Here is a recipe that I cannot believe I never posted on my food blog....congee! or in Korean we call our version "juk!". Whichever, you prefer to call it, this was a very important staple at our household growing up. It was actually one of the first meals that I wanted to eat as a little tot, so says my mom, and much to my surprise my little daugher loves it just as much too! This was the ultimate comfort food for me. Now although my mom loved to cook homemade chicken soup, spaghetti with tomato sauce etc. like most North American mothers, my mom always made room for juk. Especially during times when I just didn't feel 100%. What I love about this dish is the simplicity if it, and how satisfying it is for something so simple. Every bowl brings back some childhood memory, so this is my version of juk that I want to share with you wonderful readers.

I want to dedicate this post to my wonderful loving mother, who without her I wouldn't have the appreciation and love for food that I have to this day. Love you mom and a early Happy Mother's Day to you!

Adapted from the "Easy Rice Congee" recipe from Home of the Home Cook. Additions to this recipe inspired by my mom.

Serves 4

  • 4-5 cups of water or chicken broth (use more liquid as needed)
  • 2 small lean chicken breasts, cut in half
  • 1/2 cup white rice (I used Korean sticky rice. Don't use quick cooking rice)
  • 1 carrot, peeled and diced into small pieces
  • 2 green onions, chopped
  • small handful of broccoli, chopped into little florets
  • 1 tbsp garlic, minced finely
  • 1 tbsp ginger, minced finely (optional)
  • 1 tbsp light soy sauce
  • pinch of salt and ground black pepper, to taste

1. In a medium saucepan, add in the water or broth, bring the liquid to a boil with lid on, then add in the chicken. Cook the chicken all the way through, then take the chicken out and place it into a bowl to cool slightly.

2. Pour in the rice and give it a good stir. Let it cook until the rice is about half cooked, it should still have a bite to it. Remember to stir occassionally while it's cooking throughout. The rice will sink to the bottom of the pot and burn otherwise. Then add in the chopped carrots, green onions, broccoli, the minced garlic, ginger and light soy; then give it a good stir. Let it cook the rest of the way, and if you find there isn't enough liquid go ahead and add a bit more.

3. The congee or juk should have a thick, almost creamy consistency from the starch in the rice. It should not be as thick as Italian risotto, and should have a bit more of a soupy consistency. Once the congee is at the consistency you want it, and once the rice has cooked through give it a taste. Add a little salt and pepper if you wish. Slice the chicken into thin strips and add it into the congee at this point OR you can save it to serve on top of the congee. Turn the heat off and let cool slightly before serving. Enjoy!

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