- 1 cup uncooked white rice
- 5 dried shiitake mushrooms
- 8 cups water, divided, or as needed
- 1 leftover turkey carcass
- 1 teaspoon soy sauce, or more to taste
- 1 cup boiling water
- 4 cloves garlic, peeled
- 1 piece Chinese salted turnip
- 2 slices fresh ginger root
- 16 ounces flat dried bean curd
- 1 pinch salt and ground black pepper to taste
- 1/4 cup shelled raw peanuts
- Place rice into a container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
- Soak dried mushrooms in a bowl of warm water until soft, about 20 minutes. Drain and slice into strips.
- Bring 4 cups water and drained rice to a boil in a pot. Cook until rice breaks down into a thick and mushy consistency, about 45 minutes. Transfer to a slow cooker.
- Bring 4 cups water and turkey carcass to a boil in a large pot. Simmer until broth forms, about 45 minutes. Skim fat from the surface of the broth.
- Strain turkey broth into the slow cooker. Pull meat off the carcass and shred; transfer to a bowl. Mix in soy sauce. Discard turkey bones.
- Stir mushrooms, 1 cup boiling water, garlic, salted turnip, and ginger into the slow cooker. Cover and cook on Low for 4 to 5 hours.
- Soak dried bean curd in a bowl of warm water until soft, about 10 minutes. Drain and rinse with running water. Break up bean curd into bite-sized pieces.
- Stir bean curd pieces into the slow cooker. Cook on High for 10 minutes. Season with salt and pepper.
- Spoon congee into individual bowls. Top with 2 tablespoons of turkey meat and peanuts.
08/03/2019
recipepes.com
chinese porridge (congee or jook), recipe
PT15M
PT1H
5
455 calories
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