Chinese Jook (rice porridge) is a dish often served after Thanksgiving, when there is leftover turkey and turkey bones. The savory ginger and garlic in the jook is aromatic, and gives this dish just enough flavor on a cold night, or comfort food when you are sick.
You don't have to wait until you have turkey on hand to make jook. You can use leftover chicken and carcass anytime. I've found the chicken from Costco or Sam's Club is easy, and has a lot of seasoning, that you don't have to add more salt or flavorings to the jook.