Sesame Hand Shredded Turkey Recipe | 芝麻手撕火雞
Quick and Easy to make Hand Shredded Turkey Recipe 芝麻手撕火雞. Low Carb Instant Pot Pressure cooker or oven roasted. Refreshing low-carb hand pulled poultry meal.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large Turkey legs (approximately 1.5 lbs)
- 1 English cucumber (moisture removed, julienne)
- 4 Baby red radish (slice with mandoline, julienne)
- 3 Thai red chili (deseed, diced)
- 2 slices Sweet Pickles (julienne)
- 2 springs Green onions (julienne
- 4 slices Nori Seaweed snack sheets
- 1 tsp Salt
- dash of Garlic powder
- 1 cup Poultry stock or vegetable stock
- 1/4 cup Cilantro (rough chop)
- 3-4 cloves Garlic (minced)
- 2 springs Green onions (finely chopped)
- 2 tbsp Sesame Oil
- 1 tbsp Shaoxing Wine or Sherry Wine
- 1/2 tsp Salt
- 1 tsp Brown sugar
- 1/2 Ground White Pepper
- 1 tbsp Light Soy Sauce
- 4 tbsp Brine from Sweet Pickles
Instructions
- 1
Season turkey legs with salt and pepper and garlic powder. Let marinate for 20 mins or overnight in the refrigerator.
- 2
Option 1: Roast turkey at 350F for 1.5 hours for approximately 1.5 lbs ( 680 g). Cook bone-in breasts, thighs, drumsticks and wings until a digital meat thermometer inserted into the meat, away from the bone, registers 165°F (74°C).
- 3
Option 2: To pressure cook turkey in your Instant Pot add 1 cup of your preferred stock broth – we suggest poultry stock or vegetable stock Set timer for 30 mins under high pressure. Then 10 minutes Natural Release. Remove turkey and check for an internal temperature at 165°F (74°C).
- 4
Once the turkey has finished cooking. Remove from pan and let rest for 5 to 10 mins until it is cool to touch with your hands. Hand-pull or use two forms to pull apart turkey meat from bones.
- 5
Sliced baby red radish with a mandoline and then julienned them into tiny strips
- 6
Slice Thai red chilis, deseed and dice.
- 7
Peel cucumber skin. Cut in half lengthwise using a chef’s knife.
- 8
Scoop out the seeds using the tip of a spoon. Julienne the cucumber
- 9
Julienne the green onions, nori seaweed, smash a couple of garlic cloves and chop up some cilantro.
- 10
In a small mixing bowl, mix together your Sesame Sauce Mixture. Set aside or refrigerate.
- 11
Extra sauce mixture can be stored in the refrigerator for later use (up to two weeks.)
- 12
In a large mixing bowl toss together hand shredded turkey, 2 tbsp of the Sesame Sauce Mixture, julienne sweet pickles, Thai red chilis, cucumbers, baby red radishes, green onions, minced garlic and cilantro. Mix well.
- 13
Divide and serve. Garnish with remaining cilantro, green onions.