TURKEY JOOK
Wondering what to do with that left over turkey carcass? This is the 2003 recipe of the year for the San Francisco Chronicle. Asian comfort food.
Provided by cookiedog
Categories Breakfast
Time 4h30m
Yield 3 quarts
Number Of Ingredients 13
Steps:
- Remove excess skin from the turkey carcass but leave any browned, crispy pieces for additional flavor. To help fit the carcass into a pot, cut it in half, breaking it across the back-bone along the ribs. Place the halves in a large stockpot and add the cold water. Bring to a boil. Boil for 5 minutes, skimming the scum that rises to the top. Reduce heat and simmer for 15 minutes.
- Rinse the rice well in several changes of water until water runs clear. Add the rice to the pot. Bring back to a boil, stirring occasionally. Add the ginger. Reduce heat to low, cover, and simmer for about 3 hours, stirring occasionally. (Low heat and stirring are important to avoid scorching as the jook thickens.).
- Remove the carcass and skin from the jook. Discard bones and skin. Shred any large pieces of meat or cut into bite size pieces and return them to the soup. Add the salt and simmer for about 30 minutes, until a good consistency is reached. (something like a light- to medium- bodied cream of wheat). Finish with the sesame oil.
- Serve with small dishes of garnishes and condiments.
Nutrition Facts : Calories 348.1, Fat 1.4, SaturatedFat 0.3, Sodium 903, Carbohydrate 75, Fiber 1.7, Sugar 0.1, Protein 6.5
TURKEY JOOK
Provided by Melissa Roberts
Categories turkey Thanksgiving Dinner Fall Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (main course) servings
Number Of Ingredients 6
Steps:
- 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.
JOOK
I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence. It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
- Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
- Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.
JOOK
Jook is a type of rice porridge that's popular in many parts of Asia. Our chicken version can be made up to two days in advance. Cool to room temperature, then store in an airtight container in the refrigerator. Rewarm over medium-low heat, thinning with water as necessary to reach desired consistency.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield 10 cups
Number Of Ingredients 7
Steps:
- Combine chicken, broth, rice, 1 piece of ginger, white and light-green parts of scallions, 8 cups water, and 1 tablespoon salt in a large pot. Bring to a boil. Reduce heat to low and partially cover. Cook at a bare simmer, stirring a few times, until a meat thermometer inserted into thickest piece of chicken near but not touching the bone registers 160 degrees (the temperature will rise to 165 degrees as chicken rests), 30 to 35 minutes. Transfer chicken to a plate and loosely cover with foil to keep warm.
- Continue simmering porridge until rice breaks down and mixture is creamy, 45 to 55 minutes more. Remove and discard ginger and scallions. Peel remaining piece of ginger and julienne. Thinly slice scallion tops. Remove skin and bones from chicken, shred meat into bite-size pieces, and stir any accumulated juices from plate into porridge. Place chicken in bottom of serving bowls, spoon over porridge, top with ginger and scallion, drizzle with sesame and chili oils, and season with pepper to serve.
TURKEY AND RICE CONGEE (JOOK)
Adapted from Not Your Mother's Slow Cooker Recipes for Two. Congee or jook is a staple in China. Instead of making a separate stock, just use a turkey wing or drumstick here to flavor the broth. This is a very bland dish so it is important to serve the condiments if you want more kick. I posted this originally for ZWT 4. Serve with bowls of condiments on the side--chopped cilantro, minced green onion, or peanuts. soy sauce, and any hot chili sauce.
Provided by WiGal
Categories Rice
Time 9h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 363.1, Fat 16.9, SaturatedFat 3.7, Cholesterol 60, Sodium 666, Carbohydrate 29.3, Fiber 2.4, Sugar 1.8, Protein 23.3
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!
Provided by Stewie
Categories One Dish Meal
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
More about "turkey jook food"
RICE CONGEE SOUP (JOOK) RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 207 per servingServings 6
- Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.
- Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls; garnish with green onions, parsley, julienne-cut ginger, and soy sauce, if desired.
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