Ingredients Jump to Instructions ↓

  1. 6 125 g 1 1/2 kg

  2. 15 ml 30 ml 30 ml 15 g 1 1/2 1/4 1/4 Garnishing

  3. 1 sprig Dried mushrooms (wood ears) Turkey hindquarter Vegetable oil Soy sauce Dry sherry Sugar Oranges skin, strips Salt Pepper Mint leaves

Instructions Jump to Ingredients ↑

  1. : Soak mushrooms in boiling water for 30 minutes. Drain and discard stems. Slice. Chop hindquarter into chunks, using a cleaver to get through the bone. Pour boiling water over pieces to fatten skin, drain, dry with kitchen paper. Over medium heat, brown turkey in just enough oil to cover a heavy based pan. Cook in batches, wiping pan clean with kitchen paper after each batch and adding more oil if necessary. To the clean pan and fresh oil, return turkey, add soy sauce, sherry, sugar, mushrooms and peel from 1 orange. Bring to boil. Turn heat down to simmer, cover and cook. Stir and skim scum from surface occasionally until turkey is tender. Season with salt and pepper. Remove from heat and stand covered for 5 minutes. Discard orange peel and serve topped with sauce. Garnish with peel from remaining 1/2 orange and mint leaves.


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