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You know how I roasted an entire turkey basically for myself a few weeks back, right?  And I’ve basically been subsisting off of turkey sandwiches since (not really)?  Well, I did make turkey stock which I then used to make turkey congee earlier this week.

Congee is a type of rice porridge eaten in Asia.  The type I made is more typical of the Hong Kong style, but I really like the Taiwanese style congee too.  I rather like having congee for breakfast in the winter (because otherwise it’s too hot) because it’s filling but not heavy.  And because I get to eat spicy pickled radish and preserved egg with it.  Also, because you can make it in a slow cooker and not have to worry about scraping the bottom of the pot so the rice doesn’t congeal and burn.  You set everything up at night before bed and in the morning, you have a warm pot of congee.  Yay!

Congee is pretty simple to make.  If you don’t have leftover rice (as is typically my case), you can start from uncooked rice.  You just need more liquid is all.  I prefer long grain rice for congee because of the resultant texture after cooking.  In this case, I used 1.5c (real cups and not those stupid rice cups) of raw, long grain rice, 2qt turkey stock, 1qt water, whatever turkey meat that I salvaged when making turkey stock, some ginger and green onions.  Everything goes into the slow cooker on low for about 8hr.  The next morning, dump in a few more pieces of ginger and more green onion and set it on high for 30min.  Done.

You can always switch up the stock to water ratio depending on what you have.  Or you can use all water.  I typically make this with chicken or fish, but I had all that turkey, you see.  And there are any number of add ins you could dump into the pot at the end.  It’s one of those pantry/fridge clearing things again.

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