Leftover Turkey Congee
For congee base:
2 cup Rice
20 cups Water
Broken up bones from turkey carcass
1 knob ( about 2 - 3 inch piece) of ginger
Pinch of salt
Ground white pepper
Matchstick cut ginger
Thinly cut scallions
To make congee:
Place rinsed Rice, Water and the rest of the ingredients in a large pot.
Place on medium high heat and bring up to a simmer, making sure to stir occasionally to make sure nothing sticks and burns on the bottom of your pan.
As soon as the Congee comes to a boil, turn your burner down very low and then leave to cook for 1-3 hours. Congee should have the consistency of a loose porridge.
Add more water if necessary as it cooks.
Once congee is done, spoon about 2 cups congee into individual bowls and serve at your table with the assorted garnishes, to allow your family or guests to individually anoint their bowls.