Chinese Master Stock Braised Turkey and Asian Slaw

Preparation time:55 minutes


  • 1 x 500ml Chang’s Chinese Master Stock
  • 500ml cold water
  • 800g turkey breast
  • 1 large carrot, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 small red cabbage, finely shredded
  • 1/4 small Chinese cabbage, finely shredded
  • 1 cup loosely packed mint leaves
  • 1/3 cup Chang’s Oriental Salad Dressing
  • 1 x 100g packet Chang’s Original Fried Noodles


  1. Combine Chang’s Chinese Master Stock and water in a large saucepan.
  2. Bring to the boil over medium heat, add the turkey breast, cover and simmer for 15 minutes.
  3. Turn off the heat and leave the turkey in the stock a further 15 minutes or until cooked through.
  4. Meanwhile combine carrot, onion, cabbages, mint and noodles in a large bowl, drizzle over dressing and mix gently to combine.
  5. Remove turkey from stock and slice thickly.
  6. Divide turkey between four serving plates or shallow bowls, ladle over a little of the hot stock and serve with the coleslaw.

How to create this dish

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  • Step3_RedbraisedTurkeyBreast_02.jpg

  • Step1_RedbraisedTurkeyBreast_01.jpg