The weather in the Seattle area has turned to a crisp cold. Thanksgiving is a great time to make some jook. Yes, I am Chinese too. My maternal line is Among. My paternal line is Lum. My great grandmother's name was Ah Lan which is partly why my mother named me Lana.
Jook is easy to make. Some people call it congee but I've known it as jook. My paternal grandfather was a former President of the Tom Society in Hawai'i.
I use brown rice with mine.
Piece of ginger
Brown rice and
You can add cilantro (Chinese parsley,) green onion, and/or chung choy but I like mine without toppings.
Place turkey bones with water, rice and ginger in a large pot and bring to boil. Simmer over medium heat 20 minutes then low heat 40 to 50 minutes stirring occasionally after first half-hour to prevent burning.
Remove bones and scrape off bits of meat. Add salt and oyster sauce and return meat to pot. Ladle into bowls and top with sliced lettuce, cilantro, green onion and chung choy chunks.
I use whatever I have on hand which is a beauty of jook. It is simple.