Jook (in cantonese), also known as congee, is a traditional rice porridge popular in Chinese cuisine, made by simmering rice in plenty of water or broth until it reaches a creamy, smooth and velvety consistency.  Infused with ginger and scallions, it’s a comforting, nourishing dish often served when sick or feeling under the weather. My mother often made it for me when I was sick, and – though it might sound odd – I’d crumble soda crackers in it for extra crunch.  Jook can be enjoyed plain or with toppings like pickled vegetables, green onions, fried shallots, sesame oil, and proteins such as chicken, pork, or century eggs.