- 20 lb turkey with 95 percent of the meat stripped from it
- 4 celery stalks, chopped, plus the celery tops
- 1 large chopped round onion or two medium onions
- 4 - 5 slices of fresh ginger (about ¼-inch thick), peeled
- 2 cloves garlic, minced
- 2 large cans of Swansons clear chicken soup
- 1 bunch parsley, bottom stems cut off
- extra water or chicken soup to cover turkey meat and bones while simmering
- 2 cups medium-grain raw Oriental rice, such as Hinode
- 1 tsp Chinese five-spice powder
- 1 tsp dried cilantro
- 1 tbsp sesame oil
- 3 medium carrots, chopped
- 1 head Chinese mustard cabbage, chopped into bite-sized pieces
- salt and pepper to taste
- garlic salt, optional
- Put the carcass in the pot with the first 6 items and cover bones with the liquid.
- Heat on high until the soup comes to a full boil.
- Lower heat and medium simmer with the lid on, until most of the meat scraps fall off the carcass, about 3 hours.
- Then, using a slotted spoon or strainer, take all the bones and the rest of the solids out (not the turkey meat) and discard them.
- After their removal, add the rice, Chinese five-spice powder, dried cilantro, sesame oil, and carrots.
- Let the soup cook, covered, for at least another 30 minutes or more, simmering on on low heat, until the rice is fully cooked and the soup starts to thicken (let it thicken).
- Add the bite-sized, sliced mustard cabbage and cook for 5 more minutes, then serve.
- Serve in bowls and add thinly chopped green onion and minced Chinese parsley over the top as a garnish.
- Grated fresh ginger may be served on the side.