Jook is what the Cantonese call rice porridge.
This homey rice porridge is a delicious way to repurpose your turkey carcass.
She knew about rationing, and she knew how important it was not to waste food.
Like that turkey carcass.
We didn’t hold hands or express gratitude at the Thanksgiving meal.
In Cantonese, we called it foh gai jeet, essentially, “turkey holiday.”
It was a day off for working folks.
These days, my family Thanksgiving meal typically involves gathering at a beloved aunt’s house.
I don’t think of hardship.
This Thanksgiving, I am so grateful for this jook, this life and this knowledge.
Add just enough water to cover the carcass.
Cover the pot and bring to a boil over high heat.
Uncover and reduce heat to a simmer.
Skim off and discard any foam that rises to the top.
Add rice to the pot and return to a boil.
Reduce heat to a very low simmer.
Using tongs, remove the turkey carcass or bones.
(Be careful as some of the bones may have begun to break down in the liquid.)
Let the carcass cool, about 30 minutes, then remove the meat from the carcass.
Stir the meat into the porridge along with salt.
Garnish the jook with scallions, peanuts and chili crisp, if desired.
To make ahead
Refrigerate for up to 3 days or freeze airtight for up to 2 months.
Thin with more water or stock, if desired.
Note
you might substitute 2 chicken carcasses for the turkey carcass.
It’s often used as a condiment or in cold Sichuan sauces.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
