Jook is considered to be very digestible and a good food for sick people. It can be an easier way to take the less nasty-tasting medicinal herbs, by adding them to the stock. This is how my dad made day-after-Thanksgiving jook:
1. Make a soup stock from the leftover turkey bones (you could use any stock, of course--chicken or duck are also delicious, or mushroom, and this is where you'd add the medicinal herbs if appropriate), strain the broth. (A short-cut - that my dad probably would have pooh-poohed, but it's pretty good - just use 2 turkey wings, a spoonful of salt, and 9 cups of water instead of making stock)
2. Add 1 cup of short-grain rice per 9-11 cups of soup stock (4-6 big servings), bring to a simmer, then turn the heat down to a very low simmer (or use a flame-tamer under the pot). Cover it and let simmer, stirring often, till very thick (like oatmeal). It will take 1-1/2 to 2-1/2 hours so put it on after breakfast and have it for lunch (and leftovers for breakfast the next day!)
3. Hard boil some eggs for garnish (I like 1/2 egg per serving)
3. That's it for the cooking! Serve it with garnishes on the table for everyone to add their own (or not, as they like): some soy sauce, thinly sliced scallions, sliced hard-boiled eggs, diced daikon radish pickle ("takuan", which is Japanese--I like it better than the Chinese pickled radish), some sliced Chinese red pickled ginger (not the pink sushi ginger) or a little peeled, grated, fresh ginger, and some cut-up leftover turkey meat. If we remember to get some cilantro we mince that up too. I think that a little torn-up Thai basil might also be good, but I haven't tried it yet. In Chinese restaurants they give you fried bread sticks ("deep-fired devils"), which are delicious! Like crullers but not sweet.
That's what we had for lunch--and for dinner, pre-Hanukkah latkes! That recipe another time...