Tea Leaves U.S. Turkey

Recipe & photo courtesy of Chef Eric Teo

Serves 3-5

Ingredients:

½  no. of U.S. Turkey
30 g of Jasmine Tea Leaves
50 g of Yellow Sugar Slabs (grind into powder)
3 tbsp of Oil

Ingredients for Marinade Sauce:  

250 g of Seasoned Soy Sauce for Seafood
20 g of Star Anise
20 g of Liquorices
15 g of Cao Guo
10 g of Cloves
15 g of Sha Jiang
10 g of Dried Mandarin Orange Peel
1 pc of Luo Han Guo
30 g of Ginger
30 g of Spring Onion Stalks
1 cup of Chinese Cooking Wine (optional for aroma)
80 g of Rock Sugar
15 g of Red Rice
10 cups of Water

Preparation Method:

To Prepare Marinade Sauce:  Put all the dry ingredients into a soup bag and tie tightly.  Use a separate bag for the red rice.  Using a heated stainless steel pot, pour in 1 tbsp oil, add ginger and spring onion.  Stir-fry till fragrant.  Add in chinese cooking wine, seasoned soy sauce for seafood, water, rock sugar and herbs.  Cook till rock sugar melts, then turn to low heat and continue to boil for about 10 minutes.  Dish out ginger, spring onion and red rice, remove floating residue.  Marinade sauce is ready.

To Prepare Turkey:       Place turkey into pot with marinade sauce.  Cook over low heat.  Heat up 2 tbsp oil in a wok, add in jasmine tea leaves and stir-fry till fragrant.  Add in yellow sugar powder and stir-fry till it starts to smoke.  Put a rack in the wok, place turkey on the rack and cover with lid.  Turn off heat and leave turkey to smoke for approximately 5 minutes.

To Serve:       Remove turkey, cut into pieces, arrange on plate and serve.