Christmas Congee

A great way to use leftovers!


Turkey Stock

Meatball mix


Turkey stock 

  1. Place all ingredients in a stockpot.
  2. Bring to a boil then simmer on medium heat for 2 hours.
  3. Strain stock through a fine sieve into a clean pot.


  1. Bring your stock up to a boil and add your rice, ginger, garlic, soy, and Chinese wine.
  2. Reduce temperature to a simmer and cook for 1 hour, stirring occasionally.
  3. Add the rest of the ingredients and cook for another 30 minutes, stirring more frequently so the congee doesn’t stick to the bottom of the pot.

Meatball Mix

  1. Mix all ingredients together in a bowl. Mix the ingredients well with a spoon or spatula 1-2 min.
  2. With a teaspoon make a ball with the mix and drop the meatball into the congee to cook.
  3. Continue this until you have no mix left.
  4. The meatballs will take about 5-7 min to cook on a medium simmer.
  5. Be careful to stir gently at this point so you don’t break them.


  1. Once your meatballs are cooked you’re ready to serve.
  2. Ladle congee into a bowl and garnish with coriander leaf, scallion, chili oil.
  3. Use the bread to dip in your congee, it’s my favourite part. Enjoy!