Taiwanese Meat Sauce And Rice Recipes

TAIWANESE MEAT SAUCE AND RICE RECIPE

Steps:

• In a sauce pan, heat up the oil over medium high heat. Add the garlic and onions and cook, stirring until fragrant and golden. Add the ground pork and cook, breaking up the meat, until browned and cooked through. Add the remaining ingredients, taste, season with pepper (and salt, if needed), stir and simmer over low for 30-45 minutes to reduce and meld flavors.
• While you're waiting for your sauce, go ahead and make some rice. And if you want to crisp up some shallots, now is the time to do so. Add two and a half tablespoons of oil to a skillet and heat over medium low heat. Add the sliced shallots and gently fry, stirring occasionally until they turn golden brown, about 5-8 minutes. Keep a close watch as shallots deepen in color quite quickly! When golden, turn off the heat, scoop out the shallots and drain on paper towels. Let the shallot oil cool and save for other uses. If you're feeling naughty, you can stir it into your sauce for some extra flavor, but I usually set it aside and use it wherever I need an extra bit of flavor in whatever I'm cooking (eggs, veggies, etc).
• To serve, top your piping hot rice (or grain of choice) with meat sauce, a soft boiled egg sliced in half, green onions and crispy shallots. Enjoy!

TAIWANESE TURKEY RICE

Steps:

• Turkey:
• If using a raw turkey breast, sprinkle turkey all over with salt; place on a wire rack set inside a rimmed baking sheet and chill, uncovered, at least 6 hours and up to 1 day. (This will result in tender, flavorful meat.)
• Place turkey, scallions, ginger, and star anise in a stockpot. Pour in water to cover turkey by 1". Bring to a boil, then reduce heat and simmer, skimming foam from surface as needed, until an instant-read thermometer inserted into thickest part of breast registers 150°F, about 75 minutes. Transfer turkey to a cutting board and let sit until cool enough to handle (internal temperature should rise to 165°F while the turkey cools).
• Strain stock through a fine-mesh sieve into a large heatproof bowl; discard solids. Pour 3 cups stock into a large heatproof measuring glass and set aside for sauce; reserve remaining stock for another use.
• Shred turkey with a fork or your hands, removing and discarding skin (or shred along with meat if you prefer).
• If starting with leftover turkey: Preheat oven to 350°F. Spread turkey in an even layer on a rimmed baking sheet, drizzle stock over, and cover tightly with foil. Cook until warmed through, about 15 minutes.
• Sauce:
• Heat lard in a medium saucepan over medium-low. Add shallots (it will not look like enough fat at first) and cook, stirring often, until softened into a single layer, then continue to cook, stirring occasionally, until golden brown, 20-25 minutes total. (Shallots will crisp as they cool.)
• Drain shallots in a fine-mesh sieve set over a heatproof bowl. Transfer shallots to paper towels to drain; set aside. (You don't need to salt them.) Heat shallot fat in a medium saucepan over medium. Add garlic and cook, stirring often, until fragrant and just starting to color, about 3 minutes. Add michiu, soy sauce, sugar, 2 tsp. white pepper, and reserved 3 cups stock (if you are using leftover turkey, use chicken broth instead). Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce is reduced by half and glossy, about 25 minutes. Taste and add up to 2½ tsp. more white pepper if desired.
• To serve, divide rice among shallow bowls and pile shredded turkey over. Spoon 2-3 Tbsp. sauce over each bowl and top with reserved fried shallots.

TAIWANESE MEAT SAUCE

Steps:

• In a small bowl, combine the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar. Set aside.
• Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together.
• Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. Serve the ground beef mixture over the noodles or rice.