Once again we took advantage of the very cheap turkey hindquarters that are currently overflowing from the freezers at our local supermarket. They are now flogging them off for AU$6.27 for a 2kg hindquarter. Today we cooked it up Chinese-style. It was so simple that it’s not really a recipe, more just a concept. However, it does taste great and you’ll have leftovers for future lunches.
I simply put the turkey in a roasting pan, added 3 tablespoons of char siu sauce (bought in a jar from the shops), 2 tablespoons of hoisin sauce, 1 teaspoon of sesame oil, 2 tablespoons of Chinese rice wine, and a pinch of Chinese five spice. I rubbed it all in well, working some of the marinade under the skin, and until everything was well incorporated. I then put it in an oven at 200C for 15 minutes, before adding 2 cups of water to the roasting pan and returning it to the oven (now at 160C) for about 2 hours, basting with the juices occasionally.
When it was ready I de-fatted the pan juices, pulled some of the meat off the hindquarter, and served it up with rice and a light salad. A couple of tablespoons of the pan juices were then drizzled over the turkey and rice before serving.
You could also apply this methodology to a whole chicken, a joint of pork, or a nice piece of beef. It’s a really good way to make a tasty, cheap meal with a lot of flavour. Tastes just like the foodhall but cheaper and fresher!