*UPDATED (AND SIMPLIFIED) FROM OLD BLOG!

Need an idea for what to do with your leftover turkey from Thanksgiving? Here it is!

Utilize every part of that holiday turkey by boiling the bones to make a salty broth for the base of this traditional Asian dish. 

Knowing I would be eating turkey for days later in the month, I made this version with leftover chicken but tastes just as delicious (if not more) with those leftover turkey. So when reading this with leftover Thanksgiving turkey on your mind, simply swap out the chicken with turkey!

I usually do not make recipes that take more than an hour to cook from start to finish BUT I must say this dish is so worth the time and effort. I originally learned the “Jook” version of this porridge dish that happens to be the specific Cantonese version of the dish that has a higher rice to broth ratio. However, I was looking for less rice, more broth without being a traditional soup so I adapted the recipe and made the more universally known dish, Congee.

Congee is the general name of an Asian rice porridge that each region has adapted and renamed to become their own. As I mentioned, “Jook” is the Cantonese version while “Okayu” is the Japanese version.

The basis of the dish is creamy rice flavored from homemade broth and topped with protein and veggies. And the key to it’s flavor is in the broth – hence using the bones of chicken or turkey that pack the most flavor.

You can make this entirely from scratch with an uncooked bird. You boil the chicken or turkey in a large pot, peel the skin and meaty flesh off once fully cooked, place the bones back in the broth, and discard the unwanted innards. After the broth is made, you simply dry fry the rice then add it to the broth and stir until it’s porridge-like.

Whole chickens scare me a little (too much “going on” in there), so I simply use chicken breast and vegetable scraps to make my broth. *Or if you want to keep it REALLY simple, just use store bought bone broth.

I promise that despite the time it takes, it’s well worth it and so tasty. And to be honest, it’s ‘set it and forget it’ dish so although making the broth takes time, it doesn’t take up your whole day.

The recipe ultimately yields so many servings, you can eat it all work for breakfast, lunch, or dinner.

It’s unique in that it has an Asian flare but it’s familiar in that “chicken soup for the soul” kind of way (especially if you actually use chicken). I dare you – give this one a try!

INGREDIENTS

For the homemade chicken broth —

Bones of 1 whole chicken or turkey

2 yellow onions

1 tsp. coriander seeds and/or fennel seeds

4 cups chicken broth 

6 cups water

2 tsp. salt

1 tsp. sugar

*Feel free to add any other vegetable scrappings like carrots, celery, etc. you may have to pack in the flavor!

For the congee —

1 ½ cups jasmine Rice

6 cloves garlic

TOPPINGS IS WHERE IT’S AT WITH THIS ONE: Leftover shredded chicken or turkey, green onions, cilantro, kimchi, chili oil, fried shallots, you name it!

Serving Size: 10-12

INSTRUCTIONS

MAKE YOUR BROTH

*Omit this step if using store bought bone broth.

• Bring your chicken bones, broth, and water to a quick boil.
• Lower to simmer and add salt, sugar, seeds, and any additional vegetables.
• Cover and let cook for at least 2 hours. I let mine sit for 4-6 to really pack in the flavors.

DRY THE RICE

*Can do this at any time but the rice needs to be dry to make the congee.

• Rinse the jasmine rice in cold water then set out to dry while the broth finishes.

60 MINUTES BEFORE DESIRED EATING TIME

• In a large soup bowl, crisp the dried rice and minced garlic until golden brown. Stir continuously to not burn.
  • NOTE: Do not use oil for this part!
  • NOTE: If you only have one large soup pot, drain the broth into a container or extra large bowl, saving the liquid and discarding the rest.
• Once the rice is browned, add the broth to the rice pot (approximately 10 cups of broth) and bring to a quick boil then lower back down to a simmer for another 45 minutes, stirring occasionally so the rice doesn’t get stuck and burn at the bottom of the pot.

5-10 MINUTES BEFORE DESIRED EATING TIME

• Prepare all your toppings!
• And enjoy!