JUK RICE PORRIDGE RECIPES

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CHINESE PORRIDGE (CONGEE OR JOOK) RECIPE | ALLRECIPES



Chinese Porridge (Congee or Jook) Recipe | Allrecipes image

What can you do with all those turkey bones left over from your Thanksgiving or Christmas dinner? Chinese congee or jook (Cantonese) is an excellent dish to make with those bones and leftover meat. Scrumptious and delicious meal for breakfast or lunch. Serve with chopped green onions and a deep-fried breadstick or donut (can be purchased frozen or get it from the deli at the Asian market where they sell dim sum).

Provided by Sammye R

Categories     World Cuisine    Asian    Chinese

Total Time 14 hours 35 minutes

Prep Time 15 minutes

Cook Time 5 hours 50 minutes

Yield 6 servings

Number Of Ingredients 12

1 cup uncooked white rice
5 dried shiitake mushrooms
8 cups water, divided, or as needed
1 leftover turkey carcass
1 teaspoon soy sauce, or more to taste
1 cup boiling water
4 cloves garlic, peeled
1 piece Chinese salted turnip
2 slices fresh ginger root
16 ounces flat dried bean curd
1 pinch salt and ground black pepper to taste
¼ cup shelled raw peanuts

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.

Nutrition Facts : Calories 2469 calories, CarbohydrateContent 59.8 g, CholesterolContent 508.5 mg, FatContent 191.2 g, FiberContent 3.2 g, ProteinContent 127.5 g, SaturatedFatContent 46.6 g, SodiumContent 330.3 mg, SugarContent 0.7 g

KOREAN DAK JUK (CHICKEN PORRIDGE) RECIPE | MYRECIPES



Korean Dak Juk (Chicken Porridge) Recipe | MyRecipes image

Though I have tried to avoid getting too personal on the blog, I must admit that this recipe has a bitter-sweet story behind it [sigh]. We are still experiencing record-breaking heat here.....full recipe at www.mykoreaneats.com

Provided by oliviajasonkim

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 8

3 cups sweet rice
5 cloves garlic minced
½ piece zucchini small cubed
1 piece carrot small cubed
8 cups water
4 pieces boneless chicken breast shredded small pieces
1 strip salt
2 pieces scallions diced

Steps:

  • Ingredients:
  • 4, 5 pieces (1 lb) boneless chicken breasts
  • 5, 6 garlic cloves, minced
  • 1/2 zucchini, cut into small cubes
  • 1 carrot, cut into small cubes
  • 8, 9 cups of water
  • 3 cups jjapsahl (Korean sweet rice)
  • 1 tbsp salt
  • soy sauce to taste
  • sliced scallions (garnish)
  • sesame oil (for taste and garnish)

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