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Chicken Jook with Ginger-Scallion Oil

Chicken Jook with Ginger-Scallion Oil

  1. Microwave bibigo™ Cooked Sticky White Rice according to package directions for 90 seconds.
  2. 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.
  3. 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.
  4. When jook is the desired consistency, transfer to a bowl and top with shredded chicken. Top with ginger-scallion oil and serve.

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