Last year, I blogged about making turkey rice porridge with the leftover turkey carcass from Thanksgiving. I decided to make it again this year and actually write down the recipe and share with y’all, because it is THAT GOOD.
As good as the porridge is, it can be kinda boring by itself. Last year, I put shittake mushrooms in the porridge. To change it up this year, I made a shiitake and baby bok choy side dish that was, in my humble opinion, awesome. (Recipe below!) Since I made a TON of porridge, I had a few friends over to help me eat it. In addition to the mushroom/bok choy side dish, I also served Japanese pickles (radish and cucumbers) to add some crunchy texture and pretty colors to the porridge.
You’ve probably thrown out that turkey carcass by now, but you can also make this dish with a chicken carcass (if you happen to have a roasted chicken around), or pork bones. Just scale down accordingly.
Turkey Rice Porridge (aka turkey jook)
This recipe was inspired by my sister JS, who made an awesome turkey jook many, many Thanksgivings ago. I was reminded of it a few years ago, and this is the 3rd year in a row I’ve made it. A new tradition!
1 turkey carcass
water, enough to cover the carcass (about 5 quarts)
2 inch chunk of ginger, skinned and sliced in large chunks
1/2 cup Chinese rice wine (cooking wine)
Salt, pepper to taste
Optional: dash of sesame oil, Chinese white pepper, and 1 Tbsp soy sauce
2 cups short grain rice
Garnish: green onion and ginger, thinly sliced
Cover turkey carcass with water. Add rice wine, salt, pepper, and ginger. Optional: Add a dash of sesame oil, Chinese white pepper, soy sauce. Bring to a boil and simmer for ~2hrs, skimming off fat along the way. In the meantime, cook the rice.
Remove carcass from stock; drain and cool. Add cooked rice to the stock and continue to simmer, covered. When carcass has cooled, pull off residual meat off the bone, and add meat back into porridge. Shred any additional meat (leftover breast meat, for instance) and add it to the broth. Simmer, covered, until rice/stock mixture has turned thick and rice grains have disintegrated (about 1-2 hours). Garnish with green onion and ginger.
Baby bok choy + shiitake mushrooms
This is a recipe I made up 2 years ago, when I happened to buy shiitake mushrooms and baby bok choy at the farmers’ market, and wham! Yummy new recipe!
1 Tbsp vegetable oil
1 clove garlic, minced
4 bunches of baby bok choy, washed, hearts removed
¼-1/2 lb shiitake mushrooms, sliced
1 Tbsp oyster sauce
1 Tbsp soy sauce
3 Tbsp water
Black pepper, to taste
Combine oyster sauce, soy sauce, and water in a small bowl and set aside. Heat oil over medium-high heat in a large, heavy pan. Add garlic and fry until fragrant (~1min). Add bok choy and mushrooms to the pan, stirring often. Add a splash of water to “steam” the vegetables. When veggies look cooked (mushrooms tender and bok choy slightly limp), add the oyster sauce, soy sauce, and water mixture. Mix everything together quickly and remove from heat.
Serves 4 as a side dish.
Alternative versions: For a true vegetarian dish, substitute oyster sauce with hoisin sauce or an extra tablespoon of soy sauce. To make it a main dish, add 1/2 lb of sliced firm tofu, pork, or chicken.