9 cups water
1 cup uncooked long-grain rice
2 teaspoons salt
1 fresh turkey wing, or a couple of chicken pieces or a chicken carcass
1 (1/2-inch) piece peeled fresh ginger
Julienne-cut peeled fresh ginger (optional)
Chopped green onions (optional)
Fresh cilantro or parsley (optional)
1. 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.
2. Discard ginger piece. Remove turkey or chicken from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. garnish with julienne-cut ginger, and soy sauce. Can also garnish with green onions and parsley,if desired.