Congee (Jook): Asian Turkey Rice Soup

"This is the ultimate comfort food! It is a breakfast dish in most countries in Asia. I always make it when I have a turkey or chicken carcass. My family loves it!"
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Ready In:
2hrs 10mins




  • Break up the carcass into a large soup pot or Dutch oven.
  • Add the chicken broth and bring to a boil.
  • Add the rice (it does not need to be washed first if it is American style).
  • (The more rice you use, the thicker the soup will be.) Bring it again to a boil.
  • Then turn down the heat and simmer until thickened (at least one hour).
  • Remove the bones and scrape off any meat to return it to the pot.
  • Add salt, pepper and soy sauce (sparingly) to taste.
  • To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
  • Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.

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  1. This was the first time that I made congee. I loved every bite of it! I did revise the recipe quite a bit though. I made a fresh chicken stock and then I added diced carrot, onion and diakon radish when the rice was about half cooked. I also added about a tablespoon and a half of freshly minced ginger, some shredded napa cabbage and a tablespoon of mirin when the congee was almost done. I also used half japanese rice and half brown rice. I will be gladly eating this for the next couple of days! Thanks for the great recipe!


I now live in southeast Michigan, but have lived overseas a couple of times (in the South Pacific, and in Asia). My family loves to try new foods and has very few dislikes so I am lucky. We love to travel (lately in Europe and the Caribbean) and I have collected recipes and spices wherever we go.
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