Comfort food from small kid time
1 cup short-grained rice
10 cups broth (chicken, pork, or turkey)
inch piece of ginger, peeled and sliced into 1/4″ slices
10 medium dried Chinese black mushrooms
5 ounces hoo jook (dried bean curd sticks)
1/2 cup raw. shelled peanuts
2 pieces go pi (dried orange or tangerine peel)
2 cups shredded, cooked chicken
Rehydrate the dried mushrooms in boiling water. When softened, remove the stems and cut the caps into ¼” slices.
Soak the hoo jook in room temperature water. When softened, cut into 2″ pieces (I use a scissors). Discard any hard pieces.
In a pot, combine the rice and broth and bring to a boil.
Add the ginger, mushrooms, hoo jook, peanuts, and go pi. Bring back to a boil and then turn down heat. Let simmer for 90 minutes. Do not stir chook during this time.
About 10 minutes before the end of the cooking time, add the shredded chicken.
Before serving, remove the ginger slices if you can find them or warn your guests not to eat them. Serve with sweet Chinese pickles, chopped green onions, shredded lettuce, chopped Chinese parsley, and chung choy.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 30 minutes
- Category: Soups
- Cuisine: Chinese
- Calories: 177.04
- Sugar: 2.34 g.
- Sodium: 964.16 mg.
- Fat: 5.66 g.
- Saturated Fat: 1.1 g.
- Carbohydrates: 21.07 g.
- Fiber: 1.61 g.
- Protein: 10.53 g.
- Cholesterol: 21 g.
Keywords: rice, congee