Peanut and Thousand Year Old Egg Jook

1. In a large pot, mix to combine rice, peanuts, ginger, stock, water, salt, and pepper. Bring to a simmer over medium high heat. Stir the pot every few minutes, making sure to scrape the bottom so the rice doesn’t stick. Once simmering, reduce the heat to maintain a gentle simmer. Give it a good stir and then cover with a lid. Continue to stir the pot every 10 minutes until the jook is thick and creamy, about 1 hour. (Note: you can also replace the chicken stock with water and add 1 tbsp of chicken bouillon).
2. Peel and cut the thousand year old eggs. Cut into eighths, leaving some pieces larger for topping. When the jook is nearly done (about 10 minutes shy of an hour), add the eggs and stir in to combine. Continue to simmer the jook until it is thick and creamy.
3. Divide the jook into bowls and top with more eggs, green onions and youtiao. Serve with extra soy sauce and/or chili crisp.