Jook (aka Rice Porridge) with Squid & Peanut (魷魚花生粥) Updated Version

This is an updated post.

Jook is Cantonese for rice porridge or congee. It is popular in many Asian countries and eaten for breakfast, lunch or dinner. The basic jook is made with rice boiled with chicken stock and simmered for at least an hour to achieve a smooth texture. Pork, chicken, beef, seafood, egg are usually added to give it substance and flavour. I like mine simmered with squid and peanut. The Jook with squid and peanut is very tasty; the squid is juicy yet chewy and the peanut is tender and sweet. I love it!

I like to use my rice cooker to make my Jook. It’s easy! No need to slave over the stove to prevent the Jook from sticking to the bottom of the pot or constantly watching out to ensure the Jook does not get burnt! All it requires is a couple rounds of rice cooking cycles and sufficient water/stock for a creamy silky texture.


INGREDIENTS


  • 1 dried squid (cleaned and soaked)
  • 1 cup of raw peanuts (without skin, soaked in water overnight)
  • 1 cup of rice (seasoned and soaked)
  • 2 cups of chicken stock
  • 1 tsp salt
  • 1 tsp sesame oil
  • Lots of white pepper
  • topping: chopped green onion and fried wonton skin (or you char kway – dough stick, or deep fried vermicelli).

METHOD


  1. Clean and rehydrate the dried squid:
    • Add 1 Tbsp baking soda to 1 cup of water. Stir to mix well.
    • Wash the dried squid. Remove the clear, plastic-like ‘bone’ in the middle of the body. Rub off the speckled membrane with fingers.
    • Soak the washed dried squid in the baking soda solution overnight.
  2. Soak the peanuts in 1 cup of water overnight.
  3. The next day, wash the rehydrated squid thoroughly under the tap and cut into strips.
  4. Cook the soaked peanuts and squid in a pressure cooker for 1 hour. Check if they are soft and tender after pressure cooking.
  5. In the meanwhile, stir 1 tsp of salt and oil into the washed rice. Soak the seasoned rice in water for 30 minutes.
  6. Use a rice cooker to cook the porridge. Add soaked rice and 2 cups of chicken stock into the rice cooker. Press “Cook” to start. You may need to go through 2 cooking cycles. Add water and stir to reach a creamy porridge consistency.
  7. Add cooked peanuts and squid and some cooking liquid into the porridge. Stir to mix well.
  8. Season the porridge with salt, lots of white pepper anf sesame oil. Taste and adjust to your liking.
  9. Cover and cook for another 5-10 minutes.
  10. To serve, scoop into bowls and top with fried wonton skins and chopped green onion and fried wonton skin (or you char kway or deep fried vermicelli). Enjoy!

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