A long time ago when I still got the newspaper delivered, I found this recipe in the Home/Food Section. I cut the recipe out of the news pages and put it in one my cookbook binders. I’ve been making the dish ever since as part of my Thanksgiving tradition.

The dish is called Jook, or Congee. Basically it is rice porridge flavored with the turkey leftover meat, bones etc.

This year I got lucky.

Two different neighbor / friends let me have their leftover Turkey carcass. So I made one pot of JOOK this past weekend; and I’ll have the base for another pot before new year.

I like the way it slow-cooks on the stove, pot gently bubbling, subtle deliciousness wafting from the kitchen.

I like it with a drizzle of liquid aminos. 😋👍🏽🙂

For more history check out the Wikipedia article: https://en.wikipedia.org/wiki/Congee?wprov=sfti1#

#goodstuff

#goodeats