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.