Thanksgiving Turkey Congee

1.Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the congee from becoming too thick.

2.In a large pot, combine the rinsed rice and 8 cups of water. Bring to a boil over high heat.

3.Once boiling, reduce the heat to low and let it simmer, uncovered, for about 45 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

4.Add the shredded turkey, turkey stock, diced carrots, diced celery, diced onion, minced garlic, and minced ginger to the pot. Stir well to combine.

5.Continue to simmer the congee for another 30 minutes, stirring occasionally, until the rice has broken down and the mixture has thickened to a porridge-like consistency.

6.Stir in the soy sauce, sesame oil, and ground black pepper. Taste and adjust the seasoning with salt if needed.

7.Ladle the congee into bowls and garnish with chopped green onions, chopped cilantro, and fried shallots.

8.Serve hot and enjoy the comforting flavors of Thanksgiving in a bowl.