Chef Anthony Hsia of the Fairmont San Jose, Thanksgiving Turkey Congee Recipe | NBC Bay Area

Chef Anthony Hsia of the Fairmont San Jose, Thanksgiving Turkey Congee Recipe

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    Anthony Hsia Prepares Thanksgiving Turkey Congee (Published Tuesday, Nov. 24, 2015)

    Chef Anthony Hsia, Executive Chef
    Thanksgiving Turkey Congee, or Jok

    Fairmont San Jose Recipe

    Turkey Broth Recipe

    turkey carcass

    3 gallons of water

    2 onions

    5 cloves of garlic

    Pinch of salt 

    Combine all ingredients into a large stock pot and bring to a boil. Skim off the accumulated foam. Reduce heat to simmer and cook approximately 2 hours. Strain off bones and shred any leftover meat using your fingers. There should be about 2 gallons left of pure stock.

     

    Turkey Congee Recipe

    Any left-over turkey meat

    2 gallons turkey broth

    8 cups cooked rice

    3 cups diced yams or sweet potato

    ½ cup shredded fresh ginger

    1 tablespoon light soy sauce

    1 green onion, sliced

     

    Combine 1 gallon of turkey broth, rice and diced yams in large, thick-bottomed pot and bring to a simmer. Cook the rice until extremely tender and easily mashable with the back of a spoon. If too thick, add more stock. If too wet, then allow to simmer with the lid off. Add shredded turkey meat into each individual serving bowl along with a pinch of the shredded ginger, a pinch of the green onions and a drop of the light soy sauce. Ladle the congee into each bowl and serve. Be careful; it’s extremely hot.