It's that time of year again... after X'mas comes the recycled food, thus recycled recipe. This is leftover turkey with a fair chunks of meat, stuffing and wings still attached. I've got more pictures this time 'round, and the cooking method pat down to some weird science (meaning, I took the trouble to time and measure).
Out of holiday season, you can very well use a roasted chicken from the deli, with its herbs marinate etc. It tastes better than the plain old poached chicken.
BROTH
1 Turkey Carcass
2 Carrots (Chunks)
1 Knob Ginger (Slices)
Green Onions (Whites)
5 Liter Water
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OTHER INGREDIENTS
300 Ml. Rice • Omelette (Julienned) • Green Onion (Chopped) • Fried Shallots
METHOD
Wash the rice, and soak in water until ready to use (about 2 hours).
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Break up the turkey to fit into the pot, with its stuffing (carrots, onions, garlic) as well. Lay in the carrots, ginger and green (spring) onions.
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Top with 5 liters of boiled water. Bring to boil, and then simmer for 2 hours.
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Throw away the carrots etc. Let the turkey to cool and then hand shred the meat into bite-piece chunks.
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Drain the soaked rice of its water, and transfer into a pot; use a tall pot. Then pour in the turkey broth to cook the rice for 1½ hours.
The ratio of rice to broth for the recipe is 1:10 ie. 300 ml. of rice to 3 liter of broth. |
This is the state of the rice after 30 minutes on high heat (on biggest burner ring). After the initial half hour, I transfer the pot to the smallest burner ring on high heat. From here on, you have to scrap the bottom of the pot with a flat wooden spatula occasionally to prevent sticking and burning of the pot.
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You can leave the lid on, but slightly ajar to let off a bit of vapor, and stops any overflowing.
By the end of the 1½ hours simmer, the rice will turn to a gooey form. Add salt or fish sauce to taste.
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Serve with turkey sheds, omelette strips, and garnish with green onion and fried shallots.
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