Chicken Jook with Vegetables

Ingredients

3 tablespoons vegetable oil
3 bone-in chicken thighs
salt and ground black pepper to taste
1/2 cup chopped scallions
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1 jalapeno pepper, seeded and minced
6 cups water
1 cup short-grain brown rice
2 cups thinly sliced cabbage
1 cup snow peas
1 cup bean sprouts
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup chopped cilantro leaves

Directions

1. Heat oil in a large pot over medium heat. Place chicken in hot oil, season with salt and ground black pepper and cook until well-browned, about 5 minutes per side. Remove chicken and set aside. Add scallions, ginger, garlic, and jalapeno pepper to the pot; cook until soft, about 2 minutes.
2. Pour water and rice into pot; bring to a boil, then lower heat to simmer. Cover the pot partially and cook for about 1 hour, stirring occasionally to prevent rice from sticking to the bottom.
3. Stir chicken into soup and cover partially. Continue to cook until the soup is creamy with a porridge-like consistency, stirring occasionally, about 1 hour.
4. Remove chicken, pull meat from bones, and return meat to the pot. Stir in cabbage, snow peas, bean sprouts, soy sauce, and sesame oil; cook until vegetables are just tender, about 5 minutes. Garnish jook with cilantro.