Growing up, the day after Thanksgiving, my mom would make a big, comforting pot of jook with the leftover turkey carcass or ham bone. This is a dish that is ubiquitous across many Asian countries, and it is versatile and simple to make. Traditional jook is not flavored, but is served with toppings; adding in a turkey carcass or ham bone adds depth of flavor into the rice as it cooks.
8-12 cups Pho-Style Stock or water
Turkey carcass or ham bone with meat picked off. (Optional, can skip if using Pho-Style Stock.)
Turkey or ham meat, shredded or chopped (optional)
2 cups uncooked short-grain white rice or other grain
1 Smoked Star Anise pod
1" piece Pani Miris Cinnamon Quill (gently pull off a full layer)
8 Robusta Black Peppercorns
1 Tbsp Buffalo Ginger
Fermented White Pepper, to taste
Wash the rice thoroughly.
Place the star anise, cinnamon quill and black peppercorns in a sachet bag.
In a large pot, bring the Pho-Style Stock or water, rice, spice sachet and turkey carcass or ham bone to a boil, stirring occasionally.
Reduce to a simmer and cover halfway. Simmer for 45-90 minutes, depending on the thickness you like, stirring frequently to prevent the rice from sticking to the bottom of the pot. Add more water as needed.
Remove the turkey carcass or ham bone. Add in the turkey or ham meat (if using) and ginger, then cook for a few minutes. Remove the spice sachet.
Serve hot or warm with optional toppings, such as chopped green onion, Fermented White Pepper, or fresh herbs.