Soy Braised Turkey with Rice Recipe

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
Salt
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!

6 Comments add yours

  1. I’m one of those people who only like turkey one day a year, but this does look good.
    Although I have been grinding my own turkey meat as an alternative to beef in some recipes.
    Come to think of it, I’m soy-braising some chicken thighs this week.

    Mmm, soy-braised chicken thighs! I love soy-braised chicken wings too!

    steph on June 5th, 2010 at 8:59 am
  2. I love your website and I’m sure that it’s going to huge one day, with hundreds of comments. And it’s really inspiring, too – I’m Asian and I love Asian food but most quality food blogs don’t feature much of that. Seeing it all here makes me want to go cook it. I got the Momofuku cookbook for Christmas, too.

    Good luck!

  3. What are the sauces in the picture? Looks like ginger-scallion sauce and something else?

    It’s a spicy ketchup sauce with diced garlic and ginger mixed in.

    steph on November 9th, 2010 at 11:13 am

    Many thanks. Given that it’s using leftover turkey, has the turkey actually been roasted first and then braised for flavor or is the cooking done in the braise?

    Mike on November 10th, 2010 at 12:52 pm
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