Greetings Lovelies: Welcome to Another Emmy Recipe

Hi everyone, it's Emmy, and welcome back to another episode of my cooking channel. Today, I'm excited to share with you one of my favorite recipes that has been inspired by my previous video on how to eat a century egg. For those who may not know what a century egg is, it's a preserved egg that has a very distinctive odor, smell, and appearance. In my previous video, I showed you how to safely eat a century egg, but today, I'm going to share with you a recipe that pairs perfectly with the unique flavor of the century egg.

Jok: A Savory Porridge

So, instead of eating the century egg whole like some people do in eating challenges, we're going to make a delicious savory porridge called jok. Jok is a soup made from a simple stock and rice, cooked down to create a thick, comforting porridge that's perfect for when you're feeling under the weather or it's cold outside. I've had this recipe since I was a kid, and my family loves it whenever we're not well.

To start making jok, we need to make the broth first. So, let's get started by adding about 4 cups of cold water to our pot, along with 3 pounds of chicken bones. I decided to add a few drumsticks to the pot because I wanted some extra chicken meat to shred and add to the soup later on, but feel free to skip that step if you don't want to use any meat.

As we bring the broth to a boil, all the nice little bits will float to the top. To get a clear broth, you can skim off these bits, but honestly, it's not necessary. What matters most is getting the flavors into the soup. Once everything comes to a strong boil, we reduce the heat down to low and let it simmer for about an hour and a half. After about 45 minutes, the chicken legs should be cooked, so you can go ahead and pull them out.

Now that our broth has been cooking, it's time to remove all the bones and discard them, as they've given up all their flavor. Next, we increase the heat to high and reduce the soup down to about half or one-third of its original amount. This is where my secret comes in – by concentrating the flavors of the broth, we create a rich, savory porridge that's just perfect for dipping into.

Tasting and Seasoning

At this point, we want to taste the soup for seasoning and see if it needs any adjustments. I added about a teaspoon of sugar and a teaspoon of salt to balance out the flavors. Of course, you can adjust these amounts to your liking, depending on how salty and sweet you like your soup.

Now that our broth is ready, we add in some cooked rice – I'm using leftover cooked rice today, but feel free to use raw rice if you prefer. For every 3 cups of broth, I added about 1 ½ to 2 cups of cooked rice. You can adjust the amount of rice to your liking, depending on how thick or thin you want your jok to be.

Boiling and Finishing

We bring the soup back to a boil on medium heat until we get the desired consistency. This might take about another 20 minutes or so. And that's it! Our finished jok is ready to enjoy.

How to Eat Jok with Century Egg

Now, I know some of you might be thinking, "But Emmy, how do I eat this stuff?" Well, let me tell you – there's a way to enjoy jok and century egg together. My favorite way to eat it is with the soup and then dipping in the century egg, some white pepper, and sliced green onions. You can adjust the consistency of your jok to your liking, whether that means making it thicker or thinner.

One thing to be careful about when cooking jok is that it has a tendency to scorch easily due to its thick and sticky nature. So, please be mindful of this when you're cooking, and don't let it burn. And that's all for today, folks! I hope you enjoyed learning how to make jok with me, and I'll see you in the next episode.

"WEBVTTKind: captionsLanguage: enGreetings Lovelies. Hi it's Emmy. Welcomeback to another Emmy recipe. Today I'll besharing with you my jok recipe. In case youmissed it this was inspired by my How to Eata Century Egg video. Which of course I'llput the link to down below. A century eggfor those of you that don't know what it is,is a preserved egg that has a very distinctiveodor, smell, and appearence. In that videoI showed you how I eat it. Rather than eatingit whole like they show in some of these eatingchallenges, um, there's an appropriate wayto eat it. And it's with jok. Jok is porridge.I call it porridge, some people commentedin the comments below said it's translatedto congee, but as a native English speakerI have never used the word 'congee.' So it'sjust as mysterious as jok. I think using theterm 'savory porridge' is a better descriptionof what this actually is. So to repeat, jokis a soup that's made really simply out ofa stock, usually a meat-based stock and rice.It's just, cooked down to a really thick savoryporridge. It's often eaten when people aresick or not well or in the winter-time whenit's really cold. So let's go into the kitchenand I'll show you how it's done. So we'regoing to start off with making the broth,so to about 4 C. of cold water add about 3lbs. of chicken bones. I decided to add afew drumsticks because I wanted some chickenmeat so I could shred it up and add it tothe soup, but it's really not necessary. Andthen bring that up to a boil. So as you bringup the soup to a boil, all these nice littlebits will float to the top and if you wanta nice clear soup all you have to do is skimthat off, but again this is just superficialand you don't have to do this you canskip this step. So once everything comes toa strong boil then you want to reduce theheat down to low and let it simmer for aboutan hour and a half. After about 45 minutesthe chicken legs should be cooked so you cango ahead and pull those out. Ok, so it's beenabout an hour an a half, and now you justtake out all bones and you can toss thesethey've given up all of their flavor. So nowincrease the heat to high. And this is mysecret, you want to reduce the soup down toabout 1/2 or 1/3 of the amount and this willreally concentrate the flavor of the broth.At this point you want to taste for seasoningand see how salty and sweet your soup is andgo ahead and season accordingly. I added abouta teaspoon of sugar and a teaspoon of salt.Then go ahead and add your rice I'm just usingsome leftover cooked rice you can certainlyuse raw rice if you like, but it will takelonger to cook. And for about this amountof broth (which is about 3 C.) I added abouta cup and a half to two cups of cooked rice.Then you go ahead and boil this again on mediumheat until you get the desired consistency.It'll probably take about another 20 min.or so. And you're done. So here's the finishedjok. And this is how I like it to eat it.Um, this is the soup and again with the centuryegg, some white pepper, and some slice greenonions. How long you cook this and to whatconsistency is really a matter of preference.I like it pretty thick, I also like it thin just kind of dependingon my mood. If you want it thinner you canalways cut it with a little bit of broth oreven water, and then it's thinner. To makeit thicker you just cook it longer. You haveto be careful when cooking this, it likesto scorch because it's very, very thick andgluey. So be careful when you're cooking thisnot tot burn it. So let's give it a taste\"itadakimas.\" Mmm...it's delicious, nutritious,savory and scrumptious. I LOVE it. Once youmake the stock and really concentrating itdown, is what in my opinion gives it thatreally strong, great flavor. Some people useMSG to kind of sweeten it up and MSG is deliciousdon't get me wrong...but I choose really notto use it much in my cooking because I findit makes me really thirsty and... yea, I don't,yea...I think you can add a little bit ofsugar and salt and cook it down naturallyand you'll get a really nice, great, savorysoup. In the comments below, let me know ifyou've tried this before, if you have differentiterations of your jok, let me know I want to hear aboutit. And if you attempt it let me know howit turns out. And if you try a century eggfor the first time I would love to hearyour experience. So yea, thanks you guys somuch for watching. I hope you guys enjoyedthat, I hope you guys learned something. AndI'll see you in my next video. Take care.Bye...\n"