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.