How to Make Chinese-Style Turkey With Hoisin Sauce

This easy recipe adds an Asian flair to an American bird. Serves 8 to 12.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 c. water
• 1/2 tsp. salt
• 4 dried, soaked and sliced shiitake mushrooms
• 1-inch piece sliced ginger roots
• 2 turkeys hindquarters (about 4 to 5 lbs)
• 1 14 1/2-oz. can chicken broths
• large pots
• 2 to 3 tbsp. hoisin sauce
• 2/3 c. pearl barley
• 1 8-oz. can chopped water chestnuts
• 1 star anises
• Large Pots
• 1/2 tsp. salt
• 1 8-oz. can chopped water chestnuts
• 2 to 3 tbsp. hoisin sauce
• 2 c. water
• 2/3 c. pearl barley
• 2 turkeys hindquarters (about 4 to 5 lbs)
• 1 14 1/2-oz. can chicken broths
• 1-inch piece sliced ginger roots
• 1 star anises
• 4 dried, soaked and sliced shiitake mushrooms

1. Rub turkey with hoisin sauce.

2. Combine turkey, pearl barley, chicken broth, water, water chestnuts, mushrooms, ginger, star anise and salt in a large pot.

3. Cover and bring to a boil.

4. Lower heat and simmer until turkey is done, about 1 1/2 to 2 hours.

5. Remove turkey and shred meat.

6. Return meat to pot. Serve.

Tips & Warnings

• Remove the ginger and anise before serving if you think your guests might accidentally eat them. You could also tie up the spices in cheesecloth before putting them in the pot.
• Look for dried shiitake mushrooms in the Asian section of your supermarket or in an Asian grocery. Pour boiling water over the mushrooms and let them soak for 20 minutes, then rinse and slice. You can strain the flavorful mushroom water (the mushrooms are sometimes gritty) and add it to the pot.
• Stir-fried Chinese broccoli, Chinese mustard or spinach would be an excellent accompaniment.

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