Turkey Breast with Ginger-Scallion Sauce

By LaLaCooks

David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce, based on his favorite condiment at Great N.Y. Noodletown in Chinatown.

STAFF-FAVORITE

Ingredients

• 1 1/2 cups thinly sliced scallions
• 6 tablespoons minced fresh ginger
• 1/4 cup vegetable oil
• 1 teaspoon sherry vinegar
• 1 1/2 teaspoons light or low-sodium soy sauce
• Kosher salt
• 3/4 pound turkey breast
• Turkey Cracklings

Preparation

Step 1

Directions

In a medium bowl, combine the sliced scallions with the minced ginger, vegetable oil, sherry vinegar and soy sauce. Season with kosher salt.

Cut the turkey breast into 6 thick slices. Arrange the turkey slices on individual plates and spoon the ginger-scallion sauce on top. Garnish with the Turkey Cracklings and serve at once.

Make Ahead

The ginger-scallion sauce can be refrigerated, covered, overnight. Serve at room temperature.