Turkey and Shiitake Jook Pressure Cooker Recipe

Turkey And Shiitake Jook Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 6- to 8-quart – Time: 25 minutes at HIGH pressure

• 4 dried shiitake mushrooms
• 1 cup long-grain white rice, such as jasmine
• 8 cups water
• 1 fresh turkey wing (about 1 pound)
• 4 quarter-size slices peeled fresh ginger
• 2 teaspoons sea salt

TO SERVE

• ¼ cup thinly sliced green onions (white and tender green parts)
• chopped fresh cilantro or flatleaf parsley.
• reduced-sodium soy sauce.
• white pepper.

Method

1. In a small bowl, soak the shiitake mushrooms in hot water to cover for 20 minutes
2. Drain, discard the tough stems, rinse, and coarsely chop
3. Set aside
4. In a 6- to 8-quart pressure cooker, combine the rice, water, turkey wing, ginger, and salt
5. Add the ginger
6. Close and lock the lid
7. Place a heat diffuser on the burner and the pressure cooker on the diffuser
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 25 minutes at HIGH pressure
11. Remove the pot from the heat
12. Open the cooker with the Natural Release method; let stand for 20 minutes
13. At time, if the pressure is not all released, open the valve
14. Be careful of the steam as you remove the lid
15. Remove the turkey from the soup; place it on a cutting board or work surface
16. Discard the ginger
17. Stir in the shiitakes
18. Let cool 10 minutes
19. Meanwhile, remove the skin from the turkey; discard
20. Remove the meat from the bones; discard the bones
21. Chop the meat into bite-size pieces and stir into the soup
22. Stir the porridge briskly; most of the rice should have broken down and the porridge should be a creamy consistency
23. Season with white pepper to taste
24. Ladle the jook into deep bowls, ones you can hold in your hands and drink from, sprinkle with the green onions and cilantro, and serve with soy sauce
25. Leftover jook will keep in the refrigerator for a few days
26. If after reheating, the jook seems too thick, add a little water or stock to thin it to desired consistency
27. You also can freeze jook in an airtight container for up to 3 months

Full List of Rice Recipes
Full List of Turkey Recipes