Turkey and Rice Congee (Jook)

Ingredients

• 2/3 cup long-grain white rice, uncooked
• 12-16 ounces turkey wings
• 6 cups water
• 1 1/2 teaspoons salt
• 1 1/2 inches piece peeled fresh ginger
• cilantro or parsley, for garnish
• green onion, minced for garnish
• low sodium soy sauce, for garnish
• hot red chili sauce, of your choice (to garnish)

Directions

1. 1

   Put slow cooker liner into slow cooker.

2. 2

   Place the rice, turkey wing, water, salt, and ginger into the slow cooker.

3. 3

   Stir well.

4. 4

   Cover and cook on HIGH for 1 hour, then reduce the temperature to LOW and cook for 6 to 8 hours, until creamy, thick, and translucent white in consistency.

5. 5

   Remove and discard the chunk of ginger.

6. 6

   Remove the turkey wing and place on a plate to cool for 15 minutes.

7. 7

   Remove and discard the skin.

8. 8

   Pick the meat off the bones and discard the bones; return the meat to the soup.

9. 9

   Keep WARM until ready to serve, with bowls of cilantro, green onion, soy sauce, and chili sauce on the side for garnish.