Chinese Porridge (Congee Or Jook)

1. 1

   Place rice into a container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.

2. 2

   Soak dried mushrooms in a bowl of warm water until soft, about 20 minutes. Drain and slice into strips.

3. 3

   Bring 4 cups water and drained rice to a boil in a pot. Cook until rice breaks down into a thick and mushy consistency, about 45 minutes. Transfer to a slow cooker.

4. 4

   Bring 4 cups water and turkey carcass to a boil in a large pot. Simmer until broth forms, about 45 minutes. Skim fat from the surface of the broth.

5. 5

   Strain turkey broth into the slow cooker. Pull meat off the carcass and shred; transfer to a bowl. Mix in soy sauce. Discard turkey bones.

6. 6

   Stir mushrooms, 1 cup boiling water, garlic, salted turnip, and ginger into the slow cooker. Cover and cook on Low for 4 to 5 hours.

7. 7

   Soak dried bean curd in a bowl of warm water until soft, about 10 minutes. Drain and rinse with running water. Break up bean curd into bite-sized pieces.

8. 8

   Stir bean curd pieces into the slow cooker. Cook on High for 10 minutes. Season with salt and pepper.

9. 9

   Spoon congee into individual bowls. Top with 2 tablespoons of turkey meat and peanuts.

* Per serving · 4 servings · Values may vary.