Page 6 - Cooking away from China - Cookbook by Catherine Liu

Spicy and sour

hand-shredded turkey

Schou Sze Gi

Done within 10minutes, just boiling - what would be better for
summer than this refreshing Szechuan dish!
The passion of chili flakes would whet your appetite even
more, especially with lemon, which is what actually makes this
dish stands out.

Szechuan cuisine 1 pan & 1 bowl 10 minutes boiling

What to Prepare How to Make It

1 turkey breast 1. Add your turkey breast (in whole) and
2 tsp soy sauce the ginger into a pan of water to boil

1 tsp oyster sauce and let cook for 5 minute.
1 tsp vinegar 2. Whilst waiting - let's prepare for the

1 lemon flavour:
1 ginger, peeled, sliced -Gather a pinch of ground garlic and chili

ground garlic flakes, soy sauce, oyster sauce, vinegar into
chili flakes a bowl.
coriander -Add leaves of coriander.

optional: sesame seeds, -Half the lemon, reserve a half for zest,
1/2 cucumber sliced slice the other half and add in the bowl.

3.Then stir well - and breathe in the
fragrance of lemon and coriander!

4.The turkey should be just done by now,
so drain and leave it to calm, or until it has

reduced to a heat that your hands can pick
up.
5.Then just shred it into slices and put in

the bowl of flavour.
6.Stir the shredded turkey until nicely

coated.
7.Zest the reserved half of lemon.

8.Sprinkle sesame seeds, if necessary,
My final words enjoy right away, or refrigerate for a

If you would like a more refreshing sweltering hot summer day!
taste then try and make a bed of
cucumber before adding all the
flavour into the bowl.

6 A Taste of the Home Country