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Executive Chef
Jul 6, 2004
This recipe was posted by Nate on the site. Nate writes that he learned this recipe from his mother, who used to make it with the head or feet of a roast pig. In addition to turkey bones, he has made it with sliced beef, sliced pork, and spareribs.

Turkey bones
1/2 cup rice, uncooked, washed
6 cups water
1 teaspoon rock salt (or to your taste)
1/2 cup raw peanuts

Chopped lettuce
Chung choi, chopped fine*

Chinese parsley, chopped
Green onions, chopped
Shoyu or oyster sauce
Sesame oil

Put the bones, water, and rice into a slow cooker and cook on low heat for 4 - 6 hours. When it is nearly ready, place each of the garnishes in individual small bowls. 
When the jook is ready, stir and place in bowls. Place the garnish on the tables and let everyone garnish to their own taste. 

*Chung choi is Chinese salted preserved cabbage. Dice it and sprinkle on the jook. 
**Other ingredients you might want to use as a garnish include Chinese pickled vegetables, sliced salted duck eggs, and chopped daikon. 
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