Taiwan offers up a wonderfully simple and flavourful rice bowl in the form of this much treasured turkey rice bowl. Tender turkey is laid on top of back (forbidden) rice and a rich, flavourful broth poured over everything. And dare you sprinkle over crunchy Turkey skins? You most definitely SHOULD!
Black rice takes a little longer to cook, so we help it along by soaking it in water for 30 minutes. Once soaked, drain and add to a rice cooker or pan.
Rinse the white rice until all the excess starch has drained away. Add this to the rice cooker or pan too. Give it a light stir to combine.
If you're using a rice cooker: Add water to level 2 and cook.
If you're using a pan, add 4 cups hot water and bring to a boil. Reduce the heat to low and cover. Cook without stirring EVER until all the water has evaporated and the rice is just starting to catch on the bottom of the pan. Remove from the heat, cover the pan with a clean tea towel and return the lid. Let it rest until you're good to serve.
Fresh turkey version
Remove the skin from the turkey thigh, don't throw it away!
Place the thigh in a pan, just large enough to house it and pour in just enough water to cover. Add the Sichuan and black peppercorns and one of the spring onions/scallions, whole.
Turn on the heat and bring to a boil. Pop on a lid and reduce the heat to low and cook gently for 35 minutes.
Meanwhile, chop the turkey skin into small pieces and place in a small cold frying pan. Turn on the heat to medium and let the turkey skins start to fry. We want a medium temperature so that the fat will render and the skins crisp.
After about 5 minutes, the skins should be golden and the fat rendered. Remove the skins from the pan and drain on paper towels.
Retain the rendered fat, we're adding some to the gravy for flavour.
When the turkey has cooked, remove it from the pan to cool for 15 minutes.
Strain and discard the solids from the stock. Place the stock back on the stove and turn up the heat. Add the soy sauce, sugar and about 2 tablespoons of turkey fat. Let it simmer for 10 minutes to reduce and intensify the flavour.
When the turkey thigh is cooled enough to handle, strip off the meat and discard the bones. Tear the meat into small strips and set aside.
Leftover Turkey version
Strip about 2 cups of turkey meat from wherever you like on the bird and set aside.
Take some of the turkey bones and carcass - enough to fill 2-3 cups and carefully chop them up a bit with a meat cleaver or large knife.
Put them into a medium sized saucepan and cover with around 3 cups water. Add the Sichuan and black peppercorns and 1 spring onion/scallion. Bring to a boil, reduce the heat to low and cook gently for 40 minutes.
Strain the bones and solids from the stock and discard. Put the stock back on the stove and add the soy sauce and sugar and simmer to reduce for 10 minutes over a medium heat.
Finishing the Taiwanese Turkey Rice
In a Asian rice bowl, Add a helping of rice, then arrange 1 cup of turkey meat.
Ladle over some sauce (about 2 ladlefuls) then sprinkle with spring onion/scallion, fried onions and if you made the turkey fresh, some fried skins.
That's it!