Taiwanese (Leftover-) Turkey with Rice
Serves 4
Adapted from Epicurious
½-1 pound shredded leftover cooked turkey
1 cup chicken or turkey broth, plus 2 tablespoons of broth
½ cup duck fat, turkey fat, lard, or bacon fat, plus 1-2 tablespoons of fat
1½ cup onions, thinly sliced (about ½-1 onion)
4-5 cloves of garlic, minced
1½ cups rice wine vinegar
1½ cups soy sauce
1½ cups sugar
Salt
Pepper
Rice, for serving
2-3 scallions, thinly sliced, for garnish
Preheat oven to 350°F. Spread the turkey in an even layer on a rimmed baking sheet, drizzle 2 tablespoons of broth over top, and cover tightly with foil. Cook until warmed through, about 15 minutes. If you take the turkey out before you’re ready to eat, leave the foil on and remove it right before you eat.
Heat a medium sauté pan over medium heat. Add the duck fat to the pan. Once melted and heated, add in the onions. Cook, stirring often, until onions soften and can fit into one layer on the pan. Continue to cook, stirring less often, for an additional 20-25 minutes until onions start to turn golden brown and get crispy. Be vigilant as they’re turning golden, so you don’t over cook and burn them.
Strain the goldened onions through a sieve and let them drain further on some paper towels. Set aside.
As the onions are cooking, heat a medium sauce pan over medium heat. As it’s heating, add the additional 1-2 tablespoons of duck fat. Once melted, add in garlic and stirring often until they start to darken, about 1-3 minutes. Again, be vigilant as your garlic can turn and burn quickly.
Add in rice wine, soy sauce, sugar, 1 cup of chicken broth, and salt and pepper, to taste. Let the mixture come to a boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce reduces to half, about 20-25 minutes. Taste and adjust seasoning to your preferences.
To serve, add a helping over shredded turkey overtop some rice. Drizzle the sauce over everything. Sprinkle with some crisped golden onions and garnish with green onions.
Enjoy!
