[masraum]

Originally Posted by look 171

I learned to make a simple version of this comfortable food when kids were young and needed something easy to eat and digest.

One typical coffee size mug of rice. 4 cups of water (I use chicken broth) and boil it until it thickens. I am cheap and lazy, so I remove the meat off a Costco rotisserie chicken and shred it to small pieces of strand and let it sit. Allow the jook or congee to boil (add a cube or a little more chicken bouillons depending on your taste) and thicken or let some of the water to evaporate. It takes about an hour or a little more to let it simmer. Add chicken and you have a very taste snack. This is never meant for it to be a full meal. We use to eat it for breakfast at times but for sure when were were sick. I like my jook a little thick instead of watery.

When I made it for the kids, I actually boil all the chicken along with bones for taste and no chicken bullion. I have to look into the rick cooker trick.

this one's got a congee setting.

Funny, as I was reading your post, I thought "why didn't you make stock/broth out of the carcase, and then I got down to "When I made it for the kids, I actually boil all the chicken along with bones for taste and no chicken bullion."



This one has a congee setting.
https://www.amazon.com/Zojirushi-NL-GAC10-Cooker-5-5-Cup-Metallic/dp/B08ZHRMGJ2