Best Congee Jook Asian Turkey Rice Soup Recipes
TURKEY AND RICE CONGEE (JOOK)
Adapted from Not Your Mother's Slow Cooker Recipes for Two. Congee or jook is a staple in China. Instead of making a separate stock, just use a turkey wing or drumstick here to flavor the broth. This is a very bland dish so it is important to serve the condiments if you want more kick. I posted this originally for ZWT 4. Serve with bowls of condiments on the side--chopped cilantro, minced green onion, or peanuts. soy sauce, and any hot chili sauce.
Provided by WiGal
Categories Rice
Time 9h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put slow cooker liner into slow cooker.
- Place the rice, turkey wings, water, salt, ginger, carrots, celery, and mushrooms into the slow cooker.
- Stir well.
- Cover and cook on HIGH for 1 hour, then reduce the temperature to LOW and cook for 6 to 8 hours, until creamy, thick, and translucent white in consistency.
- Remove and discard the ginger.
- Remove the turkey wing and place on a plate to cool for 15 minutes.
- Remove and discard the skin.
- Pick the meat off the bones and discard the bones; return the meat to the soup.
- Taste test; add soy sauce and sesame oil.
- Keep WARM until ready to serve, with bowls of cilantro, green onion, and peanuts on the side for garnish choices.
Nutrition Facts : Calories 363.1, Fat 16.9, SaturatedFat 3.7, Cholesterol 60, Sodium 666, Carbohydrate 29.3, Fiber 2.4, Sugar 1.8, Protein 23.3
TURKEY JOOK
Provided by Melissa Roberts
Categories turkey Thanksgiving Dinner Fall Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (main course) servings
Number Of Ingredients 6
Steps:
- Simmer rice, 3 scallions, turkey carcass (break into pieces if necessary), half of ginger, and water in a 6-to 8-quart heavy pot, covered, stirring occasionally, until soup has a creamy, porridge-like consistency, 50 minutes to 1 hour.
- Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
- Discard turkey bones. Serve jook sprinkled with scallions and ginger.
JOOK
I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence. It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
- Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
- Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.
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