Ingrédients pour Turkey Jook
- 1 (12-14 pound) turkey carcass
- 12 cups cold water
- Long Grain Rice
- Glutinous Rice
- Fresh Ginger
- Kosher Salt
- 1 teaspoon toasted sesame oil
- Fresh Cilantro Stem
- Water Chestnut
- Dried Shiitake Mushroom
- Soy Sauce
- Turnips
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Comment préparer Turkey Jook
- Remove excess skin from the turkey carcass, reserving any browned, crispy pieces for added flavor.
- Cut the carcass in half lengthwise, breaking it across the backbone along the ribs to fit into a large stockpot (approximately 8-quart).
- Place the carcass halves in the stockpot and add 12 cups of cold water.
- Bring to a boil over high heat.
- Boil for 5 minutes, skimming off any foam or scum that rises to the surface.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Rinse 1 cup of long-grain white rice thoroughly in several changes of cold water until the water runs clear.
- Add the rinsed rice to the pot.
- Bring the mixture back to a boil, stirring occasionally to prevent sticking.
- Add 2 tablespoons of minced fresh ginger.
- Reduce heat to low, cover, and simmer for approximately 3 hours, stirring occasionally to prevent burning, until the rice is very tender and the broth is creamy.
- Carefully remove the turkey carcass and skin from the jook using tongs or a slotted spoon.
- Discard the bones and skin.
- Shred any large pieces of turkey meat or cut into bite-sized pieces. Return the shredded turkey to the jook.
- Add 1-2 teaspoons of salt (or to taste) and simmer for about 30 minutes, until the jook reaches your desired consistency.
- Stir in 1 teaspoon of toasted sesame oil.
- Serve hot, garnished with your favorite toppings such as chopped green onions, cilantro, soy sauce, sriracha, or a squeeze of lime.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
0g
Fat
1g
Carbs
25g
