Make a final taste test and adjust by adding more salt if necessary. If it seems too “loose” (soupy), you can tighten it up by adding more (previously cooked) rice and simmer it a bit longer until you reach a the desired porridge-like thickness, where it should have the texture and viscosity of a “loose” (kinda’ runny) bowl of oatmeal. It will take at least an hour more for the rice to puff up and thicken the Jook. (6.) This is also the time to add the leftover bite-size pieces of turkey meat (not the stuff that came out of the turkey stock!) and raw peanuts.Ĭontinued simmering will cook the raw peanuts and “loosen” the turkey meat, causing the latter to distribute in shreds throughout the pot. (5.) Bring your completed turkey, ginger and Chung Choi infused Jook stock to a rapid boil, add the raw rice at a ratio of approximately 1 cup rice per 3-4 quarts of soup stock, depending how thick you like your jook, then reduce heat to medium-low and let the jook simmer on its way to completion. If in doubt, slightly undersalt it and adjust it when the Jook is at its final stage. Remember you can always add, but you can’t subtract, so go gradually until the broth has a full-bodied flavor. (4.) Before adding the raw rice, adjust the strained stock with Kosher or Hawaiian Salt to taste. These have given up all their flavor and are no longer of value in the Jook. You MUST remove all the bones, ginger and chung choi by catching it in the colander and discard. Now transfer the broth to another stock pot the same size by pouring it through a colander.
(3.) After several hours, the broth should have a nice golden yellow and brown color. Strain all broth ingredients through colander Remove any foam and excess oil off the top (if any) using a large spoon. The longer it simmers, the more flavor you’ll extract out of the bones and ginger. Bring to a boil then reduce to medium-low and simmer for at least 2 hours. (2.) Once the turkey bones are browned a bit, throw in the slivered fresh Ginger and chopped Chung Choi, then fill the stock pot with hot tap water almost to the top. Roughly slivered fresh ginger (skin still on) and Chung Choi (that round, rolled up stuff) Browning (don’t burn them!) helps bring out the flavor of the stock. This should take about 5 minutes on medium-high heat. (1.) Brown the turkey bones in large stock pot on stove, using a little cooking oil so it doesn’t stick to the bottom. Turkey bones from a whole turkey (this is actually from 2 turkeys in a VERY LARGE stock pot) *Keep the pot stirred throughout the steps of this recipe to prevent the bottom from burning. Water – enough to cover bones and fill pot.Peanuts (raw, peeled) – amount at your discretion.Chopped rough (leave the salt on) – 1-2 pieces Chung Choi (preserved salted turnip) You can find this in the asian section of any supermarket in the dry section.Ginger, sliced (leave peel on if you like) – 1 large finger more or less, up to you, but keep in mind, Ginger is a KEY flavor component, along with the turkey (bones) in the stock-making process for Jook, so generally I’d recommend being generous with the ginger!.Rice (white medium grain, regular ‘kine like Hinode, rinsed, uncooked) – 5-10 cups, depending on size of pot.Turkey meat (whole leftover meat, white and dark), roughly cut and/or pulled into bite-size pieces.Turkey bones (the whole carcass, including some meat still on).
Serving size: A small army or several hungry Jook fans Served either as an appetizer, main dish or late night “snack”, it’s the perfect dish to sooth the soul on a cool Hawaiian winter night. I’d say it’s like the asian version of Chicken Noodle Soup. Other variations exist such as Chicken (Gai Jook), pork and beef, though turkey is by far the most popular version in Hawaii. Congee is a rice porridge soup introduced to Hawaii by Chinese immigrants during the plantation era, that’s since been a local tradition to make this soup after Thanksgiving with the leftover turkey. Turkey Jook garnished with Chinese Parsley
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