Without doubt; marinated emu cooked in a honey sauce, served on a bed of rice and topped with roasted sesame seeds is; from personal experience, far superior in every way to every other variation of this classic Chinese honey sauce dish. If you prefer a stronger game flavor then use emu leg meat rather than emu breast meat.
1 – 2 kg (2 – 4 lb) Emu Breast – If you prefer a more flavorsome game meat taste sensation then substitute emu leg in place of the emu breast. I generally mix the two (breast and leg) as doing so never fails to produce a more sophisticated dish encompassing a greater range of flavors to stimulate one’s palate. The ginger also does its part in this regard.
2 Large Onions
3 – 4 Tablespoons of Lemon Juice (extract)
2 Tablespoons each of Virgin Olive Oil, Plain Flour
1½ Tablespoons of Light Soy Sauce
1 Tablespoon each of Cooking Wine, Sesame Oil, Raw Sugar
1 Tablespoon of one of the following; Rice Flour, Potato Flour or Cornstarch
1 – 2 Teaspoons of Garlic Granules
1 Teaspoon of Honey (I usually use Australian Red Gum Honey)
¼ Teaspoon of Powdered Ginger
2 Splashes of Tabasco Sauce
Salt & Pepper to Taste
1 Cup of Water
4 Tablespoons each of Sweet Chili Sauce and Tomato Purée
3 Tablespoons each of Light Soy Sauce and Honey (Once again I usually use Australian Red Gum)
1½ Tablespoon of Oyster Sauce
1 Teaspoon of Lemon Juice
½ Teaspoon of Garlic Powder
Toasted Sesame Seed (how much depends on you)
1 Pinch of Powdered Ginger
Dice emu meat into random quantities of 2 – 4 cm (1” – 2”) cubes and strips
Medium dice one onion
Cut the second onion into thin rings
Shortly before cooking prepare the flour by combining all of the flour while taking care to ensure that it is all thoroughly mixed
Marinating the Emu Meat:
The first step in marinating your emu meat is to prepare the marinade.
Start by adding all of the above listed marinade ingredients; except for the flour, into a medium sized bowl (glass bowls work best here). It is most important that you do not add the flour just yet.
With this done it is time to add the emu pieces to the marinade
Thoroughly mix the marinade and emu pieces
It is important to ensure that all of the emu pieces are covered by the marinade. Thus if your mix currently does not have all of the emu pieces covered by the marinade you will need to mix some more.
If the marinade still does not cover all of your emu pieces then use a potato masher or wooden kitchen spoon to apply a little pressure to force the emu pieces deeper into the mix.
Now cover your marinade/emu mix bowl and place it into your refrigerator.
Let your marinade/emu mix sit in your refrigerator for no less than one hour before cooking. I find that letting the marinade/emu mix sit overnight consistently produces the best results
Sometime shortly before cooking gently add the flour mix that you prepared before to the emu/marinade mix stirring as you do so
Mix thoroughly taking care to ensure that the marinade/flour mix coats all of the emu pieces.
Preheat Oil – Prepare the cooking oil for frying by bringing it up to the desired cooking temperature; which in the case of using a wok would be 3250
Batch Frying the Emu Pieces – Now fry all of the emu pieces in batches for as long as is necessary for them to become golden brown. Once done remove the emu pieces from the wok or fryer and place them onto a paper towel to absorb any excess oil. When all of the emu pieces are cooked, either drain the oil from the fryer or get another fryer/frying pan.
Cooking Time – Although the required cooking time will vary depending upon the size and thickness of your emu pieces you can safely base any cooking time required calculations on the following standard: when using a wok at 3250 it will generally only require three to four minutes cooking time per piece.
The Sauce – Thoroughly mix all of the sauce ingredients listed above. Once mixed pour the sauce mixture into the frying pan and gradually bring it up to a boil. Let the sauce thicken for a bit.
Adding Cooked Emu Pieces – You are now ready to add in the emu pieces you have just finished cooking and draining. Do so now; all the while, gently tossing the ingredients until all of the emu pieces are evenly coated with the sauce.
Serving – To serve simply place the honey sauce coated emu pieces onto a serving platter and coat with sesame seeds, scallions, snow peas etc if desired.
Main Dish – When used as a main course this dish may be served with steamed vegetables, warm rice and egg noodles.