After my initial discovery of all-season turkey, I started to have an immense craving for a Thanksgiving style dinner with all the fixings. I thought buying a whole turkey would be a little extreme, even for me, but when I saw a pair of drumsticks, into my shopping basket they went. I was planning on roasting them, but then I remembered a recipe I found online, tucked away, just waiting for a turkey day.
I found the recipe on foodandwine.com in a special Thanksgiving Leftovers Challenge written by Peter Meehan, of course. The challenge was creating a Momofuku-style feast from basic leftovers. Chang’s inspiration for the soy braised turkey rice was loosely based on Hainanese chicken, one of my all-time favourite dishes.
For this recipe, leftover turkey is braised in a soy, brown sugar, ginger sauce until it’s melty and super-flavourful. By cooking the rice in turkey or chicken stock, it becomes lightly flavoured and addictive all on it’s own.
Soy Braised Turkey with Turkey Rice Recipe adapted from foodandwine.com
1 medium shallot, thinly sliced, plus 1 small shallot, quartered
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/3 cup light or low-sodium soy sauce
2 cups water
2 tablespoons light brown sugar
2 garlic cloves, coarsely chopped
2 tablespoons coarsely chopped fresh ginger
3 cups shredded dark turkey meat
2 1/2 cups Turkey Stock or chicken stock
1 1/2 cups uncooked jasmine rice
1 tablespoon each minced ginger and shallots
several pieces of chicken and turkey skin
In a small bowl, combine the sliced shallot, red wine vinegar, sugar and 1/4 teaspoon of salt. Let stand, stirring occasionally, until the shallot is softened, about 1 hour.
In a saucepan, mix the soy sauce, water, brown sugar, quartered shallot, garlic and ginger; bring to a boil. Add the dark turkey meat and cook over low heat, stirring, until the liquid is reduced by half, 1 hour.
Meanwhile, in a medium saucepan, render the fat out of the turkey and chicken skin in a touch of oil over low heat. When the fat is cooked out, turn the heat up to medium and sauté the ginger and shallots. When fragrant, add a pinch of salt and the uncooked rice and pan-fry until glossy. If cooking on the stove, add the turkey stock and bring to a boil. Cover and simmer over low heat until the rice is tender and the stock is absorbed, about 20 minutes. Cover the saucepan with a kitchen towel, then cover with the lid and let the rice steam for 20 minutes.
If cooking in a rice cooker, put the rice and stock in the rice cooker and turn on.
When the rice is cooked, fluff the rice with a fork. Spoon the soy-braised turkey into bowls, add the turkey rice and garnish with the pickled shallots. Enjoy!