Huey Ham Jook

Updated at: Thu, 17 Aug 2023 04:51:16 GMT

Step 1

Get a ham, with still some meat on the bone. Put in a deep pot and cover with water. Bring to boil and then reduce to simmer.

Step 2

Whe simmering, throw in dry rinsed black eyed peas half a bag or couple handfuls. Throw in 2 full strips (one strip is folded over, both sides count as one strip) of fajook (long dried soybeans strips, break ‘‘em up and throw in pot).

Step 3

Throw in dry mushrooms (sasake) Chinese.

Step 4

Simmer for a couple hours.

Step 5

Off to side, 3 rice cups (or 2 if small ham) - wash up let sit in water while waiting. When soup is ready for seasoning, season broth to taste. Can use ham broth paste or soy sauce. Usually is salty enough from ham. Then, throw in rice and let cook for another 30-45 minutes on simmer.

Step 6

Casey, I forgot to tell you after 2 hrs of simmering the ham and bone, you remove the bone and take whatever meat is left on it off, put it back in the pot. Then cut or shred the rest of the meat too. You may have to add water to it during the simmering of the Jook, because the liquid reduces. After removing the bone taste the broth to see if there’s enough flavor. This is when you can add more garlic powder or (ham flavoring which I didn’t have) or a little soy sauce if needed. I usually just add a little soy sauce. Then add the rice and some of the water if needed. Simmer for 1/2 hr. to 40 minutes. Stir.

1 liked

0 disliked