Laura Smith
Mushroom jook, also known as congee, is a Chinese rice porridge that is often served for breakfast. The ultimate comfort food, it is a simple, savoury dish that is both affordable and easy to digest. The word congee comes from Tamil, and different Asian cultures have their own versions of this dish. In Chinese cooking, congee is typically made by boiling jasmine rice with a lot of water over low heat, and is often cooked with dried seafood or pork bones to impart an umami flavour. The rice can also be cooked in stock for added flavour. The dish is often served with toppings such as fried garlic, fried mushrooms, chilli oil, nori, pork floss, and chopped green onions.
| Characteristics | Values |
|---|---|
| Origin | Asian (Chinese, Korean, Vietnamese) |
| Type of Dish | Rice porridge |
| Main Ingredient | Mushrooms (Shiitake, Shimeiji, Oyster) |
| Other Ingredients | Rice (Jasmine, short-grain), Stock, Water, Salt, Sesame Oil |
Explore related products
What You'll Learn
Jook's Chinese origin
Jook, also known as congee, is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. The word "congee" derives from Tamil and other Indian languages. In China, congee is known as "zhou" (pronounced "'jook' in Cantonese" and "zhou" in Mandarin). The first recorded reference to congee in China can be traced back to 1000 BC during the Zhou dynasty.
In Chinese cooking, congee usually involves boiling jasmine rice with a lot of water over low heat. People often cook the rice with ingredients that impart umami flavour, such as dried seafood or pork bones. It is a great meal for breakfast, lunch, or dinner and is often considered suitable for the sick as it is easy to digest. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables.
There are many variations of congee in Chinese cuisine, such as "皮蛋瘦肉粥" (century egg and lean pork congee) or "魚片粥" (sliced fish congee). In addition, congee is served with fried dough sticks that are crunchy on the outside and spongy on the inside. Mandarin-speaking regions call this fried dough "youtiao", while Cantonese-speaking regions call it "油炸鬼" ("oil fried ghosts").
While the term "jook" refers to Chinese rice porridge, it is also the Korean name for rice porridge.
Mushroom Nutrition: Feed Your Fungi Right
You may want to see also
Jook's other names
Jook, or congee, is a rice porridge that probably originated in China. It is a comforting and tasty dish eaten across Asia and the diaspora. It is often considered a mild, nutritious, and easily digestible food, suitable for babies, the sick, and the elderly.
Other Names for Jook
Congee is known by various names across Asia. Here are some of its alternative names:
- In Mandarin, it is called "zhou" (Chinese: 粥; pinyin: zhōu) or "xīfàn" (simplified Chinese: 稀饭) in northern China.
- In Cantonese, it is pronounced "jūk" (Yale: jūk), which is the same as the Cantonese pronunciation of the character 粥.
- In Taiwan, congee is known as "moê" (Taiwanese Hokkien: 糜) or "xīfàn" (Mandarin: 稀飯) in Mandarin.
- In Japan, the type of congee eaten is called "kayu" (Kana: お粥) or "okayu" (Kana: お粥), typically made with a higher water-to-rice ratio.
- In Korea, the term "juk" (Hangul: 죽; Hanja: 粥) refers to a category of porridges made with rice or other grains and legumes, often eaten as a morning meal but also throughout the day.
- In Myanmar, congee is called "hsan byoke" or "hsan pyoke," meaning "(uncooked) rice boiled," and is often made with just rice and water or with chicken or pork stock.
- In Thailand, congee is called "khao thom."
- In the Philippines, a similar dish is called "lugaw" or "arroz caldo."
- In Indonesia, it is known as "bubur."
- In India, a similar dish made with rice and lentils is called "khichdi."
- In Hungary, a similar dish is called "rizskása."
- In Portugal, a traditional soup made with rice and chicken is called "canja" or "canja de galinha."
- Among the Indo-Caribbean Tamil community, a dish made with rice, chickpeas, black-eyed peas, onions, grated coconut, and salt is called "Kandji" or "Kanchi."
Dried Mushrooms: Do They Bruise or Not?
You may want to see also
Jook's versatility
Jook, also known as congee, is an Asian-style rice porridge with a simple and comforting nature that makes it suitable for breakfast or any time of day. It is often considered a frugal and restorative food, being both affordable and easy to digest.
Jook is highly versatile in terms of its ingredients, cooking methods, and serving suggestions. While it is traditionally made with jasmine rice, jook can also be made with brown rice, white rice, or a combination of brown and white rice. The rice can be cooked in a pot, a rice cooker, or a slow cooker.
Jook can be made with water, chicken stock, or vegetable broth. It can be flavoured with ingredients such as dried shrimp, scallops, oysters, lemongrass, ginger, garlic, chicken, or pork. For a vegan version, mushrooms can be soaked in hot water, and that water can then be used for the jook.
Jook can be served plain, or with meat or vegetables. Suggested toppings include fried onions, shallots, youtiao, crispy garlic, fried mushrooms, deep-fried donut sticks, pickled vegetables, or fermented tofu. It can be seasoned with salt, sugar, soy sauce, hoisin sauce, or chile oil.
Jook can be made thick and creamy, or more soupy, depending on preference. It can be served hot, but it can also be refrigerated and served cold, although the consistency will become thicker.
Mushrooms: A Rich Source of Iron?
You may want to see also
Explore related products
$14.8 $22.95
Jook's ingredients
Jook, also known as congee, is a Chinese rice porridge. It is a savoury dish, often served for breakfast, that is both comforting and easy to digest.
The basic ingredients of jook are rice and water or stock. The rice is boiled with a lot of water over low heat. Chicken stock is a popular choice, but vegetable stock can also be used. Water is also a good option and was used by one source's family when they were growing up.
Jook is often cooked with ingredients that impart umami flavour, such as dried seafood or pork bones. Dried shrimp and dried scallops are popular choices for adding umami flavour. Mushrooms are also a common ingredient in jook, with shiitake mushrooms being a favourite. For a vegetarian or vegan option, dried shiitake mushrooms can be used in place of meat or seafood.
Other ingredients that can be added to jook include:
- Ginger
- Garlic
- Bok Choy
- Scallions
- White pepper
- Sesame oil
- Oyster sauce
- Salt
- Sugar
- Soy sauce
- Bacon
- Chicken
The law of jook, according to one source, is that you need a crunchy topping. Suggested toppings include fried onions or shallots, youtiao, or a blend of crispy garlic and fried mushrooms.
Mushroom Making: A Magical Process Explained
You may want to see also
Jook's cooking process
Jook, also known as congee, is a Chinese rice porridge. It is a comforting, savoury dish that can be served at any time of the day.
The cooking process for mushroom jook involves several steps. Firstly, dried shiitake mushrooms are soaked in boiling water for around 45 minutes until they are tender and plump. The mushrooms are then sliced, and the soaking liquid is reserved. In a separate pot, the reserved liquid is combined with additional water, salt, and chicken or vegetable bouillon, and brought to a boil. Frozen rice is then added, and the mixture is stirred and simmered over medium-low heat for about 20 minutes. This process helps to prevent the rice from sticking to the bottom of the pot.
Next, the sliced mushrooms, oyster sauce, white pepper, sesame oil, and green onions are added to the pot. The jook is allowed to simmer for an additional 15 to 20 minutes, with occasional stirring, until it reaches a thick and creamy consistency.
For a crunchy topping, some of the rehydrated mushrooms can be fried in oil until golden brown and crisp. This adds textural balance to the dish.
To enhance the flavour of the jook, it is important to season with salt and sugar to taste. Additionally, a cornstarch and egg white marinade can be used to velvet the meat, preserving its moisture and creating a tender texture.
The beauty of jook lies in its customisability. It can be made with different types of rice, such as jasmine or brown rice, and can be cooked with water or chicken stock. Various ingredients can be added for flavour, such as dried shrimp, scallops, chicken, baby bok choy, ginger, or scallions.
Mushrooms: Smarter Than Humans?
You may want to see also
Frequently asked questions
Mushroom jook, also known as congee, is a Chinese rice porridge that originated in Guangdong. It is a simple, comforting dish that can be eaten at any time of the day and is often served as a restorative meal when the diner is unwell.
The main ingredients in mushroom jook are rice, water, and mushrooms. The rice is typically jasmine rice, and the mushrooms are often dried shiitake mushrooms.
To make mushroom jook, you first need to soak the mushrooms in hot water for around 30-45 minutes. Then, transfer the mushrooms, rice, and mushroom-soaking water to a pot, adding additional water or stock, and bring to a boil. Reduce to a simmer and cook for around an hour, stirring occasionally. Finally, season to taste and serve with your choice of garnishes and condiments.
