Thanksgiving Leftovers- making jook
The conversation on the 3rd day in a row of Thanksgiving celebration meals turned naturally to leftovers. The aunties debated the correct proportions, agreeing (with my cousin Grace) finally on the proportions 8 water:1 rice. The beauty of this simple rice porridge is that you can make it out of anything, of course this week it's turkey.
Break the carcass down and fill a large pot with (8 cups) water just up to cover the bones and bring to a simmer. Add a tablespoon of soup chi in a sachet and 2 bay leaves. I like to use half glutinous and half plain rice for texture and creaminess, about 1 cup total. Simmer on low for 2-3 hours stirring occasionally. The rice should cook and then reduce till it's a thick porridge, adjusting thickness with water or stock. Add salt to taste.
Serve over meat and veg with a handful of fresh chopped herbs (green onion, cilantro), roasted peanuts, thousand day old eggs (quartered). A little soy sauce, hot pepper sauce and sesame oil round out the profile.
Mmm a simple satisfying meal.