Full Recipe
Author
Claire Mosteller |
Description
"Growing up, the day after Thanksgiving, my mom would make a big, comforting pot of jook with the leftover turkey carcass or ham bone. This is a dish that is ubiquitous across many Asian countries, and it is versatile and simple to make. Traditional jook is not flavored, but is served with toppings; adding in a turkey carcass or ham bone adds depth of flavor into the rice as it cooks."
