Kenco Cappuccino 10/19

Kung Po Turkey with Oriental Stuffing

Wing Yip
Serves: 6
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Ingredients

  • 1 turkey (adjust spices according to size)
  • 2-3 sticks cinnamon
  • 6-8 star anise
  • 185ml jar Wing Yip Kung Po Sauce
  • 1-2 tsp five spice powder
  • FOR THE STUFFING
  • 228g glutinous rice (soaked for 4 hours)
  • 170ml vegetable stock
  • 85g chorizo or Chinese sausage, finely sliced
  • 28g dried sliced mushrooms, soaked & chopped
  • 1 tsp ginger juice from grated fresh ginger
  • 1 tbsp Wing Yip Shaohsing Style Wine
  • 1 tbsp Wing Yip Oyster or Mushroom Sauce
  • 2 tbsp peanut oil
  • 2 tbsp black rice vinegar
  • 1 tbsp Wing Yip Sesame Oil
  • 1 tbsp Wing Yip Light Soya Sauce

Method

  1. Heat oil in a wok and fry sausage and mushrooms. Season with light soy, oyster sauce, ginger juice and black vinegar. Remove from the heat
  2. Drain soaked rice and mix with cooked ingredients
  3. Spread loosely in a dry shallow dish and steam the rice dry (without any water added) over medium heat for 30 minutes or until grains are translucent and chewy
  4. When rice is cooked, cool quickly and stuff neck cavity, pressing rice firmly into place and securing neck flap with a cocktail stick
  5. Rub body cavity of turkey with five spice powder and season the skin with a little salt. Place star anise and cinnamon inside the body cavity and cook to instructions on packaging
  6. 30 minutes before turkey is ready, using a pastry brush, baste the whole turkey with a thick layer of kung po sauce
  7. Continue cooking for 30 minutes on 170°C/180°C
  8. Remove from the oven and allow turkey to rest before serving
  9. NOTE: Cooked rice needs to be refrigerated so suggest any left over stuffing be discarded and not re-heated
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