Jook-350x350

Rice Congee (Jook) with Scrambled Eggs and Raisin Crab XO Sauce

Submitted by: Alex Ong

Featured for breakfast at the 2011 Worlds of Flavor Conference.

Details

INGREDIENTS

    Congee (Jook)

    • 2 cups cooked rice
    • 8 cups water

    Raisin and Crab XO Sauce

    • 5 cups vegetable oil
    • 4 cups minced shallots
    • 1 cup small dried shrimp
    • 2 cups Korean chili paste (Gochujang)*
    • 1 cup California raisin juice concentrate
    • 1/2 cup California natural raisins, minced
    • 1/2 cup California golden raisins, minced
    • 1/2 cup granulated sugar
    • 1 cup sambal oelek*
    • 1 cup fresh blue crab meat
    • 1 cup brandy

    Scrambled Eggs

    • .25 cup vegetable oil
    • 2 pounds skinless chicken breast
    • 2 tablespoons minced gingeroot
    • 6 eggs
    • 2 tablespoons sesame oil
    • 2 tablespoons fish sauce
    • Pinch ground white pepper
    • 1 cup minced scallions

    PROCEDURE

    Congee (Jook)

    Combine rice and water in large Dutch oven, and bring to boil over medium-high heat. Cover; reduce heat, and cook until creamy. Remove from heat, and keep warm.

    Raisin and Crab XO Sauce

    To prepare XO Sauce, add oil to large sautépan, over low heat, and sweat shallots until soft and translucent. Add small dried shrimp and chili paste; mix together well. Stir in raisin juice concentrate, minced natural and golden raisins, and sugar; mix well. Heat and simmer until shrimp are soft. Add brandy and flame. Then, add fresh crab meat; mix together well. Set aside to cool and store in airtight container in refrigerator until needed.

    Scrambled Eggs and Chicken

    Heat oil in large sautépan over medium heat. Slice chicken breast, diagonally into thin strips and add to sautépan along with minced gingerroot; cook, stirring occasionally. Meanwhile, in small bowl, beat eggs and stir in sesame oil, fish sauce, and pepper.
    When chicken is cooked, stir egg mixture into sautépan, and cook, stirring occasionally until done. Fold in minced scallions.

    To serve, portion Congee (Jook) into individual serving bowls; top with portion of Scrambled Eggs and Chicken and spoon XO Sauce over all.

    Note: Gochujang and sambal oelek are available from suppliers specializing in Asian foods.

    Nutrition Facts Per Serving

    Calories 780 (71% from fat); Total Fat 64g (sat 5g, mono 51g, poly 5g, trans 0g ); Cholesterol 120mg; Protein 22g; Carbohydrate 28g; (Dietary Fiber <1g; Sugars 17g; ); Iron 2mg; Sodium 260mg; Calcium 54mg; Potassium 395mg

    This recipe is found in the following categories:

    World Flavors

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