To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce. Cooking jasmine rice with rendered turkey fat adds a wonderful richness. The topping—pickled shallot rings—adds a pretty pink color and piquancy.
More Uses for Turkey Leftovers
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
1/4 cup rendered turkey fat
How to Make It
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, combine the turkey stock with the rice, turkey fat and a pinch of salt 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. Fluff the rice with a fork. Spoon the soy-braised turkey into bowls, add the turkey rice and garnish with the pickled shallot rings.
The soy-braised turkey can be refrigerated, covered, for up to 2 days; reheat before serving.
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