Taiwanese Turkey Rice
Taiwanese Turkey Rice
I’ve been more excited to use the leftover turkey for this recipe than the actual whole turkey I initially smoked. Turkey rice is a traditional Taiwanese dish that is really only eaten in food stalls and not made at home. Turkeys were introduced to Taiwan in the 1700s by Dutch colonists. Today, they are exclusively raised for restaurants, mostly making turkey rice. Roast turkey is chopped and placed on top of steamed rice. A rich sauce consisting of duck, goose, or pork fat, garlic, stock, soy sauce, cooking wine, sugar, and white pepper is ladled over the turkey rice, then topped with crispy fried shallots. Instead of using chicken or turkey stock, many turkey rice vendors will use pork stock since it is richer in flavor. Something that looks so simple and basic is actually so pleasantly satisfying that you will be back for seconds. Is this the ultimate leftover turkey comfort food? I think so.There are 2 approaches to making turkey rice. You can follow the recipe using leftover roast turkey, or poach a bone in turkey breast in stock with green onions, ginger, star anise, and salt. They are both great, but I had a good amount of leftover turkey from thanksgiving that I wanted to use up. Again, I would recommend making a large batch of turkey rice because you will want to eat more and more after your first bowl. It is that good.
Servings: 4
Ingredients
- 3 lbs leftover roast turkey chopped
- 4 cups pork stock
- 1/2 cup duck, goose, or pork fat
- 2 cups shallots thinly sliced
- 1 head garlic thinly sliced
- 1/4 cup shaoxing cooking wine
- 1/4 cup light soy sauce
- 1/2 cup sugar
- 2 tsp white pepper
- 4 cups steamed rice for serving
Instructions
- Preheat the oven to 350 degrees. Line a baking pan with foil. Place the chopped turkey on pan with 1 cup of the pork stock. Bake for 15 minutes. Set aside.
- Melt the duck fat in a large sauté pan over medium heat.
- Add in the shallots in a single layer.
- Fry the shallots for 15-20 minutes until they are crispy.
- Scoop out the shallots and drain on paper towel. Set aside.
- In the same sauté pan, fry the garlic in the duck fat for 3 minutes.
- Pour in the stock along with the cooking wine, soy sauce, sugar, and white pepper.
- Simmer over medium high heat for 20 minutes until the sauce has reduced by half.
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