What is food to you? We all know it’s more than just sustenance. It’s tradition, it’s memory, it’s love. Chinese congee, or jook, is a special part of my family. So why not give it to its newest member? Remember, babies can eat so much more than we think and they also want to feel included. Sharing a cherished dish with your baby ranks as one of the top parenthood experiences, in my humble opinion!
Jook with chicken, bok choy, and scallions
½ cup white rice
1 teaspoon minced ginger
1 skinless chicken thigh with the bone
½ teaspoon neutral cooking oil
1 trumpet mushroom
6-8 leaves baby bok choy
2-3 scallions
Rinse and drain 1/2 cup of rice. Place in freezer bag and freeze for at least 6 hours or overnight.
When ready to cook, add rice to pot along with 4 cups water, 1 teaspoon minced ginger, and one chicken thigh. If your chicken thigh is very thick, cut it into smaller pieces. Bring to a boil and allow to simmer for 20-25 minutes, unti rice has completely broken down. Keep checking on it and add more water if it’s getting too thick or you’d like a thinner consistency.
In the meantime, dice your vegetables so they are small enough for baby. Heat pan to medium-low and add oil. Saute mushrooms first for 2 minutes. Then add bok choy and cook for an additional 1 minute.
When jook has finished cooking, remove chicken thigh and allow to cool. Once cool enough to handle, remove meat, dice, and add back to congee. Add vegetables and serve with sliced scallions.
This makes more than enough for baby! You can share with adults and add soy sauce and sesame oil. Or, freeze leftovers. For best results, only freeze rice and meat, and add vegetables fresh on the day you plan to eat.
Want more? See all the videos and recipes in the Baby Bites series here:
Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi