Warm comforting Turkey Rice Porridge (Turkey Congee) using leftover Thanksgiving roasted turkey and stock. A dish to look forward to the next morning.
I first encountered Turkey Rice Porridge (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 (a.k.a. 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 this Turkey Rice Porridge (Turkey Congee) the next morning. The family really enjoyed this warm comforting breakfast and it is a good way to use up that leftover turkey. I have a feeling this congee and variations thereof, will become part of our family Thanksgiving food tradition.
Products Used in Making This Turkey Rice Porridge (Turkey Congee)
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Chinese Red Dates, Big Dried Fruit Jujube, Hong Zao 12 Ounces
Goji Berries Raw Organic, 8 Ounces
Kikkoman Soy Sauce, 64-Ounce Bottle
Kadoya Brand Sesame Oil 56 Ounce
Turkey Rice Porridge (Turkey Congee)
- 12 cups turkey stock and a little more to dilute (2.8 liters)
- 2 cups rice (rinsed and drained) (400g)
- 2 inch ginger (peeled and crushed)
- 12 red dates (rinsed and soaked for 20 minutes, drained)
- 3 cups (450g) turkey meat
- Salt to taste
- Ground pepper to taste
- ¼ cup goji berries (rinsed and soaked for 10 minutes, drained) (30g)
- 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! 😎
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