Turkey Congee

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Added Oct 14th, 08 by Nathan Fong


  • Categories: Poultry, Rice, Grains & Beans, Soups & Stews
  • Servings: 4 change
  • Calories per serving: 1,342
  • Prep Time: 15 mins
  • Cook Time: 30 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1,34267%
Fat 51g79%
Cholesterol 368mg123%
Sodium 2,500mg 104%
Carbohydrates 73g67%

More facts>>

FoodConnect Nutritionals

It’s turkey leftover time…And besides the ubiquitous turkey sandwich with cranberry sauce and stuffing, I love to use the carcass to make congee….comfort food for me especially during the wonderful weather we’ve been having lately.

Ingredients

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            [a4296a0d-a4f7-2294-19a0-bd23a00ab8ce] => Array
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                    [title] => flour, soy, full fat, soyagran
                    [ingredientid] => 15602
                    [ingredientuuid] => a4296a0d-a4f7-2294-19a0-bd23a00ab8ce
                    [quantity] => 3.00
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                    [title_custom] => light soya
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            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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                    [title] => sugar
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                    [title_custom] => sesame oil
                    [componentid] => 0
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            [c007b328-59c2-a104-3136-b49f8bab28cf] => Array
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                    [title] => oil, canola
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                    [quantity] => 2.00
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                    [title_custom] => canola oil
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            [0780fc1c-a538-1e64-4144-746a434335b3] => Array
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                    [title] => mushroom, raw
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                    [title_custom] => dried Chinese mushrooms
                    [componentid] => 0
                    [method] => rehydrated and thinly sliced
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  • 1 piece turkey carcass
  • 1 1/2 cups rice
  • piece ginger finely julienne cut
  • 1 cup chicken broth
  • 1 tbsp salt
  • 3 tablespoons light soya
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 2 tablespoons canola oil
  • 8 pieces dried Chinese mushrooms rehydrated and thinly sliced
  • tsp green onion finely chopped
  • piece cilantro sprigs

Recipe Method

1. Cut carcass in half. Place into large stockpot and add cold water to just cover the carcass. Bring to a boil, removing any excess protein scum. Continue to cook at boiling point but not a rapid boil. When carcass starts to break apart, remove bones from the stock. Remove any meat from the bones and add back to the stock. Add rice (1 cup for soupier texture, 1 ½ cups for thicker consistency) shredded ginger, chicken stock and salt; boil till rice expands in the liquid, then lower heat to simmer until rice has broken down to a creamy texture. Some like a thicker rice texture while I prefer cooking it longer for a velvety texture, about an hour or so.

2. Mix together soy sauce, sugar, sesame oil, canola oil and heat over low heat until sugar has dissolved. Garnish congee with drizzle of sauce, mushrooms, green onions, cilantro and ginger.

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