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Rice Congee Soup (Jook)

Yield 6 servings (serving size: about 1 cup)
Creamy, slightly salty, and thick like porridge, jook is a popular Chinese breakfast. Rice congee is comfort food with a capital 'C.' It's one of recipe developer Fong-Torres favorites, great when the weather is cold. Make a pot of congee soup, and set out bowls of condiments (chopped onions, parsley, ginger, and soy sauce) so diners can season to taste.


  • 9 cups water
  • 1 cup uncooked long-grain rice
  • 2 teaspoons salt
  • 1 fresh turkey wing (about 1 pound)
  • 1 (1/2-inch) piece peeled fresh ginger (about 1/4 ounce)
  • Chopped green onions (optional)
  • Minced fresh parsley (optional)
  • Julienne-cut peeled fresh ginger (optional)
  • Low-sodium soy sauce (optional)

Nutrition Information

  • calories 207
  • caloriesfromfat 23 %
  • fat 5.3 g
  • satfat 1.5 g
  • monofat 2 g
  • polyfat 1.3 g
  • protein 13.5 g
  • carbohydrate 24.7 g
  • fiber 0.4 g
  • cholesterol 33 mg
  • iron 1.9 mg
  • sodium 809 mg
  • calcium 26 mg

How to Make It

  1. Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.

  2. Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls; garnish with green onions, parsley, julienne-cut ginger, and soy sauce, if desired.