Chef Anthony Hsia, Executive Chef
Thanksgiving Turkey Congee, or Jok
Fairmont San Jose Recipe
Turkey Broth Recipe
1 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.