Turkey and Rice Congee (Jook) |
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Prep Time: 25 Minutes Cook Time: 515 Minutes |
Ready In: 540 Minutes Servings: 4 |
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Adapted from Not Your Mother's Slow Cooker Recipes for Two. Congee or jook is a staple in China. Instead of making a separate stock, just use a turkey wing or drumstick here to flavor the broth. This is a very bland dish so it is important to serve the condiments if you want more kick. Serve with bowls of condiments on the side-chopped cilantro, minced green onion, or peanuts. soy sauce, and any hot chili sauce. Ingredients:
2/3 cup long-grain white rice, uncooked |
12 -16 ounces turkey wings |
6 cups water |
1 teaspoon salt |
1 1/2 inches piece peeled fresh ginger, one chunk |
1/2 cup carrot, sliced |
1/2 cup celery, sliced |
1/2 cup mushroom, sliced |
low sodium soy sauce, to taste |
sesame oil, to taste |
1/4 cup cilantro or 1/4 cup parsley, for garnish |
1/4 cup green onion, minced for garnish |
1/3 cup peanuts, chopped or 1/3 cup cashews |
Directions:
1. Put slow cooker liner into slow cooker.
2. Place the rice, turkey wings, water, salt, ginger, carrots, celery, and mushrooms into the slow cooker.
3. Stir well.
4. 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.
5. Remove and discard the ginger.
6. Remove the turkey wing and place on a plate to cool for 15 minutes.
7. Remove and discard the skin.
8. Pick the meat off the bones and discard the bones; return the meat to the soup.
9. Taste test; add soy sauce and sesame oil.
10. Keep WARM until ready to serve, with bowls of cilantro, green onion, and peanuts on the side for garnish choices.
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