CONGEE JOOK RECIPES

Steps:

• 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.

Steps:

• Place rice into a container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
• Soak dried mushrooms in a bowl of warm water until soft, about 20 minutes. Drain and slice into strips.
• Bring 4 cups water and drained rice to a boil in a pot. Cook until rice breaks down into a thick and mushy consistency, about 45 minutes. Transfer to a slow cooker.
• Bring 4 cups water and turkey carcass to a boil in a large pot. Simmer until broth forms, about 45 minutes. Skim fat from the surface of the broth.
• Strain turkey broth into the slow cooker. Pull meat off the carcass and shred; transfer to a bowl. Mix in soy sauce. Discard turkey bones.
• Stir mushrooms, 1 cup boiling water, garlic, salted turnip, and ginger into the slow cooker. Cover and cook on Low for 4 to 5 hours.
• Soak dried bean curd in a bowl of warm water until soft, about 10 minutes. Drain and rinse with running water. Break up bean curd into bite-sized pieces.
• Stir bean curd pieces into the slow cooker. Cook on High for 10 minutes. Season with salt and pepper.
• Spoon congee into individual bowls. Top with 2 tablespoons of turkey meat and peanuts.