- 3/4 cup white rice
- 1 cup turkey or chicken broth
- 1 1/2 teaspoons kosher salt
- 9 cups of water
SWEET SOY SAUCE
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 cup saké or rice wine
- 2 shallots, thinly sliced into rings
- 1/2 cup canola oil
Place rice in a fine-mesh strainer and rinse under running water until water runs clear. Drain and transfer rice to a pot with a lid. Add broth, salt, and 9 cups of water and bring to a boil over high heat. Once water reaches a boil, reduce heat to maintain a steady, active simmer. Lay a long-handled wooden spoon horizontally between the rim of the pot and lid to keep the cover slightly ajar. Cook, stirring occasionally, until mixture is thickened and glossy, about 45-50 minutes.
While rice cooks, prepare sauce and crispy shallots.
In a small saucepan, combine all sauce ingredients and stir until sugar is completely dissolved. Reserve until needed. Store extra sauce in the refrigerator.
Heat oil in a saucepan to about 350°F. Add shallots and fry until light golden brown. Remove shallots from oil and drain on a paper towel-lined plate. Shallots will crisp up as they cool. Once cool, store shallots in an air-tight container until needed.
- Congee, warm
- Cooked and shredded turkey, warm
- Sweet soy sauce
- Crispy shallots
- Scallions, thinly sliced, optional
Rewarm turkey and congee if necessary. Ladle congee into serving bowls and top with shredded turkey, scallions, and crispy shallots. Drizzle sweet soy sauce around the bowl.