Name: A Chinese-American Thanksgiving Turkey
Yield: Serves 10–12
Cuisine: Chinese-American
Ingredients: 55 g (2 oz) finely chopped spring onions; 600 g (1 lb 5 oz) glutinous rice (also known as sweet or sticky rice); 4 tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons groundnut oil; ½ teaspoon freshly ground black pepper, plus more to taste; 750 ml (1¼ pints) Chinese Chicken Stock or store-bought fresh stock; 675 g (1½ lb) minced pork; 3 tablespoons light soy sauce; 1×5.4–6.3 kg (12–14 lb) fresh or frozen turkey; 225 g (8 oz) fresh or canned water chestnuts, peeled and coarsely chopped; 55 g (2 oz) dried black mushrooms; 2 teaspoons toasted sesame oil; 1 teaspoon salt; 750 ml (1¼ pints) Chinese Chicken Stock or store-bought fresh stock, for the sauce; 1 tablespoon freshly ground black pepper; 2 tablespoons finely chopped fresh ginger; 450 g (1 lb) Chinese pork sausage, chopped; 2 tablespoons toasted sesame oil; 2 tablespoons coarse sea salt

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

Most Americans sit down to a Thanksgiving dinner of roast turkey and bread stuffing with all the trimmings. In my house we had a Chinese-American version of this very American feast. I have since learned that many of my fellow Chinese-Americans enjoyed versions similar to my mother’s turkey. Ours was usually stuffed with a glutinous-rice mixture, which Chinese cooks usually used for chicken. Most often the turkey was steamed first, then roasted briefly to make the skin crisp and to give the