Turkey over rice is considered a traditional Taiwanese dish, but just how turkeys got to the island is a bit of an enigma. They are not well suited to Taiwan’s hot subtropical climate, nor are they common in most of Asia. Most people say Dutch colonists introduced the birds sometime in the 17th century.
Today, turkey is a popular commodity on the island: roughly 200,000 to 300,000 are bred each year, almost exclusively for restaurants. There, they are poached in a flavorful broth, then shredded and dressed with a savory, lard-enriched sauce made from the broth and light soy sauce. Light soy sauce, which is made from the first pressing of fermented soy beans, is commonly used in Taiwan, in part because it’s naturally a bit sweeter than all-purpose soy sauce. The dish is completed with a garnish of crispy fried shallots and is traditionally served at room temperature.
For the home cook, there are two ways of making this dish: You can either use leftover turkey meat and dress it with sauce, or start from scratch with raw bone-in turkey. Breasts are recommended here instead of a whole bird. But if you get your hands on a petite turkey—one small enough to fit snugly in a stockpot—just scale up the measurements based on the turkey’s weight.
Ingredients
6–8 servings
Turkey:
1 (4-lb.) skin-on, bone-in turkey breast or 3 lb. shredded leftover cooked turkey
1 Tbsp. plus 1½ tsp. kosher salt (optional)
5 scallions, trimmed, halved (optional)
1 (2") piece ginger, peeled, sliced ¼" thick (optional)
8 whole star anise (optional)
¼ cup turkey stock or low-sodium chicken broth (optional)
Sauce:
½ cup high-quality lard, turkey fat, duck fat, or goose fat
16 shallots (about 12 oz.), shaved on a mandoline or very thinly sliced
1 head of garlic, finely chopped
¼ cup michiu (Taiwanese rice wine) or sake
¼ cup light soy sauce
¼ cup sugar
2 tsp. freshly ground white pepper, plus more
3 cups low-sodium chicken broth (optional)
Cooked white rice (for serving)
Preparation
Turkey:
Step 1
If using a raw turkey breast, sprinkle turkey all over with salt; place on a wire rack set inside a rimmed baking sheet and chill, uncovered, at least 6 hours and up to 1 day. (This will result in tender, flavorful meat.)
Step 2
Place turkey, scallions, ginger, and star anise in a stockpot. Pour in water to cover turkey by 1". Bring to a boil, then reduce heat and simmer, skimming foam from surface as needed, until an instant-read thermometer inserted into thickest part of breast registers 150°F, about 75 minutes. Transfer turkey to a cutting board and let sit until cool enough to handle (internal temperature should rise to 165°F while the turkey cools).
Step 3
Strain stock through a fine-mesh sieve into a large heatproof bowl; discard solids. Pour 3 cups stock into a large heatproof measuring glass and set aside for sauce; reserve remaining stock for another use.
Step 4
Shred turkey with a fork or your hands, removing and discarding skin (or shred along with meat if you prefer).
Step 5
If starting with leftover turkey: Preheat oven to 350°F. Spread turkey in an even layer on a rimmed baking sheet, drizzle stock over, and cover tightly with foil. Cook until warmed through, about 15 minutes.
Sauce:
Step 6
Heat lard in a medium saucepan over medium-low. Add shallots (it will not look like enough fat at first) and cook, stirring often, until softened into a single layer, then continue to cook, stirring occasionally, until golden brown, 20–25 minutes total. (Shallots will crisp as they cool.)
Step 7
Drain shallots in a fine-mesh sieve set over a heatproof bowl. Transfer shallots to paper towels to drain; set aside. (You don’t need to salt them.) Heat shallot fat in a medium saucepan over medium. Add garlic and cook, stirring often, until fragrant and just starting to color, about 3 minutes. Add michiu, soy sauce, sugar, 2 tsp. white pepper, and reserved 3 cups stock (if you are using leftover turkey, use chicken broth instead). Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce is reduced by half and glossy, about 25 minutes. Taste and add up to 2½ tsp. more white pepper if desired.
Step 8
To serve, divide rice among shallow bowls and pile shredded turkey over. Spoon 2–3 Tbsp. sauce over each bowl and top with reserved fried shallots.
