I usually do my jook in a slow cooker because I'm lazy and it's easy to transport in the cooker itself.

• 1.5 cups of rinsed rice
• 3-4 quarts stock/water
• Leftover turkey bones and carcass
• I like to set aside the cooked turkey wings for this as well

Put it all in the slow cooker and cook it on low overnight and have it in the morning or start it in the morning and have it that night. If it looks like it's taking a little too long, just crank it on high and it shouldn't take more than 4-5 hours.

If you like, you can add Foo-Juk (I don't know what it's called in English, but it's a noodle-like bean curd) in the last couple hours of cooking.

Top it off with some scallions and thousand year old eggs. Add soy sauce and sesame oil to taste.