Thanksgiving is around the corner and that means a lot of left over turkey. In this video I will show you how to transform your left over turkey into this savory rice dish. Traditionally this porridge is made with chicken. You can eat this for breakfast, lunch, or dinner. This dish is also known as Congee in China.

Serves 2

Ingredients:

• 1/2 cup of uncooked rice (I used Calrose rice)
• 1 tbsn fresh grated ginger
• 1 tbsn chicken bouillon powder
• 2 cups of water
• Fish Sauce to taste
• 1 small onion diced (1/4 cup)
• 2 garlic cloves minced
• Left over turkey or chicken cubed (enough to feed two people)
• Saffron for color (optional- I did not add saffron in this video)

Garnish:

• 2 hard boiled eggs
• Green onions
• Fried chopped garlic bits (1 clove)
• Calamansi or Lemon slice
• Red chili flakes

Instructions:

1. In a medium pot, saute onion, garlic, and ginger until fragrant.
2. Add the rice and toast the rice until develops a light brown color. – Do not burn or over toast the rice.
3. Add 1 1/2 cups of water with chicken bouillon powder and stir until dissolved.
4. Bring rice to boil, cover and simmer for 30 minutes. Occasionally stir the rice to prevent rice from sticking to the bottom of the pot.
5. After 30 minutes, check the consistency of the rice. Add the remaining 1/2 cup of water and, season with fish sauce and pepper. Bring rice to a boil, cover and simmer until its at your desired thickness.
6. Garnish each bowl with 1 hard boiled egg, squeeze of fresh calamansi or lemon juice, topped with green onions, fried garlic bits, and chili flakes.

* I don’t like my soup too soupy or clumpy so I cooked mine with just two cups of water. You may add more water if you want more soup. You will need to adjust the seasoning.