Leftover Turkey Recipe: Chinese Congee (Rice Porridge Or Jook)
This congee recipe is a warming and hearty way to use up leftover turkey bones, transforming them into a flavorful and comforting dish. By simmering the bones with rice, dried shrimp, and scallops, you'll create a rich and satisfying congee that's perfect for cold days or when you're craving a cozy meal. The addition of carrots, celery, and cooked turkey meat adds a delicious depth of flavor, making this a nourishing and filling bowl of goodness.
— Constant Cookbook
Ingredients
- Leftover turkey bones (about 1/2 of the bones - save the other half for making stock or whatever)
- 2 carrots, cut into large dice
- 3 stalks of celery, cut into large dice
- 2 tablespoons dried shrimp (optional)
- 6 whole dried scallops (optional)
- 9 cups water
- 1 cup raw rice
- 2 tablespoons cooking oil
- 2 cups cooked turkey meat, shredded
- fish sauce or soy sauce to taste
Instructions
- Soak dried scallops and shrimp in 1 cup of hot water for 10 minutes. With your hands, separate the bones into large pieces (no smaller than 3"). In a large stockpot, heat cooking oil over medium-low heat. When hot, add carrots and celery and cook for 3-5 minutes until soft. Add turkey bones and water to pot.
- With your fingers, shred the scallops into small pieces. Add scallops, shrimp and the soaking water to broth. Turn heat to high and let boil. Immediately turn heat to low and add raw rice.Simmer uncovered or partially covered for 45 minutes, up to 2 hours until rice has thickened into congee. Do not stir while it is cooking. Just leave it alone so that the rice can thicken undisturbed. Stir in cooked turkey meat.
- Taste, add fish sauce or soy sauce to taste. Start with 1 tablespoon first and add in 1/2 tsp at a time until you reach perfect seasoning.
Cook Time
0M
Prep Time
PT0M
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