foh gai jook (turkey jook)

Turkey

Foh Gai Jook (Turkey Jook)

Jook is what the Cantonese call rice porridge. Frequently eaten either at breakfast or as a late-night snack, jook is a comfort food beloved in many Asian cultures—Chinese, Japanese, Malaysian, Thai, Filipino and more. This homey rice porridge is a delicious way to repurpose your turkey carcass.

Ingredients

1 turkey carcass (see note)
15 cups water
1 ¾ cups white rice, rinsed in cold water
1 teaspoon salt
sliced scallions, peanuts and chili crisp (see tip) for garnish

Directions

Place turkey carcass in a large stockpot. 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.
Cook, uncovered and stirring occasionally to prevent rice from sticking to the bottom of the pot, until the rice has broken down and the jook has the consistency of a light soupy porridge, 2 to 2 1/2 hours.
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.