Turkey and Rice Congee (Jook)
photo by KerfuffleUponWincle
- Ready In:
- 9hrs 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2⁄3 cup long-grain white rice, uncooked
- 12 -16 ounces turkey wings
- 6 cups water
- 1 teaspoon salt
- 1 1⁄2 inches piece peeled fresh ginger, one chunk
- 1⁄2 cup carrot, sliced
- 1⁄2 cup celery, sliced
- 1⁄2 cup mushroom, sliced
- low sodium soy sauce, to taste
- sesame oil, to taste
- 1⁄4 cup cilantro or 1/4 cup parsley, for garnish
- 1⁄4 cup green onion, minced for garnish
- 1⁄3 cup peanuts, chopped or 1/3 cup cashews
directions
- Put slow cooker liner into slow cooker.
- Place the rice, turkey wings, water, salt, ginger, carrots, celery, and mushrooms into the slow cooker.
- Stir well.
- Cover and cook on HIGH for 1 hour, then reduce the temperature to LOW and cook for 6 to 8 hours, until creamy, thick, and translucent white in consistency.
- Remove and discard the ginger.
- Remove the turkey wing and place on a plate to cool for 15 minutes.
- Remove and discard the skin.
- Pick the meat off the bones and discard the bones; return the meat to the soup.
- Taste test; add soy sauce and sesame oil.
- Keep WARM until ready to serve, with bowls of cilantro, green onion, and peanuts on the side for garnish choices.
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Reviews
-
I was unable to purchase turkey wings, so I used 10 whole chicken wings. This was made with two tablespoons sesame oil, three tablespoons soy sauce, a 1 1/2-inch piece of ginger slivered, and to make sure it was not bland, I added 4 whole garlic cloves, and 1 teaspoon red pepper flakes!! I should have read about Jook before making it because I had not realized how soupy this would be, so I served this over additional fluffy rice, along with the cilantro, green onions, and peanuts! Next time I'll reduce the water by 2 cups! Made for the Zaar Chef Alphabet Soup tag game in Cooking with Friends!
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin