Rice Congee Soup (Jook)

Creamy, slightly salty, and thick like porridge, jook is a popular Chinese breakfast. "Rice congee is comfort food with a capital 'C,'" Fong-Torres says. "It is one of my favorites--great when the weather is cold." Make a pot of congee, and set out bowls of condiments (chopped onions, parsley, ginger, and soy sauce) so diners can season to taste.

Yield: 6 servings (serving size: about 1 cup)

Ingredients

• 9  cups  water
• 1  cup  uncooked long-grain rice
• 2  teaspoons  salt
• 1  fresh turkey wing (about 1 pound)
• 1  (1/2-inch) piece peeled fresh ginger (about 1/4 ounce)
• Chopped green onions (optional)
• Minced fresh parsley (optional)
• Julienne-cut peeled fresh ginger (optional)
• Low-sodium soy sauce (optional)

Preparation

Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.

Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls; garnish with green onions, parsley, julienne-cut ginger, and soy sauce, if desired.

Nutritional Information

Calories:

207 (23% from fat)

Fat:

5.3g (sat 1.5g,mono 2g,poly 1.3g)

Protein:

13.5g

Carbohydrate:

24.7g

Fiber:

0.4g

Cholesterol:

33mg

Iron:

1.9mg

Sodium:

809mg

Calcium:

26mg