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Jook from The Larissa Monologues at larissamarks.

com 1 leftover turkey (or 1 cup uncooked rice 2 teaspoons sea salt 1 (1/2 inch) piece of Green onions, chopped Ham, cooked and diced chicken) carcass ginger, peeled (optional) (optional)

Place turkey carcass in a large pot, and cover with water. Over high heat, bring to a boil. Cover, lower heat, and simmer for about 1 1/2 hours. Remove pot from heat. Carefully pour broth into a colander set atop a stock pot, reserving bones and meat. Set bones aside. Wash rice, and put into the broth. Bring to a boil over high heat, and turn heat to low. Partly cover pot, and simmer for about 1 hour, stirring occasionally. Meanwhile, remove all bits of turkey meat from bones. Shred meat to bitesize pieces. Add meat, ginger, and salt to the pot, and simmer for another hour. Jook should have a creamy porridge-like consistency, like loose oatmeal. If it becomes very thick, add some water. Season with more salt to taste. Serve in individual bowls, and garnish with green onions or ham if desired.

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