Rice Congee Soup (Jook)

Rice Congee Soup (Jook) Recipe
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.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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)

Preparation

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.

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.

Note:

Shirley Fong-Torres,

September 2005
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