Thursday, November 26, 2009

on the 3rd Day of Christmas

Happy Thanksgiving Itsola Ladies!

Hope you all are enjoying your turkey, stuffing, and some pumpkin pie! So we know what to do with the left overs (breakfast, lunch, and dinner for the next two weeks!) but what do you do with that left over turkey bone? We have a great recipe for you to try that will tantalize your taste buds when you need a break from the extra canned cranberries.

I always make my World Famous Texas Style Turkey Jook the day after Thanksgiving. It's a great way to use the entire turkey and is so simple, even I can make it!

Jook is a Chinese porridge that is a comfort food eaten for breakfast, lunch, or dinner. My mom has always made it and I always find it at dim sum. There are also other versions in Korean and Japanese cooking. Here is my Texas style/Chinese version!

What you need:

-Leftover turkey bones
-1 Large Pot of Boiling Water
-1/2 Cup Uncooked White Rice
-1 pkg. Bean Curd Sticks (can be found in Asian markets...also optional)
-chopped green onions
-sesame oil
-white pepper
-potato chips
-soy sauce
-leftover turkey (optional)

What to do:

-Simmer the turkey bones in a pot full of water for a couple hours to make a good turkey broth
-You can add carrots, onions, celery, etc if you want it more flavorful, but it is not necessary
-Add uncooked white rice and simmer for a couple hours, stirring occasionally, until it becomes the consistency of porridge.
-30 minutes before you are ready to eat, break up the bean curd sticks in a bowl and pour boiling water over it and cover. Soak for 10 minutes until the bean curd becomes soft then drain the water.
-Add bean curd to jook and stir together
-It's ready!
-Add soy sauce, white pepper, green onions, sesame oil, and chips to taste!


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