Thanksgiving Turkey Congee
My dad used to make huge Thanksgiving dinners, and the morning after, we would be treated to delicious turkey congee. Congee is a Chinese rice porridge traditionally eaten for breakfast or brunch, but I personally eat it any time. It is also very good for digestion and has excellent health benefits. Although I've been having congee since I was a baby, it remains for me the ultimate comfort food.
Recipe Summary
Ingredients
Directions
Cook's Notes:
Congee is both a very basic and very forgiving meal to make. There are many varieties, and after you have made it a few times, you will develop a preference for the water-to-rice ratio, add-ons, toppings, and seasonings. The ratio I put in this recipe makes a thicker congee, which I prefer, but you can always make it thinner. (It is easier to thin it out as you are cooking than the reverse!)
Note that you can leave the bones in the pot while you ladle out the congee.
If you have an Asian market near you, you can also buy fried doughnuts (also called fried crullers) to serve with the congee.
Leftover congee will thicken, so when you reheat it the next day, you can stir in a tiny bit of water if desired.
Look for the dried red onions mentioned in the Toppings in Asian markets or the International aisle of the supermarket.
