Ingredients
- 2 medium shallot, thinly sliced plus 1 small shallot quartered
- 1 tbsp red wine vinegar
- 1/2 tsp sugar
- salt
- 1/3 cup light or low-sodium soy sauce
- 2 cup water
- 2 tbsp light brown sugar
- 2 clove garlic, coarsely chopped
- 2 tbsp coarsely chopped fresh ginger
- 3 cup shredded dark turkey meat
- 21/2 cup turkey stock or chicken stock
- 11/2 cup uncooked jasmine rice
- 1/4 cup rendered turkey fat
Directions
1. 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.
2. 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.
3. 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.
4. 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.
