Bak Kwa, the Chinese version of jerky, originated from the Fujian province in China. It’s a delicacy commonly gifted and shared during the lunar new year. This time of the year, one is likely enticed with plenty of dishes to derail a healthy eating plan so instead of denying yourself, here’s a twist on a traditional favourite – a not-so-naughty recipe made with turkey.
*portion depends on the preferred size cut
- 500g minced turkey (or minced chicken)
- 1/4 cup honey
- 1 tbsp light soy sauce
- 1/2 tbsp Chinese rice wine
- 1 tbsp oyster sauce
- 1 tsp Braggs Amino/ fish sauce
- 1 tsp dark soy sauce
- 1/2 tsp rose water (optional)
- 1/8 tsp Chinese five spices powder
- Salt and white pepper to taste
- In a large bowl, mix all the ingredients thoroughly.
- Cover and let the meat marinate in the fridge for a minimum 2 to 3 hours.
- Pre-heat the oven at 140°C.
- Line a baking tray with parchment paper and place the marinated minced turkey on top. Use cling- wrap to cover and use a rolling pin to spread the mince from edge to edge – the thickness of the mince spread should be approximately 3mm.
- Bake in the oven for 15-20mins and then let it cool on a separate tray. You'll know it's cooked through when you can peel the jerky off the parchment without it falling apart.
- Once cool enough to handle, cut your the sheets into the desired size.
- Pop it back in the oven and grill till a light layer of caramelisation appears. Flip and repeat on the other side.
*Jerky is best stored in the fridge and will last for up to a week. To keep Bak Kwa longer, you can freeze some un-grilled slices and set it back into the oven to grill when you’re ready to top up the batch.