120 – 130 Minutes
Our Executive R & D Chef Alan Li grew up celebrating a traditional American Thanksgiving. But the day after, his family returned to their southern Chinese roots when his mother made turkey jook from the leftovers. This rice porridge, also known as congee, scores high on the comfort meter. The rice breaks down over the long cooking time and the starch thickens to a creamy result that’s a blank slate for seasonings. Alan’s Mom cooks the rice in stock with shredded turkey and garnishes it with scallions and herbs. He also likes to add a generous portion of hot sauce, but we’ve kept it optional. “The spicy gene skipped a generation,” he says. “My grandparents and I love spicy food, but my parents don’t at all.”
In your bag
- 8 cups poultry stock or water
- ¾ pound cooked turkey meat - chopped or shredded into bite-size pieces
- 1 cup jasmine rice
- 6 scallions
- 6 or 7 sprigs fresh cilantro
- 2 limes
- 1 tablespoon fish sauce
- Kosher salt
- Freshly ground white pepper
- Sambal oelek - optional
Make the jook
Prep the garnishes; finish the jook
- Trim the root ends from the scallions. Coarsely chop the scallions; set aside half for garnish.
- Coarsely chop the cilantro; set aside half for garnish.
- Cut the limes into wedges.
Calories: 150, Protein: 13 g, Fiber: 2 g, Total Fat: 2 g, Monounsaturated Fat: 0.5 g, Polyunsaturated Fat: 0.5 g, Saturated Fat: 0.5 g, Cholesterol: 30 mg, Sodium: 240 mg, Carbohydrates: 19 g, Added Sugar: 0 g.
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.