1 turkey (adjust spices according to size)
2-3 sticks cinnamon
6-8 star anise
185ml jar Wing Yip Kung Po Sauce
1-2 tsp five spice powder
228gms glutinous rice (soaked for 4 hours)
228gms jasmine rice (washed and drained)
170ml vegetable stock
85g chorizo or Chinese sausage (finely sliced)
28gm dried sliced mushrooms (soaked and chopped)
1 tsp ginger juice (from grated fresh ginger)
1 tbsp Wing Yip Shaohsing Style Wine
1 tbsp Wing Yip Oyster or Mushroom Sauce
2 tbsp peanut oil
2 tbsp black rice vinegar
1 tbsp Wing Yip Sesame Oil
1 tbsp Wing Yip Light Soya Sauce
Method 1 - Jasmine Rice Heat oil in a wok and fry sausage and mushrooms. Season with light soy, oyster sauce, ginger juice and black vinegar.
Add rice and stirfry for 2 minutes.
Remove rice and place in a pot and add stock. Cook on medium-high heat initially and when holes appear in the rice, turn heat down to lowest, cover and allow rice to continue cooking in its own steam for approximately 10 minutes (see cooking tips on how to cook rice)
Method 2 - Glutinous Rice Heat oil in a wok and fry sausage and mushrooms. Season with light soy, oyster sauce, ginger juice and black vinegar. Remove from the heat.
Drain soaked rice and mix with cooked ingredients.
Spread loosely in a dry shallow dish and steam the rice dry (without any water added) over medium heat for 30 minutes or until grains are translucent and chewy.
When rice is cooked, cool quickly and stuff neck cavity, pressing rice firmly into place and securing neck flap with a cocktail stick.
Rub body cavity of turkey with five spice powder and season the skin with a little salt. Place star anise and cinnamon inside the body cavity and cook to instructions on packaging.
30 minutes before turkey is ready, using a pastry brush, baste the whole turkey with a thick layer of Kung Po Sauce.
Continue cooking for 30 minutes on 170C / 180C.
Remove from the oven and allow turkey to rest before serving.
NOTE: Cooked rice needs to be refrigerated so suggest any left over stuffing be discarded and not re-heated.