Jook (Chinese Rice Porridge)
Leftover turkey meat Or 4 cups of Rotisserie chicken meat from Sam's Club or Costco
Use the leftover breast meat, back, or whatever.
8 cups of water
3 cup uncooked rice
1 Tbsp. Hawaiian salt
2 Tbsp. Lee Kum Kee Chicken powder or chickenbouillon
1 Tbsp. Sesame seed oil
1/2 tsp. black pepper
Optional ingredients
1/3 cup dried shiitake mushrooms, rehydrated and minced
3-4 dried bean curd sticks , soaked in water till soft (this takes at least 1-2 hrs), chopped small.
1. In a large stock pot bring water to boil.
2. Debone chicken meat and add to simmering water.
3. Rinse rice with water, drain and add to stock pot. Turn heat to medium and stir to prevent rice from sticking to bottom.
4. Rice will expand and create a thick consistency after about 1/2 hr. on low simmer.
5. Shiitake mushrooms and bean curd.
6. Add salt, pepper and dashi, sesame oil. Taste and adjust.
7. If consistency is too thick add water to thin.
8. Serve and garnish with chopped green onions.