Note: To prepare this dish using leftover Thanksgiving turkey meat, skip step 1 and substitute the raw turkey with 2 cups packed, pre-roasted turkey meat and 1/2 cup of its reserved drippings.
About the Author: Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She blogs at Not Eating Out In New York and hosts the weekly podcast, "Eat Your Words" on Heritage Radio Network.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Taiwanese Turkey Rice (Leftovers Welcome)
About This Recipe
|Yield:||Serves 4 to 6|
|Active time:||45 minutes|
|Total time:||1 1/2 hours|
|This recipe appears in:||Taiwan Eats: An Expat's Thanksgiving Turkey Comes Served Over Rice|
- 2 pounds bone-in turkey pieces, such as the breast or legs, breasts cut through the bone into large chunk, legs divided into drumsticks and thighs
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 cup vegetable oil
- 2 shallots, thinly sliced
- 1/2 cup water
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 tablespoon sichuan peppercorns
- Fresh cilantro for garnish
- Steamed rice for serving
Rub the turkey with 1/4 teaspoons each of the salt and white pepper. Choose a large pot with a lid, such as a Dutch oven, and place a steamer rack inside. Fill the pot with 2 cups of water. Place the turkey on a dish that fits inside the pot and sits atop the steamer rack. (In order to save the turkey drippings, the turkey should not be placed directly on a rack with holes.) Bring water to a boil, then reduce to a simmer and cover the pot. Steam the turkey until its internal temperature close to the bone reaches 180 degrees, about 30 minutes. Let cool. Reserve the juices and drippings.
Once the turkey meat has cooled, pull the meat into bite-size shreds by hand and discard the bones and skin.
Heat the vegetable oil in a small pot over medium-high heat until shimmering. Add the sliced shallots and cook, stirring, until golden brown, about 3 minutes. Transfer immediately to a paper towel-lined plate. Reserve the cooking oil.
Combine the shallot cooking oil with 1/2 cup of the reserved juices and drippings from the steamed turkey. Add the water, sugar, soy sauce, Sichuan peppercorns, and the remaining 1/4 teaspoons each of salt and white pepper. Add half of the fried shallots, saving the rest for garnish. Whisk mixture over medium heat to dissolve sugar. Bring to a gentle boil and simmer, uncovered until reduced by half, about 30 minutes. Strain sauce and discard solids.
To serve, scoop rice into individual serving bowls and top with a mound of the shredded turkey meat. Spoon the sauce over each bowl. Finish with the fried shallots and cilantro for garnish.