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Basic Congee (Juk)
1/2 cup raw rice
6 cups water
Salt to taste
Wash rice. Place in a large pot, add water, then boil. Salt to
taste. Simmer over low heat, stirring occasionally to prevent
sticking, until rice thickens (about 2 hours).
Notes: This can be made thick or thin, depending upon the rice/water
ration, or by using a three part long-grain rice to one part
glutinous rice. To this basic recipe, many things can be added
according to one's taste or whatever is available. Pork hash,
fishcake, chicken shreds, duck meat, ham, fish, turkey, salted
eggs, shrimp, and squid come readily to mind. Garnishes may include
minced green onion, Chinese parsley, pickled vegetables, lettuce
and won bok. Instead of water, soup stock made from poultry
carcasses, pork bones, or ham bones improve the flavor. Jan
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Congee 06