Turkey and Dried Scallops Congee

Turkey and Dried Scallops Congee

Turkey and Dried Scallops Congee

Soup Name

Turkey and Dried Scallops Congee

Traditional Chinese Name:  

火雞瑤柱粥 (huǒ jī yáo zhù zhōu)

 

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Waste not! Want not!

A continuation of using leftovers (because you know how the holidays are!). Using the carcass of a whole turkey, including a lot of leftover meat, I stewed this delicious, wholesome and warming congee for the family.

It actually turned out way better than I expected and was delicious! I didn’t use the whole turkey shell, but instead used half (whole would have been too much and too big for the pot).

With only these two ingredients (turkey and conpoy), you’re able to make a wonderful congee base and add whatever you like – salted/preserved eggs, preserved veggies, eggs, pork floss, chives, anything!

What’s involved?

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours 15 mins

Serves: 4 large bowls of congee

Ingredients

  • 1 half of a turkey carcass (bones)

  • 2 cups of turkey meat

  • 10 dried scallops (conpoys)

  • 2 cups of long, grained rice

  • 18 cups of water

  • salt to taste

Cooking Instructions

  1. Boil your rice and water in a large pot on high heat
  2. Once the water comes to a boil, add in turkey carcass and bones, turkey meat and dried conpoys
  3. Boil on medium heat for at least 2 hours, occasionally stirring to ensure that the meat and bones don’t stick to the bottom
  4. If you prefer the congee thicker, you can continue to reduce the water
  5. Optional – top with chives, green onions or anything else that tickles your fancy
  6. Serve and enjoy!
  • This soup is naturally flavored (slightly salty from the turkey meat and bones
  • Really,  no additives needed (salt or sugar)
  • Great as a meal, for kids and the whole family
  • This is a great congee base for adding other ingredients
  • You can save this in the freezer for up to one month or in the fridge for consumption for up to 3 three (but re-boil it before eating)

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Turkey Legs

Ingredient Name: Turkey leg, turkey thigh

Chinese Name: 火雞腿 (huǒ jī tuǐ)

A great and sometimes different meat for your soups.  I often use them frozen (stored in my freezer for a few months) and on a rainy day when I can’t get myself to the market.  Turkey meat is not as common in Asia, but in North America, you can buy them by the bulk at your local supermarket.  I love it when the meat is boil to the point of being soft and can be removed and eaten as part of your soup (dipped in a little bit of soy).

What is this?
  • The leg/thigh portion of a large domestic bird that is larger than the chicken
  • Turkey legs look like chicken legs (or drumsticks) but are larger in size
  • It is often consumed during Christmas in many parts of the world and for Thanksgiving in North America
  • Turkey legs can be found both frozen and fresh in various supermarkets
  • Turkey meat is also found in forms of turkey bacon and sausages

How do I prepare it?

  • Wash the legs in warm water
  • Can be used directly in soups as a whole leg

Where can I buy this?

  • Available in most western supermarkets

What is the cost?

  • On average, turkey legs can cost around $1-2 CAD dollars per pound and varies on type, breed and availability of the meat

Any benefits?

  • Excellent source of carbohydrates and protein
  • Good source of Vitamin B

Any precautions?

  • Dark meat is known to have more fat than white meat (and therefore not as healthy) – simply use an oil remover

Any substitutes?

  • Chicken thighs are an ideal substitute for turkey legs/thighs
  • any other part of the chicken
  • any other part of the turkey

Additional Information?

  • Frozen turkey legs can be kept and used within 4-6 months

Corn with Ham in Turkey Broth

Soup Name: Corn with Ham in Turkey Broth

Traditional Chinese Name: 玉米火腿火雞湯 (yù mǐ huǒ tuǐ huǒ jī tāng)

Introduction:

A simple, delicious and easy to make soup with readily available ingredients from your supermarket.  It’s healthy with minimal fat and the kids devoured it!

Ingredients:

2-3 turkey legs
3 fresh corn
10 slices of fresh ham
4 honey dates

2-3 L of water

How do I prepare it

  1. In a pot, add water and honey dates and bring to a boil
  2. Rinse and de-bone turkey legs
  3. Rinse corn and using a sharp knife, slice the corn off the cob by holding the corn upright (optional – but my kids love to eat the pieces of corn floating in the soup)
  4. Rinse ham in warm water and slice into edible pieces
  5. When your soup water boils, add all the ingredients together
  6. Boil on high for 30 minutes and reduce simmer for about an hour (this is to let the turkey meat soften and release flavors)
  7. Serve and enjoy!

Any benefits?

  • Easy to make and delicious
  • Quick soup that requires little preparation
  • Excellent source of protein
  • Turkey thighs are a low fat meat that is high in Vitamin B’s

Any precautions?

  • None!  Enjoy!