popeye's chicken jook

[space_mike]

jook is a rice porridge that is enjoyed by asians all year long, but especially during winter and especially for breakfast. it is pretty easy to make, but since i'm extra lazy (and hapa) i thought of using popeye's chicken instead of more traditional ingredients. here's my way of making it:
ingredients

• rice (preferrably some leftover rice thats been lurking in your fridge for weeks, but you can also use uncooked rice)
• chicken broth
• water
• fresh ginger
• a couple scallion stalks
• popeye's chicken

steps

1. dump the rice in a big ol pot, and put in water and chicken broth. the approximate liquid-to-rice ratio i use is around 6.5:1, but i have heard of like 8:1 and 10:1. also i use a broth-to-water ratio of somewhere between 1:1 and 1:2. turn up the stove all the way.
2. while the pot is heating up, chop the ginger. i like to slice it into big thin chips, to maximize surface area (and flavor) and to minimize the chance of eating a chunk (cuz they're big enough to see and remove). i rinse it (cuz its a dirty root) but i don't bother to peel it. throw the ginger in as soon as it's chopped.
3. if it's still not boiling yet, chop up some scallions/green onions into little bits, and set aside to use for a garnish. don't skip this step unless you're really lame. you can throw out the white parts and just use the green parts.
4. once the water boils, don't keep the heat on full blast cuz the rice might stick and burn on the bottom. just throw the chicken in (drumsticks are easiest to deal with but any parts work) whenever. boil the fuck out of the chicken so it's all soft and contributing to the jook.
5. damn, i'm getting hungry now.
6. its ready whenever it's whatever thickness you like. if it's too thick add water, if it's too thin keep it heated for a while with the lid off. or you can also thicken it by heating it, letting it cool, and heating it. you don't have to put the pot in the fridge for the first 24 hours--just leave it on the stove and turn on the heat when you're ready for a bowl. if it gets too thick after a while add water. add salt to taste, either to the pot or to the bowl you're eating.
7. oh yeah it's also good with some of that dried pork stuff on top that looks like a redhead's pubic hair. and don't forget those green onions.