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The Hirshon Taiwanese Turkey Rice - 嘉義火雞肉飯

The Hirshon JiaYi Taiwanese Turkey Rice – 嘉義火雞肉飯


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • For stock:
  • ½ turkey breast with bone
  • 1 container Turkey Demiglace
  • 2 scallions, tied in a knot
  • 4 coins ginger, smashed
  • 3 cloves garlic, smashed
  • ½ cup shaoxing rice wine or dry sherry
  • ***
  • For meat:
  • An additional ½ turkey breast with bone
  • ***
  • Per person:
  • 1 cup boiled medium-grain rice, TFD prefers Nishiki brand
  • 1 ½ tbsp. rendered turkey fat or more to taste
  • 2 ½ tbsp. Soy Sauce + ½ tbsp. oyster sauce + 1 tbsp. Sugar + 1 cup homemade Turkey Broth, all combined for the turkey rice sauce
  • Cracklings made from ground turkey skin
  • 3 Shallots, thinly sliced
  • Additional turkey fat for frying shallots
  • Some Cilantro leaves for garnish
  • Japanese takuan pickles and other tsukemono (assorted vegetable pickles) for garnish

Instructions

  1. First, we need to prepare the turkey correctly.
  2. Peel the skin off both halves of the turkey breast, and then grind it up in a food processor. Put the skin into a frying pan and render out as much fat as possible. Remove and save the cracklings to garnish the turkey rice and save all the fat as well.
  3. For the turkey stock, add ½ the breast, cover with water, add turkey demiglace and all the stock ingredients. Bring to a boil, skim if needed, then turn down to a very low simmer and cook for a minimum of 4 hours, and up to 12 if you really want the ultimate stock! You should top the stock up with water if it looks too low.
  4. Strain the stock and discard the solids – the meat and seasonings are dead to you, all the flavor is where it is supposed to be: in the stock itself!
  5. If the stock doesn’t look to taste rich enough, you can return the strained stock to the pot and reduce to your liking.
  6. It’s very hard to have the perfect timing for cooking breast meat, as it is all too easy to overcook the breast. The traditional way is to boil the turkey breast.
  7. My trick to a tender turkey breast is to cook it for 15 minutes in the turkey stock at a rolling boil, then turn off the heat and let the residual heat cook it for another 5 minutes. Check the meat – if it needs more time, boil for another few minutes and check again until done. Tender and juicy is the operative word here!
  8. Of course, if you are fortunate enough to own a home Sous Vide machine, you can always cook the perfect turkey breast! Set the temperature to 150F for 1 ½ hours and you are good to go!
  9. Let the meat cool, then use two forks to pull the turkey breast into strips, it’s super easy that way!
  10. Cook up some rice. While it is cooling down, fry the shallots in some turkey fat until crisp.
  11. When serving turkey rice, measure 1 cup of rice and put it in a bowl first, then top the rice with ½ cup of pulled turkey strips. Add 1 tbsp, or more to taste of turkey fat and then put 3 tbsp of sauce on top of it. This is one serving of turkey rice. Garnish with fried shallots, cilantro and cracklings and serve with pickles on the side.
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