Easy Turkey Congee Recipe
Turkey congee the day after thanksgiving is so satisfying...it's always so cold and the first thing you wake up to the smell of the porridge is just delicious.
Equipment
- instant pot
- stock pot
Ingredients
- 1 Turkey Carcass
- 1 cup Jasmine rice
- 1 cup Japanese (short grain) rice
- 16 cups Water
- 1 Chopped Green onions
- 2-3 Chopped cilantro
- White Pepper to taste
- Salt to taste
Instructions
- In a large stockpot, add in the turkey carcass and turkey juice after you cut up the turkey.
- Pour in the 16 cups of water and rice and bring it to a boil.
- Let the congee boil for about 15 mins and change it to simmer for about 3 hours. Remember to not stir often; this will somehow cause the rice to stick to the bottom.
- Let the rice and turkey integrate and bring out all the flavors of the turkey. If you don't have to wait around, just add everything into your instant pot and let it cook for 30 mins and voila...you're done!!!
- Now carefully take out all the bones and carcass. You can use tongs or chopsticks. Give the turkey congee a couple of stirs and add salt to your taste. If the consistency is too thick you can always add more water and let it simmer more.
- Now add in chopped green onions and cilantro and some white pepper to your liking.
- Enjoy Friends!