Chuk

Ingredients:

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)

Instructions:

Soak the hoo chuk or dried bean curd, 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.