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leftover carcass from a turkey (or chicken, duck, ham, etc)
1 stalk celery
1 small onion, peeled
1 clove (only if making ham jook)
1 bay leaf
2-3 teaspoons salt
1-2 cups white long-grain rice
preserved Chinese turnip, diced
green onions, sliced
1,000 year old eggs or hard boiled duck eggs, sliced
1. Take turkey carcass and pull off only the meat that comes off easily. Place in a large pot, cover completely with water and bring to a boil. Lower heat and simmer until the meat is falling off the bone, about 30-45 minutes.
2. Add 1 stick of celery, 1 small whole onion (if making jook from ham, stick one clove into the onion), 1 bay leaf, 2-3 teaspoons salt and 4 peppercorns. Continue simmering until the onion is very soft, another 45-60 minutes.
3. Remove celery, onion, bay leaf and all bones, fat and if desired, skin. Spoon off all fat/grease that rises to the top.
4. Add 1 to 2 cups of rice, depending on how thick you want your jook. Cook on low, stirring occasionally, for at LEAST four hours but preferably overnight (we left it on the stove overnight on the lowest heat). The jook is done when the rice "melts". If soup is too thick, add water until it reaches the desired consistency.
Serve with potato chips, preserved Chinese turnip, green onions and soy sauce. You can also serve it with sliced 1,000 year old eggs or hard boiled duck eggs.