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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Recipe Summary

prep:
20 mins
cook:
2 hrs
additional:
10 mins
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Toppings:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Ladle congee into individual bowls; top each bowl with cilantro, green onions, ginger, peanuts, red onion, sesame oil, and white pepper as desired.

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.

Nutrition Facts

201 calories; protein 6.2g; carbohydrates 34.7g; fat 4.3g; cholesterol 5.1mg; sodium 35mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
11/30/2016
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 make by using short grain rice. I use 1 cup of long grain jasmine rice and 1/2 cup of sticky rice. I gave this recipe 5 stars because the authenticity and taste were there. Thanks for your recipe. Read More
(7)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/03/2017
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 from Costco. I peel the chicken to add some into the congee. The other meat I will use for a salad. Read More
(7)
Rating: 5 stars
11/30/2016
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 make by using short grain rice. I use 1 cup of long grain jasmine rice and 1/2 cup of sticky rice. I gave this recipe 5 stars because the authenticity and taste were there. Thanks for your recipe. Read More
(7)
Rating: 4 stars
11/05/2015
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. Read More
(6)
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