Bring 8 cups of chicken stock to a boil. Add cooked rice and simmer for 10 minutes. To prevent the congee from overflowing, you can place a pair of chopsticks on the pot and put the lid on top of it.
Slice the chicken breast thinly. Marinade it with salt, Chinese cooking wine, egg white, cornstarch, and garlic powder. Mix this for 5 minutes.
Slice the mushrooms. Chop the baby bok choy. Julienne the ginger. Dice the scallion.
Add the mushroom slices and the ginger shreds to the rice soup. Season with some salt and sugar to taste.
Use a whisk to stir the rice soup for a few minutes to break up the grains. The more you stir, the thicker and creamer your jook will come out. Check the consistency of your jook and decide if you need to add more stock or water. If you do, bring the stock or water to a boil on a separate stove before adding.
Add the marinade chicken to the rice soup. Stir well to make sure they don’t stick together. Turn off the heat as soon as the chicken changes color. Let the rest of the heat to cook the chicken through so you don’t over cook your meat.
Last, add the baby bok choy, white pepper, sesame oil, and diced scallion. You can serve jook with deep-fried donut sticks, pickled vegetables, or fermented tofu.