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
Make the jook
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.
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.