"Jook" 粥 in Chinese or "Juk" in Korean both mean rice porridge, or sometimes referred as congee. Each family has their own special recipe of making Jook. It is simply boiled rice in a lot of water or stock to make a rice soup.
As many would do after the big dinner, I took the roasted turkey carcass and boil it down to make a thick stock. There is not really a recipe. I just put break down the carcass, put in the vegetable leftover that I used to roast the turkey into a big pot. Cover with water and let it cook low for a few hours. Remove all the bones and vegetable, strain the stock and store in a few containers (2 cups each is my prefernce) and freeze it. I keep the base stock simple so that I can use the stock for both Asian as well as Western dishes.
This a very simple recipe. Another way to enjoy turkey leftover... especially on those cold winter night.. (It's 34 outside and rainning)
Turkey Jook with Lettuce and roasted seaweed
1/3 cup rice, washed, raised and drained
2 cups turkey stock
2 cups water
1 cup bite size leftover turkey meat
2 cup shredded romaine lettuce
1/4 cup chopped green onion
Salt and better to taste
Optional: Korean roasted seasoned seaweed. You can also get the sheet version of roasted seaweed at Trader Joe (it's in the snack section by the popcorn), cut it into strips or tear in up in smaller pieces
Toasted sesame seeds
Place rice in a medium size pot
Made 3 cups, 2 dinner serving.
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