Chicken Jook w/ dried scallops and century egg

Annie cooked this wonderfully rich and flavorful chicken jook the other day. Besides boiling chicken for stock, she also used dried scallops for extra flavor. Short grain rice was used instead of our normal jasmine rice, for added body. Finally, a couple of century eggs were chopped and added to the dish before serving.

Aloha, Nate
8 Comments Post a Comment
  1. Fosco Gamgee Whitfurrows says:

    >I didn’t make the “Food Blogs I Follow” section? What must I do to be worthy? (sigh)

    You must be using some of the new stuff from the beta, huh? This is pretty sweet.

  2. Fosco Gamgee Whitfurrows says:

    >OK then, Nate. No more month long hiatii..or is it hiatuses..breaks.

    After perusing your blog and those you link to, I gotta tell ya, I feel kinda like a caveman. You guys are good.

  3. Fosco Gamgee Whitfurrows says:

    >Oh one more thing. how do you get such large pics posted on your blog. Is that from picasa?

  4. Fosco Gamgee Whitfurrows says:

    >Oh foret it. You just use a good camera so they look bigger. I guess really they’re the same size.

    I’m so embarrased.

  5. Nate @ House of Annie says:

    I’m shooting in high resolution and when Picasa uploads to Blogger, it makes a smaller picture to fit in the post but links to the original pic.

  6. Fosco Gamgee Whitfurrows says:

    >Oh, yeah it does. Thats really neat. A reason to give that Picasa thing another shot. Thanks Nate. I’m basically clueless, but I’m workin’ on it.

  7. Elaine says:

    First – I have to tell you, I absolutely love your website. I’m Chinese Canadian and stumbled upon your website when I was trying to find a lotus leaf wrap recipe.

    I’d love to know the recipe for the chicken jook.. but it’s not detailed here :(

    Keep up the yummy cooking and posting.

    Elaine

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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