Turkey Jook (Thanksgiving Congee) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Turkey Carcass
1 cup Rice, washed and drained
Salt to taste
Condiments and Flavorings:
Chopped Green Onions
Cilantro, Pork Fu,
Sesame Oil, White Pepper,
Soy Sauce, Peanuts,
chopped Pickled Radish
Japanese Furikake
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Directions: |
Directions:
In a large pot, place turkey carcass and cover with water. Bring to a boil and turn down low and simmer for 2 hours.
Remove carcass and set aside. Remove any oil from the surface of the broth. Broth may be strained at this point.
In a large pot, measure 8 cups broth + 1 cup uncooked rice and bring to a boil. Simmer on low heat for about 2 hours. Do not stir! Stirring will cause the bottom to stick and potentially burn. If you do stir, then you will need to stir occasionally to prevent possibility of burning.
While jook is simmering, pick and shred the meat off the carcass into bit size pieces. Add turkey meat to jook the last 15 minutes to heat through.
Jook should have the consistency of porridge - Cantonese style tends to be thicker and heartier. Northern/Taiwanese style the jook is more thin and soupier. If too thick add more broth, chicken broth, or water to the desired consistency.
Serve in bowls and top with Condiments.
Makes 4-6 Servings.
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: Jook is the quintessential comfort food that everyone looks forward to having after a big Holiday Meal with the leftover turkey carcass. There is nothing more satisfying than a hearty bowl of jook on a cool night - it warms the soul with delight.
Jook can be made plain when one is ill and a bland diet is indicated.
Chinese roast duck bones make a wonderfully flavored jook as does Chinese Roast Pork - especially the pig head and trotters available at your local Chinese BBQ counter.
One variation is replacing the turkey with pork neck bones for the broth base and adding rehydrated Shitaki Mushrooms, bean curd skin/yuba (foo jook), and peanuts.
Fresh thinly sliced fish can be added to a hot steamy bowl of plain jook with ginger and drizzled with soy sauce.
Ham, ground pork or beef, - the options are endless. Enjoy!
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