This turkey congee recipe makes a creamy, salty, thick porridge that is a traditional Chinese breakfast as well as a tasty gluten-free dish.
You can also serve it for lunch or dinner, and it’s a great use of leftover rice and/or turkey.
You could also substitute chicken for the turkey.
Serves: 6
Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Ingredients
- 9 cups cold, filtered water or homemade broth
- 1 cup uncooked long-grain brown rice
- 2 teaspoons sea salt
- 1lb fresh turkey wing
- 1/2″ fresh ginger
- scallions, white and green parts (chopped (optional))
- fresh parsley (minced (optional))
- tamari soy sauce or coconut aminos (optional)
- fresh ginger (julienned (optional))
Directions
Combine first 5 ingredients in a large Dutch oven and bring to a boil over medium-high heat. Cover, reduce heat and cook 1-1/2 hours or until soup has a creamy consistency, stirring occasionally.
Discard ginger chunk. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove meat from bones; save bones for making broth at a later time. Chop meat into bite-sized pieces and stir meat into soup. Garnish with scallions, parsley, julienne-cut ginger and tamari, if desired.
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