2000s Recipes + Menus
Turkey Jook (Chinese Rice Porridge with Turkey and Ginger)
Serves6 (main course)
- Active time:15 min
- Start to finish:1 1/4 hr
November 2008
- 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
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Accompaniments:
soy sauce; Asian sesame oil
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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.
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Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
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Discard turkey bones. Serve jook sprinkled with scallions and ginger.
- Keywords
- melissa roberts,
- thanksgiving,
- fall,
- poultry
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