Recipes Soy-Braised Turkey with Turkey Rice 5.0 (1) 1 Review 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 By David Chang David Chang Instagram David Chang founded the Momofuku restaurant group, including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and influences culinary culture, hosting Ugly Delicious on Netflix, The Next Thing You Eat on Hulu, and the Dave Chang Show podcast. Food & Wine's Editorial Guidelines Updated on October 10, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Gabriele Stabile Active Time: 25 mins Total Time: 1 hrs 10 mins Yield: 6 Ingredients 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 1/4 cup rendered turkey fat Directions 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. Make Ahead The soy-braised turkey can be refrigerated, covered, for up to 2 days; reheat before serving. Rate it Print