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Author Notes: Ok I had to make this up from memory because I make it so often that it’s just second nature. 30 years ago Chinese home food was not popular at all but I found a recipe for Joak and it was love at first taste. Through the years I have since modified the recipe and found that broken rice gives the perfect texture not mention it cuts the cooking time in less then half.
Anytime I make any roasted chicken the back and bones are bound to be soup in some way, but some times all of the roasted chicken bones have been spoken for so I will just roast off a couple of chicken thighs.
So here is the recipe
- 4 chicken thighs (bone in)
- 1 cup Broken Rice (or jasmine rice)
- 1 tablespoon 5 spice seasoning
- 1 tablespoon Granulated Garlic
- 1 teaspoon Salt
- 4 pieces Garlic (minced)
- 1/2 Medium Onion (chopped small)
- 1/4 cup Rice Wine
- 2 cups Chicken Broth
- 1 cup Vegetable Stock
- 4 tablespoons Olive Oil
- 2 tablespoons 100% sesame seed oil (I use black sesame seed oil)
- Make a spice mixture of the 5 spice, granulated garlic and salt
- Prep the chicken by drying with paper towels and then using the olive oil cover the chicken pieces then sprinkle 1/ 2 of the spice mixture over the chicken be sure to get both sides.
- Put in a 350 degree oven for 45 mins or until the chicken it done
- While the chicken is cooking start the rice
- In a pot that is at lease 4 qt, heat the pot to medium and then add the sesame seed oil (this cannot over heat) put in the onions and minced garlic adding a pinch of the salt. You are only going to soften the onions and garlic. If you are using a regular rice then put it in at this point to lightly coat and toast (you want move to the grains to turn white), then add 1 cup of the chicken stock, 1 cup of the vegetable stock and the rice wine. If you are using broken rice then just put it in
- Add the 1 cup of the chicken stock, 1 cup of the vegetable stock and the rice wine
- Let the rice break down and start to thicken up
- Add the other cup of stock as needed.
- When the chicken is done take it out of the pan and add 1 cup of water
- Put the pan back into the oven to loosen up the roasted bits
- Once the chicken has cooled enough to handle (remove the skin if you used the skin on thighs) then cut it up into bit size pieces and add to the rice
- Add in the remaining ½ of the spice mixture
- Depending on how thick the soup is add as much of the 1 cup of the stock you made to from the drippings as needed
- The rice needs to break down but not to mush it should still have some pieces of broken rice for texture
- Adjust seasoning as needed
- This recipe was entered in the contest for Your Best Porridge
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