Fortune Turkey 富貴火雞

🧂 Ingredients

• 10-12 lbs Turkey
• 3 cups* Uncooked glutinous rice

  I prefer the long grain type because it’s less sticky than short grain (or rounded) type*3 cups for a 10lb turkey will give you approx. 1 cup of extra rice because I find that the rice that can be stuffed into the turkey isn’t enough for sharing.
• 6 Dried shitake mushrooms
• 4-6 Small abalone, frozen

  You can also use canned. If you use dried abalone, you will have to braise it separately for approx. 8 hours beforehand
• 2 Chinese sausages

  , sliced
• 6 Dried scallops
• 40 g Dried shrimp
• 8 Black fungus
• 300 g Pork belly

  , small chunks
• 100 g Chestnuts

  , ready to eat
• 4 cloves Garlic

  , chopped
• 4 Shallots

  , diced
• 2 tbsp Sweet soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp Oil

  for frying ingredients of the rice
• 5 Lotus leaves

  you’ll need around 9 leaves if they’re small
• 1 tsp Oil

  for browning pork belly
• 2 cups Water or broth

  for glutinous rice
• 3 tbsp Abalone sauce

  You can also use oyster sauce
• 1 tbsp Shaoxing wine
• 1 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tsp Sugar
• 3 cups Water or broth

  (chicken, pork or seafood)
• 1 tbsp Corn starch

  for slurry
• 100 ml Water

  for slurry
• 2 tbsp Oyster sauce
• 2 tbsp Dark soy sauce
• 2 tbsp Sugar
• 1 tbsp Salt
• 2 tsp Garlic powder
• 1 tsp White pepper powder
• 2.25 kg All-purpose flour

  (5lbs) 50% of the weight of the turkey
• 300 ml Shaoxing wine
• 1125 ml Hot water

Instructions

• 1 Soak 3 cups of glutinous rice in approx. 1 litre of water. The next morning,
  discard the water and let it dry in a colander
• 2 Rinse and soak 6 dried scallops in ½ cup of water. The scallops and water will
  be added to the braising sauce Do not discard the water
• 3 Rinse and soak 6 dried shitake mushrooms in 1 cup of water. The shitake
  mushrooms and water will be added to the braising sauce Do not discard the water
• 4 Rinse and soak 8 pieces of black fungus in approx. 2 cups of water
• 5 Rinse and soak 40g of dried shrimp in ½ cup of water. The dried shrimp and water
  will be used in the glutinous rice Do not discard the water
• 6 Clean and wash the turkey. Pat dry with paper towels
• 7 Combine 2 tbsp abalone sauce, 2 tbsp dark soy sauce, 2 tbsp sugar, 2 tsp salt, 2
  tsp garlic powder, 1 tsp white pepper powder in a bowl and mix together
• 8 Rub half the marinade all over the outside of the turkey
• 9 Rub the other half of the marinade in one hour
• 10 Remove abalone from shell and remove all organs. Clean the abalone by rinsing
  with water and use a spoon to scrape off black stains. Set aside
• 11 Pour the dried scallops with the water into a pot and turn heat to medium-high
• 12 Wash shitake mushrooms and remove stem
• 13 Add abalone, shitake mushrooms (leave whole) with the water (the bottom of the
  water may have some sand or particles so don’t pour in all the water), dried
  scallops with the water and black fungus. If you’re using canned abalone, pour
  the juice from the can into the braising liquid for added flavour. There’s no
  need to braise the abalone, just add it to the braising liquid at the end to
  heat it up before stuffing into the turkey
• 14 Add 3 tbsp of abalone sauce, 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1
  tbsp dark soy sauce, 1 tsp sugar and 3 cups of water or broth to the pot and
  wait for it to boil then turn the heat down to low and let simmer for one and a
  half hours
• 15 Heat a pan to medium-high heat. Add 1 tsp oil and brown the pork belly. Set
  aside You can start working on the glutinous rice
• 16 After one and a half hours, add the pork belly and chestnuts and braise for
  another 30 minutes
• 17 After 30 minutes, turn off heat and set aside
• 18 Wash Chinese sausages by blanching in boiling water for one minute
• 19 Pour the rice into a pan suitable for steaming. Place the Chinese sausages on
  top, and steam at high heat (100˚C or 210˚F) for 30 minutes
• 20 Chop up dried shrimp
• 21 After steaming for 30 minutes, remove the Chinese sausages and either slice in
  thin pieces or dice into small pieces
• 22 Heat a pan to medium-high heat, add 1 tbsp oil, add chopped garlic and sliced
  shallots. Fry until fragrant
• 23 Add Chinese sausage, dried shrimp, 1 tbsp Shaoxing wine and 2 tbsp sweet soy
  sauce to the pan and mix well. Turn off heat
• 24 Put the rice into a rice cooker, put the contents of the pan on top of the rice
  and spread it out evenly If you do not have a rice cooker, then use a casserole
  dish with a lid that can be steamed and steam at high for one hour
• 25 Pour the saved water from the soaking of the dried shrimp into a measuring cup.
  Add water to the measuring cup until you have a total of 2 cups of liquid. Pour
  it into the rice cooker in a circular motion
• 26 Turn on rice cooker. When the rice cooker has finished cooking the rice, wait
  another 20 minutes before opening the lid
• 27 Open the lid and mix the rice with the ingredients on top
• 28 Taste and add sweet soy sauce or some dark soy sauce if necessary
• 29 Set aside for later use
• 30 Use your dough hook attachment for your mixer
• 31 Add 2.25 kg (5lbs) of flour to the mixing bowl and add 1,125 ml of hot water My
  mixer was not big enough to handle 5 lbs of flour at one time so I divided
  everything by 2, did it in 2 portions and then combined them by hand at the end
• 32 Turn mixer on and mix at lowest setting for 2 minutes then use the setting for
  dough for another 2 minutes On my Kitchenaid mixer, I use the “mix” setting
  first and then the number “2” setting
• 33 Add 300 ml of Chinese wine and keep mixing for another 5 minutes or until it
  forms a ball
• 34 Remove dough from bowl and let the dough rest for 30 minutes. Cover with plastic
  wrap
• 35 In a big pot, fill with approx. 4 litres of water and bring it to a boil.
  Submerse 1 lotus leaf into the boiling water with the stem first. It takes a few
  seconds to soften and submerse the rest of the leaf into the water. Once the
  entire leaf softens, you can remove it from the water and set aside. Each leaf
  should take only 10 seconds. Repeat for each leaf and set aside. Discard water
• 36 Remove the abalone, pork belly, shitake mushrooms, black fungus, and chestnuts
  from the braising liquid and put it on a dish or bowl
• 37 Stuff the turkey. Start with adding some of the glutinous rice then alternate
  with the braised items. Keep alternating until the turkey is stuffed
• 38 Open up the lotus leaves on a table and use a cloth to wipe each leaf and stack
  one leaf on top of the other. Put the biggest leaf on the bottom of the stack.
  Most leaves will not be able to lay flat which is fine The last package of lotus
  leaves I bought were very small, so I laid 3 of them overlapping a bit to act as
  1 layer. I was able to get 3 layers, so 9 leaves in total
• 39 Put the turkey in the middle of the lotus leaf, breast side up. Try to remember
  which is the breast side. We want the breast side up after wrapping all the
  layers of the lotus leaves. At the very end, we will insert a meat thermometer
  through the breast and it looks nicer when you open it up. (I keep messing this
  part up)
• 40 Wrap by folding two sides onto the length of the turkey and then fold the two
  remaining ends up and then flip the turkey over so that the open side of the
  leaf faces down. Repeat until all the leaves are used. Set aside
• 41 Set the temperature for the oven to 200˚C or 400˚F
• 42 Sprinkle a large surface with flour
• 43 Take the dough and roll it out to a circle shape with a rolling pin so that the
  dough can completely wrap the chicken. You want to make the bottom extra thick
  to prevent the juice from seeping out
• 44 For this 10 lb turkey, I had to roll the dough to approx. 69cm or 27” in
  diameter
• 45 Put the turkey, wrapped in lotus leaf, in the centre with breast side down
• 46 Bring 2 sides of the dough together, wrapping the turkey length-wise first
• 47 Fuse the 2 ends by pressing them together and fold it down so that the dough
  lies flat on the turkey
• 48 Then bring the 2 other sides together. It is preferable that the 2 ends can be
  fused together to make the bottom extra thick. Press all the remaining open
  edges onto the dough to seal the turkey completely
• 49 Line the baking rack with parchment paper. The baking rack should be on a baking
  sheet
• 50 Turn the turkey over so that the breast side is up and place onto the parchment
  paper
• 51 Insert an oven-safe meat thermometer into the breast of the turkey
• 52 Bake at 200˚C or 400˚F for 30 minutes and then turn the heat down to 180˚C or
  350˚F and bake for approx. 2 hours or until done
• 53 Heat the braising sauce
• 54 Mix 1 tbsp corn starch with 100 ml water. Pour into the hot braising sauce and
  stir until the sauce thickens. Make more slurry if it’s not thick enough. Remove
  from heat and set aside and serve with the turkey
• 55 Reheat the remaining glutinous rice in a pan and add all the remaining braised
  items into the pan with the rice. Mix and stir until all of it has been reheated
  and combine with the stuffing from the turkey.
• 56 Prepare a large serving dish
• 57 Remove the turkey from the oven after it’s done
• 58 Be careful of the steam that will come out when you crack open the shell. Use a
  mallet to crack open the shell and then use kitchen shears to cut an “X” in the
  shell and open it up
• 59 Remove the turkey together with the lotus leaves and put it on the serving dish
• 60 Use kitchen shears to cut an “X” in the lotus leaf and open it up
• 61 Carve the turkey and remove the stuffing
• 62 Serve with the braising sauce

Nutrition Info