I made another batch of Turkey Jook... but this time, I only put in a small amount of chicken bouillon and ground pepper. I did not add salt. After cooking the jook in the pressure cooker twice like last time, I added six Century Eggs (preserved duck eggs) and my wife diced up some tofu.
This batch was a LOT better than the last time! A dash of sesame oil and oyster sauce just before serving are the finishing touches. Very smooth and flavorful!
Pressure cooking jook is the way to go! Do not overload the pot with water though! Cook on high until the pressure builds and steam is starting to escape. Turn off the fire and let the jook sit in the pot until all the pressure has released by itself. Do not force remove the pressure. Once it is done, open the lid and stir and add a little more water. REPEAT. After the second time, you'll find that the jook is even more smooth and creamy! Doesn't take long to do. It's the waiting around for the pressure to release itself that takes the time. But that added time in the cooker while it naturally releases itself is helping to soften the rice kernels. Don't rush it!
Instant Pot users can obviously do this in their pressure cooker as well.
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