Bak Kwa (Chinese Jerky)

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.

Ingredients

*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

Method

1. In a large bowl, mix all the ingredients thoroughly.
2. Cover and let the meat marinate in the fridge for a minimum 2 to 3 hours.
3. Pre-heat the oven at 140°C.
4. 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.
5. 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.
6. Once cool enough to handle, cut your the sheets into the desired size.
7. 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.