Breakfast · Chinese · 15 min
Juk with Ginger-Poached Turkey and Toasted Sesame
- Calories
- 486
- Protein
- 32g
- Carbs
- 54g
- Fat
- 17g
Ingredients
- 127.5 g ground turkey
- 150.1 g long-grain white rice
- 83.3 g fresh spinach
- 66.7 g broccoli
- 9.3 g fresh ginger
- 4.9 g sesame oil
- 3.1 g honey
- 463 ml water
- 1 pinch salt
Method
- 01In a heavy-bottomed pot, combine 500 ml water, half of the sliced fresh ginger, and ground turkey. Bring to a simmer over medium heat and poach until turkey is completely cooked through to an internal temperature of 165°F (74°C) with no pink remaining.
- 02Remove cooked turkey with a slotted spoon and shred finely, returning it to the poaching broth.
- 03Add cooked long-grain white rice and finely chopped broccoli to the pot. Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until rice grains break down into a creamy porridge consistency.
- 04Fold in fresh spinach and stir until gently wilted, about 1 minute.
- 05Ladle juk into a warm serving bowl. Drizzle with toasted sesame oil and honey, then season with sea salt and garnish with remaining fresh ginger.
Cook it with the whole plan around it
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