2000s Recipes + Menus

Turkey Jook (Chinese Rice Porridge with Turkey and Ginger)

Serves6 (main course)
  • Active time:15 min
  • Start to finish:1 1/4 hr
November 2008
  • 1 cup long-grain white rice, rinsed briefly
  • 6 scallions, divided
  • 1 turkey carcass with some meat and skin
  • 1 (4-inch) piece peeled ginger, halved, divided
  • 10 cups water
  • Accompaniments:

    soy sauce; Asian sesame oil
  • Simmer rice, 3 scallions, turkey carcass (break into pieces if necessary), half of ginger, and water in a 6- to 8-quart heavy pot, covered, stirring occasionally, until soup has a creamy, porridge-like consistency, 50 minutes to 1 hour.
  • Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
  • Discard turkey bones. Serve jook sprinkled with scallions and ginger.
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