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home > recipes > soups > turkey jook soup
from Philippines Recipe from epicurean.com turkey bones, skin and fat 1 medium onion, chopped 2 stalks celery, chopped 1T Kosher salt Fresh ground black pepper to taste 1/4 lb. turkey (or chicken) gizzards & hearts, chopped 2 Cans Chicken Broth (No sodium added) 1/2 lb. ground pork 1/3 cup long grain rice Chinese Parsley (Cilantro) Iceberg lettuce, chopped for garnish Put all ingredients up to Chicken Stock in stock pot, cover bones with water. This will need to cook at a low simmer for at least (2) hours...one of those back-of-the-stove, wonderful generators of savory smells, if you have all day kind of things. After two (2) hours, remove all bones to a plate, cool, remove meat and shred. Add to broth the ground pork and the long grain rice. Stir every fifteen (15) minutes or so to prevent rice from sticking to bottom. Chop Chinese parsley and iceberg lettuce and chill in separate garnish dishes. Return shredded turkey to pot. Serve in bowls with garnishes, white pepper and shoyu to taste.

Turkey Jook Soup


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keyword: turkey
ethnicity: chinese
recipes for soups
recipes by philpot
Email Address:
(posted May 1, 2010)

from Philippines

Recipe from epicurean.com

turkey bones, skin and fat
1 medium
onion, chopped
2 stalks
celery, chopped
1T
Kosher salt
Fresh ground black pepper to taste
1/4 lb.
turkey (or chicken) gizzards & hearts, chopped
2 Cans
Chicken Broth (No sodium added)
1/2 lb. ground
pork
1/3 cup
long grain rice
Chinese
Parsley (Cilantro)
Iceberg
lettuce, chopped for garnish

Put all ingredients up to
Chicken Stock in stock
pot, cover bones with water. This will need to cook at a low simmer for at least (2) hours...one of those back-of-the-stove, wonderful generators of savory smells, if you have all day kind of things.

After two (2) hours, remove all bones to a plate, cool, remove meat and
shred.
Add to
broth the ground pork and the long grain rice. Stir every fifteen (15) minutes or so to prevent rice from sticking to bottom.

Chop Chinese
parsley and iceberg lettuce and chill in separate garnish dishes.
Return shredded
turkey to pot. Serve in bowls with garnishes, white pepper and shoyu to taste.



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