Zoomed in image of a serving of Taiwanese Turkey Yogurt Scallion Rice in a white bowl.

Taiwanese Turkey Yogurt Scallion Rice

This delicious fusion rice recipe combines Indian flavors with Taiwanese ones to create a new take on Turkey Rice, a popular Asian comfort food.

This recipe stars U.S.-grown medium grain rice and comes to us from Christine Ma of @cherryonmysundae in partnership with USA Rice and Thefeedfeed.

  • Servings
    6
  • Prep Time
    30 min
  • Cook Time
    1 hr 45 min
  • Total Time
    2 hrs 15 min

Ingredients

Turkey

  • 2-3 pounds 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

Yogurt scallion rice

  • 2 tablespoons oil
  • 1 tablespoon minced garlic
  • 2 shallots minced
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • 2 cups medium grain rice
  • ½ cup shaoxing wine
  • 2 ⅔ cups turkey stock
  • ⅓ cup greek yogurt plain
  • ¼ cup sliced scallions
  • salt and pepper to taste

Sauce

  • ⅓ cup reserved turkey fat
  • 8 shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon minced ginger
  • ½ cup turkey stock
  • ½ cup soy sauce
  • ¼ cup rice wine
  • 2 tablespoons granulated sugar
  • 1 teaspoon white pepper

Directions

  • 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.

  • 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.

  • Prepare the rice. Heat 2 tablespoons 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.

  • 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.

  • Meanwhile, make the sauce. Heat ⅓ cup 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.

  • 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 the turkey rice bowls. Divide rice into bowls and top with shredded turkey. Spoon sauce on top and top with fried shallots. Serve immediately.