* Exported from MasterCook *
Chinese Turkey Rice Porridge - Jook
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Amount Measure Ingredient -- Preparation Method
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1 turkey carcass
4 quarts cold water
1 cup long-grain rice -- (jasmine rice recommended)
1/2 cup glutinous rice -- (if unavailable, substitute long-grain rice)
4 slices peeled fresh ginger -- about the size of a quarter, smashed
1 1/2 teaspoons kosher salt -- or to taste
1/2 teaspoon Asian sesame oil
To Serve: -- Thinly sliced green onion, Fresh water chestnuts, peeled and minced, or substitute jicama, Black fungus, rehydrated and julienned, Dried shiitake mushrooms, rehydrated and thinly sliced, Asian sesame oil; Soy sauce, Pickled turnip or bamboo shoots
Remove excess skin from the carcass but leave any browned, crisp pieces for additional flavor. To help fit the carcass into a pot, cut it in half, breaking it across the backbone 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 to the soup. Add the salt and simmer for about 30 minutes, until a good consistency is reached.
Finish with the sesame oil and serve with small dishes of the garnishes and the condiments.
Note: Black fungus is a dried mushroom available in Asian markets.
Yields about 3 quarts (12 one cup servings)
Per cup: 100 calories, 3 g protein, 20 g carbohydrate, 0 fat, 0 cholesterol, 268 mg sodium, 0 fiber.
Wine pairing: Champagne or Beaujolais Nouveau has the freshness to complement the porridge and makes for an interesting addition.
Jook, a traditional Chinese comfort food, is a great way to soothe stomachs stuffed the previous day with turkey, trimmings and rich desserts. The ideal consistency for this porridge resembles light- to medium-bodied Cream of Wheat that falls easily from the spoon. It's easy to reheat jook in the microwave or on the stovetop over low heat, then garnish if desired.
ChupaNote: add any leftover shredded turkey from the carcass.
Cuisine:
"Chinese"
Source:
"San Francisco Chronicle"
S(Formatted by Chupa Babi):
"Nov 2011"
Yield:
"3 quarts"
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Per Serving (excluding unknown items): 92 Calories; trace Fat (3.9% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 247mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 3366 0 0 0
