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First added: 2013-01-02; Last edited: 2013-01-07
Plain Chinese Congee-Jook with soy sauce.
Chinese Congee-Jook with Lop Cheung Sausage
Author: Stephen Chin-Bow (Yale College).
Background: I will convert this recipe to also use weights, when I buy an accurate digital balance.
[ This recipe is being "rushed to press", but I will add more details soon. ]
Congee (known as simply jook to many Chinese children) is a great way to use the turkey bones after Thanksgiving.
Essential Supplies & Ingredients: (makes enough for at least 8 - 10 bowls)
• 1 large pot or pressure cooker
• 1 - 2 cups long grain rice, rinsed if desired
• soy sauce (optional)
• 1 - 2 stalks scallion, green onion, diced (optional),
• brown sesame oil, "toasted" (optional)
• hot chili sauce (optional)
• Preparing the Broth: If you want to extract the most flavor from the meat bones use a pressure cooker and cook the bones for 20 - 30 minutes after the pot has pressurized. If you do not have a pressure cooker simply simmer the bones in water for an hour. Remove the bones. You can often remove a lot of meat from the bones. Add meat to broth and discard bones.
• Preparing the Soup: Visually estimate the amount of broth (based on the size of the pot; this is not an exact recipe). If you want a thicker jook add 1 cup of rice for every 4 cups of broth. If you want a thinner jook add 1 cup of rice for every 5 cups of broth. Simmer over low to medium heat for 20 - 30 minutes (or until the rice is soft). Serve hot with soy sauce, hot chili sauce, or "toasted" (brown) sesame oil. Optional garnishes include diced scallion (green onion).
Assessment and Possible Improvements:
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