jason@hp-pcd.UUCP (03/15/84)
Another option in using leftover rice is to make Jook (Turkey Rice Gruel). Eaten usually for breakfast/brunch especially on weekends, it makes use of the turkey carcass that you would have otherwise thrown away. This is a cheap&yummy&EEEZZZ. (Paraphrased from "Eight Immortal Flavors" by Johnny Kan) Place in a 10 qt soup pot (6-8qt ok) with tight fitting lid: Carcass of roast turkey cut into 6 pieces. (Kind of excessive, half ok, two butts ok) The meatier the better! Cold water to cover, at least 5 qts. 1 tablespoon salt 1 teaspoon MSG (for cancer lovers) Boil at high heat (rolling) for 2 hours. Remove bones and skim excess fat from turkey broth. Debone any meat and return to pot. Have prepared while broth is cooking: 1 full cup washed rice (raw) 1/2 teaspoon vegetable oil 1/2 tablespoon salt, mixed thoroughly with rice. Let stand at least one hour. Add rice to broth and cook at medium heat (simmer) until rice disintegrates completely into broth (about 2 hours). You can add the leftover rice in the last half hour to hour - compensate the raw rice. Stir occasionally to prevent sticking and burning in bottom of pot. You're looking for the consistancy of a thin to medium paste - not runny or thick. Add (optional): 1/2 canned shelled Gingko nuts, stirred throughly into turkey gruel. (Not for me, NO way Jose!) 1 bunch sliced green onions 4-5 dropped eggs (yokes broken; not beaten) Season and garnish each serving with See Yow (soy sauce) and Yuk Sung (dehydrated pork $$$+++). -Jay Su !hplabs!hp-pcd!jason Afidavits on request. Send a stamped self addressed envelope.