Turkey Long Rice
Now here is a tasty soup that will warm you up on those cold, wet days. This is a variation of a typical Chinese-Hawaiian comfort food dish. After Thanksgiving it's common for people to use the turkey carcass to make Jook, a Chinese soup made with rice. But I improvised and used long rice instead. Long rice is also known as vermicelli bean threads, made from mung bean and potato starch. It cooks very quickly, so it is added last to absorb the broth. You can buy long rice from any Asian market and many grocery stores in the Asian food section.
All the ingredients are organic.
This dish will serve at least 4 portions.
Turkey Long Rice
One turkey carcass from a roasted turkey
Enough water to cover the carcass
1 tablespoon of finely sliced fresh ginger root
1 medium yellow onion, minced
2 medium sized carrots, cut into very small cubes
1 cup of chopped leftover roasted turkey meat (or more, according to your taste)
freshly ground black pepper
1 cup of organic chicken broth
2 bunches of long rice, about 3 ounces
4 hard boiled eggs
low-sodium soy sauce
4 stalks of finely chopped green onion
Cut up the turkey carcass into several parts to fit into a large heavy pot that has a lid.
Place the carcass pieces in the pot and pour enough water over to cover the carcass. Add the slices of ginger root.
Bring the pot to a boil over medium heat and then add the onion and carrot slices.
Lower the heat to simmer for 1 hour, with the pot covered.
Remove the carcass from the pot and remove the meat from the bones. Discard the bones and add the turkey meat back to the soup, along with additional chopped leftover roasted turkey meat. Add the chicken broth and season with freshly ground black pepper.
Simmer for another 20 minutes.
Add the bunches of long rice, making sure they are covered with the broth. Cover the pot again and simmer for another 10 minutes.
The soup will be fairly thick.
While the turkey long rice is simmering, bring the eggs to a boil in water. After the water has come to the boil, turn the heat off under the pot, cover the pot and let the eggs sit in the hot water for about 8 minutes.
When the hard-boiled eggs are cool enough to handle, peel and chop into small cubes.
Ladle the soup into individual serving bowls.
Sprinkle some chopped egg and green onions over the soup.
Season each portion with a little sesame oil and low-sodium soy sauce.