Jook (aka Rice Porridge) with Squid & Peanut (魷魚花生粥)
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!
Video Link: https://youtu.be/oCbmsZ7kurQ
- 2 dried squid (reconstituted)
- 1 cup of rice (soaked in water for ½ hour)
- 5 cloves of garlic (with skin)
- 1 cup of raw peanuts (without skin, soaked in water overnight)
- 1 cup cooked chicken meat
- 1 Tbsp baking soda + 1 cup of water
- 1 litre of chicken stock
- salt and sugar, to taste
- topping: sesame oil, white pepper, fried dough stick, etc.
1. Add 1 Tbsp baking soda to 1 cup of water. Stir to mix well.
2. 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 balking soda solution overnight.
3. Soak the peanuts in 1 cup of water overnight.
4. The next day, wash the reconstituted squid thoroughly under the tap and cut into strips.
5. Blanch chicken in water until cooked and tear/cut the cooked chicken into strips.
6. Place rice, squid and peanut and chicken stock in a deep saucepan and bring it to a boil. Reduce heat and simmer for 1-1.5 hours. Stir regularly to ensure rice does not stick to the bottom of the saucepan. Cook till the mixture is smooth and the rice is fully disintegrated.
7. Add the chicken meat, cover and cook for another 5-10 mins.
8. Scoop porridge into a serving bowl. Top with a dash of white pepper and 1 tsp of sesame oil. Enjoy!