Turkey leg flavored with five spices, baked in the oven
Cleaning turkey necks is an essential step to ensure even and delicious preparation. Remove the skin from the necks, being careful not to leave any remnants, and then make several deep incisions down to the bone all around them, to allow the spices to penetrate better. After completing this step, wash the necks under a stream of cold water, let them drain in a bowl, and then dry them with absorbent napkins to avoid excess water during frying. In a pot or cauldron, heat lard or oil over medium heat. It is important that the container is large enough to accommodate the necks in a single layer, so they brown evenly. Fry the necks until they become golden and crispy on all sides, a process that will take a few minutes. Once they are fried, remove them to another dish and set aside. In the same pot, return the heated oil to the heat, adding grated ginger and crushed garlic. Also add finely chopped chili pepper or chili flakes, stirring continuously to prevent burning. Let them cook for just a minute, until the flavors become intense and pleasant. Then, pour in the soy sauce in which you have dissolved sugar and the five Chinese spices. Bring the mixture to a boil, stirring constantly to detach all the deposits from the bottom of the pot, which are full of flavor. When the sauce has started to boil, add the turkey necks back into the pot and pour in water or broth, enough to reach halfway up the pieces of meat. Bring it back to a boil, then cover the pot with a lid or aluminum foil and place it in the preheated oven at 150 degrees Celsius. Let it simmer for about 3 hours. It is important to turn the necks every hour to ensure even cooking, being careful to keep the pot covered to retain steam. After the first hour, you will not notice a significant change in the sauce, but as time passes, you will see it thickening and taking on a darker color. By the end of the three hours, the sauce should be reddish and viscous, and the meat will easily pull away from the bone. After removing the pot from the oven, tilt it slightly and remove excess fat from the surface with a spoon, being careful not to take any sauce. Taste the sauce and adjust it with rice vinegar to balance the sweet notes. Place the pot on the stove over medium heat and boil the sauce until it becomes a caramelized syrup. In the meantime, constantly turn the pieces of meat so that they are evenly coated with the delicious sauce. Finally, serve the caramelized necks alongside sesame rice and steamed green vegetables, drizzling everything with the rich sauce for a truly savory meal.
Ingredients
- For 2 servings
- 600 g turkey necks without skin (3
- 4 meatier pieces
- 10
- 12 cm long
- from the thick end of the neck)
- 1 tablespoon lard / 2 tablespoons oil
- 15 g ginger
- grated
- 3
- 4 cloves of garlic
- crushed
- 1 red chili pepper
- finely chopped / 1 teaspoon heaping chili flakes
- 40 ml soy sauce
- 1 tablespoon sugar
- 3/4 teaspoon five spices* (5 Chinese flavors)
- 1 cup beef/chicken broth or water
- 1 tablespoon rice vinegar or to taste (rice vinegar is milder and sweeter than other vinegar
- it can be replaced with 1 tablespoon of 5% wine vinegar + 1 teaspoon sugar) For five spices* (5 Chinese flavors)
- 1 teaspoon pieces of cassia or cinnamon
- 1 teaspoon cloves
- 1 star anise / 1 teaspoon anise seeds
- 1 teaspoon Sichuan pepper
- 1 teaspoon fennel For preparing this spice
- follow the steps here: http://www.retete/carte_de_bucate/fripturi/five
- spices
- 5
- arome
- condiment
- chinezesc
- pregatit
- in
- casa
- 9942/
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