Sichuan Minced Turkey Congee with Preserved Mustard Greens

In a small saucepan, bring 1 cup of water or light dashi to a boil.

Add the cooked rice and simmer until it breaks down into a thick, comforting porridge (congee), about 10 minutes.

While the rice cooks, brown the ground turkey in a separate small pan until it turns golden and crispy.

Stir in the finely minced broccoli and the preserved mustard greens, allowing them to sweat for 2 minutes to meld the flavors.

Gently fold the savory turkey mixture into the porridge.

Season with a drop of soy sauce and a pinch of white pepper.

Serve hot in a small bowl, garnished with a few toasted sesame seeds for crunch.