Kung Po turkey

Kung Po turkey!

Since I arrived, Nil had been bugging me to cook this dish! So yesterday, we made a trip to the one of the two Asian stores in Neuchatel to stock up on some Asian goodies.

And it was then that I decided to churn out a variation of the rather spicy and onion-y Kung Po chicken. Back home, you can switch to other meats and even seafood instead of sticking to chicken – my favourite so far? Kung Po squid!!!!!!!!!!!! Vegetarians can opt to use tofu – it works very well too!

Kung Po turkey with cashew nuts

Ingredients

Turkey meat – cubed
10 dried chillies – less if it’s too hot (soaked and seeded)
2 onions – quartered
Oil

(A) Marinate
1 1/2 tbsp soy sauce
1 1/2 tbsp sesame oil
1 1/2 tbsp cornflour
1/2 tsp ground white pepper
1/2 tsp salt
* 2 tbsp Cointreau/brandy/cooking wine

(B) Sauce
1 1/2 tbsp dark soya sauce
1 1/2 tbsp sugar
1 tsp Cointreau/brandy/cooking wine
Pinch of salt

(C) Thickening
Cornflour
Water

Method

  1. Marinate turkey meat with (A) for at least one hour.
  2. Using a wok/frying pan, fry the turkey cubes until golden brown. Remove and place aside.
  3. Fry onions and dried chillies until fragrant. Add the earlier fried turkey cubes and cashew nuts followed by the seasoning. If needed, thicken with cornflour and water.
  4. Serve hot with rice and other side dishes.

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