Carcass from your Thanksgiving Turkey
1 cup raw Short Grain White Rice, rinsed until the water isn't cloudy
15 oz can Chicken Broth
1/4 cup Salted Dried Turnip (chung choy)
4 Bean Curd Sticks (hu jook), rehydrated and cut into 2 inch pieces
4 oz Blanched Peanuts
Optional: Chinese fishcake or ground pork, shaped into 1 inch balls
Green Onions, chopped
Manoa Lettuce, sliced
Salted Dried Turnip, chopped
Century Egg, chopped
Sesame Seed Oil
Break up the turkey carcass into 3 or 4 large pieces and place in a slow cooker or large soup pot. Add the chicken broth and enough water to cover the contents. The contents and water should fill the pot half-way to three-quarters from the top of the pot. Bring to a boil then simmer on medium/low for 2 hours (or high for 4 hours if using a slow cooker). Remove the bones and discard. Stir in the rice, salted dried turnip, peanuts, and bean curd sticks and simmer on low/medium. Stir every 15 minutes (or every 30 minutes if using slow cooker) to prevent the rice from sticking to the bottom and burning. Be sure to scrape the bottom when stirring. Simmer for at least 1 hour or until the rice is porridge-like. If the jook thickens too quickly, add more water or chicken broth. Add the fishcake or pork balls, if using, during the last 30 minutes. Serve warm topped with garnishes.
NOTE: Be sure to allow the jook to cool before refrigerating leftovers.