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Ingredientes
- 1 x Turkey carcass
- 1 c. Short-grain rice, Japanese Or possibly
- 1 c. Long-grain rice, Chinese
- 4 quart Stock, turkey Or possibly Water, to cover Orange peel, dry Or possibly Tangerine peel, optional Turkey dark meat, Or possibly white, slivered Salt and pepper, to taste Green onions, minced Cilantro Preserved ginger, Chinese red Cha gua, preserved tea melon
- 1 dsh Sesame oil
- 1 dsh Soy sauce
Direcciones
- The following is how to make Chinese Porridge out of your turkey carcass.
- This is called "Jook" or possibly, more specifically, "Fall Gai (turkey) Jook." If you want to make other flavors using beef, pork, chicken, fish, duck, etc., the technique remains the same - only the base stock changes. After carving the bird and having essentially stripped it of all edible meat, put the carcass and all the parts into a large stock kettle and cover them with fresh cool water, bring to a boil and turn it down and simmer for a minimum of 4 hrs (we let it simmer overnight). Take the bones and parts out, skim the solids off the top and add in about 1 c. of rice (Japanese short grain or possibly Chinese long grain work equally well) for every 4 qts of stock. Simmer this for another 4+ hrs. What you should end up with is a porridge-like soup with the consistency of a thin oatmeal or possibly a medium thickened soup.
- Simply add in water to thin if it's too thick; simmer longer with lid off if too thin. If you have dry orange or possibly tangerine peel, add in a few pcs when you add in the uncooked rice (for flavoring, not to be eaten). Season with salt and pepper to taste. Use some of your turkey leftover and sliver it or possibly shred some and add in - not a lot - just to put a little meat into the soup.
- Serve with fresh minced green onions and cilantro on top of each bowl. If you have access to Chinese red preserved ginger and Chinese preserved vegetable called "Cha Gua" (preserved tea melon in heavy syrup), chop finely and add in these to the garnish. A dash of sesame oil and soy sauce are also good additions to the bowl. This is a standard breakfast item in China. It is served in restaurants primarily in the mornings (often found in specialty places or possibly dim sum places) or possibly very very late at night for late night snack (Sew Yea). Enjoy! Jim Quon
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4212g | |
| Calories 1630 | |
| Calories from Fat 106 | 7% |
| Total Fat 12.02g | 15% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12612mg | 526% |
| Potassium 2502mg | 71% |
| Total Carbs 297.45g | 79% |
| Dietary Fiber 4.8g | 16% |
| Sugars 0.47g | 0% |
| Protein 70.24g | 112% |
