• Ingredients: 31
  • Serves: 6
  • Prep: 25 min
  • Bake: 2 1/4 hr

Chicken jook with special equipment: a small square of cheesecloth; kitchen string, accompaniments: soy-sauce-pickled cucumbers*; pickled mustard greens; thousand-year-old eggs, shelled and cut into wedges; smoked tofu*, cut into slices, garnish: fresh cilantro leaves. To make this chicken jook for 6 persons you will need 25 min for preaparation and 2 1/4 hr for baking.

Ingredients

  • Special equipment: a small square of cheesecloth; kitchen string
  • Accompaniments: soy-sauce-pickled cucumbers*; pickled mustard greens; thousand-year-old eggs, shelled and cut into wedges; smoked tofu*, cut into slices
  • Garnish: fresh cilantro leaves

Cake

  • 2 cups cake flour
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 cup plus 2 tbsps. sugar
  • 1/2 cup unsalted butter, room temperature
  • 3 large eggs
  • 3/4 cup sour cream

Topping

For cream

  • Special equipment: an 8-inch square nonstick cake pan

To marinate green figs

For tomato coulis

For assembly

Directions

  1. Step 1 Cut off scallion greens and reserve greens separately from white and pale green parts. Cut ginger in half crosswise and smash 1 piece with flat side of a large heavy knife, reserving remaining piece.
  2. Step 2 Wrap smashed piece of ginger, cilantro, and white and pale green parts of scallion in cheesecloth and tie into a bundle with string.
  3. Step 3 Rinse chicken inside and out and put in a 4-to 6-quart heavy pot along with cheesecloth bundle, salt, and water, then bring to a simmer, covered.

    For this step you will need

  4. Step 4 Turn off heat and measure out and reserve 1 cup cooking liquid, then cover pot again. Pour reserved liquid into a small bowl and add dried scallops.
  5. Step 5 While scallops are soaking, let chicken stand in cooking liquid, covered, 30 minutes. (Chicken will be cooked through.) Carefully remove chicken from liquid with tongs, then transfer chicken to a cutting board and cover loosely with foil.
  6. Step 6 Rinse long-grain and Chinese sticky rice briefly in a sieve, then add to pot with chicken-cooking liquid.
  7. Step 7 Shred scallops into fine threads with a fork or your fingers, discarding tough muscle from side of each scallop if attached.
  8. Step 8 Add scallop threads and scallop-soaking liquid to rice mixture and simmer, partially covered, stirring occasionally, until jook is very thick, about 1 hour.
  9. Step 9 While rice is simmering, discard skin from chicken and remove meat in large pieces, then cut meat into 1/2-inch pieces.
  10. Step 10 Divide chicken among 6 serving bowls, then ladle jook over chicken. Sprinkle ginger and scallions over jook and serve with accompaniments.

    For this step you will need