The Chinese characters are 粥, or 粥 – ([ tɕuk]) It’s pronounced juk or jook. It’s also called congee or rice porridge. 

Since January 23 was the first day of the Chinese New Year, and I celebrated by making it  for the ladies who come to my bible study.  I got the recipe from my friend Karen, who is Chinese; and although there are no Asian ladies in our bible study group, everybody loved it! 

This was really an adventure and a bit of a challenge for me. I wanted it to be very authentic.  The recipe had some ingredients and procedures I wasn’t familiar with, but I followed Karen’s recipe closely and asked her a lot of questions and it turned out great! 

1 turkey carcass including skin and bones.

1 onion, peeled and cut in half

3 stalks of celery

3 green onions

A bunch of cilantro, washed but not chopped

A thick slice of fresh ginger (I used about an inch)

A few pieces of dried orange peel

6 quarts of water

1 tablespoon sesame oil

8 dried shitake mushrooms

Several sheets of flat-style dried bean curd

3 cups rice

turkey chunks, chopped cilantro, chopped green onions and shredded lettuce for garnish.

 

Place the turkey carcass, bones, skin – everything – in a large soup pot

Add celery, onions, green onions, ginger, cilantro and orange peel.

Add 6 quarts water

Bring to a boil and then reduce to a simmer. Let it simmer a long time. (I let mine simmer for 8 hours)

Strain the broth through a sieve and refrigerate overnight.

Wet the rice and place it in the refrigerator overnight.

Place shitake mushrooms in about 2 cups of water and allow them to rehydrate overnight

The next day remove fat from the top from the broth. 

Add water if needed to make 6 quarts of broth. (You may use the water you used to rehydrate the mushrooms.

Place the broth and wet rice in large soup pot and bring to a boil.

Chop mushrooms and add them to the pot.

Add broken pieces of dried bean curd to the pot.

Add sesame seed oil.

Bring to a boil and then lower heat.  Simmer for at least 2 hours.  The rice will partially dissolve to a thick porridge.

Serve with chunks of turkey, chopped cilantro, thinly shredded lettuce, and chopped green onions.   You should place any of these in the bottom of the bowl and the ladle in the juk.  Add more for garnish.

Thanks Karen!  新年快樂  (Happy New Year!)