Asian Turkey Bowls

• 2 turkey legs meat removed
• 1 tablespoon Sesame Oil
• 1 red onion chopped small
• 3 garlic cloves crushed
• Thumb size piece of ginger grated
• 1 red chilli deseeded and chopped fine
• 1 tablespoon fresh coriander chopped
• 2 tbsp light soy sauce
• 1 tbsp honey
• 2 tbsp tomato purée
• 2 tbsp chilli sauce
• 50 ml warm water

Thanks to: @stephs_fooddiary 

1. I have used cooked turkey leg meat. I find it easier to strip all the meat from the bones this way.  Failing that, a sharp knife and careful hands to remove the meat from the bone. (Don’t forget to make stock from the left over skin and bones)
2. Tip: To cook the turkey legs in advance, I pop them into a large pot with a lid.  Nothing else.  Then into the oven at 180c for around an hour they steam themselves cooked.  Leave to cool in the pot with the lid on.  Once cooled the meat will easily slide from the bones.
3. In a small bowl mix together the tomato purée, soy sauce, honey, chilli sauce, and water. Combine to make a smooth paste.
4. Chop the onion and chilli fine, grate the ginger, cook your turkey meat if raw until golden and cooked through,  then remove from the pan and set aside.  Heat up a little sesame oil in a wok or frying pan.  Add the onion, chopped garlic, ginger & chilli to the pan fry for around a minute.
5. Add the turkey meat back to the pan and cook until it starts to brown further, then add in your paste mix and cook until the sauce starts to thicken.  Toss in the chopped coriander and serve hot with steamed rice and of course a fried egg if you fancy.