After Thanksgiving, most Chinese families look forward to turning the scraps into Turkey Congee. Anytime we have the opportunity to make turkey, I make it just so we can make turkey congee! Seriously, it’s so damn good!
My mom wanted to share her recipe with you…and of course teach me how to make this for the future so I could stop bugging her. I joke, she always loves feeding me.
- 8 cups of water
- 1 cup of Turkey Stock
- 1.5 cups of rice
- 150g of shredded turkey
- 1 slice of ginger
- 2 shiitake mushroom, sliced
- 65g of salted mustard green, sliced
- 1 teaspoon of salt
- bits of leftover vegetables
The turkey stock is taken from the pan drippings from the cooked turkey. Just strain out the particles with a fine strainer. You can keep the stock for up to a week in the fridge.
Start off with the turkey stock and water on medium heat.
Salted Mustard Greens is a form of pickled cabbage. We add it into the congee to give it more flavour and texture. You can find this at asian grocery stores. In Vancouver, we picked this up at T&T. We used about 65g of sliced mustard greens, which is like a small handful.
Measure out your shredded turkey meat or just have a bowl full.
Add in the salted mustard greens, turkey, salt, rice, ginger, and vegetables.
Then lastly, add in the shiitake mushrooms. Once all the ingredients are in the pot, we let it simmer for about 45 minutes.
It’s ready when the rice thickens it up and has the consistency of porridge. You can leave it for longer if you don’t want it too soupy.
Once it’s done, you can enjoy this for days! I seriously could eat it for all my meals.