Steamed Spiced Turkey Breast
- Low fat
- Peanut free
- Low calorie
- Low carb
Ingredients
- 1/4 cup (60 mL) soy sauce
- 2 tbsp (30 mL) Chinese rice wine or dry sherry
- 8 thin slices gingerroot
- 5 green onions, each cut into four pieces
- 8 whole cloves
- 5 green cardamom pods, crushed
- 3 black cardamom pods, crushed
- 3 star anise
- 2 sticks Chinese cinnamon (cassia) or 1 regular cinnamon stick, halved
- 1/2 tsp (2 mL) white or black peppercorns
- 1/2 tsp (2 mL) Sichuan peppercorns
- 1 boneless, skin-on turkey breast (about 3-1/2 lb/1.75 kg)
- 1 tsp (5 mL) Chinese black or balsamic vinegar
- 1 tsp (5 mL) arrowroot starch or cornstarch
- 1/4 cup (60 mL) peanut or vegetable oil
Preparation
In large bowl or glass baking dish, stir together soy sauce, wine, ginger, green onions, cloves, green and black cardamom, star anise, cinnamon, and white and Sichuan peppercorns; add turkey breast and turn to coat. Marinate for at least 1 hour or refrigerated up to 8 hours, turning once or twice.
Over a large pie plate, lay seven or eight 18-inch/45 cm lengths of string, each about 1-1/2-inches/4 cm apart. Scrape whole spices, ginger and green onions off turkey (retain in marinade) and lay turkey, skin side down, over string; roll into cylinder with skin covering meat and tie into roast. Pour marinade over turkey.
Place pie plate with turkey on rack in wok with boiling water, cover and steam, adding boiling water as necessary, over medium-high heat until meat is no longer pink in centre or thermometer inserted in centre reads 150°F/65°C, about 60 to 80 minutes. Remove roast; keep warm.
Strain liquid from pie plate into saucepan; skim off fat. Reduce liquid over high heat, skimming off foam, until 1 cup/250 mL remains; stir in vinegar. Reduce heat to medium. Mix starch with a little water to make thin paste and stir into liquid; simmer for 1 minute. Keep sauce warm.
In skillet, heat oil over medium heat; add turkey and fry, turning on all sides, until outside is nicely crisped. Slice thinly; spoon a little sauce over slices, serving remainder on side.
Makes 8 to 12 servings.
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