1 turkey carcass (or leftovers w/bones) 1-1/2 c. uncooked rice, washed (a little more if you like it really thick) 4 qts. water 1 pc. ginger (about 2")
1 pc. chung choi (about 6"), optional 1/2 pkg. hoo chuk or dried bean curd (optional, sold in Oriental stores) Hawaiian salt Canned chicken broth (for extra flavor)
Soak the hoo chuk in water. When it's soft, cut into 2" pieces. In a large stockpot, cover the turkey carcass with water and add ginger, chung choi, rice, hoo chuk and some Hawaiian salt to taste. Bring to a boil, and then simmer until meat falls off the bone, and soup is thickened to your liking, about 2 to 2-1/2 hours. (If it's too thick, just add canned chicken broth until it's the consistency you like.) Take out the carcass. When cooled a little, remove the meat and add the meat back into the pot, throw away the bones. (Just so nobody swallows a bone.) You can add water chestnuts at this point if you like. Garnish with chopped green onions, chung choi, Chinese parsley and/or shoyu if you want.