Taiwanese Turkey Rice

The yin to many a Taiwanese dish's fierce yang, this soulful, rustic meal has earned island-wide yearnings for its delicate balance of fragrant seasonings.

Note: To prepare this dish using leftover Thanksgiving turkey meat, skip step 1 and substitute the raw turkey with 2 cups packed, pre-roasted turkey meat and 1/2 cup of its reserved drippings.

Ingredients

serves Serves 4 to 6, active time 45 minutes, total time 1 1/2 hours

• 2 pounds bone-in turkey pieces, such as the breast or legs, breasts cut through the bone into large chunk, legs divided into drumsticks and thighs
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup vegetable oil
• 2 shallots, thinly sliced
• 1/2 cup water
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 tablespoon sichuan peppercorns
• Fresh cilantro for garnish
• Steamed rice for serving

Procedures

1. Rub the turkey with 1/4 teaspoons each of the salt and white pepper. Choose a large pot with a lid, such as a Dutch oven, and place a steamer rack inside. Fill the pot with 2 cups of water. Place the turkey on a dish that fits inside the pot and sits atop the steamer rack. (In order to save the turkey drippings, the turkey should not be placed directly on a rack with holes.) Bring water to a boil, then reduce to a simmer and cover the pot. Steam the turkey until its internal temperature close to the bone reaches 180 degrees, about 30 minutes. Let cool. Reserve the juices and drippings.
   
2. Once the turkey meat has cooled, pull the meat into bite-size shreds by hand and discard the bones and skin.
   
3. Heat the vegetable oil in a small pot over medium-high heat until shimmering. Add the sliced shallots and cook, stirring, until golden brown, about 3 minutes. Transfer immediately to a paper towel-lined plate. Reserve the cooking oil.
   
4. Combine the shallot cooking oil with 1/2 cup of the reserved juices and drippings from the steamed turkey. Add the water, sugar, soy sauce, Sichuan peppercorns, and the remaining 1/4 teaspoons each of salt and white pepper. Add half of the fried shallots, saving the rest for garnish. Whisk mixture over medium heat to dissolve sugar. Bring to a gentle boil and simmer, uncovered until reduced by half, about 30 minutes. Strain sauce and discard solids.
   
5. To serve, scoop rice into individual serving bowls and top with a mound of the shredded turkey meat. Spoon the sauce over each bowl. Finish with the fried shallots and cilantro for garnish.

Taiwanese Oyster Omelet

Ingredients

serves serves 1 to 2, active time 10 minutes, total time 15 minutes

• For the Sauce:
• ¼ cup ketchup
• ¼ cup rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• ½ teaspoon red miso paste
• 1 teaspoon cornstarch
• 1/2 cup cold water
•  
• For the Omelet:
• 2 eggs
• ¼ teaspoon salt
• Pinch ground white pepper
• 1 teaspoon sweet potato starch (see note above)
• 1/4 cup cold water
• 1 tablespoon vegetable, peanut, or canola oil
• 3 to 4 raw oysters
• 1 scallion, chopped
• 1/4/ cup celery leaves, roughly torn or chopped

Procedures

1. For the Sauce: Combine the ketchup, vinegar, sugar, soy sauce, and miso paste in a small saucepan over medium-low heat. Cook, stirring, until sugar dissolves, about 2 minutes. In a separate bowl, whisk together cornstarch with 1/2 cup cold or room-temperature water. Whisk cornstarch mixture into ketchup mixture and cook, stirring, until bubbling and thickened, about 1 minute. Remove from heat and set aside.
   
2. For the Omelet: Combine eggs, salt, and white pepper in a medium bowl and whisk lightly. Combine sweet potato starch and 1/4 cup cold or room-temperature water in a small bowl and mix thoroughly.
   
3. Heat the oil in a medium non-stick skillet over medium-high heat until shimmering. Add the oysters and cook, stirring, for 30 seconds. Add the egg mixture and cook, pushing in the edges occasionally and tilting the pan to let raw eggs run under the omelet, continuing to cook until most of the eggs are cooked but top surface is still moist. Mix the sweet potato starch mixture once more and pour it over the eggs, letting it run across the surface and spill over the edges slightly. Place the scallions and celery greens on top of omelet. Reduce heat to medium-low and cover the pan briefly to allow the greens to slightly wilt, about 1 minute.
   
4. Loosen the omelet by poking at its sides and giving it a shake to ensure that it moves easily. Carefully flip omelet using two spatulas or by thrusting the pan forward and jerking it back. Cook on second side until eggs are set, just a few seconds. Invert the omelet onto a serving dish. Ladle the sauce generously over it, and serve immediately.