Ingredients for Congee Jook Asian Turkey Rice Soup
- Turkey Carcass
- Water
- 1 cup long-grain white rice, rinsed
- Salt & Pepper
- 2 tablespoons soy sauce (or to taste)
- 1 tablespoon sesame seed oil, for garnish
- Shiitake Mushroom
- Green Onion
- Bok Choy
- Chung Choi
- Preserved Gingerroot
- Cilantro
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How to Make Congee Jook Asian Turkey Rice Soup
- Preheat oven to 350°F (175°C). Break up the turkey or chicken carcass into large pieces and roast for 20 minutes to brown and extract more flavor.
- Transfer the roasted carcass to a large soup pot or Dutch oven.
- Add 8 cups of chicken broth to the pot and bring to a boil over high heat.
- Stir in 1 cup of rinsed long-grain white rice.
- Return to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the rice is completely tender and the broth has thickened into a creamy consistency.
- Carefully remove the bones and any remaining large pieces of cartilage from the pot.
- Using two forks, shred any remaining meat from the bones and return it to the soup. Discard the bones.
- Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 tablespoons of soy sauce. Adjust seasonings to your preference.
- To serve: In individual bowls, add 1 tablespoon of sesame oil and a sprinkle of chopped green onions.
- Ladle the hot congee into the bowls. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
4g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Main Dish Soups Stews Poultry Rice Asian Easy Kid Friendly Low Fat Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something Meat Pasta Rice And Grains 4 Hours Or Less
