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Oatmeal Jook

Oatmeal congee (jook)

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Oatmeal congee (jook)

rworange | Jan 7, 2010 10:43 AM

This topic on using oatmeal to replace cream as a soup thickener, inspired me to try my hand again at savory oatmeal.

Oatmeal as soup thickener
http://chowhound.chow.com/topics/674906

After playing around with this for a few weeks I got the basic oatmeal jook recipe down and also came up with a fabulous recipe for sweet potato congee with ginger and tangerine peel.

I started by Googling to see if there was any recipe for oatmeal congee and the only thing I found was this

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
http://www.seriouseats.com/recipes/20...

The problem with that was while it was good, there was truth in advertising … it was savory oatmeal, not jook.

Looking at regular jook recipes, one of the constants in addition to long cooking time, was using more liquid than when making rice.

After trying different measurements, the best ratio seems to be 1:4 … 1 cup oatmeal to four cups of water. In my recipe for a single serving below, I upped the water a bit to compensate for the smaller portion of oatmeal.

Using more liquid resulted in a congee that was too thin and needed to be cooked longer to thicken. Using less resulted in savory oatmeal that would stick to the bottom of the pot.

Water can be used, but chicken stock obliterates any oatmeal flavor and gives it a wonderful savory richness.

I love this. In addition to being healthy, it is something I can start at breakfast and just leave on a low burner until I’m ready for lunch. I avoid salt, so if soy sauce makes you happy, go for it.

I used Quaker rolled oats. I found congee recipes using lots of other things beside rice such as millet. So steel cut oats could be used. You would just need to play with the liquid and cooking time.


BASIC OATMEAL CONGEE

1/2 cup rolled oats
3 cups water or stock (chicken, vegetable, fish, etc)

Garnishes (or use your own favorite congee ingredients)

Sliced mushrooms (1 – 2)
One sliced scallion
Diced fresh ginger (about a teaspoon or as much as makes you happy

1. Put liquid, oatmeal, sliced mushrooms, ginger and white section of scallion in pot.. The mushroom, ginger and scallion could be added in the last 10 minutes of cooking, but I think putting them in at the start ups the flavor of the congee

2. Cover and bring to a boil

3. Remove cover and reduce heat to very low. Cook uncovered for 1 – 1/2 hours until thickness is to your liking. Stir occasionally to keep oatmeal from sticking to the bottom of the pot.

4. Garnish top with green part of sliced scallion.

OATMEAL AND SWEET POTATO CONGEE WITH GINGER AND TANGERINE PEEL

This can be made with water, but using chicken stock so ups the deliciousness that I’d highly recommend using that

1/2 cup rolled oats
3 cups chicken stock
1 medium sweet potato, cubed (or 1 cup cubed butternut squash)
Diced fresh ginger (about a teaspoon or as much as makes you happy
Fresh organic tangerine or orange zest (about a teaspoon or as much as makes you happy)
Sliced green scallion for garnish

1. Put liquid, oatmeal, sweet potato, ginger and tangerine zest in a pot..

2. Cover and bring to a boil

3. Remove cover and reduce heat to very low. Cook uncovered for 1 – 1/2 hours until thickness is to your liking. Stir occasionally to keep oatmeal from sticking to the bottom of the pot.

4. Garnish top with green part of sliced scallion

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