Wednesday, January 16, 2008

TURKEY CHOOK (PORRIDGE): UPDATE


It's that time of year again... after X'mas comes the recycled food, thus recycled recipe. This is leftover turkey with a fair chunks of meat, stuffing and wings still attached. I've got more pictures this time 'round, and the cooking method pat down to some weird science (meaning, I took the trouble to time and measure).

Out of holiday season, you can very well use a roasted chicken from the deli, with its herbs marinate etc. It tastes better than the plain old poached chicken.


BROTH


1 Turkey Carcass
2 Carrots (Chunks)
1 Knob Ginger (Slices)
Green Onions (Whites)
5 Liter Water






OTHER INGREDIENTS

300 Ml. Rice • Omelette (Julienned) • Green Onion (Chopped) • Fried Shallots



METHOD


Wash the rice, and soak in water until ready to use (about 2 hours).

Break up the turkey to fit into the pot, with its stuffing (carrots, onions, garlic) as well. Lay in the carrots, ginger and green (spring) onions.

Top with 5 liters of boiled water. Bring to boil, and then simmer for 2 hours.

Throw away the carrots etc. Let the turkey to cool and then hand shred the meat into bite-piece chunks.

Sieve the broth.

Drain the soaked rice of its water, and transfer into a pot; use a tall pot. Then pour in the turkey broth to cook the rice for 1½ hours.

The ratio of rice to broth for the recipe is 1:10 ie. 300 ml. of rice to 3 liter of broth.

This is the state of the rice after 30 minutes on high heat (on biggest burner ring). After the initial half hour, I transfer the pot to the smallest burner ring on high heat. From here on, you have to scrap the bottom of the pot with a flat wooden spatula occasionally to prevent sticking and burning of the pot.

You can leave the lid on, but slightly ajar to let off a bit of vapor, and stops any overflowing.

By the end of the 1½ hours simmer, the rice will turn to a gooey form. Add salt or fish sauce to taste.

Serve with turkey sheds, omelette strips, and garnish with green onion and fried shallots.


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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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