Jook Or Congee
|Turkey broth||8 Cup (128 tbs) (Made According To Directions For Basic Chinese Broth)|
|Dried mushrooms||8 , softened and slivered (Forest Ones)|
|Dried tangerine peel piece||1 Large, soaked 10 minutes in water to cover and drained|
|Turnip green||1⁄2 , dried, washed and sliced|
|Long grain white rice||1 Cup (16 tbs) (Unwashed)|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Soybean curd sheets||4 , broken into bite-size pieces|
|Diced cooked turkey||2 Cup (32 tbs)|
|Lop chiang||3 , sliced on diagonal|
|Sesame oil||2 Tablespoon (Oriental Style)|
|Soy sauce||2 Tablespoon|
|Green onions||3 , slivered|
|Chinese parsley sprigs||3|
|Fish slice||2 Small (Raw)|
Combine broth, mushrooms, tangerine peel and turnip green and simmer while making rice.
Over high heat, cook rice in boiling water, stirring occasionally.
Keep a tea kettle of boiling water ready to add as needed.
After 15 minutes lower heat slightly.
Rice should cook until it is completely broken up and gooey, 30 to 40 minutes.
Add rice to broth and cook, stirring occasionally, for 1 hour, or until broth resembles a gruel.
Last 15 minutes add soybean curd; last 10 minutes add turkey and sausages.
Keep adding boiling water as needed.
Adjust seasonings with sesame oil, soy and salt.
Pass bowls of slivered green onions and Chinese parsley sprigs.