Chicken Juk with Mini Wontons

Chicken Juk

with Mini Wontons


1 tablespoon grapeseed oil

2 cloves of garlic, minced

1 tablespoon ginger, grated

1/2 cup sushi rice

1 1/2 quarts chicken broth

1 teaspoon soy sauce

toasted sesame seed oil, to taste

scallions, thinly sliced

16 Bibigo mini wontons

  1. Heat oil over medium heat in a medium sauce pan. Add ginger and garlic and sauté until fragrant, about 3-4 minutes. Add rice and stir until coated. Add broth and cover sauce pan and bring to a boil. Lower to a simmer, covered for 15 minutes. Stir every 15 minutes for 30 more minutes or until porridge/juk like consistency, leave covered.
  2. Meanwhile, cook Bibigo mini wontons according to package instructions and set aside.
  3. Season with Juk with soy sauce and toasted sesame seed oil. Divide evenly into 4 bowls and top with mini wontons and scallions. Serve hot.

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