Name: Chicken Jook
Prep time: 3 h 30 min
Total time: 5 h
Yield: Yield: 4 to 6 servings
Cuisine: Hawaiian
Ingredients: One 3 lb [1.4 kg] roast chicken, meat pulled from bones and carcass reserved, or 6 cups [800 g] leftover roast chicken and its carcass; One 2 in [5 cm] piece fresh ginger, peeled and chopped; 4½ qt [4.2 L] chicken broth; 2 cups [400 g] short-grain rice; Freshly ground black pepper; 1 small yellow onion, quartered; Thinly sliced green onions (white and green parts), fried shallots, soy sauce, and/or hot sauce (optional), for garnish; 6 large garlic cloves, peeled; 2 tsp kosher salt, plus more as needed

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
5 hr

Appears in

Islas

By Von Diaz

Published 2024

About

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 This recipe from Hawai‘i was originally made popular as a way to use up leftover Thanksgiving turkey, forming a rice congee that’s infused with deep roasted meat and bone flavors, reflecting the US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