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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Turkey Congee (Rice Porridge)

[heart_this] · Dec 29, 2007 · 9 Comments

Turkey Congee (Rice Porridge)

I came across this recipe for turkey congee a while ago that looked interesting. I had never had a congee before and so I wanted to try it. A congee is a rice porridge. I made sure to set aside some of the turkey leftovers from my holiday turkey dinner to make the turkey congee. I was not able to find the dried scallops that the original recipe called for and I forgot to pick up the dried shrimp. Luckily I had some dried shiitake mushrooms on hand and they were listed as a possible alternative. Instead of cooking the congee with the turkey bones I used the turkey stock that I had made using the bones. Although the congee took a while to cook it did not require that much hands on time. The aroma of the congee from the turkey stock and the shiitake mushrooms was amazing. Despite the nice aroma the congee had a fairly subtle flavour. At first I was a bit disappointed but as I ate it, it grew on me. By the time that I had finished the bowl I realized that I was really enjoying it. I guess that flavour does not need to be super strong to be good. I also really liked the creamy texture of the congee. I will definitely have to look harder for some dried scallops to try the next time I make this.

Turkey Congee (Rice Porridge)

Turkey Congee (Rice Porridge)

Prep Time: 20 minutes Cook Time: 2 hours 30 minutes Total Time: 2 hours 50 minutes Servings: 4
ingredients
  • 5 dried shiitake mushrooms
  • 1 cup boiling water
  • 1 teaspoon oil
  • 2 carrots (chopped)
  • 3 stalks celery (chopped)
  • 8 cups turkey stock
  • 1 cup raw rice
  • 1 cup cooked turkey meat (shredded)
  • fish sauce or soy sauce to taste
  • 1 green onion (chopped, optional)
directions
  1. Pour the boiling water over the dried shiitake mushrooms and let them soak for 10-20 minutes.
  2. Slice the shiitake mushrooms reserving the water.
  3. Heat the oil in a large stock pan.
  4. Add the carrots and celery and saute until tender.
  5. Add the turkey stock and rice and bring to a boil.
  6. Reduce the heat low and simmer until the rice has absorbed most of the water, about 1-2 hours. (Do not stir while it is simmering.)
  7. Add the fish sauce or soy sauce a bit at a time until the congee is seasoned to your liking.
  8. Serve garnished with chopped green onions.
Similar Recipes:
Turkey Pho

Chinese, Food, Gluten-free, Main Course, One-Pan, One-Pot, Recipe, Rice, Turkey

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Reader Interactions

Comments

  1. Jen Yu says

    December 29, 2007 at 11:30 pm

    Kevin, I am always impressed with whatever you make and post! Good job on the congee. It looks delicious and especially warm and inviting right now 🙂

    jen at use real butter

    Reply
  2. SteamyKitchen says

    December 30, 2007 at 2:30 am

    love it!

    the dried scallops definitely add a ton of flavor.

    next time add a bit more fish sauce if you want a deeper flavor!

    Reply
  3. Pam says

    December 30, 2007 at 4:29 am

    Kevin, I’ve been wanting to try a congee. It looks so creamy and comforting.

    Reply
  4. Bellini Valli says

    December 30, 2007 at 4:36 am

    Excellent use of the leftover turkey Kevin!!!I had not heard of Congee until now. It definitely sounds interesting and worth a try!

    Reply
  5. Kalyn says

    December 30, 2007 at 5:03 am

    I had this in China, where it seemed to be mainly a breakfast dish (well, as far as I could tell, not speaking any Chinese!) They cooked it until a lot of the rice had kind of disintegrated into the broth. I agree, it did kind of grow on me.

    Reply
  6. Pixie says

    December 30, 2007 at 12:09 pm

    Never heard or tried congee before, is it similar in taste to a risotto?

    Does look yummy. 🙂

    Reply
  7. Peter M says

    December 30, 2007 at 5:55 pm

    It looks like a loose risotto and just as comforting.

    Reply
  8. Laurie Constantino says

    December 31, 2007 at 6:21 am

    The Leftover King strikes again! Never a dull moment at your house, Kevin, as long as you have leftovers aroung. Looks really good!

    Reply
  9. Nilmandra says

    January 1, 2008 at 4:13 pm

    I love congee, especially the ‘classic’ ones like chicken congee, and minced pork and century egg congee. You’re right that the flavour is very subtle, which makes it wonderful if you’re just recovering from a cold or stomach bug. I guess it’s like chicken soup, nourishing and easy on the tummy.

    I like to drizzle a bit of sesame oil on mine just before eating.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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