Turkey Congee With Crispy Shiitake Mushrooms

Ingredients

• 1 3–4-pound turkey carcass
• 1 medium onion, unpeeled, quartered
• 1 2-inch piece ginger, peeled, thinly sliced
• 1 2-inch piece cinnamon, whacked into pieces
• 1 star anise pod
• ½ cup long-grain rice, rinsed well
• Kosher salt
• 3 tablespoons vegetable oil
• 6 ounces shiitake mushrooms, stems removed, thinly sliced
• 1 tablespoon soy sauce
• Freshly ground black pepper
• Cilantro leaves with tender stems and chili oil (for serving)

Steps

1. In a large heavy pot, bring turkey, onion, ginger, cinnamon, star anise and 14 cups cold water to a boil. Lower to a gentle simmer, turning the turkey halfway through, until reduced to 8 cups, 50–65 minutes. Discard the carcass and strain the stock through a fine-mesh sieve into a medium saucepan.
2. Bring the stock and rice to a boil, then reduce to a simmer. Stir occasionally until thickening starts, 35–45 minutes, including the pot bottom so rice does not stick. Cook for 10–15 minutes longer, stirring constantly, until rice starts breaking into smaller pieces and the consistency resembles oatmeal. Season with salt.
3. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Toss the mushrooms occasionally while cooking until browned and crisp, 6–8 minutes. Take off the heat, add soy sauce and season generously with pepper.
4. Divide the congee into bowls, top with crispy mushrooms and cilantro, and drizzle chili oil over it.