I first encountered turkey congee after last year’s Thanksgiving while doing blog visitation. Previous to that I had never thought of using left-over turkey in a Chinese dish such as this. There are many versions in the blogosphere and to join the crowd, I came up with my own take on this popular breakfast dish.
Congee is rice cooked in copious amount of water until it softens and disintegrates. It is called zhou in Mandarin, jook in Cantonese and moey or ber in Fujianese. When translated, it is simply known as porridge. Plain white rice porridge is often eaten with pickled or salted vegetables, salted duck eggs, yew char kway (aka as you tiao or Chinese crullers), fermented tofu, and other condiments. When cooked with meats like chicken or pork, it is eaten on its own.
After the Thanksgiving dinner, I made a huge pot of turkey stock with the carcass. I used that stock for my porridge the next morning.
- 12 cups (2.8 liters) turkey stock and a little more to dilute
- 2 cups (400g) rice, rinsed and drained
- 2 inch knob ginger, peeled and crushed
- 12 red dates, rinsed and soaked for 20 minutes, drained
- 3 cups (450g) turkey meat
- ¼ cup (30g) goji berries, rinsed and soaked for 10 minutes, drained
- Thinly sliced green onions
- Sesame oil
- Soy sauce
Pour turkey stock into a large pot. Add rice, ginger, and red dates. Turn on stove and bring it to a boil. When stock comes to boil, remove lid, add turkey, salt, and pepper. Reduce heat and allow it to simmer for about 30 minutes.
Add goji berries and continue to cook for another 15 minutes. If porridge gets too thick at any point, stir in ½ cup water to dilute to preferred consistency.
Turn off heat and serve immediately in individual bowls. Sprinkle with green onions and pepper and drizzle with a few drops of sesame oil and soy sauce.
Makes a warm and tasty breakfast!
Enjoy…..and have a wonderful day!