Chicken Jook - cooking recipe

Ingredients

1 cup nishiki rice, uncooked
1 cup jasmine rice, uncooked
1 teaspoon sesame oil
4 -5 quarts water
3 slices crushed peeled fresh ginger (about the size of a quarter each)
1 chicken carcass, with most of the meat and skin picked off

Preparation

Rinse the rice until the water runs clear & put in slow cooker.
Add everything to slow cooker.
Set on low for 8-10 hours or high for 4-5 hours.
Stir before serving.
Garnish with diced green onions, shoyu, salt, white pepper, even leftover chicken or turkey meat.
The bones will still be in soup so sip slowly!