Taiwanese Turkey and Rice | 嘉義火雞肉飯
Turkey is shredded and layered on top of hot steaming freshly cooked rice(I like brown rice, but use white rice for authenticity), then a sauce made with shallots fried in oil and rendered with chicken stock, soy sauce, sugar is drizzled on top.
- Prep time
- 2 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 C Shredded Turkey (See below for instructions if making this dish from scratch)
- 3 Shallots (Thinly sliced )
- 1-1/2 TBsp Oil (Vegetable Oil, Lard, Chicken Fat or Half and Half)
- 3 TBsp Soy Sauce
- 1 TBsp Sugar
- 3/4 C Chicken/Turkey Broth (or replace with water)
- 2 C Rice (Steam or cooked according to instruction. You can also use the chicken stock from boiling the chicken to cook rice if making from scratch. It really enhances the flavor)
- 1 Chicken Breast/Turkey Breast
Instructions
- 1
Boil just enough water to cover the chicken/turkey breast in a pot. Add the chicken/turkey and cook for 5 mins(10mins for turkey) then turn the heat off and let it sit in the pot for 40 mins. This makes the meat super tender
- 2
Remove from pot and shred into small pieces
- 3
In a frying pan, heat up 1-1/2 TBsp of oil of your choice.
- 4
Add the sliced shallots to the oil and fry until crispy golden
- 5
Add 3/4C Chicken/Turkey stock 3TBsp Soy Sauce 1TBsp Sugar to the pan, the oil may splatter
- 6
Cook on high to slightly reduce the sauce
- 7
Layer shredded turkey/chicken over steaming rice, pour the sauce over the turkey/chicken according to personal taste. Mix well before eating. Serve with blanched green veggies