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...
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!!
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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