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.
I love jook and think this is a pretty great recipe for making it yourself. We use whatever chicken or turkey looks good or is on sale and also use cilantro instead of parsley (not sure why this recipe calls for parsley in the first place??). I usually swirl in some sesame oil at the end (yum) and serve with plenty of soy sauce at the table. We love this in place of chicken noodle when we're feeling under the weather. Oh - I also use brown rice instead of white, and you can hardly tell when it is cooked like this.
I have always been hesitant to try homemade recipes for jook, but finally did after the great reviews this recipe received. The jook came out perfectly creamy and flavorful. Fabulous! I don't need to go out to restaurants to have my favorite preserved egg and pork jook anymore. Thank you!
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