Chiayi Turkey Rice

Method

1. 01

   Poach the turkey gently

   Put turkey, water, ginger, and scallions in a snug pot. Bring just to a simmer, cover, and cook over low heat 28–35 minutes until the thickest part reaches 74°C; do not boil hard.

   

2. 02

   Rest and shred

   Transfer turkey to a tray, tent loosely, and rest 15 minutes. Remove skin and bone, then pull the meat along the grain into 5–7 cm thin shreds; toss with 30 ml warm stock.

   

3. 03

   Make crisp shallots and oil

   Fry shallots in oil over medium-low for 9–11 minutes. Stir constantly after pale gold and remove at deep gold; they darken after draining. Reserve 45 ml fragrant oil and all crisp shallots.

   

4. 04

   Reduce the light gravy

   Simmer 250 ml strained stock, soy sauce, sugar, and 15 ml shallot oil for 8–10 minutes until reduced to 180 ml. It should taste savoury but lighter than braising sauce.

   

5. 05

   Warm without drying

   Put shredded turkey in a small pan with 60 ml gravy, cover, and warm over low heat for 2–3 minutes only. Remove as soon as steaming; prolonged simmering makes breast meat chalky.

   

6. 06

   Layer the bowls

   Divide rice into four bowls. Drizzle each with 7 ml shallot oil, fan 120 g warm turkey over the top, spoon over 25–30 ml gravy, and finish with crisp shallots and pickled radish.