Jook (Rice Congee Soup)


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)
Soy sauce


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.



Filed under Uncategorized

2 responses to “Jook (Rice Congee Soup)

  1. Oh I think this sounds yummy, sounds perfect for Thanksgiving turkey carcuss left overs! Hope you have a wonderful thanksgiving Linda!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s