Ingredients
1shallot,medium
1shallot,small
1tbspred wine vinegar
½tspsugar
salt
light soy sauce,or low-sodium
2cupswater
2tbsplight brown sugar
2garlic cloves
2tbspginger,fresh, coarsely chopped
3cupsdark turkey meat,shredded
2½cupsturkey stock,or chicken stock
1½cupsjasmine rice,uncooked
¼cupturkey fat,rendered
Preparation
In a small bowl, combine the sliced shallot, red wine vinegar, sugar, and salt. Let stand for about 1 hour, stirring occasionally, until the shallot is softened.
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 for about 1 hour, stirring, until the liquid is reduced by half.
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 for about 20 minutes until the rice is tender and the stock is absorbed.
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.
Serve and enjoy!
