How to make a delicious turkey congee with leftover (Thanksgiving) turkey!
Soup Name: Turkey Congee
Chinese Name: 火雞粥 (huǒ jī zhōu). Literal translation is turkey congee, although that’s really the base name and there are a few additions to consider.
Nature: Neutral. If you’d like it warmer, you can add slices of ginger or dried red dates.
Taste: Savory
(You can read this article on the impact on your body of different food tastes!)
For more videos, you can follow us on YouTube.
The best way to use leftover turkey is either in Chinese soups or congee (for us as a family). We are using a 12 lb turkey for this congee, but I left out all of the meat and the two giant drumsticks and found that the carcass itself was enough!
The roasted turkey is already delicious, juicy, and flavorful, so minimal salt is needed.
There are so many options you can do with this congee (using the meat as a base)!
What’s involved?
Prep time: 5 mins
Cook time: 70 mins
Total time: 75 mins
Serves: 8 servings
Ingredients
- 1 whole turkey carcass (less 2 giant drumsticks)
- 10 dried scallops
- 10 dried shrimp
- 1 cup of cooked / roasted peanuts
- 2 cups of white rice (any roundish grains will do, I’m using Japanese rice here)
- 15 cups of water (or 8:1 water:rice ratio – this depends on how watery you like your congee.)
- your fave garnish toppings (you can see this post here on the different toppings that I use for congee)
Equipment you’ll need
For congees, I will sometimes use this cast iron pot as it retains heat wonderfully! The lid is so heavy, that it doesn’t boil out, retaining as much water as possible!
My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for stews and soups!
My family also loves this Japanese rice, which I actually use for congee. You can also use the long grained type as well.
Cooking Instructions
- Wash your rice, in your pot. I will wash my rice three times! It releases more starch so it doesn’t stick together as much and you’ll have each rice as delicious separate nibblers. Exactly as rice should be!
- Add in your water and set to boil on medium high heat.
- I will add in the dried shrimp and scallops at this time.
- You can gently stir it around to ensure it doesn’t stick to the bottom.
- I will also add in the turkey bones and peanuts. And bring that to a gentle boil.
- Once it boils, you can reduce the heat to low heat. Stir the bottom gently to ensure it doesn’t stick.
- Boil for 45-60 minutes (depending on heat source and thickness of pot)
- Top with your favourite toppings, enjoy!
Some or all of these links may contain Amazon product referral links; as an Amazon Associate, I earn from qualifying purchases at no additional cost to you. If you decide to use them, I would be grateful. If not, I am always thankful for your continued support! ❤️
0 Comments