In Chicago's Chinatown I saw a rather interesting soup, Jook. It's a light dish that's easy on the stomach, Gluten-Free, Vegan, cheap, and can be made in a variety of ways! You can easily run a search and find multiple variations, but I make mine this way! —IndiaD
Coconut Jook (RIce Porridge)
Not Chicken Broth or Veggie Broth
Fresh, Peeled Ginger (mince it or leave it whole)
Cooking the Jook is a long process that can be done on the stove, or in a crock pot. It can take 1-2 hrs on the stove cooking at medium.
Measure out all ingredients
Measure your rice out and place in a deep pot.
Add your Broth choice to pot along with the Coconut Milk
Add your Ginger to the pot. I prefer to use minced ginger because I like to eat it. If you don't wish to eat the ginger, leave it whole so it can be removed.
Bring the pot to a boil, and lower the temperature to a simmer and cover.
The rice will become soft and swollen, breaking down becoming mush and thickening as it cooks. I keep extra coconut milk/water on hand to thin the mixture out.
The proper consistency of Jook shouldn't be thin like soup, nor should it be thick like Oatmeal. A happy medium would be creamy.
Coconut Sweet Potatoes
Peel and dice the sweet potatoes into bite-sized cubes
Boil the sweet potatoes, cooking until fork tender. Do not Overcook
Drain the Sweet Potatoes and leave cool until you can handle them safely.
In a bowl measure out your Shredded Coconut, Ginger, Garlic Powder, and Cinnamon.
Add the sweet potatoes to the bowl and mix until evenly and fully coated
Measure out 1 cup of Jook
Place 4oz sweet potatoes in the center of Jook
Enjoy warm and whenever!
Optional: Garnish however you want!