Turkey with scallions

Ingredients

• 1 kg Boneless, skinless turkey thigh (Remove the fatty part and the skin)
• 1 cuillère à café Salt (To season the meat)
• 0.5 cuillère à café Ground pepper (Freshly ground black pepper)
• 1.5 cuillère à soupe Cornstarch (½ for coating the meat, 1 for the sauce)
• 3 cuillère à soupe Sunflower oil (1 for the meat, 2 for ginger infusion)
• 0.5 kg Turkey bones (for broth) (Break before placing in water)
• 2 L Water (1.5 L for the broth, 0.5 L for cooking the turkey)
• 1 cuillère à soupe Fish sauce (For the broth)
• 10 unités Dried shrimp (Optional, adds umami)
• 4 pieces Scallions (green onions) (Separate the white part (cooking) and green part (finishing))
• 0.25 pepper Red bell pepper (Cut into pieces; can be replaced by hot chili)
• 30 g Fresh ginger (Thinly sliced for infusion)
• 3 cuillère à soupe Light soy sauce (For cooking the turkey)
• 0.5 cabbage Chinese cabbage (half) (Cut into pieces; can be replaced by spinach, tofu, zucchini, green or white cabbage)
• 300 g Aromatic long-grain rice (Cook separately, for serving)

Instructions

1. Prepare the turkey

   Remove the skin and fatty part, debone the thigh and cut the meat into medium-sized pieces (about 3‑4 cm).

   Time: PT10M

2. Season the meat

   In a large bowl, mix the turkey with 1 tsp salt and ½ tsp ground pepper.

   Time: PT5M

3. Coat with starch and oil

   Add ½ tbsp cornstarch and 1 tbsp sunflower oil, mix well to coat each piece.

   Time: PT3M

4. Prepare the broth

   Break the turkey bones, place them in a pot with 1.5 L water, 1 tsp salt, 1 tbsp fish sauce and 10 dried shrimp (if used).

   Time: PT10M

5. Cook the broth

   Bring to a boil over high heat, skim, then reduce to medium heat and let simmer covered 30 minutes.

   Time: PT30M

   Temperature: feu moyen

6. Cut the vegetables

   Cut the 4 scallions into white and green parts, the red bell pepper into pieces, and thinly slice 30 g ginger.

   Time: PT5M

7. Prepare the starch slurry

   Dilute 1 tbsp cornstarch in 2 tbsp cold water, set aside.

   Time: PT2M

8. Infuse the ginger

   In a cold pan, pour 2 tbsp sunflower oil, add ginger slices and heat over low heat 4 minutes, flip and cook 3 minutes more.

   Time: PT7M

   Temperature: feu doux

9. Sear the first side of the turkey

   Add the marinated turkey pieces to the pan, let sear over high heat 4 minutes until golden brown.

   Time: PT4M

   Temperature: feu fort

10. Sear the other side

    Flip the pieces and sear the other side 4 minutes more.

    Time: PT4M

    Temperature: feu fort

11. Add aromatics

    Stir in the white parts of the scallions, the red bell pepper and ½ tsp ground pepper, stir 1 minute.

    Time: PT1M

12. Simmer the turkey

    Pour in 500 ml water and 3 tbsp light soy sauce, mix, cover and let simmer 20 minutes over medium‑low heat.

    Time: PT20M

    Temperature: feu doux moyen

13. Cook the cabbage in the broth

    Strain the broth, add the half Chinese cabbage, then let simmer over medium heat until tender (about 20 minutes).

    Time: PT20M

    Temperature: feu moyen

14. Thicken the sauce

    Add the prepared starch slurry, stir and cook 2 minutes more until thickened.

    Time: PT2M

15. Finish with green parts

    Stir in the green parts of the scallions, mix briefly.

    Time: PT1M

16. Serve

    Serve the turkey with scallions alongside aromatic long-grain rice and the Chinese cabbage soup on the side.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g