It's the day after thanksgiving, and after chasing the Black Friday shopping craze at 4 am this morning, I'm back to the warmth of my kitchen, and cooking up that turkey carcus.Yes, you read it correctly. It was that big turkey we had yesterday, minus as much meat as possible (do try to save that turkey wishbone if you can). Simply break it apart to managable pieces, and cook it in some water for a couple of hours to make rich turkey broth. Strain it through a sieve into another pot, add 1 to 1 1/2 cup rice to it, some seasonings, and you have yourself some yummy good turkey porridge/congee or 'RICE SOUP' as my kids called it.
I added some soft soy-sauce braised peanuts that was cooking in the slow cooker since last night, and topped it with hand-shredded turkey meat and a scattering of scallions and a drizzle of sesame oil. A heart-felt, soul-warming, belly-comforting, light lunch on a shiver-in-your-bones kind of cold, cold day for the kids and me.
Braised Peanuts adapted from Amy Beh
250g peanuts (use the bigger type), preferably soaked overnight
3g tong kwai (optional)
2g liquorice stick (kam chou), optional
1g mandarin peel (used one piece)
1 star anise
3cm cinnamon stick (used one stick)
1 tsp chopped garlic
2 tbsp light soy sauce
1 tbsp Premium oyster sauce
1 tsp salt
1 tsp thick soy sauce
1/4 tsp black pepper
40-60g cane rock sugar (found in asian markets)
Rinse soaked peanuts and drain well in a colander. Combine tong kwai, liquorice stick, mandarin peel, star anise, cinnamon stick, garlic and water in my electric pressure cooker and bring to a boil using the browning button. Then I added the peanuts and seasoning. Start the pressure cooker on high for 20 to 30 mins. depending on your pressure cooker and preferance for the softness of the peanuts. Or you can put it in the slowcooker instead.
May also serve peanuts as an appetizer before a meal or even as a snack.
As for my dear hubby, he enjoyed his leftover feast his way.And of course, he had his greens too...if you look really hard, you can see that green baby spinach under the pile of shredded cheddar cheese. Or not?