Roast Turkey n Chicken Jook


  • ½ lb. left over roast turkey meat, pulled and chopped
  • ½ lb. left over roast chicken meat, pulled and chopped
  • ¼ cup Onions, small diced
  • ¼ cup Celery, small diced
  • ¼ cup Carrot, small diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, grated fine
  • 3 qts turkey, chicken stock, from leftover bones
  • 3 cups cooked rice, leftover
  • 1 each Bay leaf, cracked
  • 1 tablespoon Granulated onion, dry spice
  • ½ tablespoon Garlic, granulated
  • 1 -2 Hawaiian green chili pepper, minced
  • ¼ cup Green onion, sliced thin
  • 5-6 each Cilantro, picked leaves for garnish
  • ½ tablespoon Fried garlic, garnish per serving
  • 2 tablespoon Butter, whole unsalted
  • 1 cup Turkey n chicken skin, fried krispy for garnish (optional)
  • 1-1.5 TBL IMU smoke salt, MSC (to taste)


  • In a large stock pot add butter and garlic and cook for 2 minutes over medium high heat stirring to avoid burning.
  • Add your vegetables, onions, celery, carrot and ginger. Cook for 2-3minutes until vegetables stat to sweat.
  • Then add your stock, turkey, chicken, granulated onion garlic and light Everyday Manele blend.
  • Bring to a light simmer then add your rice. Cook for 12-15 minutes or until rice starts to break down and thicken “Jook”.
  • Lower your heat to medium low and Stir frequently to avoid scorching the bottom of pot. Jook should be nice and thick like stew but not dry.
  • Adjust seasoning, add more stock if need to control consistency, I like my jook creamy and more towards the soupy side.
  • Serve hot, garnish right before serving. Serves 3-4 hungry holiday guest that wants a comforting dish.
  • Pair it with a light white wine or a hot holiday tea.