Roast Turkey & Chicken Jook

2 tbsp. butter
1 tbsp. garlic (minced)
¼ cup onion (small diced)
¼ cup celery (small diced)
¼ cup carrot (small diced)
1 tbsp. ginger
3 qt. turkey or chicken stock (homemade or packaged)
8 oz. roasted turkey (pulled, chopped)
8 oz. roasted chicken (pulled, chopped)
1 tbsp. granulated onion
½ tbsp. granulated garlic
1 bay leaf (cracked)
salt
pepper
3 cup cooked rice
½ Hawaiian green chilies (minced, optional)
¼ cup green onion (sliced thin, optional)
¼ cup carrot (finely julienned, optional)
1 tbsp. ginger (grated, optional)
¼ cup cilantro leaves (optional)
½ tsp. fried garlic (optional)
1 cup chicken skin (fried crispy, optional)

Add the butter and garlic to a large stock pot over medium high heat; cook for 2 minutes, stirring to avoid burning. Add the diced onion, celery, carrot and ginger and cook for 2 to 3 minutes until vegetables start to sweat.

Add the stock, turkey, chicken, granulated onion, granulated garlic and bay leaf along with salt and pepper to taste. Bring the mixture to a simmer; then add the rice. Cook for 12 to 15 minutes, until the rice starts to break down. Lower the heat to medium low and stir frequently to avoid scorching the bottom of the pot. Jook should be thick like stew but not dry. Adjust seasoning to taste; add more stock to control consistency.

Serve hot, garnished with Hawaiian green chilies, green onion, carrots, ginger, cilantro leaves, fried garlic and crispy fried chicken skin, if desired.

Recipe By:

Chef Adam Tabura

Prep + Cook Time:

40 mins

Serving Size:

4 servings

As featured in…

Oct. 31, 2018 Coupon Book