Thanksgiving means turkey galore! And whether you’ve got some raw turkey left in the pack or if it’s already cooked, this Chinese recipe with pineapple, traditionally made with chicken, can give you a completely different meal from the roast the day before. We’ve cooked this with raw turkey, but if you have some already cooked turkey, especially where you’ve rubbed it with salt and pepper/stuffed it with herbs, then simply skip the first step.
350g of turkey
1/4 tsp of salt
1/2 tsp of pepper
1 tsp of rice wine
1 tsp of soy sauce
5 tbsp of cornflour
1/2 chopped onion
200-300g tinned pineapple
Sweet and sour sauce
2 tbsps of ketchup
1 tbsp of sugar
2 tbsps of white wine vinegar
4 tbsps of water/juice from the tinned pineapple
1 tsp of roasted sesame seeds
Step 1: cut the turkey meat into pieces roughly 1 inch across and rub these evenly with the marinading sauce. Leave to stand for at least 1 hour.
Step 2: beat the egg until even, then start beating in the cornstarch. The end result should be a paste of pancake mix consistency.
Step 3: remove any excess marinade sauce from the turkey and coat the pieces evenly in the egg mix.
Step 4: heat a generous amount of oil in a pan, and once the oil starts to sizzle, drop in the turkey pieces. Turn and stir until the outside starts to look golden. If using raw turkey, no need to fully cook the meat at this stage. Turn off the heat and set the turkey aside.
Step 5: mix the sweet and sour sauce and set aside ready to use.
Step 6: in a separate pan, heat the onions in a generous amount of oil until it sizzles, then drop in the turkey.
Step 7: add in the pineapple and sweet and sour sauce, and a pinch of salt to taste. Stir well until all is evenly coated. Cook for 5 minutes on medium heat.
Step 8: dust with the sesame seeds, and it’s ready to serve!
The turkey should be a little crispy on the outside and very flavoursome on the inside. If you’ve tried the recipe, did you enjoy it? And in the meantime, happy thanksgiving!Follow @blenderbasil