Best 5 Congee Jook Asian Turkey Rice Soup Recipes

CONGEE (JOOK): ASIAN TURKEY RICE SOUP

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.

LEFTOVER THANKSGIVING TURKEY CONGEE

Steps:

• In a very large stock pot, add the turkey carcass and all the veggies. Pour in the water and the rice, and bring everything to a boil. Let it simmer for 90 minutes. Use tongs to remove any bones, etc. Season with salt, white pepper, and garnish with scallion and cilantro.
• Now, that's the way we've always done it. But if you want a really smooth congee, you can do it a slightly different way. Rather than adding the rice to the pot at the beginning, simply add the carcass, vegetables, and water to the stock pot. Simmer for 2 hours until you have a rich stock.
• Remove any large bones and then strain the stock into a clean pot. Add the rice, bring to a boil, and simmer for another 90 minutes. Stir in some leftover shredded turkey, season with salt and pepper, and garnish with scallions and cilantro.

JOOK (CHINESE BREAKFAST RICE SOUP)

Steps:

• Wash the rice in a colander until the water runs clear; soak rice in water to cover for 30 minutes.
• Heat the oil in a slow cooker set on HIGH.
• Drain, rinse, and drain the rice one last time.
• Add the rice to the hot oil and cook, stirring, until the rice is well coated with oil and smells toasty (about 5 minutes).
• Add in the stock all at once, then the salt and cilantro stems.
• Stir well, cover, turn cooker temperature to LOW, and cook 8-9 hours or overnight.
• To finish the jook, stir it well because the liquid and rice may have separated.
• If you want your jook thicker, turn the cooker on HIGH, cover and cook for 1 to 1 1/2 hours more, stirring occasionally.
• The soup will become thick and white; add the soy milk now, if desired, for an ultra-creamy consistency.
• To serve, set out small bowls of chopped cilantro leaves and minced green onion with a choice of oyster sauce, soy sauce, and hot sauce.

TURKEY AND RICE CONGEE (JOOK)

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.

TURKEY JOOK

Steps:

• 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.
• Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
• Discard turkey bones. Serve jook sprinkled with scallions and ginger.