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
10 dried scallops (conpoys)
2 cups of long, grained rice
18 cups of water
salt to taste
Cooking Instructions
- Boil your rice and water in a large pot on high heat
- Once the water comes to a boil, add in turkey carcass and bones, turkey meat and dried conpoys
- Boil on medium heat for at least 2 hours, occasionally stirring to ensure that the meat and bones don’t stick to the bottom
- If you prefer the congee thicker, you can continue to reduce the water
- Optional – top with chives, green onions or anything else that tickles your fancy
- 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)
