Jook with garlicky choi sum and turmeric oil

Main Midweek

Serves 4-6

Prep 25 min

Cook 30 min

Soaking 30 min - overnight

This Chinese rice porridge is a very indulgent and comforting breakfast and on occasion also style-your-own-bowl dinner. If you like, use any condiments or crispy toppings that you have at hand. To get ahead, make the Jook, oil and dressing the day before. Just make sure to add a splash of water to the Jook to loosen it up when reheating. Soaking the jasmine rice with hot water reduces the cooking time drastically

Ingredients

600g	pre-cooked jasmine rice or 180g jasmine rice soaked
600ml	chicken or vegetable stock
180g	jasmine rice
2 tbsp	olive oil
4	garlic cloves, peeled and finely grated
30g	ginger, peeled and finely grated
50g	shop bought crispy fried onions
TURMERIC OIL
90ml	olive oil
15g	white sesame seeds
15g	black sesame seeds
1	garlic clove
15g	fresh turmeric, peeled and finely grated
1 ½ tsp	chilli flakes
45g	spring onions, trimmed and thinly sliced in rounds
GARLICKY CHOI SUM
2 tbsp	olive oil
4	garlic cloves
600g	choi sum, trimmed, stalks cut in 1 cm lengths at an angle and leaves roughly torn or 600g of pak choi
SWEET SESAME DRESSING
60ml	soy sauce
75ml	maple syrup
1	star anise

Method

Place the cooked rice in a bowl and using your hands crush it until the grains are smaller and start clumping together. If using the uncooked rice, place the rice in a large heatproof bowl and cover with 700ml of boiling water (use this water and the stock when cooking). Set aside to soak for 30 minutes. Once soaked and cooled, gently crush the rice in the soaking water with your hands until roughly broken.
Place the oil, garlic and ginger in a large saucepan on medium heat and cook, stirring frequently for 2-3 minutes until fragrant but not coloured. Add in the cooked rice with the stock, 700ml of water and 1 teaspoon of salt. Increase the temperature to high and bring the rice mixture to a simmer. Reduce the heat to low and cook, stirring frequently to prevent sticking for 25 minutes until thick and glossy. Set aside for 5 minutes.
Place the oil, garlic and ginger in a large saucepan on medium heat and cook, stirring frequently for 2-3 minutes until fragrant but not coloured. Pour in the rice with its water with 1 teaspoon of salt. Increase the temperature to high and bring the rice mixture to a simmer. Reduce the heat to low and cook, stirring frequently to prevent sticking for 10- 12 minutes (25 minutes for uncooked rice) until thick and glossy. Set aside for 5 minutes.
Meanwhile, make the turmeric oil. Place the oil in a small saucepan on medium heat with both the sesame seeds and cook for 2-3 minutes until the white sesame seeds are golden. Stir in the garlic and turmeric Cook in the residual heat for 30 seconds, stirring continuously then stir in the chilli flakes and spring onions with ⅛ tsp of salt and a good grind of pepper. Take off the heat and set aside.
To make the choi sum, place a large saute pan on high heat. Once smoking, add in the olive oil and choi sum stalks. Cook for 1 minute, stirring frequently then take the pan off the heat. Reduce the heat to medium and add in the garlic. Replace on the heat and cook for 1 more minute until fragrant then stir in the leaves. Stir well and place the choi sum in a bowl on the side.
For the sweet soy, replace the saute pan on medium high heat with the soy, maple, star anise and 60ml of water. Cook for 2-3 minutes until bubbling, take off the heat and discard the star anise.
To assemble, divide the Jook between 4 bowls. Divide the choi sum between the bowls and spoon a tablespoon each of the sweet soy and turmeric oil on top of the choi sum. Serve hot with the crispy onions scattered on top and the remaining oil and sweet soy on the side.