Forgiveness does not change the past, but it does enlarge the future.
turkey following Thanksgiving, jook is a comforting dish that’s great for cold winter nights, rainy days, or when you’re feeling under the weather. I make it whenever I have roasted a chicken or pick up a rotisserie chicken from the store.
- 1 small rotisserie chicken carcass and any leftover meat
- One 2-inch piece fresh ginger, thinly sliced
- 4 garlic cloves, peeled and smashed
- ½ Maui onion, unpeeled
- 4½ quarts water
- 2 cups uncooked short-grain rice
- Hawaiian salt (‘alaea)
- Fried garlic, for serving
- Crispy fried onions, for serving
- Coarsely chopped fresh cilantro, for serving
- Thinly sliced green onions, white and green parts, for serving
- Soy sauce (shoyu), for serving
- Sriracha, for serving
In a large stockpot, cover the chicken carcass, ginger, garlic, and onion with the water and bring to a boil over high heat. Turn the heat to low and simmer for 2 hours, covering with the lid after 1 hour. Remove and discard the carcass, reserving any pieces of meat, and strain the stock through a fine-mesh sieve into another large stockpot.
Set the stock over high heat and add the rice and reserved meat. Bring it to a boil, then turn the heat to medium-low and simmer for 15 minutes, stirring often. Turn the heat to low and simmer for 1½ hours, stirring every 10 to 15 minutes to prevent the rice from sticking to the bottom. Taste the jook and season with Hawaiian salt. The jook is ready when the rice is broken down and the soup is thickened. It should resemble porridge or oatmeal.
Ladle the jook into bowls and top with fried garlic, crispy fried onions, cilantro, green onions, soy sauce, and sriracha, all to taste, before serving.