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Turkey Jook (Rice Soup)

Time to get out that turkey carcass and make some soup!  There are many names for this soup.  We used to call it chook, but I think most people call it Jook or Congee.  This is a traditional Chinese rice soup.  It brings me back to spending New Years day with the Kauhane's who made a HUGE pot of jook every year with all of the condiments...  I miss those days eating jook with Dad-Kauhane and Aulani... This one is in memory of you both...

Posted By: Frank Abraham
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Prep Time: 10 | Cook Time: 2.5 - 3 hours | Ready In: 3 hours
Ingredients: Print   Add to cart
US Metric

 turkey carcass
3 quarts of water
1 cup of rice, washed
1 small piece of ginger root, crushed
1 Tbsp salt
4 green onions, chopped
1 bunch of Chinese parsley, chopped (Cilantro)

Garnish: cilantro, fried onions, chopped meats ie. char siu, roast pork, eggs, whatever you feel like...and don't forget...shoyu!!

Cooking Process:

Simmer turkey and water in a large pot until turkey falls off the bones. Strain into another pot to remove small bones. Reserve turkey meat. Add water to broth  or canned broth to make 3 quarts since some water simmered away.

Add meat, rice and ginger root to broth. Bring to a boil, then simmer about 1 hour.Stir it occasionally. Add salt, green onion and cilantro just before serving. Have garnishes ready..

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Reviewed on: Jan 8, 2013 By
Just like wen i was younger

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