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

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.

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