Porridge with refried sichuan pepper turkey

Leftover turkey post-Christmas - Part 2.

Traditional congee gets an exotic twist with the addition of turkey and Sichuan pepper.

Ingredients (serves 2):
1 cup rice
4 cups water
Leftover turkey bones
1 cup peanuts, uncooked
1 tsp chicken stock powder
1 clove garlic, chopped
2 cloves shallots
3-4 stalks spring onions
2 cups turkey meat, diced
2 tsp Sichuan pepper
Salt, a pinch

Method:
1. Boil water in a large saucepan. Add rice, turkey bones, peanuts and chicken stock powder and bring them to boil, stirring occasionally, until porridge is cooked. Remove the bones and discard.
2. In a wok, heat some oil and saute garlic, shallots and Sichuan pepper. Add turkey meat and stir-fry, adding salt to taste.
3. Serve the porridge in individual bowls. Top each bowl with stir-fried turkey and then garnish with spring onions and fried shallots.

Tips:
You can substitute turkey with leftover roast pork.

Recipe source: Simply Her magazine (Dec 2006)