Thanksgiving Turkey Congee

Every culture has its own form of comfort food. For Chinese and other Asian cultures, congee - or jook - is an ancient recipe that dates back as early as the Han Dynasty in 206 BCE. With food and nourishment as one of the most important pillars of maintaining health in Traditional Chinese Medicine, congee has long since been considered a food that heals.

Often referred to as a “Chinese risotto”, congee is prepared by cooking a high ratio of water to rice at a low, slow temperature. As it cooks, the rice breaks down and the grains tenderize into a creamy porridge that is versatile in its serving. It can be enjoyed plain or elevated with other ingredients including chicken, beef balls, fish or even a mountain of yau ja gwai (Chinese cruller). If eaten daily, it is believed to detox the body, cure intestinal flora, contribute to healthy weight loss and promote energy circulation. Congee prepared with bone broth additionally provides a rich source of collagen.

BENEFITS OF CONGEE:

• Easily digested

• Tonifies the Blood and Qi

• Harmonizes digestion and soothes inflammation

• Maintains balance of Yin and Yang

• Good for harboring colds or seeking comfort

CONGEE CAN ALSO SUPPORT TREATMENT FOR THE FOLLOWING HEALTH CONCERNS:

• Red skin rashes (eczema, acne)

• Water retention

• Hot flashes

• Endometriosis

• Cysts, fibroids, myomas

• Chronic bladder and urinary tract infections

• Headaches/migraines

• Menstruation problems

• Respiratory problems

• Congestion

Aside from its many health benefits, however, simply enjoying a warm bowl of congee is akin to a hug. Just in time for Thanksgiving, enjoy this recipe below, which prepares a warming batch of congee using the leftover carcass from your turkey.

TURKEY CONGEE RECIPE

Approximately 6-7 serving sizes

Ingredients:

• 1 cup of white long grain rice

• Turkey carcass (depending on size, whole or half)

• Optional toppings: sliced herbs, vegetables, egg, soy sauce, sesame oil, scallions, ginger, cinnamon, wasabi, kombu, hijiki, wakame, yams, sesame seeds, flax seeds, prunes, Chinese donuts (yau ja gwai; can be purchased at most Chinese bakeries)

Directions:

• Rinse and soak 1 cup white long grain rice overnight.

• When ready to cook, place the rice and turkey carcass in a large pot and cover with water. (Optional - Add 1 inch of peeled ginger and/or 2 cloves of peeled garlic)

• Bring to a boil and simmer for an hour and a half. Stir occasionally to ensure the rice doesn’t stick to the bottom.

• Cook until the rice softens and breaks. Then, remove the bones from the simmering congee into a large bowl.

• Once they cool, remove any meat from the bones and add back to the simmering congee and continue simmering for another 30 minutes.

• Check consistency to your liking. If the congee is too thick, more boiled water can be added to thin it out. To thicken, leave uncovered to reduce.

• Add salt to taste

Top your congee in any way you like! Thinly sliced herbs, veggies, a soft-boiled egg, and a splash of soy sauce or sesame oil to dress it up.

For cold or flu: add chopped scallions and fresh grated ginger root and simmer for 15 minutes. If chilled and achy, add ground cinnamon. If sinuses are affected, add a small amount of wasabi.

For constipation: seaweeds such as kombu, hijiki, wakame, yams, black sesame seeds, flax seeds, and prunes.

Happy Thanksgiving and Happy Cooking!