Side Pannel
Jim's Fail Gai (Turkey) Jook
Jim's Fail Gai (Turkey) Jook
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast, Chinese
Ingredients List
- 1 Turkey carcass
- 1 c Short-grain rice; Japanese
- -OR
- 1 c Long-grain rice; Chinese
- 4 qt Stock; turkey OR
- Water; to cover
- Orange peel; dried OR
- Tangerine peel; optional
- Turkey dark meat; OR white,
- -slivered
- Salt and pepper; to taste
- Green onions; chopped
- Cilantro
- Preserved ginger; Chinese
- -red
- Cha gua; preserved tea melon
- 1 ds Sesame oil
- 1 ds Soy sauce
Directions
The following is how to make Chinese Porridge out of your turkey carcass.
This is called "Jook" or, more specifically, "Fall Gai (turkey) Jook." If
you want to make other flavors using beef, pork, chicken, fish, duck, etc.,
the technique remains the same - only the base stock changes. After carving
the bird and having essentially stripped it of all edible meat, put the
carcass and all the parts into a large stock kettle and cover them with
fresh cold water, bring to a boil and turn it down and simmer for a minimum
of 4 hours (we let it simmer overnight). Take the bones and parts out, skim
the solids off the top and add about 1 cup of rice (Japanese short grain or
Chinese long grain work equally well) for every 4 quarts of stock. Simmer
this for another 4+ hours. What you should end up with is a porridge-like
soup with the consistency of a thin oatmeal or a medium thickened soup.
Simply add water to thin if it's too thick; simmer longer with lid off if
too thin. If you have dried orange or tangerine peel, add a few pieces when
you add the uncooked rice (for flavoring, not to be eaten). Season with
salt and pepper to taste. Use some of your turkey leftover and sliver it or
shred some and add - not a lot - just to put a little meat into the soup.
Serve with fresh chopped green onions and cilantro on top of each bowl. If
you have access to Chinese red preserved ginger and Chinese preserved
vegetable called "Cha Gua" (preserved tea melon in heavy syrup), chop
finely and add these to the garnish. A dash of sesame oil and soy sauce are
also good additions to the bowl. This is a standard breakfast item in
China. It is served in restaurants primarily in the mornings (often found
in specialty places or dim sum places) or very very late at night for late
night snack (Sew Yea). Enjoy! Jim Quon
This is called "Jook" or, more specifically, "Fall Gai (turkey) Jook." If
you want to make other flavors using beef, pork, chicken, fish, duck, etc.,
the technique remains the same - only the base stock changes. After carving
the bird and having essentially stripped it of all edible meat, put the
carcass and all the parts into a large stock kettle and cover them with
fresh cold water, bring to a boil and turn it down and simmer for a minimum
of 4 hours (we let it simmer overnight). Take the bones and parts out, skim
the solids off the top and add about 1 cup of rice (Japanese short grain or
Chinese long grain work equally well) for every 4 quarts of stock. Simmer
this for another 4+ hours. What you should end up with is a porridge-like
soup with the consistency of a thin oatmeal or a medium thickened soup.
Simply add water to thin if it's too thick; simmer longer with lid off if
too thin. If you have dried orange or tangerine peel, add a few pieces when
you add the uncooked rice (for flavoring, not to be eaten). Season with
salt and pepper to taste. Use some of your turkey leftover and sliver it or
shred some and add - not a lot - just to put a little meat into the soup.
Serve with fresh chopped green onions and cilantro on top of each bowl. If
you have access to Chinese red preserved ginger and Chinese preserved
vegetable called "Cha Gua" (preserved tea melon in heavy syrup), chop
finely and add these to the garnish. A dash of sesame oil and soy sauce are
also good additions to the bowl. This is a standard breakfast item in
China. It is served in restaurants primarily in the mornings (often found
in specialty places or dim sum places) or very very late at night for late
night snack (Sew Yea). Enjoy! Jim Quon
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