Turkey strips with garlic and ginger sauce

Ingredients for 4 servings:

• 500 g turkey breast fillet(s)
• 2 pieces of ginger, each thumb-sized
• 3 cloves garlic
• 1 bunch of spring onions
• 1 onion(s)
• 2 tbsp butter
• ¼ liter vegetable broth (alternatively meat broth), hot
• 350 g rice
• 3 tbsp oil (peanut oil)
• 2 tbsp dry sherry (alternatively Chinese rice wine)
• 2 tbsp soy sauce
• Cumin, ground
• Coriander, ground
• Five-spice powder

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Canton (South China)

First, make the marinade from the listed ingredients (if you like, you can add 1 tablespoon of Worcestershire sauce or 1 tablespoon of cream or coconut milk. If I don’t have peanut oil, I use olive oil; it doesn’t affect the flavor). Clean the turkey meat thoroughly under running water. Then pat dry and shred it finely. Place the meat in a bowl, pour the marinade over it, and mix well (the meat should be well coated). Cover the bowl and refrigerate for about 4 hours. Peel the ginger thinly and cut into strips along the grain, then dice finely. It’s best to give it another fine chop with a mincing knife. Peel the garlic, finely chop it, and mash it with the back of a knife and a little salt. Mix with the ginger and set aside. Trim the spring onions, trim off any wilted green parts, halve each one lengthwise, and cut into thin rings. Wash, drain, and set aside. For the rice, peel and finely chop the onion. Wash and drain the rice. Melt the onion in butter and sauté until translucent. Add the drained rice, stir, and cook over a slightly reduced heat. Stir occasionally, and when the rice becomes translucent and cracks loudly, deglaze with hot vegetable stock. It should cover the rice about as high as the first joint of your little finger. Stir again, reduce the heat, and simmer gently. This takes about 20 minutes. Heat the oil in a wok or Peking pan and quickly sear the marinated meat for just a few minutes. Reduce the heat slightly, add the garlic and ginger, and stir. After about a minute, add the spring onions, stir well, and bring to a boil. This should take no longer than a minute. Remove from the heat, season to taste, and keep warm over a very low heat. If there is no sauce, mix and add another marinade (but then bring to a boil again very briefly). Serve with the rice. We usually serve it with a strong red wine. The marinade can be varied in many ways; coconut milk isn’t traditionally Chinese. If desired, you can also use completely different vegetables for this dish.