Turkey congee from The San Francisco Chronicle Cookbook by Michael Bauer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on November 29, 2020

    I'd never had congee before, so didn't know quite what to expect, but it turned out as I'd imagined. The ginger flavor wasn't noticeable in the stock, so I added ginger while the rice cooked as well, and also added some salt with the rice. Stirred in some chopped baby bok choy and cooked turkey meat at the end, along with the other condiments (except crullers). On its own, the congee was quite bland, but improved greatly with the condiments, plus some chili oil. Soothing comfort food - perfect if you're under the weather or have overindulged.

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