Photo courtesy of chezannies.blogspot.com
Who would've thought that Turkey Jook, Cantonese phonetic spelling and all, would make it to Gourmet magazine's November 2008 issue? Serious Eats spoke to Gourmet's Ruth Reichl and she listed Turkey Jook as one of her favorite recipes from that issue. For those not familiar with jook, it's also referred to as congee or Chinese rice porridge. Eating my mom's Turkey Jook every year is the ultimate comfort food--it's much more satisfying and hearty than anything else you can make with leftover turkey.
Turkey Jook (Chinese Rice Porridge with Turkey and Ginger)
- serves 6 -
Ingredients
1 cup long-grain white rice, rinsed briefly
6 scallions, divided
1 turkey carcass with some meat and skin
1 (4-inch) piece peeled ginger, halved, divided
10 cups water
Accompaniments:
soy sauce; Asian sesame oil
Procedure
1. 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.
2. Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
3. Discard turkey bones. Serve jook sprinkled with scallions and ginger.
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