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
-
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
- Drain soaked rice and mix with cooked ingredients
- 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
- When rice is cooked, cool quickly and stuff neck cavity, pressing rice firmly into place and securing neck flap with a cocktail stick
- 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
-
30 minutes before turkey is ready, using a pastry brush, baste the whole turkey with a thick layer of kung po sauce
- Continue cooking for 30 minutes on 170°C/180°C
- Remove from the oven and allow turkey to rest before serving
- NOTE: Cooked rice needs to be refrigerated so suggest any left over stuffing be discarded and not re-heated
