Turkey Congee With Crispy Shiitake Mushrooms
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
58
Sourness
37
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
Directions:
1
Bring turkey, onion, ginger, cinnamon, star anise, and 14 cups cold water to a boil in a large heavy pot
2
Reduce heat and simmer gently, turning turkey over halfway through, until liquid is reduced to 8 cups, 50–65 minutes
3
Discard carcass; strain stock through a fine-mesh sieve into a medium saucepan
4
Add rice to stock and bring to a boil
5
Reduce heat and simmer, stirring occasionally, until soup begins to thicken, 35–45 minutes (make sure to stir the bottom of pot to prevent rice from sticking)
6
Continue to cook, stirring constantly, until rice begins to break into smaller pieces and mixture resembles the consistency of oatmeal, 10–15 minutes longer; season congee with salt
7
Meanwhile, heat oil in a large nonstick skillet over medium-high
8
Cook mushrooms, tossing occasionally, until browned and crisp, 6–8 minutes
9
Remove from heat and add soy sauce; season generously with pepper
10
Divide congee among bowls
11
Top with crispy mushrooms and cilantro and drizzle with chili oil
12
Bring turkey, onion, ginger, cinnamon, star anise, and 14 cups cold water to a boil in a large heavy pot
13
Reduce heat and simmer gently, turning turkey over halfway through, until liquid is reduced to 8 cups, 50–65 minutes
14
Discard carcass; strain stock through a fine-mesh sieve into a medium saucepan
15
Add rice to stock and bring to a boil
16
Reduce heat and simmer, stirring occasionally, until soup begins to thicken, 35–45 minutes (make sure to stir the bottom of pot to prevent rice from sticking)
17
Continue to cook, stirring constantly, until rice begins to break into smaller pieces and mixture resembles the consistency of oatmeal, 10–15 minutes longer; season congee with salt
18
Meanwhile, heat oil in a large nonstick skillet over medium-high
19
Cook mushrooms, tossing occasionally, until browned and crisp, 6–8 minutes
20
Remove from heat and add soy sauce; season generously with pepper
21
Divide congee among bowls
22
Top with crispy mushrooms and cilantro and drizzle with chili oil