Turkey Congee

Ingredients

• Water
• Soy sauce
• Carrots
• Fish sauce
• Cooking oil
• Carrot
• Hot water
• Shrimp

Directions

1. Place the dried scallops and shrimp in 1 cup of hot water and let them soak for 10 minutes. Use your hands to break the bones into big sections, keeping each piece no smaller than 3".
2. Warm the cooking oil in a large stockpot over medium-low heat. Once the oil is hot, add the carrots and celery, then cook for 3-5 minutes, until they have softened.
3. Put the turkey bones and water into the pot. Pull the scallops apart with your fingers into small shreds, then add them to the broth along with the shrimp and their soaking water.
4. Raise the heat to high and bring the pot to a boil. As soon as it boils, lower the heat and stir in the raw rice.
5. Cook the congee at a gentle simmer, uncovered or partly covered, for 45 minutes and up to 2 hours, until the rice has broken down and thickened the porridge. Do not stir during this time; just let it cook undisturbed so the rice can thicken properly.
6. Stir in the cooked turkey meat. Taste the congee, then season with fish sauce or soy sauce as needed. Begin with 1 tablespoon, then continue adding 1/2 tsp at a time until the seasoning tastes right.