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Sesame Hand Shredded Turkey Recipe | 芝麻手撕火雞

  • Author: Nancy
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 2-4 servings 1x
  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: Chinese

Description

Quick and Easy to make Hand Shredded Turkey Recipe 芝麻手撕火雞. Low Carb Instant Pot Pressure cooker or oven roasted. Refreshing low-carb hand pulled poultry meal.


Scale

Ingredients

Sesame Shredded Turkey

  • 2 large Turkey legs (approximately 1.5 lbs)
  • 1 English cucumber (moisture removed, julienne)
  • 4 Baby red radish (slice with mandoline, julienne)
  • 3 Thai red chili (deseed, diced)
  • 2 slices Sweet Pickles (julienne)
  • 2 springs Green onions (julienne
  • 4 slices Nori Seaweed snack sheets
  • 1 tsp Salt
  • dash of Garlic powder
  • 1 cup Poultry stock or vegetable stock
  • 1/4 cup Cilantro (rough chop)
  • 34 cloves Garlic (minced)

Sesame Sauce Mixture

Ingredients

  • 2 springs Green onions (finely chopped)
  • 2 tbsp Sesame Oil
  • 1 tbsp Shaoxing Wine or Sherry Wine
  • 1/2 tsp Salt
  • 1 tsp Brown sugar
  • 1/2 Ground White Pepper
  • 1 tbsp Light Soy Sauce
  • 4 tbsp Brine from Sweet Pickles

Instructions

Cooking Sesame Shredded Turkey

  1. Season turkey legs with salt and pepper and garlic powder. Let marinate for 20 mins or overnight in the refrigerator.
  2. Option 1: Roast turkey at 350F for 1.5 hours for approximately 1.5 lbs ( 680 g). Cook bone-in breasts, thighs, drumsticks and wings until a digital meat thermometer inserted into the meat, away from the bone, registers 165°F (74°C).
  3. Option 2: To pressure cook turkey in your Instant Pot add 1 cup of your preferred stock broth – we suggest poultry stock or vegetable stock Set timer for 30 mins under high pressure. Then 10 minutes Natural Release. Remove turkey and check for an internal temperature at 165°F (74°C).
  4. Once the turkey has finished cooking. Remove from pan and let rest for 5 to 10 mins until it is cool to touch with your hands. Hand-pull or use two forms to pull apart turkey meat from bones.
  5. Sliced baby red radish with a mandoline and then julienned them into tiny strips
  6. Slice Thai red chilis, deseed and dice.
  7. Peel cucumber skin. Cut in half lengthwise using a chef’s knife.
  8. Scoop out the seeds using the tip of a spoon. Julienne the cucumber
  9. Julienne the green onions, nori seaweed, smash a couple of garlic cloves and chop up some cilantro.

Sesame Sauce Mixture

  1. In a small mixing bowl, mix together your Sesame Sauce Mixture. Set aside or refrigerate.
  2. Extra sauce mixture can be stored in the refrigerator for later use (up to two weeks.)

Preparing Sesame Shredded Turkey

    1. In a large mixing bowl toss together hand shredded turkey, 2 tbsp of the Sesame Sauce Mixture, julienne sweet pickles, Thai red chilis, cucumbers, baby red radishes, green onions, minced garlic and cilantro. Mix well.
    2. Divide and serve. Garnish with remaining cilantro, green onions.


Notes

  • Although this dish is a cold appetizer it can be eaten warm as well.
  • Season cucumbers with a dash of salt, mix well and let sit for 10 to 15 minutes. The remaining moisture will escape. Drain and pat dry with paper towels.
  • Make a big batch of the Sesame Sauce Mixture and have it on hand whenever you need to add a quick punch of flavours to your noodles, dumplings or salad. The sauce can be stored in the refrigerator for up to two weeks.
  • For extra sesame flavours, toast white sesame seeds and sprinkle on top.
  • Can be served alone as a meal, with a bowl of rice, or lettuce wraps.

Keywords: SESAME HAND SHREDDED TURKEY RECIPE, 芝麻手撕火雞, 芝麻手撕雞, Canadian Turkey, Turkey Farmers of Canada, Think Turkey, Low Carb Diet, Cold appetizer, chinese cuisine, chinese food, Instant Pot recipes, Instantpot, Oven roasted

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