OK, this will be the last post for my marathon of turkey recipes. I promised my blogger friend Traci Moo that I would post my porridge making process. I like Cantonese style porridge which is thick and smooth in texture. The trick to making it smooth is adding few drops of vegetable oil when you cook the porridge. I learned this from a friend of my whom came from Hong Kong. You may try this method in any kind of porridge cooking.
I cooked the porridge for 30 minutes first before adding other ingredients.
A) Porridge base
1. 1 cup rice - washed 2. 1.5 quart water (adjust according to personal preference) 3. few drops of vegetable oil
B) - 1/2 inch ginger - 800g turkey bones - 2~3 cups shredded turkey meat
C) Seasoning - salt and white pepper to taste - serve with some garlic oil and sesame oil
D) Garnishing - Green onion
Steps: 1. Bring ingredient A to boil and cook in slow heat for 30 minutes. 2. Add in turkey bones and ginger, cook for another 2 hours over slow heat. 3. Add in turkey meat 15 minutes before serving. 4. Season with. 5. When serving, add a dash of white pepper, some garlic oil and sesame oil. Garnish with some green onion.