Turkey jook

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey jook

Turkey jook

Gluten-Free Friendly, Soy-Free, <600 Calories

2 Servings, 150 Calories/Serving

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.”

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Nutrition per serving

Calories 150, Total Fat 2g (3% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 240mg (10% DV), Total Carb. 19g (7% DV), Fiber 2g (7% DV), Protein 13g

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, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the jook

In a large sauce pot, combine the poultry stock or water with the shredded turkey meat and rice. 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. While the jook cooks, prepare the garnishes.


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.
Once the jook is quite thick and the rice has broken down completely, stir in the fish sauce and half each of the scallions and cilantro. Season to taste with white pepper and salt.


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