Back to 2 servings turkey 1 pound turkey breast or thigh meat, bone-in or boneless, about 450 g; or about 2 cups shredded leftover turkey water, enough to cover the turkey 3 slices fresh ginger 2 scallions, white and green parts, cut in half 0.25 cup rice cooking wine or sake 1 teaspoon salt sauce 3 shallots, thinly sliced 1.5 tablespoons neutral oil, or lard or chicken fat 3 tablespoons light soy sauce 1 tablespoon sugar 0.75 cup turkey or chicken broth, reserved poaching liquid or water works too to serve 2 cups cooked short-grain white rice, warm, for serving pickled daikon or pickled cucumber, for serving fresh cilantro, optional, for garnish
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1 Step 1: Place the turkey in a pot with the ginger, scallions, rice wine, salt and enough water to just cover. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 10 minutes.2 Step 2: Turn off the heat, cover the pot and let the turkey rest in the hot liquid for about 25 minutes until cooked through and tender, with no pink at the bone and juices running clear. Turkey must reach 165°F (74°C) internally.3 Step 3: Remove the turkey and let it cool until handleable. Shred into bite-size pieces, discarding bones and skin, and cover to keep warm. Reserve 0.75 cup of the poaching liquid for the sauce.4 Step 4: Heat the oil in a frying pan over medium heat. Add the sliced shallots and fry, stirring often, until crispy golden, about 5 to 7 minutes. Remove the shallots with a slotted spoon and set aside, leaving the flavored oil in the pan.5 Step 5: Carefully add the reserved poaching broth, soy sauce and sugar to the hot oil, as it may splatter. Bring to a boil over high heat and cook 2 to 3 minutes until the sauce is slightly reduced and glossy.6 Step 6: Spoon warm rice into bowls, top generously with the shredded turkey, spoon the sauce over, and finish with the fried shallots, pickled daikon and cilantro. Serve immediately.getsaucepan.com/r/3c9fa7bc-c4e2-5d8f-8f46-ba0ab63a6f55
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