Ingredients
1 medium shallot
1 small shallot
1 tbsp. red wine vinegar
1/2 tsp. sugar
salt
c. light or low-sodium soy sauce
2 c. water
2 tbsp. light brown sugar
2 clove garlic
2 tbsp. coarsely chopped fresh ginger
3 c. shredded dark turkey meat
2 1/2 c. turkey stock or chicken stock
1 1/2 c. uncooked jasmine rice
1/4 c. rendered turkey fat
Preparation
Step 1In a small bowl, combine the sliced shallot, red wine vinegar, sugar, and 1/4 teaspoon of salt. Let stand, stirring occasionally, until the shallot is softened, about 1 hour.Step 2In a saucepan, mix the soy sauce, water, brown sugar, quartered shallot, garlic, and ginger; bring to a boil. Add the dark turkey meat and cook over low heat, stirring, until the liquid is reduced by half, 1 hour.Step 3Meanwhile, in a medium saucepan, combine the turkey stock with the rice, turkey fat, and a pinch of salt and bring to a boil. Cover and simmer over low heat until the rice is tender and the stock is absorbed, about 20 minutes.Step 4Cover the saucepan with a kitchen towel, then cover with the lid and let the rice steam for 20 minutes. Fluff the rice with a fork. Spoon the soy-braised turkey into bowls, add the turkey rice, and garnish with the pickled shallot rings.
