Recipe: Shrimp Jook / Congee


This dish is the Southeast asian version of mom’s chicken soup.  It’s simple savory comfort food that is especially good for you after a bout of indigestion or the stomach flu.

You’ll need:  2 handfuls or 0.8 pounds of fresh large shrimp deveined and butterflied, 1 cup jasmine (short grain) rice, 8 cups organic chicken broth (store bought is fine), 2 inch piece of fresh ginger (half of it sliced into very thin match sticks, the rest left peeled and whole), finely sliced green onions, roughly chopped cilantro, white pepper, 2-3 tablespoons fish sauce, and 5 drops of sesame oil.

Rinse the rice with cold water a few times, add to large pot or dutch oven with lid, then cover with chicken broth and bring to boil.  Add a thick chunk of ginger (about the size of your pinky finger).  Let simmer for 1 1/2 hours covered, occasionally stirring so the rice doesn’t stick to bottom.  Now add the shrimp and let simmer for another 5-10 minutes (careful not to overcook the shrimp or it will be tough, err on the side of less cooking time), remove from heat.  Add 5 drops sesame oil and 2-3 tablespoons of fish sauce to taste (it should be somewhat salty but not overpowering).  The consistency should be somewhat creamy but not a puree.  Serve in medium bowls, sprinkle some white pepper over top, add pinch of ginger sticks, and top with green onions and cilantro.  Mix and eat while still hot.  Stores well in the fridge for couple days.  Typically eaten for breakfast or rainy days.

If your stomach is upset, you might want to omit the shrimp (less digesting your stomach will have to do).