Chao Ga Tay (Vietnamese Rice Porridge with Turkey)

After making enough turkey stock for Bun Mang Ga Tay (Vietnamese Rice Vermicelli Noodle Soup with Bamboo Shoots and Turkey) and Mi Ga Tay Tiem (Vietnamese Egg Noodle Soup with Turkey and Chinese 5-Spice), I boiled the turkey bones for a final round of broth to make Chao Ga Tay (Vietnamese Rice Porridge with Turkey).

Boil the turkey bones, add a few cups of jasmine rice, and you get a pot of turkey rice porridge. So simple and basic, that I can't believe it's taken me so many years to blog this. I guess I just had too many other recipes to use with the broth instead.

While the bone broth was bubbling away on the stove, I made a Chocolate Ale (Rogue Hazelnut Brown Nectar) Cake to bring down to San Diego for oldest nephew's birthday. The turkey rice porridge was for his childhood friend, whose favorite food is rice porridge if you remember from my Chao/Congee/Jook Thit Heo Bam Hot Vit Bac Thao (Vietnamese/Chinese Rice Porridge with Ground Pork and Preserved Duck Egg) post.

You can doctor up the porridge afterward with ginger slivers or chopped cilantro, but I think the bone broth is so delicious that it's best enjoyed plain.



Chao Ga Tay (Vietnamese Rice Porridge with Turkey)

For a 2-quart pot of rice porridge, you'll need:
Turkey bones
About 1 or 2 cups shredded turkey meat
1 tsp salt
2 cups jasmine rice

Optional: Serve this with ginger slivers, chopped cilantro or Chinese Scallion Cilantro Dipping Sauce


Fill a 5-quart stock pot with 4 quarts of water and set the heat to high. When the water boils, add in the turkey bones and salt and let the broth come to a roiling boil again. Turn the heat down to medium so it doesn't boil over and let the stock bubble away for about half an hour.



Then remove the bones. Skim the broth until all impurities are removed and the broth is clear.



Turn the heat down to medium-low. Add 2 cups of jasmine rice. Let the porridge cook for about 30 to 45 minutes, depending on how you like the consistency and thickness of your rice porridge.



Serve plain or with any garnishes you wish.



Enjoy!

New recipe posts served this Thanksgiving:
Baked Macaroni and Cheese with Bacon
Bo Kho (Vietnamese Beef Stew) Pot Pie
Turkey Liver Pate with Bacon and Capers

And the leftover turkey recipes:
Bun Mang Ga Tay (Vietnamese Rice Vermicelli Noodle Soup with Bamboo Shoots and Turkey)
Chao Ga Tay (Vietnamese Rice Porridge with Turkey)
Mi Ga Tay Tiem (Vietnamese Egg Noodle Soup with Chinese 5-Spice Turkey)

*****
1 year ago today, Crock Pot Bo Kho (Vietnamese Beef Stew).
2 years ago today, gorgeously hued Mashed Okinawan Purple Sweet Potatoes.
3 years ago today, Tiramisu (the 5-minute Non-Recipe Recipe).