"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Jook Recipe

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This recipe for Jook, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Norman Chew
Added: Friday, December 12, 2008


Broth Preparation:
1 turkey carcass
1 pork butt or bones (optional)
2 orange peel skins (optional)
1-2 cups of rice

Meatball Preparation: Based on 2 cup quantity
1 lb ground pork
2 preserved turnips
4 black mushrooms
1/8 cup soy sauce
1/8 cup vegetable oil
1/2 tsp salt
2 heaping tsp cornstarch

Other Ingredients:
bean curd sheets
shrimp (optional)
2 eggs
green onions
crispy noodles

Broth Preparation:
Boil carcass and pork bones. Add orange skin peels (optional). Simmer 3-4 hours. Strain out bones and meat. Add water as needed to reach exact quantity. Add rice; simmer (stirring occasionally) for 3 hours.

12 cups (3 qt) broth - 1 cup of rice
24 cups (6 qt) broth - 2 cups of rice
Note: Can skip this broth preparation and use chicken broth if you do not have a turkey carcass.

Preserved turnip, black mushrooms, bean curd sheets.

Mix soy sauce, vegetable oil, cornstarch, salt. Unwrap turnips; rinse thoroughly in cold water. Chop turnip and mushrooms finely. Mix all with ground pork. Roll into balls and refrigerate.

Final Preparations:
Cut up bean curd and add to soup. Drop in meatballs, while stirring. Bring to boil. Stir in eggs. Add salt, bouillon powder to taste. Serve with chopped green onions and crispy noodles.

Number Of Servings:
Number Of Servings:
10 double servings
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
Chinese "Jook" with a Japanese flare (but this time spelled correctly).




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