Thai Ginger & Garlic Rice, Shitake Mushroom, Almond And Quinoa Stuffed Turkey Breast Recipe

Thanksgiving meal with a thai flavor and flair.

This dish is great for someone who is planning to have a small group over for  dinner and want to avoid roasting an entire  turkey and for those who prefer white meat.

My friends and i had decided to meet for lunch and we had been craving Thai Chicken and Rice ( khao Man Gai )

I decided to combine my Thai influence  into this dish.

Let's talk about Khoa Mun Gai!

Khoa Mun Gai is  well known as a Thai street food Served everywhere in Thailand. It is a simple and yet flavorful dish to make. The star of this dish is the combined flavor from the  chicken, garlic and ginger. The rice preparation is  topped with steeped chicken a side of fresh cucumber, cilantro and opo squash cooked  in chicken stock and tauchu sauce ( Yellow soybean paste ).

For the rice preparation, the traditional method is to use the chicken fat from the browned chicken skin to cook the rice, as  this will  bring out the most flavor in the rice.

This dish which is originally  from China and is known as  Hainanese chicken rice .
The traditional preparation is to boil the whole chicken for the stock and use the chicken stock in the rice preparation.

These are the note for these recipes:

- You can prepare turkey the  night before. You can pop it  in the oven while you are cooking the rice.

- You can use  minced ginger in  a  tube which is  available at a grocery store if you dont have fresh ginger in your pantry.

- You can make the rice and quinoa ahead or a night before you are stuff it into the turkey breast.

- You can substitute opo squash with Daikon just remember to increase the cooking time by an additional  20 minutes.

- You can also use  miso paste instead of   tauchu. It is easy to find at most Asian markets.

- For healthier choice

• Traditional stuffing calls for bread or breadcrumbs, I use quinoa for a healthier choice :).
• I used olive oil to cook rice, avoid the chicken fat that is healthier for olive oil.

- I use my coffee grinder  to grind the  spices as it is the most effective way and releases the most flavor from them.

The menu components:

- Thai Ginger & Garlic Rice, Shitake Mushroom, Almond And Quinoa Stuffed Turkey Breast Recipe.

-Natty Style Khoa Mun Gai ( Rice infuse chicken, garlic and ginger flavors ) Recipe

- Opo Squash Recipe

- Natty Style Thai Miso Sauce

Prep time  45 minutes
Cooking time  60-70 minutes
​Serves    4


Ingredient

100g shitake mushrooms, thinly sliced
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1/4 cup yellow onion
1/2 cup Cooked Natty Style Khoa Mun Gai ( Rice infuse chicken, garlic and ginger flavors )
2 tablespoon freshly minced ginger
2 tablespoon freshly minced garlic
1 egg, lightly beaten
1/2 cup cooked quinoa
1/2 cup slivered almond
1 boneless, turkey breast half (about 3-4 lbs)
Salt and pepper
4 tablespoon olive oil
Fresh cilantro for garnish
Fresh cucumber, thinly slice. Serve on aside
kitchen twine

Directions

• Preheat the oven  to 400 degrees Fahrenheit  
• Make a rub in a small bowl.  combine 2 tablespoons olive oili, 1 tablespoon ginger and 1 tablespoon garlic set aside.
• Coat the  roasting pan well  with olive oil, set aside.
• In a medium bowl combine the  yellow onion, Cooked Natty Style Khoa Mun Gai, fresh ground black pepper, shiitake mushrooms, remaining ginger, remaining garlic,  quinoa, almond and remaining olive oil. Taste for seasoning and adjust accordingly. lastly add the egg and  mix all ingredients together.
• Place the turkey breast on the cutting board with the skin side down. Season with salt and pepper.
• Spread the stuffing over half of the meat, leaving a  border around outer edge. Tie  the now stuffed breast with kitchen twine crosswise to secure the stuffing during the cooking process.
• Place the turkey breast in the roasting pan and gently Rub the turkey meat with the prepared rub. cook it  until the  internal temperature reaches 165 degrees, in about 60-70 minutes. Or 1 pound / 12-15 minutes.
• Rest the turkey for 10 minutes and cut out the kitchen twine before serving.

Yum