Turkey jook

Turkey jook

Gluten-Free, Soy-Free

8 - 12 Servings, 150 Calories/Serving

120 – 130 Minutes

Our Executive R & D Chef, Alan Li, grew up celebrating a traditional American Thanksgiving, but the next day his family went straight back 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 make a creamy dish that’s a blank slate as far as seasonings go. Alan’s mom cooks the rice in stock with shredded turkey to give it an added layer of flavor, and garnishes it with scallions and herbs. Alan likes to add a generous portion of chile sauce. “The spicy gene skipped a generation,” he says. “My grandparents and I love spicy food, but my parents don’t at all.”


  • 1 cup jasmine rice
  • 8 cups poultry stock or water
  • ¾ pound cooked turkey meat - shredded into bite-size pieces
  • 1 tablespoon fish sauce
  • Kosher salt  and freshly ground white pepper
  • 1 bunch scallions
  • 1 bunch cilantro
  • Sambal oelek - optional
  • 2 limes

Nutrition per serving



Make the jook

In a large sauce pot, combine the rice with the poultry stock or water and the shredded turkey meat. Bring to a boil, reduce to a simmer, and cook, uncovered, stirring and scraping the bottom every 5 to 10 minutes to prevent sticking or scorching, until the rice has almost completely broken down, and the liquid is quite thick, 60 to 90 minutes. If the rice starts to stick to the bottom of the pot, reduce the heat. If the soup becomes too thick, add more water. Remove from the heat. While the jook cooks, prepare the garnishes.


Prep the garnishes; finish the jook

  • Trim the root ends from the scallions; coarsely chop the scallions.
  • Coarsely chop the cilantro.
  • Cut the limes into wedges.
Once the jook is quite thick and the rice has broken down, stir in the fish sauce, and half the scallions and cilantro. Season to taste with white pepper and salt.



Ladle the jook into individual bowls. Garnish with the remaining scallions, cilantro, and as much sambal oelek as you like, if using. Serve with the lime 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.