CONGEE (JOOK): ASIAN TURKEY RICE SOUP
This is the ultimate comfort food! It is a breakfast dish in most countries in Asia. I always make it when I have a turkey or chicken carcass. My family loves it!
Provided by Stewie
Categories One Dish Meal
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Break up the carcass into a large soup pot or Dutch oven.
- Add the chicken broth and bring to a boil.
- Add the rice (it does not need to be washed first if it is American style).
- (The more rice you use, the thicker the soup will be.) Bring it again to a boil.
- Then turn down the heat and simmer until thickened (at least one hour).
- Remove the bones and scrape off any meat to return it to the pot.
- Add salt, pepper and soy sauce (sparingly) to taste.
- To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
- Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.
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 CONGEE WITH CRISPY SHIITAKE MUSHROOMS
If you don't have cinnamon and star anise in your pantry, don't buy them just for this congee recipe. You can tweak the flavor profile by using black peppercorns and parsley stems, or fennel seeds and crushed red pepper flakes instead.
Provided by Andy Baraghani
Categories Bon Appétit turkey leftovers Thanksgiving Rice Ginger Anise Mushroom Dinner
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring turkey, onion, ginger, cinnamon, star anise, and 14 cups cold water to a boil in a large heavy pot. Reduce heat and simmer gently, turning turkey over halfway through, until liquid is reduced to 8 cups, 50-65 minutes. Discard carcass; strain stock through a fine-mesh sieve into a medium saucepan.
- Add rice to stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until soup begins to thicken, 35-45 minutes (make sure to stir the bottom of pot to prevent rice from sticking). Continue to cook, stirring constantly, until rice begins to break into smaller pieces and mixture resembles the consistency of oatmeal, 10-15 minutes longer; season congee with salt.
- Meanwhile, heat oil in a large nonstick skillet over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6-8 minutes. Remove from heat and add soy sauce; season generously with pepper.
- Divide congee among bowls. Top with crispy mushrooms and cilantro and drizzle with chili oil.
THANKSGIVING TURKEY CONGEE
My dad used to make huge Thanksgiving dinners, and the morning after, we would be treated to delicious turkey congee. Congee is a Chinese rice porridge traditionally eaten for breakfast or brunch, but I personally eat it any time. It is also very good for digestion and has excellent health benefits. Although I've been having congee since I was a baby, it remains for me the ultimate comfort food.
Provided by Irene Y
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Place dried scallops and dried mushrooms in a bowl; pour in hot water to cover and let stand to rehydrate, about 10 minutes. Rinse and drain rice; set aside.
- Separate any meat from bones of turkey carcass; set aside. Place bones and 9 cups hot water in a large stockpot and bring to a boil. Drain mushrooms and scallops; squeeze out any excess water. Break scallops into smaller pieces; slice mushrooms thinly.
- Stir scallops, mushrooms, rice, and turkey meat into the stockpot; reduce heat to allow congee to simmer, partially covered, stirring occasionally for a smooth congee, until rice is tender and congee is thick, about 2 hours. If you like a thinner congee, stir in hot water a few tablespoons at a time.
- Ladle congee into individual bowls; top each bowl with cilantro, green onions, ginger, peanuts, red onion, sesame oil, and white pepper as desired.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 34.7 g, Cholesterol 5.1 mg, Fat 4.3 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 0.7 g, Sodium 35 mg, Sugar 1.5 g
TURKEY CONGEE
A great use I got from my mom for the turkey bones left over after Thanksgiving.
Provided by Tiffany
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 11h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place rice into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and rinse.
- Bring 4 quarts water and chicken broth to a boil in a large pot. Add turkey carcass; bring back to a boil. Reduce heat to medium to bring liquid to a simmer; cover partially and cook, stirring occasionally and adding water as needed, until rice is partially dissolved, about 3 hours.
- Season congee with salt and pepper. Discard bones before serving.
Nutrition Facts : Calories 143 calories, Carbohydrate 26.7 g, Cholesterol 6.4 mg, Fat 2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 337.4 mg, Sugar 0.5 g
TURKEY CONGEE WITH FRIED BREAD STICKS
Make and share this Turkey Congee With Fried Bread Sticks recipe from Food.com.
Provided by foodart
Categories Poultry
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring the water, carcass and salt to the boil in a large pot. Turn the heat to low and simmer for 2 hours. Remove the bones and carcass and toss in the rice, broke the bean curd stick, mushroom, water chestnuts and white nuts. Raise the heat and let the mixture come back to the boil and give it several good stirs. Then turn the heat down to low and partially cover the pot. Let the rice simmer for about 1 hour, stirring occasionally. Taste, and add more salt if necessary, reheat it slowly and simply add some more water if the porridge is too thick.
- It can be served immediately with Chinese fried bread sticks.
- Place into a stainless steel bowl and spray with baker spray and place loafs into the bowl and also lightly spray. Cover the bowl with plastic and place some place where it warm.
- When it double in size with your hand punch it down and recover with the plastic wrap and back into a warm place. Again when it double in size takes some of the dough and form into sticks. Repeat these steps until all done.
- In a skillet add oil and heat up to 350° and take one of the bread stick and deep fry to a light golden brown. Will need to lower the temperature down it the sample comes out too dark. Repeat this step. When the oil is right; fry off the sticks in small batches. Drain onto paper towel and onto a rack. Keep warm until serve.
- Serve the congee and serve with green onion and Chinese parsley and fried bread on the side.
Nutrition Facts : Calories 599.4, Fat 30.1, SaturatedFat 4, Sodium 3687.5, Carbohydrate 73.8, Fiber 4.9, Sugar 2.1, Protein 9.5
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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