Congee or Jook is a rice porridge eaten for breakfast in china. This is a little thicker than a typical congee but it is very good and is also a good way to use a leftover turkey carcass
1 turkey carcass
2 48 oz cans chicken broth
2 inch piece of ginger peeled and sliced
2 cloves garlic minced
1 large onion roughly chopped
3-4 carrots chopped
2 cups rice
1 tsp chinese 5 spice powder
1 Tbsp sesame oil
1 baby bok choy roughly chopped
1 can straw mushroom drained and chopped
In a large pot add the carcass and the broth. you may have to break the carcass up a little to fit. If the broth doesnt cover the carcass add some water so its covered. add the ginger,onion,carrots and garlic. Bring to a boil,reduce heat to a medium simmer,partially cover and let cook for 3-31/2 hours. take the solids from the broth using a slotted spoon or a strainer.
Add the rice,5 spice powder,sesame oil,bok choy and the mushrooms.cover and cook 30 minutes or more until the rice is fully cooked and the congee has thickened.