Turkey Jook
 
 
Makes 3 quarts
Ingredients
  • 1 turkey carcass, with some meat and skin
  • 4 quarts cold water
  • 1 cup brown jasmine rice
  • ½ cup short-grain white rice
  • 4 slices peeled fresh ginger, smashed
  • 3 stalks scallions
  • 1½ teaspoons sea salt
Toppings:
  • soy sauce
  • scallions, thinly sliced
  • lap cheong, thinly sliced and pan fried
  • fried shallots (see notes)
  • pickled cucumbers in soy sauce
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. Remove excess skin from the turkey carcass but leave on any browned, crispy pieces for additional flavor. Break carcass in half and place in a large stock pot. Add cold water and bring to a boil. Boil for 5 minutes, skimming off any scum that rises to the top. Reduce heat and simmer for 15 minutes.
  2. Meanwhile, rinse the rice in cold water until the water runs clear. Add the rice to the pot and bring to a boil, stirring occasionally. Add the ginger and scallions. Reduce heat to low, cover and simmer for 2½ hours, stirring occasionally to avoid scorching as the jook thickens.
  3. Remove the carcass and skin from the jook. Remove the meat from the bones, shred any large pieces into bite-size morsels and return them to the pot. Discard the bones and skin.
  4. Add the salt and simmer for 15 minutes or until the jook reaches desired consistency.
  5. Serve with toppings of choice.
Notes
An easy way to make "fried" shallots is to microwave them. Peel and thinly slice 1-2 shallots. Put the sliced shallots in a small microwavable bowl and add enough vegetable oil to almost cover them. Microwave for 1 minute. Microwave for an additional 1-2 minutes, checking every 30 seconds. When the shallots are golden brown, transfer them to a paper-lined platter to drain.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/turkey-jook/