turkey congee recipe
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Ingredients
  • turkey carcass, from a 10-15 lbs bird
  • 1-2 carrots, diced
  • 2-3 ribs of celery, diced
  • 1-2 medium onions, diced
  • a few tablespoons of neutral oil
  • enough water to cover turkey bones in 16-quart pot
  • 1½ cups rice
  • 9 cups of water (separate from above; this is to cook the rice)
  • a 16 quart pot (to cook the congee)
  • an 8 quart pot (to cook the plain rice)
  • Sides (you choose): bamboo shoots, wheat gluten balls, salted duck eggs, preserved duck eggs, fermented soy, pork floss, youtiao, etc.
Instructions
  1. Strain the turkey broth after cooking down bones slowly on very low heat overnight, or about 6 to 8 hours. A slow cooker could work for this also. Set broth aside.
  2. Cool bones enough that you can handle them and pick the remaining meat off and set aside. Discard the bones when fully picked.
  3. While bones are cooling, cook the plain rice porridge in the 8 quart pot. A 1:6 ratio of rice to water is about right. Cook as you would regular consistency rice, in a covered pot. The starch in the porridge will be sticky and rice soft when it is ready.
  4. Heat neutral oil in the 16 quart pot. Briefly cook celery, onions, and carrots to soften. Sprinkle with salt while cooking.
  5. Add in strained broth, turkey meat, and cooked rice. Taste to determine seasoning needs. Add salt or more water if needed. Cook for 1 to 4 hours to meld flavors and serve hot with your choice of sides listed in the ingredient list. I like to also top with a little sesame oil. You can find most of these sides at Asian grocery chains, like 99 Ranch.
  6. If you have leftovers: This freezes well. I've kept for months without issues.
Recipe by story of a kitchen at https://www.storyofakitchen.com/soup-recipes/turkey-congee-recipe/