Turkey Congee with Barley Recipe

Name: Turkey Congee with Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds turkey bones or turkey parts; ½ cups water; 1/3 cup rice wine; 3 slices fresh ginger, about the size of a quarter, smashed lightly with the side of a knife; 3 whole scallions, ends trimmed, smashed lightly with the side of a knife; 1 pound turkey meat, trimmed of fat or gristle; 2 tablespoons soy sauce; 1 1/2 tablespoons rice wine; 1 teaspoon toasted sesame oil; 1 1/2 onions, peeled and cut into 1/4-inch dice; 1 cup whole-grain barley or pearl barley, rinsed and drained; 3 carrots, peeled and cut into 1/4-inch dice; 3 stalks celery, ends trimmed and cut into 1/4-inch dice; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1 1/2 pounds turkey bones or turkey parts
½ cups water
1/3 cup rice wine
3 slices fresh ginger, about the size of a quarter, smashed lightly with the side of a knife
3 whole scallions, ends trimmed, smashed lightly with the side of a knife
1 pound turkey meat, trimmed of fat or gristle
2 tablespoons soy sauce
1 1/2 tablespoons rice wine
1 teaspoon toasted sesame oil
1 1/2 onions, peeled and cut into 1/4-inch dice
1 cup whole-grain barley or pearl barley, rinsed and drained
3 carrots, peeled and cut into 1/4-inch dice
3 stalks celery, ends trimmed and cut into 1/4-inch dice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
Put the turkey parts, water, rice wine, ginger, and scallions in a large pot and bring to a boil.
2
Reduce the heat to low and simmer for 1 hour.
3
Remove the ginger and scallions.
4
While the stock is cooking, cut the turkey meat into 1/4-inch dice.
5
Put the diced turkey in a bowl, add the Marinade, and toss lightly to coat.
6
Add the turkey, onions, and barley to the stock, and continue cooking over low heat for 45 minutes, then add the carrots and celery and cook another 30 minutes.
7
Remove the turkey bones, skim the surface to remove any impurities, and add salt and pepper to taste.
8
Ladle into soup bowls and serve.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds turkey bones or turkey parts, ½ cups water, 1/3 cup rice wine, 3 slices fresh ginger, about the size of a quarter, smashed lightly with the side of a knife, and more.

Yes, Turkey Congee with Barley falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Congee with Barley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions