Jook a la Doi

Robert K. Doi
Union Agent
HGEA/AFSCME Staff

STOCK INGREDIENTS:

• Turkey carcass
• Ham bone
• 6 cloves peeled garlic, cut in half lengthwise
• 2 large onions, coarsely chopped
• 4 tablespoons Hawaiian salt
• 1-6 cups vegetables

SOUP INGREDIENTS:

• 2 cups medium grain rice, washed
• 6 cups leftover turkey and ham
• 4 knots chung choi
• 15 shiitake
• 1/3 cup dried black fungus
• 1/2 cup dried lily flower
• 1 cup bamboo shoots
• 1 cup water chestnuts
• Cilantro, chopped
• Green onion, chopped

To make soup stock, place turkey carcass or ham bone or both in large stock pot with enough water to cover, about 6-7 quarts. Add the garlic, onions, salt, and coarsely chopped vegetables such as cabbage, won bok, carrots, broccoli, celery, turnip tops, or cauliflower but not tomatoes or bell pepper. Cook for 1 hour. Remove from heat and cool. Strip any meat from bones and set aside. Discard vegetables. Strain the broth through a sieve. The soup can be made in advance up to this point and refrigerated.

Prepare soup ingredients by cutting the turkey and ham into thin strips, including the reserved meat from the turkey carcass or ham bone. Wash and julienne chung choi into 1-inch pieces. Soak shiitake until soft; drain and julienne. Soak black fungus until tender; wash, drain and cut into bite-sized pieces. Soak the lily flower until tender; drain and remove the hard end and cut in half, lengthwise. Slice bamboo shoots and water chestnuts into thin 1-inch long strips.

When ready to cook, remove any solidified fat from soup stock and strain again. Measure 5 quarts into a large stock pot. Add the rice* and prepared soup ingredients to stock. Cover and heat to a low boil. Simmer 1 1/2 hours, stirring frequently to keep rice grains separate and from sticking to the bottom of the pot. Garnish with cilantro and green onion and serve.

*The ratio is 1 cup uncooked medium grain rice to 10 cups (2 1/2 quarts) of stock.