Taiwanese Turkey Rice (Leftovers Welcome) Recipe

The yin to many a Taiwanese dish's fierce yang, this soulful, rustic meal has earned island-wide yearnings for its delicate balance of fragrant seasonings. [Photograph: Cathy Erway]
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.
Read more: Taiwan Eats: An Expat's Thanksgiving Turkey Comes Served Over Rice
- Yield:Serves 4 to 6
- Active time: 45 minutes
- Total time:1 1/2 hours
- Rated:
Ingredients
- 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
Directions
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1.
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.
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2.
Once the turkey meat has cooled, pull the meat into bite-size shreds by hand and discard the bones and skin.
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3.
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.
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4.
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.
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5.
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.
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