Leftover turkey bones (about 1/2 of the bones – save the other half
for making stock or whatever)
2 carrots, cut into large dice
3 stalks of celery, cut into large dice
2 tablespoons dried shrimp (optional)
6 whole dried scallops (optional)
9 cups water
1 cup raw rice
2 tablespoons cooking oil
1 cup cooked turkey meat, shredded
fish sauce
or soy sauce to taste
1. Soak dried scallops and shrimp in 1 cup of hot water for 10
minutes. With your hands, separate the bones into large pieces (no
smaller than 3″). In a large stockpot, heat cooking oil over medium-low
heat. When hot, add carrots and celery and cook for 3-5 minutes until
soft. Add turkey bones and water to pot.
2. With your fingers, shred the scallops into small pieces. Add
scallops, shrimp and the soaking water to broth. Turn heat to high and
let boil. Immediately turn heat to low and add raw rice.Simmer uncovered
or partially covered for 45 minutes, up to 2 hours until rice has
thickened into congee. Do not stir while it is cooking. Just leave it
alone so that the rice can thicken undisturbed. Stir in cooked turkey
meat.
3. Taste, add fish sauce or soy sauce to taste. Start with 1
tablespoon first and add in 1/2 tsp at a time until you reach perfect
seasoning.
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