Leftover Turkey Congee
A comforting bowl of silky rice porridge is exactly what you need after the visitors, the noise, and the complicated cooking of the holidays. If you didn’t happen to make turkey stock out of the carcass (for shame!), feel free to use good quality store bought chicken stock instead.
- Prep Time10 min
- Cook Time1 hr 30 min
- Total Time1 hr 40 min
- YieldServes 4
Ingredients
- 1 cup of white rice*
- 6 cups turkey broth
- 1 thumb-sized piece of ginger, peeled and sliced into thin threads
- 2 green onions, sliced thinly
- 2 cups leftover cooked boneless turkey meat, shredded
- 1/2 teaspoon ground white peppercorns
- 1/2 cup store bought or homemade crispy fried shallots or onions (optional)
- 1 handful of chopped fresh cilantro (optional)
- 1/2 tablespoon chili oil per serving (optional)
- 1/2 teaspoon sesame oil per serving (optional)
- 1 mildly hot red chili pepper, sliced (optional)
Preparation
Combine rice, ginger, and turkey broth in a large pot.
Bring to a simmer over medium heat, stirring often.
Don’t add any salt until the end, as the broth will concentrate and may be salty enough.
Keep at a simmer, stirring often so the rice doesn’t stick, for 1 hour.
At this point, you can either enjoy the congee in a soupier form, with somewhat intact rice, or you can continue cooking it until it reaches your desired consistency.
I like mine to be silky and smooth, with the rice being hardly recognizable, which takes a little over an hour and a half of simmering.
It’s all up to you at this point, you’re the boss!
When you’re happy with the consistency of the congee, add the green onions, white pepper, and turkey meat.
Cook for another 5 minutes, or until the turkey is completely warmed through. Taste for seasoning, and add salt if necessary.
You can enjoy the congee as is, or you can add some toppings to add more flavour, colour, and texture.
Artfully arrange cilantro and peppers. Scatter the crispy shallots over the top, then drizzle the chili and sesame oils in concentric circles over top of everything. Enjoy!
*I used long grain jasmine rice here, but feel free to use any white rice. Long grain does tend to hold its shape for longer than short grain.
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