Yunnan Braised Turkey
The wonderful braised dishes of the Muslim ‘’minorities’’ in Yunnan are usually made from mutton, beef or chicken and have greatly influenced this recipe. Turkey- despite its low cost- is rarely eaten in China. We think that it’s quite appropriate for this type of dish as it will remain tender and succulent.
Add 1 cup of olives and ¼ cup each of capers and raisins at the same time as the potatoes and you will have a dish worthy of a holiday feast.
Ingredients
1½ Tbsp Yunnan Spice Blend
¾ Tbsp Garam masala
1 Tbsp cumin
2 slivers of cinnamon sticks
1 tsp sea salt
5 garlic cloves, chopped
1 slice ginger
3 Tbsp olive oil
4½ lbs turkey wings and drumsticks
3 medium carrots
2 onions
2 tomatoes
2 celery branches
1 glass Sherry or white wine
3 cups chicken stock or water
4 Tbsp dark soy sauce
4 medium potatoes, washed
Method
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1
Preheat oven to 375°F. Grind the spices in a mortar; add salt, garlic and ginger. Pound into a purée, blending in the olive oil.
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2
Rub this spice paste on the pieces of turkey. Place in a braising dish and cook uncovered in the oven for 30 minutes.
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3
Clean and cut the carrots, onions, tomatoes and the celery into large chunks, then add them to the pan. Cook 15 minutes more.
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4
Boil the stock, Sherry and soy sauce and add to the pan. Cover and reduce heat to 275°F. Cook for another 1½ hours.
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5
Cut the potatoes into large cubes and add to the pan. Cook uncovered for another 30 minutes and serve.
