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Though endless versions of savory rice porridge (also known as congee) exist worldwide, I know this dish by its Cantonese name, jook. On Sundays my grandmother would make a big pot for the family, with chicken or pork, but sometimes beef, or even seafood. Feel free to add more garnishes like soy sauce, fish sauce, fried shallots, or roasted salted peanuts to spice up this dish.
For a vegetarian brown rice version of jook, check out our Brown Rice and Gai Lan Jook.
This recipe was featured as part of our Healthy Cooking photo gallery.
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