This week’s recipe is Chicken Jook with Lots of Vegetables, chosen by Erin from The Goodness Life. The original recipe is here. You can also check out the other participant’s creative variations on this dish in Food Matters Project.
This creamy Chinese rice porridge—also known as congee—is a perfect cold-weather soup. I like Oriental dishes and we are cooking them a lot, mostly quick dinner dishes with rise or noodles, different vegetables, sprouts and tofu. But still my favourite Asian food is sushi… yum
Anyway, I’ve never tried Chinese porridge before, it was an interesting experience. This time I didn’t experiment too much, I wanted to try the original one. I just switched out chicken for the tempeh, added some sliced carrots and instead of short brown rice I used long grain brown rice (had them at home ☺).