Turkey And Rice Congee (Jook)

• 2/3 cup long-grain white rice, uncooked
• 12 -16 ounces turkey wings
• 6 cups water
• 1 teaspoon salt
• 1 1/2 inches piece peeled fresh ginger, one chunk
• 1/2 cup carrot, sliced
• 1/2 cup celery, sliced
• 1/2 cup mushroom, sliced
• low sodium soy sauce, to taste
• sesame oil, to taste
• 1/4 cup cilantro or 1/4 cup parsley, for garnish
• 1/4 cup green onion, minced for garnish
• 1/3 cup peanuts, chopped or 1/3 cup cashews

1. Put slow cooker liner into slow cooker.
2. Place the rice, turkey wings, water, salt, ginger, carrots, celery, and mushrooms into the slow cooker.
3. Stir well.
4. Cover and cook on HIGH for 1 hour, then reduce the temperature to LOW and cook for 6 to 8 hours, until creamy, thick, and translucent white in consistency.
5. Remove and discard the ginger.
6. Remove the turkey wing and place on a plate to cool for 15 minutes.
7. Remove and discard the skin.
8. Pick the meat off the bones and discard the bones; return the meat to the soup.
9. Taste test; add soy sauce and sesame oil.
10. Keep WARM until ready to serve, with bowls of cilantro, green onion, and peanuts on the side for garnish choices.

longgrain white rice, turkey, water, salt, fresh ginger, carrot, celery, mushroom, soy sauce, sesame oil, cilantro, green onion, peanuts

Taken from www.food.com/recipe/turkey-and-rice-congee-jook-304699 (may not work)