls and garnish with chopped cilantro leaves, minced green onions (to taste), and your choice of oyster sauce, soy sauce, and hot sauce.
Nutrition Information (Approximate per serving)
Sodium
126 g
Sugar
7g
Fat
9g
Carbs
13g
