Tonight's dinner: December 17, 2013

I have never been successful at making jook (congee).  I never put in enough liquid and then when I try to keep adding water the pot turns out to small.  After asking my mom and consulting the all-powerful internet, I finally got it right. It all boils down to (heh, get it? boils down to...) a 10:1 liquid to rice ratio.   I added two turkey thighs to the boiling pot of rice, water, chicken stock, garlick and green onions.  I also added plenty of white pepper and a little bit of ground ginger. After two hours of letting it boil, we finally had our porridge.