Ginger Chicken Jook by Christine Gallary

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6 cups water

4 cups low-sodium chicken broth

1 1/2 pounds bone-in chicken legs or thights, skin removed and trimmed of excess fat

1 cup long-grain white rice

1 (1inch) piece fresh ginger, skin on and sliced into 4 pieces

2 tsp kosher salt, plus more as needed

Pinch freshly ground white pepper, plus more as needed

Coarsely chopped fresh cilantro, for garnish

Thinly sliced scallions, for garnish

1. Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
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3. Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.
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Original Source of Recipe: http://www.chow.com/recipes/29184-ginger-chicken-jook-rice-porridge

My Easy Clear Chicken Soup Recipe

Hi everyone,

Recently I am more conscious about having a healthier meal especially for my dinner time. I don't know why. Perhaps it is just a feeling that I want to eat something with clean taste but yet still delicious. 

Last night, I made this Clear Chicken Soup and enjoy it with my homemade Black Sesame Noodle. I'm not going to share the noodle recipe in this posting. But lets start with the Clear Chicken Soup recipe first okay.

Below is the recipe, I do appreciate if you could FOLLOW me on below channels to know more about what I cook daily:

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200g chicken cubes
1 large onion, finely sliced
3 inch ginger, finely julienne
1 tsp salt
2 tbsp rice vinegar
2 tbsp white sugar 
10 cups of water
1 stalk of scallion, for garnishing

1. In a large pot, bring in the chicken cube, large onion and ginger. 
2. Turn on the fire to medium high and bring until the soup is boiling
3. Then, add the rice vinegar, sugar & salt. 
4. Then simmer until the chicken is well cook. 
5. Remove the chicken from the pot. Let is cool for awhile and use fork to shred it. Oh! You may use your hand too if it is not too hot. 
6. Once everything is ready, prepare you noodle, pour the soup into your noodle bowl, garnish with the chopped scallion and enjoy while it still hot.