Christmas Congee
A great way to use leftovers!
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Ingredients
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
Turkey Stock
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
Meatball mix
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
Instructions
Turkey stock
- 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!