AT A GLANCE
A Chinese red braise is a wonderful cooking method for all kinds of poultry, including chicken and quail. It keeps meat beautifully juicy, which makes it perfect for the centrepiece Christmas turkey.
|01||For pickled radishes, place radishes in a large bowl, scatter with salt, toss to coat well and set aside for 1 hour. Meanwhile, stir vinegar and sugar in a saucepan over low heat until sugar dissolves. Refrigerate until required. Rinse radishes under cold water, then place in pickling liquid and refrigerate for at least 2 hours. Pickle will keep refrigerated for up to 2 months.|
|02||For red braising stock, place all ingredients and 3 litres of water in a large saucepan, bring to the boil, then reduce to a simmer, cover, and simmer for 20 minutes.|
|03||Add turkey to red braising stock and cook, just simmering, until skin recedes from the end of the legs (about 2 hours). Remove from stock, scatter with spring onion and serve with a little of the stock, steamed rice and pickled radishes.|