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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Creamy, slightly salty, and thick like porridge, jook is a popular Chinese breakfast. Rice congee is comfort food with a capital 'C.' It's one of recipe developer Fong-Torres favorites, great when the weather is cold. Make a pot of congee soup, and set out bowls of condiments (chopped onions, parsley, ginger, and soy sauce) so diners can season to taste. Ingredients:
9 cups water |
1 cup uncooked long-grain rice |
2 teaspoons salt |
1 fresh turkey wing (about 1 pound) |
1 (1/2-inch) piece peeled fresh ginger (about 1/4 ounce) |
chopped green onions (optional) |
minced fresh parsley (optional) |
julienne-cut peeled fresh ginger (optional) |
low-sodium soy sauce (optional) |
Directions:
1. Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.
2. Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls; garnish with green onions, parsley, julienne-cut ginger, and soy sauce, if desired.
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