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My Version of Jook

My Version of Jook
This Recipe Is:

WebMD Recipe from

  • 2 cups
    short-grain or long-grain rice, depending on the consistency you like for your porridge
  • turkey carcass
  • ham bone
  • 3 quarts
  • 2 1/4 quarts
    light turkey or chicken stock
  • 4 coins
    fresh ginger
  • dried shiitake mushrooms
  •  slivers
    chopped green onions
    salt, to taste
    white pepper, to taste
    sesame oil, optional
  1. Wash the rice in cold water until water runs clear; drain well. In a large stock pot, place turkey carcass, ham bone, 3 quarts water, 2 1/4 quarts stock, and ginger. Bring to a boil over high heat. Cook 1 minute then skim off any scum that forms on the surface. Add rice, return to a boil over high heat, then cover, and reduce heat to low. Simmer about 3 hours, stirring occasionally.
  2. Meantime, soak dried shiitakes in hot water for about 20 minutes; drain, discard tough stems, and chop mushroom caps into a rough dice. Remove turkey carcass and ham bone from pot. Scrape off any meat that remains and add back to the pot. Then stir in diced shiitakes. Let jook simmer for another hour until the rice grains have swelled and the porridge is thick and creamy. Add salt and white pepper to taste, and a drizzle of sesame oil, if you like.
  3. Ladle jook into bowls, then sprinkle on some green onions and serve. Leftover jook will keep in the refrigerator for a few days. If after reheating, the jook seems too thick, add a little water or stock to thin it to desired consistency. You also can freeze jook in a tightly sealed container.


Nutritional Information

Makes: 8 servings
  • Calories219.4
  • Carbohydrates45.8 g
    • Dietary fiber0.7 g
  • Cholesterol0.0 mg
  • Fat0.4 g
    • Saturated fat0.1 g
  • Sodium82.9 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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