Jook

• 1 turkey carcass
• 2 ribs celery
• 1/2 c. Chung Choi, soaked, drained and chopped fine
• 1 finger ginger, chopped fine
• 2 cloves garlic, squashed
• 6 green onions, chopped (1/3 of top green part)
• 2 Hawaiian peppers
• 1/2 c. green onion (the other 2/3's of the onion)
• 3/4 c. rice, uncooked
• 3 qt. or enough water (to cover the carcass)
• 1 head chopped lettuce
• shoyu to taste

1. Pick and remove meat from turkey; reserve.
2. Break up carcass and put in large pot.
3. Cover with water; add next 4 ingredients and simmer at least 2 hours.
4. Longer is better even overnight. Strain stock; discard all solids.
5. Add reserved turkey meat, green onions and rice.
6. Cook 30 minutes or until rice is done.
7. Add shoyu.
8. Put chopped lettuce in bowls and fill with hot soup and serve.

turkey carcass, celery, ginger, garlic, green onions, hawaiian peppers, green onion, rice, water, shoyu

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348616 (may not work)