Thanksgiving Jook

Name: Thanksgiving Jook
Ingredients: 1 turkey carcass; 4 quarts cold water; 1 1/2 cups long-grain rice (jasmine rice recommended); 4 slices of peeled fresh ginger, about the size of a quarter, smashed; 1 1/2 teaspoons kosher salt, or to taste; 1/2 teaspoon Asian sesame oil; Condiments:; Cilantro sprigs; Thinly sliced green onion; Minced water chestnuts; Black fungus, rehydrated and julienned; Dried shiitake mushrooms, rehydrated and thinly sliced; Asian sesame oil; Soy sauce

14 ingredients

1 steps

Ingredients

1 turkey carcass
4 quarts cold water
1 1/2 cups long-grain rice (jasmine rice recommended)
4 slices of peeled fresh ginger, about the size of a quarter, smashed
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon Asian sesame oil
Condiments:
Cilantro sprigs
Thinly sliced green onion
Minced water chestnuts
Black fungus, rehydrated and julienned
Dried shiitake mushrooms, rehydrated and thinly sliced
Asian sesame oil
Soy sauce

Directions

1

{"0":"Remove excess skin from the carcass but leave any browned, crisp pieces for additional flavor. To help fit the carcass into a pot, cut it in half, breaking it across the backbone along the ribs. Place the halves in a large stockpot and add the cold water. Bring to a boil. Boil for 5 minutes, skimming the scum that rises to the top. Reduce heat and simmer for 15 minutes.","2":"Rinse the rice well in several changes of water until water runs clear. Add the rice to the pot. Bring back to a boil, stirring occasionally. Add the ginger. Reduce heat to low, cover, and simmer for about 3 hours, stirring occasionally. (Low heat and stirring are important to avoid scorching as the jook thickens.)","4":"Remove the carcass and skin from the jook. Discard bones and skin. Shred any large pieces of meat or cut into bite-size pieces and return to the soup. Add the salt and simmer for about 30 minutes, until a good consistency is reached.","6":"Finish with the sesame oil and serve with small dishes of the garnishes and the condiments."}