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Char Siu-ed Turkey Drumstick

Sunday, 13 September 2009

I love instant sauces. I often buy jars of them and regret afterwards because I only use a couple of tablespoons for the dish I had in mind and don't know what to do with them after. Same goes for the Lee Kum Kee char siu sauce sauce I bought, I had char siu (Chinese barbequed pork) in mind when I bought it. I failed to make char siu cause I got distracted by Rasa Malaysia's Chinese-Style BBQ ribs. I used only 2 tbs for that and the rest of the jar has been neglected until now. Very wasteful I know, but these instant sauces aren't exactly very versatile, they have a very strong distinct taste and the wild boar will be complaining if I use one too often. The lazy me should really start making sauces from scratch...

Char Siu-ed Turkey 2

  • 1 turkey drumstick (about 700g)
  • 1/3 cup Lee Kum Kee char siu sauce
  • 1/3 cup water
  • 1/4 cup Shaoxing wine
  • 1 tsp red chili flakes
  • 1 tsp white pepper powder
  • 1 tsp sesame oil


  • Place all ingredients in a pressure cooker and cook under pressure for about 25 mins.
Char Siu-ed Turkey
The meat was really tender after cooking under pressure.
  • Drain sauce into a saucepan and reduce to slightly less than 3/4 cup.
  • Brush the sauce all over the turkey drumstick and broil until browned.
  • Flip over and repeat.
  • Repeat the glazing steps about 4 times and broil until slightly charred.
Char Siu-ed Turkey 3

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