Turkey Jook Recipes

TURKEY JOOK

Steps:

• Remove excess skin from the turkey carcass but leave any browned, crispy pieces for additional flavor. To help fit the carcass into a pot, cut it in half, breaking it across the back-bone 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.
• 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.).
• 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 them to the soup. Add the salt and simmer for about 30 minutes, until a good consistency is reached. (something like a light- to medium- bodied cream of wheat). Finish with the sesame oil.
• Serve with small dishes of garnishes and condiments.

TURKEY AND RICE CONGEE (JOOK)

Steps:

• Put slow cooker liner into slow cooker.
• Place the rice, turkey wings, water, salt, ginger, carrots, celery, and mushrooms into the slow cooker.
• Stir well.
• Cover and cook on HIGH for 1 hour, then reduce the temperature to LOW and cook for 6 to 8 hours, until creamy, thick, and translucent white in consistency.
• Remove and discard the ginger.
• Remove the turkey wing and place on a plate to cool for 15 minutes.
• Remove and discard the skin.
• Pick the meat off the bones and discard the bones; return the meat to the soup.
• Taste test; add soy sauce and sesame oil.
• Keep WARM until ready to serve, with bowls of cilantro, green onion, and peanuts on the side for garnish choices.

TURKEY JOOK

Steps:

• Simmer rice, 3 scallions, turkey carcass (break into pieces if necessary), half of ginger, and water in a 6-to 8-quart heavy pot, covered, stirring occasionally, until soup has a creamy, porridge-like consistency, 50 minutes to 1 hour.
• Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
• Discard turkey bones. Serve jook sprinkled with scallions and ginger.

JOOK

Steps:

• Combine chicken, broth, rice, 1 piece of ginger, white and light-green parts of scallions, 8 cups water, and 1 tablespoon salt in a large pot. Bring to a boil. Reduce heat to low and partially cover. Cook at a bare simmer, stirring a few times, until a meat thermometer inserted into thickest piece of chicken near but not touching the bone registers 160 degrees (the temperature will rise to 165 degrees as chicken rests), 30 to 35 minutes. Transfer chicken to a plate and loosely cover with foil to keep warm.
• Continue simmering porridge until rice breaks down and mixture is creamy, 45 to 55 minutes more. Remove and discard ginger and scallions. Peel remaining piece of ginger and julienne. Thinly slice scallion tops. Remove skin and bones from chicken, shred meat into bite-size pieces, and stir any accumulated juices from plate into porridge. Place chicken in bottom of serving bowls, spoon over porridge, top with ginger and scallion, drizzle with sesame and chili oils, and season with pepper to serve.

CONGEE (JOOK): ASIAN TURKEY RICE SOUP

Steps:

• Break up the carcass into a large soup pot or Dutch oven.
• Add the chicken broth and bring to a boil.
• Add the rice (it does not need to be washed first if it is American style).
• (The more rice you use, the thicker the soup will be.) Bring it again to a boil.
• Then turn down the heat and simmer until thickened (at least one hour).
• Remove the bones and scrape off any meat to return it to the pot.
• Add salt, pepper and soy sauce (sparingly) to taste.
• To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
• Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.