Ginger Chicken Jook (Rice Porridge)

chowhound.com

Eitan Rosenthal

6 cups water

4 cups low-sodium chicken broth

1 ½ pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat

1 cup long-grain white rice

1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces

2 teaspoons kosher salt, plus more as needed

Pinch freshly ground white pepper, plus more as needed

Coarsely chopped fresh cilantro, for garnish

Thinly sliced scallions, for garnish

Directions at chowhound.com

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