Turkey Congee with Brown Rice
Turkey Congee with Brown Rice
Servings: 8 servings
Ingredients
- Turkey bones from a 15 -20 pound turkey , with 95% of the meat removed (or the bones from 3 roasted chickens)
- 3 celery stalks , sliced
- 2 carrots , sliced (don’t bother peeling)
- 1 large onion , roughly chopped (don’t bother peeling)
- 5 (1/4-inch-thick) slices of fresh ginger (don’t bother peeling)
- 3 garlic cloves , smashed
- 9-10 cups water
- 1/2 cup dried shiitake mushrooms
- 1/4 cup dried scallops or shrimp (optional, but adds a nice flavor)
- 1/2 cup shaoxing wine or dry sherry
- 2 cups short grain brown rice
- 1 tablespoon gluten-free fish sauce
- 1 tablespoon sesame oil
- 2-3 tablespoons gluten-free soy sauce , such as San-J (substitute coconut aminos for soy-free)
- 2 carrots , peeled and sliced Cilantro, for garnish
Instructions
- Put the carcass in a large stock pot. (You may have to break it up a little to make it f it.) Add the next 6 ingredient sand bring to a boil. ( It’s okay if the water doesn’t completely cover everything.) Reduce to a simmer and allow to cook , covered with a tight-fitting lid, for 2 hours.
- Strain into a bowl to remove the bones and solids. Pick the meat from the bones. Add the meat back into the strained stock along with the mushrooms, dried scallops/shrimp, wine, rice, fish sauce, sesame oil, soy sauce, and carrots. Bring to a boil again and then reduce to a simmer, partially covered. Allow to cook for 2 hours or more until the rice breaks down and the entire dish becomes thick.
- Adjust fish sauce and soy sauce to taste. Garnish with cilantro, as desired.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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