"I couldn't be more excited to share a brand new fusion rice dish using U.S.-grown rice! @think_rice #ad
Inspired by traditional Taiwanese turkey rice, I created my own version by making the rice the real star. This Taiwanese turkey yogurt scallion rice uses U.S.-grown medium grain rice for a moist and tender pilaf. Stir in yogurt and scallions and top it with juicy poached turkey, crispy shallots, and sweet soy sauce. Let me tell you, the toppings are great but the creamy, slightly tangy rice is the true hero. #thinkrice
When I was trying to decide which type of rice to use, I discovered that there are more than 120,000 different strains of rice! I decided to use USA-grown medium grain rice because it's a shorter and wider kernel which means the cooked grains will be moist and tender, perfect for turkey rice."
Taiwanese Turkey Yogurt Scallion Rice
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A Note from Feedfeed
Complex flavors and amazing aromatics make this recipe a true standout. Inspired by traditional Taiwanese turkey rice, we can't say enough good things about this delicious meal. We love this recipe because it includes U.S.-grown rice, which supports U.S. farmers and incorporates sustainable practices.
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- Recipe Card
Prep time 30mins
Cook time 1hr 35mins
Serves or Makes: 6
Recipe Card
ingredients
Turkey
- 2 lb turkey breast skin on, bone-in
- 2 inch ginger knob peeled, sliced
- 4 garlic cloves, smashed
- 4 scallions, white ends only
- 2 star anise
- 1 teaspoon white peppercorns
- 8 cups water
ingredients
Yogurt scallion rice
- 2 tablespoons oil
- 1 tablespoon garlic, minced
- 2 shallots, minced
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 2 cups U.S.-grown medium grain rice
- 1/2 cup Shaoxing wine
- 2 2/3 cups turkey stock
- 1/3 cup plain Greek yogurt
- 1/4 cup sliced scallions
- salt and pepper, to taste
ingredients
Sauce
- 1/3 cup reserved turkey fat
- 8 shallots, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon minced ginger
- 1/2 cup turkey stock
- 1/2 cup soy sauce
- 1/4 rice wine
- 2 tablespoons granulated sugar
- 1 teaspoon white pepper
Method
To make the turkey
Step 1
(1 day before cooking) Combine turkey breast with sliced ginger, smashed garlic, scallion ends, star anise, white peppercorns, and water in a large pot. Bring to a boil over high heat, skimming any white foam. Reduce heat to low and simmer for 1 hour or until a thermometer inserted in thickest part of breast registers 150 degrees F. Remove turkey and let cool. Strain stock, discarding aromatics. Let cool, then chill in fridge overnight.
Step 2
The next day, remove stock from fridge. Skim fat from the top, reserving ⅓ cup. Shred turkey meat, discarding skin and bones, and set aside.
To make the rice
Step 1
Heat 2 tablespoons of oil in a medium pot over medium heat. Add minced garlic and shallots and saute for 1 minute or until aromatic. Add cumin, turmeric, and rice, stirring to combine. Add Shaoxing wine and bring to a boil. Continue to cook until all of the wine has evaporated. Add turkey stock and bring to boil. Cover pot and reduce heat to low. Continue to cook for 15 minutes or until rice is fluffy and all of the liquid has evaporated.
Step 2
Let rice sit for 10 minutes. Remove lid and fluff with a fork. Add yogurt and scallions and stir to combine. Season rice with salt and pepper and keep warm.
To make the sauce
Step 1
Heat reserved turkey fat in a large saute pan over medium heat. Add shallots and cook until golden brown, about 20 minutes, stirring occasionally. Remove shallots with a slotted spoon onto paper-towel lined plates to drain excess oil. Let cool.
Step 2
Reheat shallot oil in the same pan over medium heat. Add garlic and ginger and saute for 30 seconds or until aromatic. Add reserved stock, soy sauce, rice wine, sugar, and white pepper, stirring to combine. Simmer for 5-6 minutes or until slightly thickened. Remove from heat.
Assemble bowl
Step 1
Divide rice into bowls and top with shredded turkey. Spoon sauce on top and top with fried shallots. Serve immediately.