Serving Size: 4-6
This recipe utilized leftover turkey as well as turkey broth. If you don’t have any turkey broth left, chicken stock is a fine alternative. The rice porridge base serves as a blank canvas to allow the flavors and textures of the toppings to shine through. An easy sauce made with equal parts soy sauce, sugar, and rice wine is reminiscent of Taiwanese Turkey Rice but feel free to add a drizzle of black vinegar or spicy chili crisp for an added flavor pop. A topping of scallions adds freshness and fried shallots add crunch.
- 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.