This is a great recipe if you're short on time to brine a whole
4green onions125 ml (½ cup)soy sauce125 ml (½ cup)Shaoxing wine1 headgarlic, halved8 cm pieceginger, peeled and coarsely chopped4 piecesorange rind, removed with a peeler2 eachcinnamon quills and star anise1 (about 1.2kg)turkey breast, skin on 2 tbsprice vinegar1 tspsesame oil200 gmsugar snap peas, blanched and split lengthways1 cup (loosely packed)coriander sprigs2long red chillies, thinly sliced diagonally1telegraph cucumber, thinly sliced into ribbons using a mandolinTo serve:toasted sesame seeds
Coarsely chop half the green onions and combine in a large saucepan with soy sauce, Shaoxing wine, garlic, ginger, orange rind, spices, turkey breast and enough cold water to cover. Bring to the simmer over medium heat, cook for 10 minutes, then remove from heat and stand for 30 minutes.
Skim fat from surface, then combine 2/3 cup of poaching liquid in a bowl with vinegar and sesame oil, whisk to combine and set dressing aside.
Meanwhile, thinly slice remaining green onions diagonally, combine in a small bowl with sugar snap peas, coriander, chilli and cucumber ribbons and set salad aside.
To serve, remove turkey from poaching liquid (see note), thickly slice and arrange on a platter with salad. Ladle over dressing, scatter with sesame seeds and serve at room temperature or chilled.
Note Reserve the poaching liquid to poach other
Asian-style poultry. Refrigerate for up to 1 month and bring to the
boil before using.