Introduction:What to do with a 19 pound turkey for a family of 6? Well, after carving it, you have more meat leftover than carcass and I’ve taken half of the carcass for congee and the other half for soup. Don’t forget to keep the skin as it’s roasted and delicious. The base is just turkey and congee rice, but I also decided to add roasted peanuts as part of the base. You can also add dried scallops, dried tofu skin, dried octopus as well. The garnishes are also very vast…. today I went with both century preserved duck eggs and preserved salted duck eggs, as well as preserved vegetables and green onions as there was no salt added to the congee.
What Ingredients are required?
1 half of a turkey carcass (bones)2 cups of turkey meat 2 cups of round congee rice 3/4 of a large pot of water fresh peeled peanuts salt to taste
How do I prepare it?
Boil your water first
In a shallow pan, add a teaspoon of oil and pan fry the peanuts on medium heat until they are a golden brown (this makes the congee more fragrant)
When you water boils, add in the congee rice and boil on high heat for 10 minutes, stirring the bottom ensuring it doesn’t stick
Add in the leftover turkey and peanuts and boil on high for another 5 minutes before reducing heat to low and cover (you can use a chopstick to prop it open so it doesn’t boil over) for one hour, stirring occasionally to ensure it doesn’t stick to the bottom of the pot
Serve, top with your favorite toppings 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 reboil it before eating)
Be cautious of tiny bones if serving to children (although it’s unlikely if you have kept the turkey carcass together)
There are peanuts in this congee, so take care if you or someone is allergic to nuts
Congee is one of the many comfort foods available within the Chinese cuisine. Nothing is simpler than pork congee and using this recipe as a base, you can actually go pretty far when loading it up with additions or adding different flavours. I use this especially when the children are sick and it’s a great first foods on top of baby cereal and smashed up vegetables.
The ingredients for the soup are: Dried scallops, skinny boneless pork cuts, long-grained rice, salt and water. To start, I usually start with really lean cuts of pork from the butcher and then cut them into large chunks that don’t shrivel up too small in the congee, but are small enough that the flavours come out. You can blanch the pork if you want, but being this thin of a cut, I usually don’t. I will however, salt the pork with about half a teaspoon of salt.
Begin to boil your water with cleaned rice. You can throw in the dried soaked scallops at this time, but the meat usually goes into the water when it boils.
Once the water boils, add in the fresh pork and let it boil on high for about 5 minutes and then reduce to a medium boil for another 20 minutes, stirring occasionally to ensure the bottom doesn’t stick and making sure it doesn’t boil over. At this time, I will transport the pot into my thermal cooker to let it bake some more. I also tend to add more water than normal because I like my congee watery!
The Kiddie Version
For the child with the stomach flu, this is what she got. Plain congee with some Japanese rice flavouring. She lapped it up, 3 bowls in a row. This is also why the extra water helps – get more liquid into her system.
Here’s my upgraded, “souped up”, adult version of the congee. It’s really a fabulous comfort food in that you can add anything like:
pickled vegetables (like radishes, cucumbers)
salted fish (Chinese-styled)
preserved black bean fish (Chinese-styled)
preserved and spicy tofu (foo-yu)
green onions or parsley
and the list goes on and on if you get creative enough