This recipe appears in:Talking Turkey with Gourmet's Ruth Reichl
When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview.
More of Ruth Reichl's favorite recipes from the November 2008 issue of Gourmet:
- 1 cup long-grain white rice, rinsed briefly
- 6 scallions, divided
- 1 turkey carcass with some meat and skin
- 1 (4-inch) piece peeled ginger, halved, divided
- 10 cups water
- soy sauce; Asian sesame oil
Simmer rice, 3 scallions, turkey carcass (break into pieces if necessary), half of ginger, and water in a 6- to 8-quart heavy pot, covered, stirring occasionally, until soup has a creamy, porridge-like consistency, 50 minutes to 1 hour.
Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
Discard turkey bones. Serve jook sprinkled with scallions and ginger.