Chicken Jook

Whole roast chicken remains in heavy rotation at my house. I make one at least every other week, often eating the wings plus a leg and thigh as soon as it’s cool enough to handle. The rest will go into salads or be carved up for snacks and tacos throughout the week. This recipe from Hawai‘i was originally made popular as a way to use up leftover Thanksgiving turkey, forming a rice congee that’s infused with deep roasted meat and bone flavors, reflecting the US cultural influence on the isla