When it’s dreary and cold I always want chicken soup. It’s filling, hot and comforting and if you’re sick there’s nothing better. This version, based on the traditional Asian recipe, includes chard or kale to add taste and nutrition. If you still have some growing in your garden it’s a great way to use up tough stalks.

Juk, otherwise known as jook, congee, or rice porridge is super easy to make. It’s basically rice that is cooked over a long period of time until it breaks down and becomes thick and starchy. This updated recipe is made with brown rice and includes lemon, ginger, green onions and adds chard or kale for a seasonal twist. Be sure to add the green onions and sesame oil at the end, they are essential to the perfect taste balance.

Juk

1 onion chopped

2 teaspoons of oil

1 cup brown rice

8 cups water

1 or 2 pieces of chicken, uncooked

1/2 teaspoon salt

juice of 1 lemon

1 inch of ginger root, peeled and minced

1 bunch of kale or chard, washed and chopped

1 bunch of green onions

sesame oil

Heat the oil over medium in a large stock pot, add the onion and sauté until translucent. Add the rice, water, chicken, salt and lemon juice and bring to a boil over high heat. Once it boils, turn down the heat and simmer half-covered for 1.5 hours, stirring occasionally. After 1.5 hours remove the chicken, cool, debone and chop, then return the chicken to the pot. Continue cooking if desired. You can cook it as long as 3-4 hours, the longer you cook the more the rice breaks down. Stir occasionally and add water as needed. 30 minutes before finishing, stir in the ginger and greens.

Serve hot with chopped green onions on top and a little sesame oil.