Ginger Chicken Jook (Rice Porridge)

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Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 6
Ginger Chicken Jook (Rice Porridge)
Health Highlights


6 cup Water
4 cup Chicken broth (stock)
681 gm Chicken thighs, bone-in, skinless
1 cup White rice, long-grain, dry
1 piece, 1-inch Ginger root (sliced into 4 pieces)
2 tsp Kosher salt (as needed)
1/4 tsp White pepper (as needed)
1/4 cup Cilantro (coriander) (chopped, for garnish)
1/4 cup Green onion (chopped, for garnish)


Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.

Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed.

Ladle into bowls and top with cilantro and scallions.


Nutrition Facts

Per Portion

Calories 275
Calories from fat 54
Calories from saturated fat 14.7
Total Fat 6.0 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 2.2 g
Cholesterol 107 mg
Sodium 967 mg
Potassium 488 mg
Total Carbohydrate 27.6 g
Dietary Fiber 0.7 g
Sugars 0.4 g
Protein 28.0 g

Dietary servings

Per Portion

Grain 0.9
Meat 1.3
Vegetables 0.2

Energy sources


Meal Type(s)