Congee (Jook): Asian Turkey Rice Soup - cooking recipe

Ingredients

turkey carcass or chicken carcass (or I have used chicken pieces)
6 cups water or 6 cups chicken broth
1 - 1 1/2 cup washed rice (not quick-cooking style)
salt & pepper
soy sauce
sesame seed oil
Garnishes
shiitake mushroom
chopped green onion
chopped bok choy
chung choi (Chinese salted preserved cabbage)
sliced preserved gingerroot
chopped cilantro

Preparation

Break up the carcass into a large soup pot or Dutch oven.
Add the chicken broth and bring to a boil.
Add the rice (it does not need to be washed first if it is American style).
(The more rice you use, the thicker the soup will be.) Bring it again to a boil.
Then turn down the heat and simmer until thickened (at least one hour).
Remove the bones and scrape off any meat to return it to the pot.
Add salt, pepper and soy sauce (sparingly) to taste.
To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.