Yield: 1 Servings
|1 \N||Turkey carcass|
|1 cup||Short-grain rice; Japanese OR|
|1 cup||Long-grain rice; Chinese|
|4 quarts||Stock; turkey OR|
|\N \N||Water; to cover|
|\N \N||Orange peel; dried OR|
|\N \N||Tangerine peel; optional|
|\N \N||Turkey dark meat; OR white, slivered|
|\N \N||Salt and pepper; to taste|
|\N \N||Green onions; chopped|
|\N \N||Preserved ginger; Chinese red|
|\N \N||Cha gua; preserved tea melon|
|1 dash||Sesame oil|
|1 dash||Soy sauce|
The following is how to make Chinese Porridge out of your turkey carcass.
This is called "Jook" or, more specifically, "Fall Gai (turkey) Jook." If you want to make other flavors using beef, pork, chicken, fish, duck, etc., the technique remains the same - only the base stock changes. After carving the bird and having essentially stripped it of all edible meat, put the carcass and all the parts into a large stock kettle and cover them with fresh cold water, bring to a boil and turn it down and simmer for a minimum of 4 hours (we let it simmer overnight). Take the bones and parts out, skim the solids off the top and add about 1 cup of rice (Japanese short grain or Chinese long grain work equally well) for every 4 quarts of stock. Simmer this for another 4+ hours. What you should end up with is a porridge-like soup with the consistency of a thin oatmeal or a medium thickened soup.
Simply add water to thin if it's too thick; simmer longer with lid off if too thin. If you have dried orange or tangerine peel, add a few pieces when you add the uncooked rice (for flavoring, not to be eaten). Season with salt and pepper to taste. Use some of your turkey leftover and sliver it or shred some and add - not a lot - just to put a little meat into the soup.
Serve with fresh chopped green onions and cilantro on top of each bowl. If you have access to Chinese red preserved ginger and Chinese preserved vegetable called "Cha Gua" (preserved tea melon in heavy syrup), chop finely and add these to the garnish. A dash of sesame oil and soy sauce are also good additions to the bowl. This is a standard breakfast item in China. It is served in restaurants primarily in the mornings (often found in specialty places or dim sum places) or very very late at night for late night snack (Sew Yea). Enjoy! Jim Quon Recipe by: Jim Quon
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Dec 29, 1997