Congee (Jook): Asian Turkey Rice Soup

• turkey carcass or chicken carcass (or I have used chicken pieces)
• 6 cups water or 6 cups chicken broth
• 1 - 1 1/2 cup washed rice (not quick-cooking style)
• salt & pepper
• soy sauce
• sesame seed oil
• Garnishes
• shiitake mushroom
• chopped green onion
• chopped bok choy
• chung choi (Chinese salted preserved cabbage)
• sliced preserved gingerroot
• chopped cilantro

1. Break up the carcass into a large soup pot or Dutch oven.
2. Add the chicken broth and bring to a boil.
3. Add the rice (it does not need to be washed first if it is American style).
4. (The more rice you use, the thicker the soup will be.) Bring it again to a boil.
5. Then turn down the heat and simmer until thickened (at least one hour).
6. Remove the bones and scrape off any meat to return it to the pot.
7. Add salt, pepper and soy sauce (sparingly) to taste.
8. To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
9. Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.

turkey carcass, water, washed rice, salt, soy sauce, sesame seed oil, shiitake mushroom, green onion, bok choy, choi, preserved gingerroot, cilantro

Taken from www.food.com/recipe/congee-jook-asian-turkey-rice-soup-24270 (may not work)