Sure Save

Print

DEEP FRIED TURKEY | CHICKEN AND STIR FRY | FRIED CHINESE CAKE NOODLES

DEEP FRIED TURKEY
  • 12 lbs Turkey
  •  4 Tbs Cajun Mix
  •  3 gal Peanut Oil
  • Cajun Dry Mix
  • 4 Tbs Salt
  • 2 Tbs Ground Garlic
  • 4 Tbs Ground Onion Powder
  •  2 Tbs Red Pepper
  1. Rub dry Cajun spice mix all over turkey, including inside the cavity of turkey. After seasoning turkey, let stand at least 2 hours or overnight.
  2.  Heat peanut oil until the oil has reached a temperature of 350 degrees. Place seasoned turkey on rack and slowly lower into hot peanut oil. Be careful as to not let overflow. Maintain temperature at 325 degrees. Cook turkey about 3-4 minutes per pound.
FRIED CHINESE CAKE NOODLES
  • 2 lbs Cooked Saimin Style Noodles
  • 3 Tbs Vegetable Oil Boil noodles and drain.
Heat oil in a separate pan. When oil is hot, add boiled noodles and press down hard. Fry the noodles like a pancake until golden brown on both sides.
CHICKEN AND STIR FRY
  • 1 Tbs Ginger, minced
  • 1 Tbs Garlic, minced
  •  2 Tbs Cooking Oil
  • 1 lb Chicken Thighs, skinned, deboned and diced
  • 1/2 lb Cooked Lobster Meat or Imitation Crab Meat
  • 1 cup Straw Mushrooms
  • 1/2 lb Sugar Snap Peas, cleaned
  • 3 tbsp Oyster Sauce
  • 1 tsp Sugar
  • 1 12 cup Chicken Stock
  • 2 Tbs Corn Starch To Taste Salt & Pepper 
  1. Stir fry ginger and garlic in cooking oil. Season chicken with salt and white pepper and fry with ginger and garlic, continue to cook until chicken is brown. Add mushrooms and sugar snap peas. Add 1/2 cups chicken stock, oyster sauce, and sugar.
  2. Cook until mixture begins to thicken, then add lobster meat. When lobster is heated through, serve over hot Chinese cake noodles (recipe below).