Congee (Jook): Asian Turkey Rice Soup

1. 1

   Break up the carcass into a large soup pot or Dutch oven.

2. 2

   Add the chicken broth and bring to a boil.

3. 3

   Add the rice (it does not need to be washed first if it is American style).

4. 4

   (The more rice you use, the thicker the soup will be.) Bring it again to a boil.

5. 5

   Then turn down the heat and simmer until thickened (at least one hour).

6. 6

   Remove the bones and scrape off any meat to return it to the pot.

7. 7

   Add salt, pepper and soy sauce (sparingly) to taste.

8. 8

   To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.

9. 9

   Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.