Chicken Jook with Ginger-Scallion Oil
1 pack bibigo™ Cooked Sticky White Rice
2 cup bone broth or chicken stock
1 tbsp + 1 tsp ginger, grated and divided
1-2 scallions, thinly sliced
1 small clove garlic, minced
Salt, to taste
2 tbsp avocado oil or other cooking oil
⅓ cup rotisserie chicken, shredded
- Microwave bibigo™ Cooked Sticky White Rice according to package directions for 90 seconds.
- Combine the broth, microwaved rice, and 1 tsp ginger in a small pot and bring to a boil. Turn down the heat to medium and allow to boil for 10 minutes. Add ½ cup water and continue to simmer, stirring occasionally, until the jook becomes homogeneous, about 10 minutes. Add salt to taste.
- While the jook is boiling, prepare the ginger-scallion oil. Gently blot excess moisture from the remaining ginger. In a small heat-safe bowl, combine ginger, scallions, and garlic, plus a pinch of salt. Heat oil in a small saucepan until it just starts to smoke. Carefully pour oil over aromatics and mix well.
- When jook is the desired consistency, transfer to a bowl and top with shredded chicken. Top with ginger-scallion oil and serve.