Ingredients for caramelised turkey
600 g of roughly diced turkey
220 g of brown sugar
juice of 3 limes
2 tbsp fish sauce
Ingredients for braising stock
620 ml Shaoxing wine or white cooking wine
370 ml soy sauce
220 g brown sugar
6 crushed garlic cloves
75 g of thinly sliced ginger
4 spring onions sliced halfways
5 star anise
2 cinnamon sticks
rind of half an organge
1 tsp sesame oil
Ingredients for Chinese Coleslaw
1 carrot, thinly sliced lengthways
1 small onion, thinly sliced
125 ml rice vinegar
55 g brown sugar
half a green cucumber
half a cup of white cabbage
3 spring onions, cut into julienne
half a cup each of coriander, mint and dill
Prep time: 20 minutes Cooking Time: 60 minutes
1. Place your turkey cubes in a large saucepan and cover with cold water. Bring to simmer over a medium heat for around 5 minutes and remove any impurities. Drain, rinse the turkey under cold water and set aside.
2. For the braising stock, combine all ingredients in a large saucepan and bring to the boil over a medium heat. Then reduce the heat to low and simmer for around 30 minutes. Add the turkey and simmer until tender (another 25 minutes). Set aside.
3. For the Chinese coleslaw, combine carrot, onion and 2 tsp of coarse sea salt in a glass or plastic bowl. Mix well and leave to infuse for 30 minutes. Meanwhile, mix the vinegar and sugar in a saucepan, stir until the sugar dissolves and simmer until your mix has a syrupy consistency. Set aside to cool.
Squeeze any excess liquid from your carrot and onion into a separate bowl, add the syrup and leave to rest for 15 minutes. Add remaining ingredients just before serving.
4. Now back to your turkey: Remove the turkey cubes from the stock, pat them dry and set aside. Mix the sugar and 250 ml water in a saucepan, cook over medium heat, stir to dissolve sugar and simmer until caramelised (10-15 minutes). Remove from the stove, add lime juice and fish sauce. Then add your turkey cubes and mix well. Et voila, your caramelised turkey with Chinese coleslaw is ready. Serve with a side of rice. We chose coriander rice for flavour.
This post is an entry for BritMums’ Summer Turkey Recipe Challenge.