Chino Turkey soup
Ingredients
20 lb turkey with 95 percent of the meat stripped from it*
If needed, break the bones down a bit to fit the pot and add
4 celery stalks, chopped, plus the celery tops
1 large chopped round onion or two medium onions
4 - 5 1/4-inch slices of fresh ginger, peeled
2 cloves garlic, minced
2 cans of Campbell's clear chicken soup or 1 litre of chicken stock
1 bunch parsley, bottom stems cut off
Water to insure covering the bones, or add more chicken soup to cover
2 cups medium grain raw Oriental rice
1 tsp. Chinese five-spice powder
1 tsp. dried cilantro
1 TB. sesame oil
3 medium carrots, chopped
1 head Chinese mustard cabbage, chopped into bite-sized pieces
Salt and pepper to taste
Garlic salt, optional
Cooking Directions:
Method
Put the carcass in the pot with the first 6 items and cover bones with the liquid. Heat on high until the soup comes to a full boil. Lower heat and medium simmer with the lid on, until most of the meat scraps fall off the carcass, about 3 hours. Then, using a slotted spoon or strainer, take all the bones and the rest of the solids out (not the turkey meat) and discard them.
After their removal, add the rice, Chinese five-spice powder, dried cilantro, sesame oil, and carrots. Let the soup cook, covered, for at least another 30 minutes or more, simmering on low heat, until the rice is fully cooked and the soup starts to thicken (let it thicken). Add the bite-sized, sliced mustard cabbage and cook for 5 more minutes, then serve.
Serve in bowls or chines cups and add thinly chopped green onion and minced Chinese parsley over the top as a garnish. Grated fresh ginger may be served on the side.
This soup gets better every day. Just bring it to a full boil every day for a minute or two. The raw rice will soak up a lot of liquid so you might wish to add more chicken soup/stock, or cut down 1/2 cup on the raw rice, but it is supposed to be a bit thick
