Chinese-Style Roast Turkey with Sticky Rice Stuffing
Ingredients
- 8 dried shiitake mushrooms
- 1 turkey (about 15 lb/6.75 kg) with neck and giblets
- 2 tbsp (30 mL) soy sauce
- 1-1/4 tsp (6 mL) five-spice powder
- 3/4 tsp (4 mL) salt
- 2 tbsp (30 mL) peanut oil or vegetable oil
- 2 tbsp (30 mL) sesame oil
- 6 slices fresh ginger
- Turkey Stock:
- 2 green onions (white and light green parts only)
- 1 stalk fresh coriander (with root)
- 1 -inch (2.5 cm) piece fresh ginger, smashed
- 10 white peppercorns or black peppercorns
- 1 tbsp (15 mL) fish sauce
- 1/4 tsp (1 mL) salt
- Sticky Rice Stuffing:
- 1-3/4 cups (425 mL) sticky rice (glutinous)
- 1/2 cup (125 mL) long-grain rice
- 3 tbsp (45 mL) dried shrimp
- 6 oz (175 g) Chinese cured pork belly or 3 Chinese sausages
- 18 quail eggs
- 2 tbsp (30 mL) peanut oil or vegetable oil
- 3/4 cups (175 mL) thinly sliced shallots
- 2 cloves garlic, minced
- pinch salt
- 1/4 cup (60 mL) low-sodium chicken stock or pork stock
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) brown sugar
- 24 boiled or roasted chestnuts
- Chinese-Style Gravy:
- 2 cloves garlic, minced
- 5 tsp (25 mL) cornstarch
- 2 tsp (10 mL) soy sauce
- 1 tsp (5 mL) Chinese black vinegar
Preparation
Soak mushrooms in 1-1/2 cups/375 mL water until soft, 30 minutes to overnight depending on thickness. Reserving soaking liquid for Turkey Stock, drain. Separate caps from stems; quarter caps. Set aside caps for Sticky Rice Stuffing and stems for Turkey Stock.
Remove neck and giblets from turkey; set aside for Turkey Stock. Pat turkey dry. Brush all over with soy sauce; refrigerate, uncovered.
Turkey Stock: Chop neck; halve gizzard and heart, saving liver for another use. Rinse neck, gizzard and heart. Place in saucepan with 3 cups/750 mL water and reserved mushroom soaking liquid. Bring to boil; skim off foam.
Add onions, mushroom stems, coriander, ginger, peppercorns, fish sauce and salt. Simmer over low heat, covered, for 2-1/2 to 3 hours. Strain, discarding solids; skim off fat.
Sticky Rice Stuffing: Meanwhile, rinse sticky rice and long-grain rice; add to saucepan with 3-1/4 cups/800 mL water. Bring to boil. Reduce heat to low; cook, covered, until water is absorbed and rice is tender, about 20 minutes. Transfer to large bowl; fluff. Let cool.
Meanwhile, soak dried shrimp in warm water for 15 minutes; drain. In wok, bring water to boil over medium-high heat; place pork belly on plate on rack over boiling water. Steam, covered, for 10 minutes; let cool. Cut into thick slices, reserving juices.
Place quail eggs in saucepan; add 1 inch/2.5 cm cold water to cover. Bring to boil over high heat. Boil for 3 minutes. Plunge into cold water; peel off shells.
In dry wok, heat oil over medium-high heat; fry shallots until golden. Add garlic and salt; fry for 30 seconds. Add mushroom caps; stir-fry until edges of mushrooms are golden, 2 to 3 minutes. Scrape over rice.
Mix together stock, soy sauce and sugar; drizzle over rice. Stir in pork belly with juices; fold in chestnuts, eggs and shrimp.
Stuff back and neck cavities of turkey with Sticky Rice Stuffing; truss turkey. Mix five-spice powder and salt; sprinkle all over turkey. Place turkey, breast side down, on rack in roasting pan. Mix peanut oil and sesame oil; brush over turkey. Scatter ginger in pan.
Roast turkey in 325°F/160°C convection or 350°F/180°C conventional oven for 1-1/2 hours, basting often with pan juices after first 45 minutes. Flip turkey, breast side up; baste. Roast, basting often, until juices run clear or thermometer inserted in thickest part of thigh reads 165° to 170°F/74° to 77°C, 1-1/4 to 1-3/4 hours. Transfer turkey to serving platter; keeping warm, let rest for 15 minutes.
Chinese-Style Gravy: Skim 1 tbsp/15 mL fat from roasting pan; add to clean saucepan. Pour off remaining fat; discard ginger. Pour 2 cups/500 mL of the Turkey Stock into roasting pan; stir, scraping up browned bits.
Place saucepan over medium heat; add garlic. Fry until fragrant, about 30 seconds. Pour in mixture from roasting pan; increase heat to medium-high. Bring to boil. Stir together cornstarch and 2 tbsp/30 mL of the Turkey Stock until smooth; stir into pot. Return to boil; add soy sauce and vinegar. Boil for 30 seconds.
Serve turkey with Sticky Rice Stuffing and Chinese-Style Gravy.
Makes 18 servings.
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