I'm so sick. This flu has kicked my behind since Sunday!! I'm so miserable but much better after having some homemade congee with salted pork bones, dried scallops and preserved duck egg. Congee/jook is a constant topic with the Ngs and today is no exception. Lisa has been keeping me company virtually and insisted I post the recipe, even as simple as it is. It made me feel so much better and I am having a second serving as I type this entry. I heart jook!
- 1 cup rice
- 13 cups water
- salted pork bones
- dried scallops (soaked and re-hydrated) a handful
- salt to taste
- 3 preserved duck eggs (available at most Asian markets)
Bring to boil in large pot, rice, water, bones and re-hydrated scallops. Simmer on low until desired consistency (you have to watch the pot; stir often so the rice doesn't settle on the bottom). Add sliced preserved duck eggs right before serving. Serve with chopped scallions and thin slivers of fresh ginger.