This Asian inspired recipe is good for day after Thanksgiving for brunch or anytime. Congee is both a very basic and very forgiving meal to make. There are many varieties, and after you have made it a few times, you will develop a preference for the water-to-rice ratio, add-ons, toppings, and seasonings. The ratio I put in this recipe makes a thicker congee, which I prefer, but you can always make it thinner. (It is easier to thin it out as you are cooking than the reverse!)
¼ Cup Dried Scallops
3 Dried Black Mushrooms
1 ½ Cups Uncooked Short-Grain White Rice
½ Leftover Turkey Carcass, Broken Into Pieces
9 Cups Water
1 Bunch Fresh Cilantro, Chopped
1 Bunch Green Onions, Chopped
¼ Cup Thinly Sliced Fresh Ginger
¼ Cup Raw Peanuts
2 Tablespoons Dried Red Onion
8 Dashes Sesame Oil
Ground Pepper To Taste
Step 1 Place dried scallops and dried mushrooms in a bowl; pour in hot water to cover and let stand to rehydrate, about 10 minutes. Rinse and drain rice; set aside.
Step 2 Separate any meat from bones of turkey carcass; set aside. Place bones and 9 cups hot water in a large stockpot and bring to a boil. Drain mushrooms and scallops; squeeze out any excess water. Break scallops into smaller pieces; slice mushrooms thinly.
Step 3 Stir scallops, mushrooms, rice, and turkey meat into the stockpot; reduce heat to allow congee to simmer, partially covered, stirring occasionally for a smooth congee, until rice is tender and congee is thick, about 2 hours. If you like a thinner congee, stir in hot water a few tablespoons at a time.
Step 4 Ladle congee into individual bowls; top each bowl with cilantro, green onions, ginger, peanuts, red onion, sesame oil, and white pepper as desired. If you have an Asian market near you, you can also buy fried doughnuts (also called fried crullers) to serve with the congee.