Rice Cooker Chicken Jook

Adapted from a recipe I received from my mother in law. Rice Cookers are a great tool to use for cooking; similar to a crock pot. The best thing is that it gets hot enough to boil and then simmer. This is a great dish for a youngster to prepare with the push of a button.

Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 2 hours 20 minutes | Ready In: 2 1/2 hours
Ingredients: Print   Add to cart
US Metric
  • 2 pieces left-over cooked chicken, boned, skinned, shredded
  • 1 chung choi (salted turnip), rinsed, minced
  • 4 small dried shiitake mushrooms, soaked, stems removed, coarsely chopped
  • 2 stalks celery, chopped
  • 2 (14 oz.) cans chicken broth
  • 1- inch ginger, peeled, crushed
  • 3/4 c. uncooked glutinous rice 
  • 2 tsp. soy sauce
  • ¼ tsp. white pepper
  • water as needed

garnish: chopped green onions, chopped cilantro leaves

Cooking Process:

Put all ingredients in 10-cup rice cooker with optional warm settings. Add water up to the 9-cup line. Cook as directed for cooking rice; allow to stay on warm setting 1-2 hours. For service: garnish with green onion and cilantro. Note: Okay to use regular medium or short grain rice. I prefer the texture that the glutinous rice adds to the soup. Serves 6-8.


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