- Chicken broth leftover from the Sam Gye Tang (lots of it)
- Rice - as much as you can fit into the pot
- sprig of ginger
Begin by adding any leftover broth into a large pot.
Shred the chicken meat into small pieces like so.
Add the chicken pieces to the broth and bring it to a boil.
Save all the leftover bones and carcass and just add fresh water to the mixture and let it boil for about 20 minutes or so.
You will be using this new broth to add to the porridge if you need more water (which most likely you will).
Finally, add your rice (eyeball it and add and much as you think you can fit in your pot) and a spring of ginger. I actually also added the ginseng root to give it more flavor. Note: The rice I used was actually a combination of 50/50 rice and sweet rice.
Keep stirring as it cooks and add more broth (from the bones and carcass) as needed. You will need to cook this for about an hour.
Keep an eye on it and make sure that you keep stirring because the rice will stick to he bottom. Keep adding more broth as needed.
Finally, after you reach a porridge consistency you're ready to serve! I actually ended up with a huge batch and took it into work to share. If you have child who's still in the infant feeding stage you can freeze these in those small Ziploc containers and freeze them. I used to pop one into the microwave for 2 minutes each time Munchkin needed a meal. Make sure to add SALT to taste and enjoy! I actually prefer to add soy sauce as I'm eating the jook instead, it's up to you.