Turkey (or chicken) jook (velvety rice soup)

By Felicia Lee

Published November 20, 2010 3:01PM (EST)


  • 4 cups turkey or chicken broth
  • 2¼-inch thick slices of fresh ginger
  • 1/3  cup raw white rice, rinsed (or 1 cup cooked white rice)
  • salt and white pepper to taste
  • 1 cup cooked turkey or chicken, shredded into bite-size pieces
  • 2 scallions, thinly sliced
  • sesame oil, to taste
  • chile oil, to taste


  1. Bring the broth and ginger to a boil in a heavy saucepan.
  2. Add the rice. Cook at medium heat, stirring regularly, until the rice has fully cooked and broken down (about an hour). The mixture should have the consistency of a thick bean soup (it won't be completely smooth; little nubs of rice will still be evident). If it's too thick for your taste, add more broth. If it's too thin, raise the heat and cook until the mixture has thickened to your desired consistency.
  3. Add the shredded chicken or turkey and season to taste with salt and white pepper. Cook until the meat is heated through.
  4. Garnish with sliced scallions. Serve with sesame oil, chile oil and extra white pepper for diners to add at will.

Felicia Lee

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