Using our broth recipe from last week, you can use it to really add some flavor to our congee, also know as juuk, jook or rice porridge. This Asian breakfast is customizable, hearty, and will warm your belly & spirits!
Serves: 4-5 people Prep Time: 20 minutes Cook Time: 3+ hours This can be used as a base broth for any soups. We made this soup base for congee (rice porridge), matzo ball soup, & our favorite turkey pho recipe (just boil the carcasses for stock, do not add the veggies for pho). Ingredients Leftover turkey carcass (skin, bone, scraps) Chicken carcass (skin, bone, scraps) (optional) 3 large carrots, rinsed & skin removed 3 stalks of celery, chopped 1 medium onions, chopped in half 1 3 inch piece of ginger, peeled & sliced (optional) Salt & pepper to taste Water Process
Break down the carcasses into smaller pieces to increase space utilization in your pot.
In a 6-9 quart pot, add in all ingredients, cover with water, and simmer over medium heat for at least 3 hours and up to all day.
Check for flavor occasionally, adding salt and pepper to taste.
Remove from the heat, store broth until it’s needed on your next recipe.
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Serves: 3-4 people
Prep Time: 20 min Cook Time: 40+ min Ingredients 1 cup short grain rice 2 cups chicken or turkey stock, or water 1 3 inch piece of ginger, peeled & minced Prepared meat or seafood of your choice Generous handful of green onions, sliced Soy sauce & sesame oil to taste Garnishes Garnishes (optional) Dehydrated ground pork skin (pork sung) Seasoned & smashed soft tofu ½ cup green onions, sliced ½ cup peanuts Soy sauce & sesame oil to drizzle Chili oil Process
Wash rice, and put it in a medium pot with stock or water.
Place over high heat until the liquid boils, and turn heat to low/medium. Stirring as you go.
After the water cooks down, you’ll need to add water as necessary. We added maybe another 1 ½ - 2 cups of water during the process which is approximately 45 minutes or so.
Add in ½ tablespoon of soy sauce, and 1 teaspoon of sesame oil. Add more as necessary. Add in sliced green onions.
Keep cooking until you get that oatmeal like consistency. Keep taste checking for salt levels. If it’s too salty, add a bit more water.
Season & garnish your personal bowl with whatever you prefer.