thanksgiving turkey congee

Name: thanksgiving turkey congee
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Cuisine: Asian
Ingredients: ¼ cup Sea Scallop (0.25 cup dried scallops); 3 pieces Dried Mushroom (3 dried black mushrooms); 1 ½ cup Short-Grain Rice (1.5 cups uncooked short-grain white rice); ½ piece Turkey Carcass (0.5 leftover turkey carcass, broken into pieces); 9 cup Water (9 cups water); 1 bunch Cilantro (1 bunch fresh cilantro, chopped); 1 bunch Scallion (1 bunch green onions, chopped); ¼ cup Ginger (0.25 cup thinly sliced fresh ginger); ¼ cup Peanut (0.25 cup raw peanuts); 2 tbsp Red Onion (2 tablespoons dried red onion); 8 dashes Sesame Oil (8 dashes sesame oil); 0 pinches White Pepper (ground white pepper to taste)

140 minAsian

Servings8

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Steps

1place dried scallops and dried mushrooms in a bowl; pour in hot water to cover and let stand to rehydrate, about 10 minutes.
2rinse and drain rice; set aside.
3separate any meat from bones of turkey carcass; set aside.
4place bones and 9 cups hot water in a large stockpot and bring to a boil.
5drain mushrooms and scallops; squeeze out any excess water.
6break scallops into smaller pieces; slice mushrooms thinly.
7stir scallops, mushrooms, rice, and turkey meat into the stockpot; reduce heat to allow congee to simmer, partially covered, stirring occasionally for a smooth congee, until rice is tender and congee is thick, about 2 hours.
8if you like a thinner congee, stir in hot water a few tablespoons at a time.
9ladle congee into individual bowls; top each bowl with cilantro, green onions, ginger, peanuts, red onion, sesame oil, and white pepper as desired.