Turkey Rice

Turkey rice is a traditional Taiwanese meal made with shredded turkey meat and served over plain boiling rice. The meal is generally covered with soy sauce-flavored drippings and served with daikon radish, in addition to soft bits of steamed turkey and rice. The most essential component is, maybe, the sauce, which is produced using conserved broth and enhanced with animal fat.

In Taiwanese restaurants, the rendered fat from the turkey is frequently used, but store-bought lard or duck fat are reliable substitutes for the rich flavor. Rice wine, softly sweet light soy sauce, herbaceous white pepper, garlic, and the oil from frying a sprinkling of shallots will give the sauce profound levels of flavor and warmth. You could find that after digging in, you wish you'd bought a bigger bird after all.

Turkey rice began as a simple and inexpensive supper in the Taiwanese province of Chiayi, and has since grown to become one of the country's most popular dishes. It is commonly consumed as a late-night snack and is available at a variety of street food vendors and traditional Taiwanese markets.