Thursday, December 1, 2011

Turkey Jook with Crockpot

OMG I think I will FOREVER be making jook in the crockpot! It can't get ANY EASIER than this! I turned the crockpot on at 10pm and when I got up, the thing stay ready already!

1/2 Cooked Turkey Carcass with meat still on (ie: leftover Turkey from Thanksgiving or you can use leftover rotisserie chicken from costco)

1.5 c raw rice, washed
12 c water
2 tsp crushed ginger
4 dried scallops, break them into smaller pieces
dash of salt (optional)

1) Wash rice, place in crockpot, pour in water.
2) Add in turkey carcass (you can break them up so they are in the water).
3) Turn on crockpot to low for 6-8 hours.
4) Use a tong to pull out the bone, use a fork to pull the meat off the bones and back in the crockpot, discard bone. (this took me less than 10 minutes, they just fall right off!)
5) Ready to be served! Add green onions or chinese parsley after pouring the jook in a bowl, if desire.

I turned it on around 10pm, I woke up at 5:45am, gave it a stir, took the bones out and it was ready for breakfast!

Of course, if you don't have a crockpot, feel free to us this recipe.

Keep in mind for all jook...make sure ratio is 1 cup of rice to 8 cups of water, you won't fail! The tastier the bird was, the tastier the jook will be, without adding salt. Like the way i marinated my turkey, or rotisserie chicken from supermarkets, definitely pour in the juice if you've got them. Otherwise, you will need to add some salt to flavor it.

Good stuff, very good stuff!

And today I finally ate the remainder of the turkey meat by making it into a sandwich, with thin bread, pesto sauce, roma tomatoes, and spinach! Sorry, no pic...


  1. Sounds so good, but why dried scallop? Is this for salt flavor?

  2. What is 'dried scallop'? The seafood? Never seen it dried..

  3. Dried scallops are for flavor and they are often used in Chinese cooking. You can buy them at an Asian market. Not all stores with an Asian section have them.