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Wash rice in a bowl.
Start boiling water. Chop ginger into thin slices, then into thin strips. Chop a few strands of cilantro and green onion into small pieces.
Cut the chicken into thin slices and place it in a bowl with cornstarch, oyster sauce, water, and chicken bouillon. Stir. Then add vegetable oil. Let it marinate.
Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding our rice.
Once the pot is boiling again, we'll partially cover the pot and let it cook at medium heat for 25 minutes.
If you're happy with where your rice is at, start whisking the pot rapidly and constantly for 2 to 3 minutes. If not, you'll need to cook it for longer (10 minutes?). You want the whisking to break the rice into smaller pieces. If you don't have a whisk, cook it for 25-30 more minutes.
Set the stove to high heat, and gradually add the chicken (a little at a time or it will clump) in stages of 30 to 60 seconds, stirring constantly as you go.
Add the strips of ginger, salt, and chicken bouillon. Stir everything around for 20 to 30 seconds.
Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.
Notes: