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My review
Thanksgiving Turkey Congee
178
Irene
"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."
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Ingredients
2 h 30 m servings 201Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Place dried scallops and dried mushrooms in a bowl; pour in hot water to cover and let stand to rehydrate, about 10 minutes. Rinse and drain rice; set aside. Watch Now
- Separate any meat from bones of turkey carcass; set aside. Place bones and 9 cups hot water in a large stockpot and bring to a boil. Drain mushrooms and scallops; squeeze out any excess water. Break scallops into smaller pieces; slice mushrooms thinly. Watch Now
- Stir scallops, mushrooms, rice, and turkey meat into the stockpot; reduce heat to allow congee to simmer, partially covered, stirring occasionally for a smooth congee, until rice is tender and congee is thick, about 2 hours. If you like a thinner congee, stir in hot water a few tablespoons at a time. Watch Now
- Ladle congee into individual bowls; top each bowl with cilantro, green onions, ginger, peanuts, red onion, sesame oil, and white pepper as desired. Watch Now
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Footnotes
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
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11/22/2016
I made this recipe for congee ( jook in Cantonese) exactly as written. The consistency and flavors were spot-on for this style of Asian comfort food. It differs slightly from the recipe that I m...
11/5/2015
This congee is pretty good though I had to add a ton of salt. The cilantro added a nice bright flavor. Next time I would leave the peanuts out, but that's just my preference.
9/2/2017
This is a good base to follow. It is not thanksgiving but I wanted to make the congee. I used the ingredients that I had at my home. I did not have left over turkey but u used the chicken fro...