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Here’s the secret to making your turkey congee taste incredibly wonderful – dried scallops and
dried shrimp.
You can find both in Asian markets. You only use a few pieces of each and it adds that mysterious “umami” dimension to your turkey congee. If you don’t have either, that is fine, you can substitute with any of the following:
- 2 tsp fish sauce
- 1 cup instant dashi stock
- 3-4 DRIED shitake black mushrooms
- saute 1/2 diced onion + 4 ounces chopped fresh mushrooms
INGREDIENTS:
Leftover turkey bones (about 1/2 of the bones - save the other half for making stock or whatever)2 carrots, cut into large dice3 stalks of celery, cut into large dice2 tablespoons dried shrimp (optional)6 whole dried scallops (optional)9 cups water1 cup raw rice2 tablespoons cooking oil2 cups cooked turkey meat, shreddedfish sauce or soy sauce to taste
DIRECTIONS:
1. Soak dried scallops and shrimp in 1 cup of hot water for 10 minutes. With your hands, separate the bones into large pieces (no smaller than 3"). In a large stockpot, heat cooking oil over medium-low heat. When hot, add carrots and celery and cook for 3-5 minutes until soft. Add turkey bones and water to pot.
2. With your fingers, shred the scallops into small pieces. Add scallops, shrimp and the soaking water to broth. Turn heat to high and let boil. Immediately turn heat to low and add raw rice.Simmer uncovered or partially covered for 45 minutes, up to 2 hours until rice has thickened into congee. Do not stir while it is cooking. Just leave it alone so that the rice can thicken undisturbed. Stir in cooked turkey meat.
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