This is a sponsored post with Canadian Turkey. As always, recipe and opinions are my own.Jump to Recipe
As the days get colder and darker, a comforting meal makes all the difference. One of my go-to comfort meals is congee. If you haven’t heard about congee, it is a big bowl of rice porridge that is very common in many Chinese households.
Congee, also called “jook” can be found in Chinese restaurants, usually for dim sum or it is often made at home where many different flavours can be infused into the congee.
Congee can be consumed at any time of the day, even for breakfast. It is often consumed with leftover meats from a big holiday meal. So often time, we use leftover turkey from Christmas dinner in the next day’s turkey congee. I remember fondly consuming congee throughout my entire childhood. It truly brought comfort to me since I ate it for so many occasions from family dim sum outings to recovering from my wisdom teeth extractions.
The meal is economical, tasty and just simply satisfying. I know a lot of people haven’t heard of congee so I am super excited to share this recipe with you.
What Exactly Is Congee?
Like I mentioned, it is a Chinese dish that consists of cooking rice into a soup like porridge. It can be made with just rice but often times it is infused with flavours with leftover meats and vegetables. Many countries have a variation of their own congee too.
How Do You Make Congee?
There are a few ways to cook congee. My favourite way is using a pressure cooker since the flavours really get into the congee and best of all, it is very quick to cook. If you don’t have a pressure cooker, you can also use a slow cooker, rice cooker, and even just a regular ol’ pot.
Rice to Water Ratio
The most important part of making delicious congee is making sure you use the right amount of water to rice. I like to make my congee with 1 cup of rice to 7 cups of liquid (combination of water and broth). Remember you can always add more liquid but it is much harder to remove the liquid once the congee is cooked.
Should I Use Cooked or Uncooked Protein?
If you have a lot of leftover protein from a big holiday meal, you can simply make a plain congee and add the cooked leftover meats into it. But to get the best flavours, you can use bone in raw protein when making your congee. I will be showing you this method.
Can I Make Congee Ahead of Time?
I actually prefer to make congee ahead of time. I usually make a big batch and freeze them in little zip-top bags. This way I can defrost one bag at a time and have a quick lunch or dinner ready to go. You can also make it dish ahead of time and keep it in the fridge for about 3 days. Another fun way to prep this meal ahead of time is to put all the raw ingredients into a large zip-top bag and freeze everything together. Once you are ready to cook, you can pop the frozen ingredients into a pressure cooker (or however you are cooking it) and cook it without even having to prep any ingredients.
What is the Best Protein to Use in Congee?
My favourite is the bone-in turkey leg. The reason why I love using turkey in my congee
is that it has so much flavour when you cook it into your congee. With bone-in protein,
you get even more flavours from the broth and water cooking with the bones. Also,
turkey is such a versatile protein and can take on many flavours or seasonings you are
using. And best of all, I find turkey very economical. For two large pieces of turkey legs,
it was only $4.99! This recipe makes enough for at least 6 servings so the turkey meat
goes a long way for sure. Another great thing about turkey is that it is low in sodium and
dark meat is lean too, with just 8 grams of fat per 100-gram serving. Plus, dark meat
gives you an even bigger boost of selenium, an important heart-healthy antioxidant
Comforting Turkey Congee
- 1 cup White Rice
- 3 1/2 cups Water
- 3 1/2 cups Turkey Broth
- 4 cloves Garlic, Peeled and Grated
- 1/2 inch Ginger, Grated
- 2 Bone-in Raw Canadian Turkey Legs
- Green Onions
- Fried Garlic
- White Pepper
- Rinse rice until most of the starch is out (at least three times)
- Add rinsed rice into Instant Pot, add ginger, garlic, water, broth and turkey legs into pot
- Close Instant Pot lid and make sure the vent is set to sealed
- Cook on manual mode on high for 30 minutes
- Once it is done cooking, let vent naturally
- Remove cooked turkey legs from congee and shred the meat off the bones. Discard the bones and add the meat back into the congee
- Taste the congee and see if any additional seasoning is needed. I usually add white pepper at this point
- Garnish with green onions and fried garlic
If you haven’t heard of congee before, I hope you give this recipe a try this winter!
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