1.4 kgfree-range turkey breast, skin on1 tbspSichuan peppercorns30 gm (¼ cup)sea salt flakesRed braising stock625 ml (2½ cups)Shaoxing wine375 ml (1½ cups)tamari (see note)220 gm (1 cup)brown sugar90 gmginger, thinly sliced6garlic cloves, crushed4spring onions, trimmed and halved lengthways5star anise3 piecesorange rind, removed with a peeler2cinnamon quills1 tspsesame oilChinese coleslaw1carrot, sliced into ribbons on a mandolin1Spanish onion, thinly sliced125 ml (½ cup)organic brown rice vinegar (see note)55 gm (¼ cup)brown sugar1 cup (loosely packed) eachcoriander, dill and mint2Chinese cabbage leaves, shredded1small Lebanese cucumber, thinly sliced on a mandolin3spring onions, julienned
For red braising stock, bring ingredients to the boil in a large saucepan over medium heat, reduce heat to low and simmer to infuse (40 minutes-1 hour).
Add turkey to stock, simmer for 6 minutes, remove from heat and stand in liquid until cooked through and cooled (1½ hours).
Meanwhile, dry-roast Sichuan pepper until fragrant (30 seconds-1 minute), then finely grind in a mortar and pestle. Stir through sea salt flakes, set aside.
For Chinese coleslaw, combine carrot, onion and 2 tsp sea salt flakes in a non-reactive bowl, toss to combine, set aside to soften (30 minutes). Combine vinegar and sugar in a small saucepan over medium heat, stir to dissolve sugar, then reduce heat to low and simmer until slightly reduced and syrupy (12-15 minutes). Set aside to cool. Gently squeeze excess moisture from carrot and onion, add to vinegar mixture and set aside to lightly pickle (8-10 minutes). Just before serving, add remaining ingredients and toss to combine.
Reduce 500ml red braising stock by two-thirds in a saucepan over medium heat(20-25 minutes). Remove turkey breast from remaining stock (strained stock will keep frozen for 3 months; it can be used as a master stock or for a broth), thickly slice and serve drizzled with reduced braising stock, scattered with Sichuan pepper mixture and Chinese coleslaw.
Note Tamari and organic brown rice vinegar are available from
select supermarkets and health-food shops.
This recipe is from the December 2010 issue of Australian Gourmet
"I chose to cook the turkey with this gentle poaching method
because more often than not I've experienced a dry, bland bird as a
result of inadequate preparation and over-cooking. The red braising
stock is a Cantonese classic and its richness stands up to the
robust nature and character of the turkey. The coleslaw is a nod
toward the Australian part of my background," says Kwong. You can
prepare the red braising stock in advance and bring it to the boil
before using it.