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After Turkey, There’s Jook

Turkey Jook
Turkey Jook garnished with Chinese Parsley

Jook, a.k.a. Congee is a rice porridge soup introduced to Hawaii by Chinese immigrants during the plantation era, that’s since been a local tradition to make this soup after Thanksgiving with the leftover turkey. Other variations exist such as Chicken (Gai Jook), pork and beef, though turkey is by far the most popular version in Hawaii. I’d say it’s like the asian version of Chicken Noodle Soup. Served either as an appetizer, main dish or late night “snack”, it’s the perfect dish to sooth the soul on a cool Hawaiian winter night.

Turkey Jook
Serving size: A small army or several hungry Jook fans
• Turkey bones (the whole carcass, including some meat still on)
• Turkey meat (whole leftover meat, white and dark), roughly cut and/or pulled into bite-size pieces
• Rice (white medium grain, regular ‘kine like Hinode, rinsed, uncooked) – 5-10 cups, depending on size of pot
• Ginger, sliced (leave peel on if you like) – 1 large finger; more or less, up to you, but keep in mind, Ginger is a KEY flavor component, along with the turkey (bones) in the stock-making process for Jook, so generally I’d recommend being generous with the ginger!
• Chung Choi (preserved salted turnip) You can find this in the asian section of any supermarket in the dry section. Chopped rough (leave the salt on) – 1-2 pieces
• Peanuts (raw, peeled) – amount at your discretion
• Water – enough to cover bones and fill pot
• Cooking Oil – 2 oz. (1/4 cup)
• Hawaiian Salt

Garnishes (see below)

*Keep the pot stirred throughout the steps of this recipe to prevent the bottom from burning.

Turkey bones from a whole turkey (this is actually from 2 turkeys in a VERY LARGE stock pot)

(1.) Brown the turkey bones in large stock pot on stove, using a little cooking oil so it doesn’t stick to the bottom. This should take about 5 minutes on medium-high heat. Browning (don’t burn them!) helps bring out the flavor of the stock.

Roughly slivered fresh ginger (skin still on) and Chung Choi (that round, rolled up stuff)

Basic Jook soup stock simmering

(2.) Once the turkey bones are browned a bit, throw in the slivered fresh Ginger and chopped Chung Choi, then fill the stock pot with hot tap water almost to the top. Bring to a boil then reduce to medium-low and simmer for at least 2 hours. The longer it simmers, the more flavor you’ll extract out of the bones and ginger. Remove any foam and excess oil off the top (if any) using a large spoon.

Strain all broth ingredients through colander

(3.) After several hours, the broth should have a nice golden yellow and brown color. Now transfer the broth to another stock pot the same size by pouring it through a colander. You MUST remove all the bones, ginger and chung choi by catching it in the colander and discard. These have given up all their flavor and are no longer of value in the Jook.

Rice will add the body to the Jook

(4.) Before adding the raw rice, adjust the strained stock with Kosher or Hawaiian Salt to taste. Remember you can always add, but you can’t subtract, so go gradually until the broth has a full-bodied flavor. If in doubt, slightly undersalt it and adjust it when the Jook is at its final stage.

(5.) Bring your completed turkey, ginger and Chung Choi infused Jook stock to a rapid boil, add the raw rice at a ratio of approximately 1 cup rice per 3-4 quarts of soup stock, depending how thick you like your jook, then reduce heat to medium-low and let the jook simmer on its way to completion.

(6.) This is also the time to add the leftover bite-size pieces of turkey meat (not the stuff that came out of the turkey stock!) and raw peanuts.

Taste Flavors too Big for Ordinary Tea Bags
Continued simmering will cook the raw peanuts and “loosen” the turkey meat, causing the latter to distribute in shreds throughout the pot. Good stuff!

It will take at least an hour more for the rice to puff up and thicken the Jook. If it seems too “loose” (soupy), you can tighten it up by adding more (previously cooked) rice and simmer it a bit longer until you reach a the desired porridge-like thickness, where it should have the texture and viscosity of a “loose” (kinda’ runny) bowl of oatmeal. Make a final taste test and adjust by adding more salt if necessary.

(7.) Serve and enjoy.

Jook tastes great on its own, however it is truly outstanding when you add a variety of garnishes at the time of serving. Never add these items into the pot. Place a spread of prepared items in small serving bowls at the table and let each person select their own, which they place as toppings in their own Jook bowl and eat with each spoonful.

Here’s a few suggestions…

• Chinese Parsley (a.k.a. Cilantro), rough chopped with stems and/or whole leaves
• Green Onions, chopped
• Chung Choi, rinse salt off and chop fine
• Water Chestnuts, drained and chopped
• Cashews (unsalted), chopped
• Lettuce, shredded
• Won Bok Cabbage, shredded
• Shoyu

The Turkey Jook toppings possibilities are up to you… be creative! Anything from small cubes of Tofu to Bean Sprouts to Japanese Tsukemono to various other types of nuts and/or dried fruit would work well. Think opposing flavors and textures and it’d likely work really well with Jook. It’s a very flexible dish.

A hearty spoonful of Jook with Chinese Parsley garnish and some turkey meat as a bonus! Notice how the rice (that white stuff) has puffed up, gelatinized and thickened the broth.

*In case you might ask, YES, this entire demonstration and bowl of Jook was prepared by yours truly.


29 thoughts on “After Turkey, There’s Jook

  • November 30, 2006 at 4:43 am

    i had to laugh when i saw the headline. i considered taking the carcass home from my friend’s so i could make jook but i like to leave the end–with all the bones to sift through–to my parents so it would be a waste.

    how about sesame oil as a garnish? i love it!!

  • December 2, 2006 at 2:02 am

    Hey Pomai!

    We make turkey broth almost exactly the same way. Word, bra. Word.

    – Chubbypanda

  • December 2, 2006 at 8:25 am

    Thanks for the great blog, very enjoyable. Jook, comfort food for sure. I like fried wonton pi in my steaming hot bowl of jook.

  • December 2, 2006 at 10:47 am

    Good to add while cooking:
    dried black mushrooms, soaked, sliced
    ginko nuts

    Also good garnishes:
    Szechuan pickles, small dice
    salted duck egg (hamdan)
    century egg (pidan)
    green onion, chopped

  • December 3, 2006 at 10:14 pm

    hi pomai,

    your jook looks so ono! i look forward to the ‘turkey follow up’ more than the actual turkey! i love jook. i have an entry too using the frozen carcass …. its totally a wonderful comfort food !


    its interesting to see/hear of everyone’s variations !

    i enjoyed the step by step photos.

  • December 9, 2006 at 3:17 am

    Hi Pomai! I saved my turkey bones because of this post. :D I’m actually boiling the carcass right now making the broth as I type.


  • December 28, 2006 at 10:42 pm

    Pomai, I followed your recipe using a Christmas turkey and everyone loved it (even a few mainland visitors who had never tried jook). The only variation was that I browned my carcass in an oven rather than in oil. It gave a slight brownish tone to the jook.

  • December 17, 2008 at 11:29 pm

    Gotta hand it to you brah…

    You got da bestest blog on da Internet wen it comes to local food! Da recipes are perfectly illustrated and da picchahs make me wanna lick da screen! I no keed you brah…

    Keep up da good work…Napua Stevens (cooking Hawaii celebrity of da 50s and 60s) woulda been so proud of you!


  • December 20, 2008 at 8:21 pm

    Clinton, mahalo for the kind thoughts! Hopefully this post inspires you to make some ono Jook. Like most soups or stews, it’s time consuming, yet easy to do.

    Napua Stevens name sounds familiar, but certainly before my time to have read or seen her work (conveniently).

  • February 24, 2009 at 12:10 pm

    Curious, why exactly can you NOT use the same meat from the turkey carcass used to cook the stock in the jook?

  • February 24, 2009 at 6:31 pm

    Diana, some people do, but my aunt who tutored me on this recipe points out that the meat leftover on the bones after the stock has been made no longer have any flavor in them and are basically “straw” at that point. Try and taste the meat for yourself after you make the stock. I think you’ll agree. It’s pretty much given off all its flavor into the liquid at that stage.

    In order to make your Jook as flavorful as possible (or any soup for that matter), I’d stick with only using the meat that was previously removed from the bones before making the stock.

    But hey, if your goal is sheer volume (for a large crowd) vs. taste, go ahead and throw in the stock-rendered turkey meat too. At least it’ll act as “filler”. I’m sure Luau caterers do that all the time when making Chicken Long Rice. I’ve had a few “straw-like” chicken long rice servings in the past.

    • December 2, 2013 at 11:47 am

      Funny yeah…me too!

  • February 25, 2009 at 7:24 am

    Haha ok, just needed to read your first sentence to getcha. Thanks :D

  • February 2, 2010 at 10:23 am

    Aaaahhh. No one told me I was supposed to get the stock before putting the rice in. A friend said to put the rice, water and carcass in the pot altogether. I ended up having to pick out all those sharp bones that come off the drumstick. Ick.

  • April 23, 2012 at 2:00 pm

    Thanks for the great recipe and illustrations. Used to make it years ago and forgot how. Don’t do turkey, so I make it with duck or chicken and it’s great. Mahalo again and Aloha.

  • September 7, 2012 at 5:50 pm

    I lived in Hawai’i for 12 years. I couldn’t seem to leave after college:) Now I am working at the South Pole and was feeling so homesick for the food in Hawai’i- and I ran across your blog. I lived on jook from a small cafe in Kaimuki. It was 3 dollars for a pint.
    Reading your blog makes my eyes happy and my stomach growl:) The post on balut delighted me to no end. My neighbors used to eat balut when they were hung-over. I tried it once and I am afraid I was not as brave as you. You will help me pass my last two austral winter months. It is 94 below zero today- makes me miss the days when I wore three things and two of them were slippah’s.
    Mahalo Nui Loa for your blog friend!

  • December 5, 2013 at 11:46 am

    I’m making a “modified” version of your recipe tonight with our turkey left-over BUT, major difference will be to use Brown Rice….??? wish me luck….let you know who it turns out…!!! But THANKS for all the tips of prep and portions, which are all helpful and give me a “place to start” and also, get “creative”…!!!

    • December 5, 2013 at 11:49 am

      should EDIT before i send, sorry: s/b 1) with our turkey left-overS, and 2) let you know HOW it turns out, and 3) tips ON prep and portions

  • November 27, 2015 at 12:02 pm

    It sounds so ono like Mom used to make it. I also add long rice to my chook besides rice. Aloha.

    • November 27, 2015 at 10:59 pm


      Ooh, long rice in jook sounds awesome! I’LL give that a try next time! Do you break it up in smaller pieces, or full length?

      So funny you call it “chook”. That’s what my grandma used to call it. Lol



  • December 2, 2015 at 10:13 am

    Pomai – Mahalo for your excellent Jook recipe. Took a little hunting to find chung choi, but found it at Pacific Market in Waipahu – cheap! Tastes just like the jook my “Popo” used to make. Awesome!

  • December 29, 2015 at 8:15 pm

    I shall make this for my favorite brother on New Years Eve! I am going to follow your instructions and it’s going to come out superb. You are awesome by going step by step and a little bit farther, I must say.
    I will let you know how it comes out. Thanks Pomai for your sharing of your generation of food!

  • October 1, 2016 at 1:14 pm

    I like your jook recipe. Made it, shared it and everyone loved it.

  • November 25, 2016 at 4:30 pm

    I am from Haiku Maui Hawaii….. I grew up on jook of which I also called chook…..not  until i looked for the recipe on line did i know the proper spelling or saying…lol! Anyway so glad to see this…..brought back maddd memories of moms!!!! I make it every year in her memory and for my yummy need for great food. Love the pictures!!!!!


  • November 27, 2016 at 11:35 am

    @ Sheryl Brown – Ah, “upcountry”. You’re so lucky to live there! Absolutely GORGEOUS! I bet it’s even better now during winter when it’s really chilly, yet you still get that hot Hawaiian sun. I’m equally in love with Makawao.

    How funny you called it “Chook”, as that’s what my grandmother used to call it as well, so we called it “Chook”. lol As noted, the other Chinese name for Jook is Congee.

    @ Mike Kurashima – Glad to hear your gang loved the recipe. You did it proud!

  • November 27, 2016 at 1:03 pm

    jook is all about the condiments which is the usual green onions, Chinese parsley, etc.  but you must try some fried chicken skin from Seafood City in Waipahu. Crush or chop some of the skin and sprinkle on jook.  Great taste with added texture.

    does anyone know where you can buy fried chicken skin in Honolulu?

  • February 3, 2018 at 6:12 am

    Aloha Pomai, & mahalo for the Jook recipe. Was wondering, have you ever tried cooking your jook in a pressure cooker?

    I broke out my left over turkey carcass (from New Year’s dinner), and can’t decide if I want to cook it the old fashion way or with my electric pressure cooker. Pressure cooker cuts time in half for prepping. But, old way get more ono flavor…I think.

    Got my ginger sliced up, Chun Choi ready, shiitake mushrooms & water chestnuts all prepped. Decisions, decisions.

    • February 3, 2018 at 10:21 am


      No, I’ve never tried making jook in my pressure cooker. A quick Google search brought this up:

      Golden rules for making perfect Pressure Cooker Congee:
      Cooking time (electric pressure cooker): High Pressure for 30 minutes & Natural Release for 15 minutes.
      Water-to-rice ratio: 9 – 9.75 cups of water of water for 1 cup of white rice.

      Interestingly, instead of Chung Choi (dried salted turnip), they use Conpoy (dried scallops), which they describe as having “a strong and distinctive marine flavor that tastes somewhat like salt-cured meat”. Hmmm, I’ll have to try that! Scallop is also a “secret” ingredient in making AWESOME pork bone-based Japanese Shoyu Ramen broth.



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