This spicy turkey recipe is derived from a famous Chinese Sichuan dish named Mouth Watering Chicken, which is of extremely good smell and hot taste.
In a pot, add water and two boned drumsticks (water level should be a little bit over drumsticks), bring it to boil. Use a small size sieve to remove and discard foams floating on the surface thoroughly; put in a tea ball, in which there are two star anises, a pinch of dry fennel seeds (optional), a pinch of Sichuan pepper. Cover and stew under medium-low power for 30 minutes or until an instant-read thermometer registers 160F. Don't open the cover, let drumsticks sit in the broth for 2 hours, so that the meat can absorb flavour fully.
Transfer cool drumsticks to the cutting board, dice and then place in a plate.
In a bowl, blend mashed garlic, six soup spoons' broth (about 2 cup), 1/2 tbsp soy sauce, 1/2 tbsp rice vinegar, 1/2 tbsp sugar, 1/2 tbsp salt, and 2 tbsp roasted white sesame.
In a pan, add some oil and heat under medium power. Stir in chopped dry red pepper, and keep on stirring until strong aroma forms. Pour hot oil / pepper mixture into the bowl, mix well and drizzle over dices. Garnish with chopped green onion.
The broth, can be used to cook very delicious soup after fat is removed.