Turkey Leftovers: Arroz Caldo & Long Rice

From Eating House 1849 Executive Chef Randy Bangloy

Turkey Arroz Caldo Ingredients

Serves  5

• 2 T Canola Oil

• 1 Large Onion, Medium Diced

• 2 Cloves Garlic, Crushed

• 1 (2inch) Piece Fresh Ginger, Peeled and Minced

• 2 ½ # Turkey, Shredded

• 6 C. Chicken Broth

• 1 C. Glutinous Sweet Rice

• 1 C. Green Onion Rings

• 1 C. Hard Boiled Egg (Grated)

• 2 T. Fish Sauce

• 1 C. Chicharones Chips (rough Chop)

• Fresh Squeeze Lemon Juice to taste

• Salt and Pepper to taste

PREPARATION

1. Heat Oil in large pot over medim heat. Cook and stir the onion, garlic, ginger in the hot oil until fragrant, about 6 minutes.

2. Add the Shredded Turkey and cook and stir together for 5 minutes.

3. Add in fish sauce into the pot,cover, and cook for another 4 minutes.

4. Pour in chicken broth into the pot. Add the sweet rice and stir.

5. Bring mixture to a boil, cover and cook for 15 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot.

6. Season with salt and pepper. Adjust taste with fish sauce

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Turkey Long Rice Ingredients

Serves  4-5

• 2# Turkey (Shredded)

• ½ C. Canola Oil

• 3 Qt. Chicken Broth

• 2 T. Ginger (peeled/minced)

• 1T. Garlic (minced)

• 1 Large Sweet Onion, medium diced

• 2 C. Bok Choy (chopped)

• 3T. Fish Sauce

• 2T. Soy Sauce

• 1 package uncooked Bean Thread (cellophane noodles)

• 2 C. Green Onions (rings)
  
  

PREPARATION

1. Heat Oil in large pot over medium high heat.

2. Add Sweet Onions, Garlic and Ginger , cook for about 3 minutes.

3. Add I Turkey , Cook For about 5 minutes.

4. Pour in chicken broth, cover, bring to a boil.

5. Add in Bean Thread noodles and Bok Choy, stirring occasionally, cook till soft.

6. Add Soy Sauce and fish sauce, adjust to taste

7. Garnish with Green onions