Step 1

Mash 2 garlic cloves and julienne ginger slices.

Step 2

Pour 4 cups of water in a pot and bring to a boil. Add the chicken thighs, ginger and garlic. Boil for 10 minutes. Then, cover the pot and simmer for 30 minutes. Skim off fat and oil that accumulates at the top of the water.

Step 3

After 30 minutes, remove the chicken and shred it. Make sure the chicken is fully cooked before removing from the pot.

Step 4

Add the shredded chicken back into the pot. Next, add the cooked rice.

Step 5

Continue to cook on medium-low heat for 30 minutes. Stir the rice continuously for the next 30 mins to break down the rice. By the end of the half hour, the jook will be ready!

Step 6

Sprinkle a few drops of Golden Mountain Seasoning or Maggi sauce (optional)