Turkey Chinese Congee (Porridge)

Turkey Chinese Congee (Porridge)

Turkey Chinese Congee (Porridge)

Soup Name: Turkey Chinese Congee

Traditional Chinese Name: 火雞粥 (huǒ jī zhōu)

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?

  1. Boil your water first
  2. 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)
  3. 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
  4. 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
  5. Serve, top with your favorite toppings and enjoy!

Any benefits?

  • 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)

Any precautions?

  • 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

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Chinese Winter Melon and Parma Ham Stew

Chinese Winter Melon and Parma Ham Stew

Chinese Winter Melon and Parma Ham Stew

Soup Name

Chinese Winter melon and Ham Stew

Traditional Chinese Name:  

 

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I was inspired to make this soup one day when I walked by the wet mart and saw the vendor carving up this giant fresh winter melon and I thought, “Gosh, that’s be amazing to use!”.  I didn’t want to make a soup that day, but really wanted something savory, tasty, and soft.  So another way to make winter melon is to stew it!  And normally, you can pair winter melon with Chinese ham, but I went for a western spin and decided to make a fusion version with Parma Ham instead (which is equally salty).

What’s involved?

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 4-5 people

Ingredients

  • 1 slice of fresh winter melon (about 2-3 inches thick is good)
  • 1 bowl of smaller dried Chinese mushrooms
  • 1 bowl of fresh, cored gingko bilobas
  • 1 pack of Parma Ham
  • 9-10 cloves of fresh garlic
  • A sprinkling of preserved Chinese vegetables

Cooking Instructions

  1. Start by soaking the Chinese mushrooms in room temperature water for about an hour to soften them
  2. I like to use giant butcher’s knives for chopping most things because the weight and leverage just lessens the work!  Chop your winter melon into large-sized pieces, removing the seeds and keeping the skin.  This will help keep in place as it softens in your stew and not disintegrate into a million pieces and become blah…
  3. The go about removing the ends of the mushrooms.  A sharp knife or kitchen scissors will do the job!
  4. In your soup pot, with a bit of oil and on medium heat, pan fry the garlic cloves until they are brown (and smell yummy!), then you toss in the mushroom and pan fry for about 3 minutes.
  5. Drop in the gingko bilobas and also fry for 3 minutes
  6. Then you extract the Parma Ham and just place it on top of the other ingredients and stir slightly
  7. Add in 2 cups of boiling water and a sprinkling of Chinese preserved vegetables and mix it altogether
  8. Cover and boil for 45 minutes, stirring every once in a while so it doesn’t stick, or that you still have enough liquid in the pot

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