Turkey congee
Turkey congee. Prepared with turkey escalopes instead of chicken breast.
Active time25 min
Cooking1 h 15 min
Total1 h 30 min
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Ingredients
- 20 g spring onion
- 15 g fresh ginger
- 300 g turkey escalopes
- 1.5 l water
- 150 g dry short-grain rice
- 3 g salt
Preparation
Rinse the rice. Peel the ginger and cut into thin slices. Put in a saucepan with the 1.5 l of water and the salt.
15 g fresh ginger1.5 l water150 g dry short-grain rice3 g salt- sieve
- knife
- saucepan
Bring to a simmer, then cook over a low heat for 60 minutes, partially covered, stirring regularly. The rice should break down into a loose porridge.
- saucepan
While the rice is cooking, cut the turkey into thin strips. Wash and thinly slice the spring onion. After the rice has cooked for 60 minutes, add the turkey to the congee and cook for 10 minutes, until the centre reaches 75 °C and stays at that temperature for 30 seconds. Divide between bowls and garnish with spring onion.
20 g spring onion300 g turkey escalopes- knife
- thermometer
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration