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    Taiwanese Turkey Rice Recipe

    Asian
    Dinner
    From Leftovers
    Taiwanese
    Turkey
    ​

    6 servings

    portionen

    5 minutes

    aktive zeit

    1 hour 30 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    2 pounds (900g) bone-in turkey pieces, such as the breast or legs, breasts cut through the bone into large chunk, legs divided into drumsticks and thighs (see note)

    1/2 teaspoon salt

    1/2 teaspoon white pepper

    1/4 cup (60ml) vegetable oil

    2 shallots, thinly sliced

    1/2 cup (120ml) water

    1 teaspoon (4g) sugar

    1 teaspoon (5ml) soy sauce

    1 tablespoon Sichuan peppercorns

    Fresh cilantro for garnish

    Steamed rice for serving

    Anweisungen

    Rub the turkey with 1/4 teaspoon 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 (475ml) 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°F (82°C), about 30 minutes. Let cool. Reserve the juices and drippings.

    Once the turkey meat has cooled, pull the meat into bite-size shreds by hand and discard the bones and skin.

    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.

    Combine the shallot cooking oil with 1/2 cup (120ml) of reserved juices and drippings from the steamed turkey. Add water, sugar, soy sauce, Sichuan peppercorns, and remaining 1/4 teaspoon 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 sauce is reduced by half, about 30 minutes. Strain sauce and discard solids.

    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.

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    461 kcal

    Gesamtfett

    20 g

    Gesättigtes Fett

    3 g

    Ungesättigtes Fett

    0 g

    Transfett

    -

    Cholesterin

    135 mg

    Natrium

    297 mg

    Gesamtkohlenhydrate

    35 g

    Ballaststoffe

    1 g

    Zucker insgesamt

    2 g

    Eiweiß

    35 g

    6 servings

    portionen

    5 minutes

    aktive zeit

    1 hour 30 minutes

    gesamtzeit
    Kochen beginnen

    Bereit zum Kochen?

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    Zutaten

    2 pounds (900g) bone-in turkey pieces, such as the breast or legs, breasts cut through the bone into large chunk, legs divided into drumsticks and thighs (see note)

    1/2 teaspoon salt

    1/2 teaspoon white pepper

    1/4 cup (60ml) vegetable oil

    2 shallots, thinly sliced

    1/2 cup (120ml) water

    1 teaspoon (4g) sugar

    1 teaspoon (5ml) soy sauce

    1 tablespoon Sichuan peppercorns

    Fresh cilantro for garnish

    Steamed rice for serving

    Anweisungen

    1

    Rub the turkey with 1/4 teaspoon 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 (475ml) 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°F (82°C), about 30 minutes. Let cool. Reserve the juices and drippings.

    2

    Once the turkey meat has cooled, pull the meat into bite-size shreds by hand and discard the bones and skin.

    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.

    4

    Combine the shallot cooking oil with 1/2 cup (120ml) of reserved juices and drippings from the steamed turkey. Add water, sugar, soy sauce, Sichuan peppercorns, and remaining 1/4 teaspoon 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 sauce is reduced by half, about 30 minutes. Strain sauce and discard solids.

    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.