Скачать или смотреть Holiday Turkey Leftovers: Congee

Ingredients

Holiday Turkey Carcass - bones and clean leftover meat
Rice (rinsed, duh)
Water
Salt and pepper
Ginger (optional)
Glutenous rice flour (optional)
Toppings (Scallions, hard/soft boiled egg, pickled bamboo shoots, pretty much any ramen topping goes great on this, pickled vegetables)

Directions
Separate the edible meat form the bones and skin
Boil the bones and skin until you get a strong flavorful broth
Add salt if needed
Once the stock is good strain the bones and put the stock back in the pot
Add 1 cup of rice to every 9 cups of stock
If adding glutenous rice flour (which makes the texture more creamy) add two table spoons and mix with 1/2 cup of cold water and add the slurry into the boiling pot and stir.
Add your meat to the pot
Stir frequently the bottom might tend to stick and its important to keep the bottom of the pot clean. If it burns all your congee will taste burnt.
You’ll have to stir more frequently as the rice dissolves so less at the beginning and more at the end.
Once the rice has absorbed all the water and broken down you should have a smooth porridge texture.
Plate your congee into a bowl and top it off with fixings or enjoy on it’s own