Three New Halogens

Name: Three New Halogens
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Lotus root; 100g Oily tofu; 2 pcs Turkey Wings; 5g shallot; 5g ginger; 3 pcs star anise; 1g pepper; 1 piece Cinnamon; 2 tbsp Cooking Wine; 200g Marinade; 3 slices Bay leaf

by Purple transparent

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Nowadays, you see a mix of Chinese and Western cuisines. Lomei is a very Chinese cooking technique, and turkey is a kind of poultry native to North America. I think American turkey with Chinese lomei is definitely a new combination of table lomei. Compared with ordinary chicken, the meat of turkey is firmer, and the bones are harder to cut into pieces. However, the bones of turkey are big enough to remove the meat from the bone, and then cut the meat into the brine.

Three New Halogens

1. Deicing the turkey wings, soaking the blood, deboning and removing the meat

2. Cut the boneless meat into pieces of the same size for later use

3. Add water to the pot, cool the turkey cubes in a pot, put 2 bay leaves, 1 gram pepper, 2 star anise, green onion ginger and 2 tablespoons of cooking wine. After boiling, skim the froth, remove the turkey and drain.

4. It’s best if you have old marinade at home, if you don’t have it, you can also buy commercially available marinade juice (I use commercially available marinade juice with 500ml of water)