A great recipe for leftover Turkey from Georgina Hayden.
Ingredients
- 400 g leftover cooked turkey or pork
- 300 ml chicken stock
- 2 tbsp vegetable oil
- 1 tsp Chinese five spice
- 4 tbsp soft light brown sugar
- 4 tbsp soy sauce
- 3 garlic cloves peeled
- 3 cm piece of ginger peeled
- 2 carrots
- ½ Cucumber
- 4 spring onions
- ½ bunch coriander leaves only
- ½ bunch mint leaves only
- 2 limes
- 1 tbsp toasted sesame seeds
- 12 bao buns try a chinese food shop
- sriracha or hot chilli sauce to serve
Servings:
Instructions
- Shred the meat and place in a wide pan. Pour in the chicken stock and add the oil, five spice, sugar and soy. Finely grate in the garlic and ginger, and season well.
- Place on a high heat, bring to the boil, then reduce the heat a little and cook for 15 minutes, uncovered. You want most of the stock to have cooked away, with the meat coated in a rich, sticky glaze.
- Meanwhile, make the rest of the filling. Peel and slice the carrots into matchsticks – use a julienne peeler if you have one. Prepare the cucumber in the same way, discarding the centre.
- Trim and shred the spring onions. Place in a small bowl with the coriander and mint, squeeze over the juice of both limes, toss and sprinkle over the sesame seeds.
- When you are ready to serve, warm up the bao buns according to their instructions. Place in a pile next to the pan of glazed meat, the shredded slaw and sriracha, and let everyone build their own.
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