Recipe Index

Ingredients

• 1 roast turkey or rotisserie chicken carcass, meat removed
• 2 large carrots, peeled, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 small onion, unpeeled, quartered through root end
• 3 dried shiitake mushrooms
• 1 (2" piece) ginger, peeled, sliced ¼" thick
• 3 pieces chung choi (salted preserved turnip) or 1 ball, coarsely chopped (optional)
• 1⅓ cups calrose or other medium-grain rice, rinsed
• ¼ cup unsalted roasted peanuts
• 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, plus more
• 3 cups shredded or 1" pieces cooked turkey, divided
• Cilantro leaves with tender stems, julienned peeled ginger, thinly sliced scallions, store-bought fried onions, and/or sriracha (for serving; optional)

Method

1. Put the turkey carcass in a large stockpot with the carrots, celery, quartered onion, dried shiitake, sliced ginger and chung choi if using it, cover with four and a half quarts of water, and bring the pot to a boil.
2. Drop the heat to low, cover, and simmer the stock gently for about two hours, skimming foam now and then, until it tastes light, golden and fragrant.
3. Strain the stock through a fine sieve into a clean pot, discard the solids, and top the liquid up to one gallon with water if it falls short.
4. Add the rinsed calrose, peanuts, salt and two cups of the cooked turkey to the stock, bring it back to a boil, and cook at medium-high for 12 to 17 minutes until the grains begin to burst.
5. Lower the heat to medium-low and simmer the jook for one to one and a half hours, stirring often so the bottom does not scorch, until the porridge turns thick and creamy enough to hold its toppings.
6. Taste the jook for salt, ladle it into bowls, and finish each bowl with the remaining cup of turkey plus cilantro, julienned ginger, scallions, fried onions or sriracha as you please.

Cook: 30 minutes · Total: 4 hours 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data