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Leftover Turkey Congee

Category: Main Dishes

Serves: 2 people

Preparing time: 00:05

Cooking time: 00:40


120g jasmine rice

2 each thick slices of fresh ginger, 1/2cm each

1 tbsp fresh ginger, finely shredded

1 litre chicken stock

2 tbsp light soy sauce

200g leftover turkey or chicken, sliced or shredded

1 each spring onion, thinly sliced

4 drops sesame oil

Cooking Method

Step 1

Place the rice and sliced ginger in a saucepan and add the chicken stock. Bring to the boil and then reduce the heat to low and leave to simmer, without a lid, for 20 minutes and stirring occasionally.

Step 2

When the rice starts to break up, add the shredded turkey meat and continue cooking the congee for a further 10 minutes adding more chicken stock or water if necessary. You want to maintain a porridge-like consistency.

Step 3

When the rice is cooked and has broken down and then turkey is hot, season with the light soy sauce.

Step 4

To serve, divide the congee between two bowls and garnish with the shredded ginger, spring onion and a few drops of sesame oil.

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