Juk is one of the easiest one-dish meals you will ever make, and it is incredibly versatile. Rice and water make up the base of juk, but it is easily complemented by almost anything the palette desires. I enjoy it with soy sauce, salted peanuts, pi dan (preserved duck eggs), ro song (dried, shredded pork), chili bamboo shoots, or luo buo gan (spicy preserved turnips). Juk is especially delightful when accompanied by you tiao (deep fried dough, also called a “Chinese donut” in America) or cong you bing (scallion pancakes). It is a great go-to food when you are feeling sick, particularly when made with chicken soup! Most Asian cultures have some version of juk.
The recipe is so simple, you could make it in your sleep. My mom makes a huge pot for our family reunions and after holidays (Thanksgiving turkey juk!). After you cook bone-in chicken, duck, or any other meat, save the bones for juk. If you’re not planning on making juk within a couple days, you can refrigerate or freeze the bones. If you’re craving juk and don’t have meat/bones on hand, you can resort to store-bought stock. I encourage you to take liberties with flavoring and make it your own!
Leftover juk can be stored in the fridge. When you reheat it, you will need to add more water.
Leftover juk can be stored in the fridge. When you reheat it, you will need to add more water.
This makes 5 cups.
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