CONGEE WITH TURKEY
Number Of Ingredients 9
Steps:
- 1. Chop a leftover turkey carcass in 6 large pieces. Place in a pan with water and bring to a boil then simmer, covered, 2 hours. Remove bones and skim off excess fat. 2. Wash rice (see HOW-TO, _Rice: To wash). Place in a saucepan with turkey broth. (Since congee boils over easily, always cook it in a deep pot.) 3. Bring to a boil. Then reduce heat to low and simmer, covered, until rice thickens and becomes porridge-like (about 2 hours). Stir occasionally to prevent rice from sticking to the bottom of the pan and burning. Stir in ginkgo nuts only to heat through.4. Season with salt to taste. Serve either in a large tureen or in individual bowls. Garnish with turkey and ham, both shredded and scallions, minced. Serve with salty or spiced accompaniments (see *Rice Dishes). NOTE: Depending on the proportion of water to rice, congee can be made thick or thin. If it becomes too thick during cooking, just add more water. Its texture can also be made creamier by beating the cooked congee with a wire whisk or rotary beater.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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