Rice Congee Soup (Jook)
- 9 cups water
- 1 cup uncooked long-grain rice
- 2 teaspoons salt
- 1 fresh turkey wing (about 1 pound)
- 1 (1/2-inch) piece peeled fresh ginger (about 1/4 ounce)
- Chopped green onions (optional)
- Minced fresh parsley (optional)
- Julienne-cut peeled fresh ginger (optional)
- Low-sodium soy sauce (optional)
- 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.
- Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls; garnish with green onions, parsley, julienne-cut ginger, and soy sauce, if desired.
water, longgrain rice, salt, turkey wing, fresh ginger, green onions, fresh parsley, julienne, soy sauce
Taken from www.myrecipes.com/recipe/rice-congee-soup-jook (may not work)