Thanksgiving Jook

1. 1

   Remove excess skin from the carcass but leave any browned, crisp pieces for additional flavor. To help fit the carcass into a pot, cut it in half, breaking it across the backbone along the ribs. Place the halves in a large stockpot and add the cold water. Bring to a boil. Boil for 5 minutes, skimming the scum that rises to the top. Reduce heat and simmer for 15 minutes.

2. 2

   Rinse the rice well in several changes of water until water runs clear. Add the rice to the pot. Bring back to a boil, stirring occasionally. Add the ginger. Reduce heat to low, cover, and simmer for about 3 hours, stirring occasionally. (Low heat and stirring are important to avoid scorching as the jook thickens.)

3. 3

   Remove the carcass and skin from the jook. Discard bones and skin. Shred any large pieces of meat or cut into bite-size pieces and return to the soup. Add the salt and simmer for about 30 minutes, until a good consistency is reached.

4. 4

   Finish with the sesame oil and serve with small dishes of the garnishes and the condiments.

No additional tips available.