Prep Time: 15 minutes
Cook Time: 3 hours, 45 minutes
Total Time: 4 hours
- 20 lb turkey with 95 percent of the meat stripped from it*
- 4 celery stalks, chopped, plus the celery tops
- 1 large chopped round onion or two medium onions
- 4 - 5 slices of fresh ginger (about 1/4-inch thick), peeled
- 2 cloves garlic, minced
- 2 large cans of Swansons clear chicken soup
- 1 bunch parsley, bottom stems cut off
- Extra water or chicken soup to cover turkey meat and bones while simmering
- 2 cups medium grain raw Oriental rice, such as Hinode
- 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
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 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 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.
The author adds: 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, or cut down 1/2 cup on the raw rice, but it is supposed to be a bit thick.
*If your turkey is too small, try getting together with a neighbour and combining carcasses. If necessary, break down the bones from the turkey a bit to fit into the pot.