Turkey and Rice Congee Jook
Warm, comforting, and deeply satisfying, Turkey and Rice Congee (Jook) is the ultimate bowl of cozy goodness. This traditional Asian rice porridge transforms leftover turkey into a silky and flavorful dish, perfect for chilly days or when you're craving something soothing yet nutritious. Made by simmering jasmine rice in rich chicken or turkey stock with fragrant ginger, this congee achieves a creamy, velvety texture after slow cooking. Highlighted with savory notes of soy sauce, sesame oil, and white pepper, it’s topped with fresh scallions, crispy fried shallots, and optional cilantro for added layers of taste and texture. Simple yet nourishing, this one-pot recipe is great for repurposing turkey and makes a delightful meal for breakfast, lunch, or dinner. Whether you need a comforting reset or a creative twist on holiday leftovers, this Turkey and Rice Congee is a must-try!
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Recipe Information
Ingredients
- 2 cups cooked turkey (shredded or chopped)
- 1 cup jasmine rice
- 8 cups chicken or turkey stock
- 1 2-inch piece ginger (thinly sliced)
- 4 stalks scallions (sliced, whites and greens separated)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 0.25 cup fried shallots (optional, for garnish)
- 2 tablespoons cilantro (chopped, optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed rice, chicken or turkey stock, and ginger slices. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer uncovered, stirring occasionally to prevent the rice from sticking to the bottom of the pot. Let it cook for about 60-75 minutes, or until the rice breaks down and the mixture becomes thick and creamy.
Add the shredded or chopped turkey to the pot and stir well. Continue to simmer for 10-15 minutes to allow the flavors to meld.
Season the congee with soy sauce, sesame oil, salt, and white pepper. Taste and adjust the seasoning as needed.
Ladle the congee into bowls and garnish with sliced scallion greens, fried shallots, and chopped cilantro (if using).
Serve hot and enjoy!
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 10887 mg | 473% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.4 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2318 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
