Slow Cooker Jook Recipe for a Cold Day
Grubgirl doesn’t want to pay for jook, but she doesn’t really know how to make it “just like Mom,”… so she found this recipe from Kathy Gibbons that offers up a method. We’ll give it a try here in our test kitchen and see if the folks in Northern Michigan can hold their own!
Update: It was pretty darn good, in terms of water-to-rice ratio! I must admit that I used Trader Joe’s “Better Than Bouillion” (blush). A really authenic cook would use plain water, and throw a chicken neck bone into the slow cooker. But alas, my craving was too much and I cut a few corners.
Looks like some fellow San Franciscans have revealed a potentially Grubgirl-worthy place to go eat jook when you don’t have the patience to make it yourself. Given our recent freezing temperatures, this sounds like a great option.