Turkey & ginger brothy rice
Serves 4
Easy
Prep:
Cook:
Use up that Christmas turkey carcass with this light but flavour-packed rice dish. Top with coriander leaves, crispy chilli oil and crispy onions to serve
Skip to ingredients
Units:
- 1 leftover turkey carcassplus 400g leftover roast turkey meat, shredded
- 30g ginger15g sliced into rounds, 15g grated
- 2 garlic clovesunpeeled, bashed
- large handful of corianderleaves picked and stalks reserved
- 3 spring onionsroughly chopped
- 6 whole peppercorns
- 2 tbsp dark soy sauce
- 1 tbsp light brown soft sugar
- 1 lemonjuiced
- 250-300g cooked basmati rice
To serve
- crispy chilli oil and crispy onions
Nutrition: Per serving
- kcal243
- fat2glow
- saturates1g
- carbs26g
- sugars6g
- fibre1g
- protein28g
- salt1.24g
Method
step 1
Break the turkey carcass apart, if needed, using a knife. Tip the pieces into a large saucepan and add the ginger rounds, garlic, coriander stalks, spring onions and peppercorns. Cover with 800ml water and bring to a simmer over a medium heat. Once simmering, skim away and discard any scum that rises to the surface. Simmer for 45 mins-1 hr until fragrant and the flavours have combined. Strain through a large sieve set over a large bowl, then discard the contents of the sieve. Return the strained liquid to the pan.
step 2
Add the grated ginger, turkey meat, soy sauce, sugar and a splash of lemon juice. Bring back to a simmer and cook for 5 mins until the turkey meat is piping hot. Season to taste with pepper and a little more lemon juice, if needed.
step 3
Divide the rice between shallow bowls. Top with a few ladles of the broth, then scatter over the coriander leaves, crispy chilli oil and crispy onions to serve.
