Easy "Rice Cooker" Chicken Jook

Featured in the Honolulu Star-Advertiser on November 10, 2010.



Easy "Rice Cooker" Chicken Jook

  • 1 pre-cooked chicken breast (from store-bought rotisserie chicken), boned, skinned, and shredded
  • 1 handful dried sliced shiitake mushrooms
  • 2 stalks celery, chopped, optional
  • 1/2 teaspoon minced garlic, optional
  • 2 cans (14 ounces each) chicken broth
  • 1 round onion, chopped
  • 1/2 teaspoon minced ginger root, optional
  • 3/4 cup uncooked rice (white or brown)
  • Salt or shoyu to taste

Optional toppings:

  • chopped lettuce, cabbage, or green onions, crushed potato chips or potato sticks, chopped peanuts, or shelled soybeans


  1. Put all ingredients in 10-cup rice cooker with optional warm settings.
  2. Add water up to the 9-cup line.
  3. Cook 3 hours on the rice cooker warm setting for soup or 6 to 12 hours for jook.
  4. Add salt or shoyu to taste then add your favorite toppings.

Makes 8 cups of jook, before adding optional toppings.

Approximate Nutrient Analysis per serving (based on 8 servings and not including salt to taste):
100 calories, 0.5 g fat, 0 g saturated fat, 5 mg cholesterol, 500 mg sodium, 22 g carbohydrate, 2 g fiber, 2 g sugar, 4 g protein


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