- 1 cup Long grain rice Wash and rinse three times
- 10 cup Turkey stock
- 1 inch knob Ginger Peeled and julienned
- 2 tbsp Soy sauce
- 2 tbsp Chinese wine or dry sherry
- 1 cup Turkey meat shredded
- 1/2 cup Ham Julienned
- 1 Dry beancurd skin stick, soaked in boiling water and cut in 2 inch pieces
- 1 Leftover turkey carcus, stripped of meat
- 1 Slice of ham
- 1 Carrot roughly cut
- 1 Stick celery roughly cut
- 1 knob ginger roughly cut
- 5 cloves garlic roughly cut
- 2 tbsp peppercorns
- 3 pieces star anise
- 1 cup leftover wine optional
- 3 lettuce water
- salt to tate
- 1/4 lb ground pork
- 1/4 raw shrimp minced
- 1 tbsp chopped shiitake mushroom
- 1 garlic clove grated or minced
- 1 tsp grated ginger
- 1 tsp chopped green onion
- 2 sping fresh coriander chopper
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- Place all ingredients in a stockpot.
- Bring to a boil then simmer on medium heat for 2 hours.
- Strain stock through a fine sieve into a clean pot.
- Bring your stock up to a boil and add your rice, ginger, garlic, soy, and Chinese wine.
- Reduce temperature to a simmer and cook for 1 hour, stirring occasionally.
- 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.
- Mix all ingredients together in a bowl. Mix the ingredients well with a spoon or spatula 1-2 min.
- With a teaspoon make a ball with the mix and drop the meatball into the congee to cook.
- Continue this until you have no mix left.
- The meatballs will take about 5-7 min to cook on a medium simmer.
- Be careful to stir gently at this point so you don’t break them.
- Once your meatballs are cooked you’re ready to serve.
- Ladle congee into a bowl and garnish with coriander leaf, scallion, chili oil.
- Use the bread to dip in your congee, it’s my favourite part. Enjoy!
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