Popo's Turkey Jook
This is a great use for a leftover turkey carcass. You can also make it with bones from a baked ham. Be sure to serve it with the greens for texture and color.
- 1 turkey carcass
- Salt, to taste
- 1 cup short-grain rice, washed and drained
- Chopped green onion
- Chopped cilantro
- Shredded iceberg , or
- Shredded romaine lettuce
- soy sauce
Put turkey carcass in a deep pot and add water to cover. Bring to a boil; turn heat low and simmer 2 hours. Remove carcass from broth and set carcass aside. Strain broth.
Measure 8 cups of broth into a pot. If you don’t have enough liquid, add water or canned chicken broth to make up the difference. Season broth with salt.
Add the rice and simmer, stirring occasionally, for about 1 hour or until the rice grains break up and amalgamate into a creamy whole. Stir more frequently as the jook thickens, to prevent burning. Meanwhile, pick the meat from the carcass and shred into bite-size pieces. Add the meat pieces the last 15 minutes of cooking. The jook should be of porridge consistency. If too thick, add more chicken broth or water, stir and heat through.
Serve in bowls and pass the green onion, cilantro and soy sauce to add to the jook to suit your taste.