Lunar New Year has always been my favourite annual celebration. The sweets, the feasting, the Chinese variety shows, the family gatherings, the awkward phone calls to grandparents and of course the red pockets. My family moved to Canada when I was 5 years old, so my memories of new years’ in China are fuzzy, but we made our own traditions and they’ve continually evolved since getting married and becoming a mom. What’s stayed consistent is being surrounded by family and good food. One of my new favourite centrepiece dishes is Green Onion and Ginger Lobster with E-Fu Noodles. This dish is often featured on menus for special occasions like Lunar New Year and weddings, as the noodles represent longevity, and is an impressive entree for any home chef to master!

I love making this dish with fresh whole Canadian lobster, which is available year round. We cook with whole lobster quite often at home (lobster rolls, lobster mac and cheese) so Stephen is comfortable handling and taking apart a lobster, but if you’re not, most grocers will be able to help out or there are lots of frozen, pre-processed lobster options to choose from as well. The lobster meat is deliciously sweet and buttery. When taking apart the lobster, be sure to save the tomalley, my favourite part, which is used to make the rich, savoury sauce that gets soaked up by the e-fu noodles.

In addition to being delicious, lobster is low in fat and carbohydrates, and high in protein, with lots of Omega-3 fatty acids and vitamin B12. In Canada, lobster seasons are staggered throughout 41 fishing areas to take advantage of peak moulting periods for each area of water, ensuring Canadian lobsters are harvested when hard-shelled, preserving the ideal taste and nutritional value.

For more information about Canadian Lobsters, tips and recipes, visit https://lobstercouncilcanada.ca.

Disclaimer: This is a sponsored post in collaboration with The Lobster Council of Canada. All ideas and opinions expressed are wholly mine.

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Green Onion and Ginger Lobster with E-Fu Noodles

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 2-3 servings

Ingredients

• Frying the Lobster:
• 2-3 lbs lobster
• 1/2 cup cornstarch
• 2 tbsp potato starch
• 1/4 tsp salt
• Lobster, Sauce and Noodles:
• 2 tbsp cooking oil
• 4 cloves crushed garlic
• 6 slices of ginger (2 thumb size knobs)
• 4 stalks of green onions
• 2 tbsp Shaoxing cooking wine
• 3 tbsp cornstarch
• 2 cups water
• 4 tbsp light soy sauce
• 1 tsp oyster sauce
• 1/4 tsp white sugar
• 1 tbsp chicken bouillon powder
• 140g E-Fu noodles

Instructions

1. Prepare the fresh lobster into 2 inch chunks, lightly batter with cornstarch, potato starch and salt.
2. Deep fry each piece of lobster for 2-3mins in 350°F oil until the internal temperature reaches 135°F, set aside. Cook in batches as needed. The lobster will cook to 140°F when making the sauce.
3. Cook the E-Fu noodles as per package instructions and set aside on a serving plate. Tip: Undercook the E-Fu noodles a bit as it will continue to cook when the hot lobster is served on top.
4. To prepare the sauce, whisk together the cornstarch, water, soy sauce, oyster sauce, sugar, and chicken bouillon powder.
5. In a large wok, heat up 2 tbsp of cooking oil, add garlic and ginger, and stir fry until aromatic. Then add in the fried lobster, cooking wine and sauce ingredients, stir fry until the sauce thickens and serve over the bed of E-Fu noodles.

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When putting together a nabe style hot pot, I like to include lots of leafy greens like napa cabbage or spinach and quick to cook vegetables like winter melon and enoki mushrooms. Rice cakes and udon are also great additions. As the pot is served still simmering, and often continues to cook at the table, it’s important to eat the ingredients in order of cooking time. The turkey breast needs to be sliced thin, so it’s ready when the vegetables are. The best way to do that is to freeze the breast until it is firm, but not rock hard before slicing. As the nabe is enjoyed, more ingredients can be added, or rice and noodles in the remaining broth.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Miso Turkey Nabe

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 2

Ingredients

For the Broth:
• 4 dried shiitake mushrooms, soaked
• 4 cups water
• 1 1/4 tsp kombu (dried kelp), equals to a 2-inch square piece
• 4 dried shiitake mushrooms, soaked
• 2 tbsp sake
• 1 tbsp mirin
• 1 tbsp soy
• 2 tsp dashi powder
• 3 tbsp miso
For the nabe:
• 200 grams thinly sliced turkey breast
• 3-4 leaves of napa cabbage
• 1 cup Korean rice cakes
• 1 cup winter melon, sliced
• 3-4 baby bok choy
• 1/2 cup enoki mushrooms

Instructions

1. Over medium heat, add to a pot 4 cups of water, kombu, rehydrated shiitake mushrooms, sake, mirin, soy and dashi powder. Using a whisk or spoon and strainer, whisk the miso paste into the broth over the heat. Stir well.
2. Add in napa, rice cakes, winter melon, bok choy and enoki mushrooms, and bring the pot to a boil. Keep heat on simmer and add in thinly sliced turkey breast until cooked through. Serve pot immediately as is.
3. Optional: If serving with a tabletop stove, as the dish is enjoyed, more ingredients can be added and cooked at the table.

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Stephen and I have used our FoodSaver® vacuum sealer for years now, and it’s one of our most useful kitchen devices. From sealing bulk groceries in the freezer to keeping spices fresh for the pantry, the FoodSaver® keeps food fresher for longer and without any freezer burn.

This recipe for Grilled Turkey Rice Noodle Bowls, inspired by the traditional Vietnamese dish, Heo Nuong Xa, is one of my favourites for the summer. Featuring grilled turkey breast, so there’s no need to heat up the kitchen, and served with cold noodles and lettuce, the dish is refreshing and satisfying. We usually marinate the turkey overnight, but using FoodSaver®’s Preserve and Marinate Containers, only a few minutes were needed to infuse the turkey full of flavour. The marinade has plenty of garlic, onions, fish sauce and brown sugar, which makes the turkey breast perfectly caramelized when grilled.

We like to cook enough turkey to assemble bowls for lunches during the week. With the FoodSaver® Cordless Handheld Vacuum Sealer and FoodSaver® Vacuum Seal Zipper bags, meal prep was made even easier with pre-packing the cooked turkey, and individual portions of cooked rice noodles and chopped lettuce. This helped keep our meals fresh even after days in the fridge. I liked how small and compact the handheld sealer was, powerful without taking up much counter space.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Grilled Turkey Rice Noodle Bowls

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 4

Ingredients

For the Turkey:
• 400g boneless, skinless turkey breast,
• 1 tsp baking soda
• 3 Tbsp chopped onion
• 4 cloves of garlic, minced
• 1/3 cup of brown sugar
• 1/3 cup of fish sauce
• 2 tbsp light soy sauce
• 1 tsp cornstarch
• 2 Tbsp canola oil
For the Nuoc Cham Sauce:
• 1 cup hot water
• 1/2 cup white sugar
• 1/2 cup lime juice
• 1/3 cup fish sauce
• 2 cloves of garlic, minced
For the Bowls:
• 500g rice noodles, thin
• 4 cups of lettuce, chopped
• 1 cup of cilantro, chopped
• 4-6 perilla leaf, chopped
• 1/2 cup quick pickled radishes (optional)
• 1/2 cup of nuoc cham (optional)

Instructions

1. Into a FoodSaver®’s Preserve and Marinate Containers, add sliced turkey breast, baking soda, chopped onion, minced garlic, brown sugar, fish sauce, soy sauce, cornstarch and canola oil. Set to Marinate Mode and seal using the FoodSaver® Cordless Handheld Vacuum Sealer. Let marinate for 12 minutes in the fridge.
2. While the turkey marinates, make the Nuoc Cham sauce by combining hot water, white sugar, lime juice, fish sauce and minced garlic in a jar. Shake to thoroughly mix and set aside.
3. Grill the turkey breast until the internal temperature reaches 165°F.
4. Cook the rice noodles according to packaging and run under cold water.
5. Slice the cooked turkey breast.
6. Assemble bowls with rice noodles, chopped lettuce and cooked turkey breast. Top with cilantro, perilla leaf, pickled radish and 1-2 tbsp of nuoc cham.

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Although Stephen BBQs all year round, he only starts smoking things once warmer weather arrives. Last year, we made smoked Turkey Legs regularly. This year, we started thinking, what else can we smoke? Stephen came up with this recipe for Smoked Turkey Cherry Burgers that was phenomenal, and we had all the ingredients handy in our freezer. The chunks of frozen cherries added sweetness to the turkey patty as well as texture and a slight tartness. We used a hickory wood to smoke the burgers and the ground turkey took on the smoke flavour wonderfully.

Ground turkey has become a grocery staple and we always have a pack fresh or frozen in our kitchen. The natural mild flavour of turkey takes on seasoning so well and makes it an incredibly versatile ingredient. I also like how lean ground turkey is, making it an easy and healthy choice for meals. Alivia loved these turkey burgers and extra patties are a great quick lunch option for her during the week to reheat.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Smoked Turkey Cherry Burgers

Prep Time: 5 minutes

Cook Time: 40 minutes

Yield: 4

Ingredients

• 1lb of ground turkey
• 2 tsp brown sugar
• 1/4 tsp paprika
• 1/2 tsp onion flake
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 clove of garlic, grated
• 10 cherries, chopped
• 1 tbsp mayonnaise (optional)
• 1/2 tbsp ketchup (optional)
• 1/2 tbsp sweet relish (optional)
• 4 burger buns
• 4 romaine lettuce leaves
• 1 tomato, sliced

Instructions

1. In a large mixing bowl, combine ground turkey, spices, garlic and cherries, then mix until fully incorporated.
2. Cut 4 parchment paper squares and place 1/4 of the burger mixture onto each sheet. Form into burger patties.
3. Place patties (on the parchment paper) on a sheet pan and chill for 15 minutes in the freezer to firm up.
4. While the patties are chilling, start the smoker/bbq and set to a temperature of 275°F. Soak a handful of wood chips and place either in a smoke box or directly on the charcoal.
5. When the smoker has hit the desired temperature and the patties are sufficiently chilled, place the patties in the smoker and smoke until the burgers reach an internal temperature of 165°F (~30mins). Continue to add wood chips every 10-15 minutes or if the smoke stops.
6. Optional, combine mayonnaise, ketchup and sweet relish to make a burger sauce
7. Assemble burger on buns with smoked turkey patty, lettuce leaves, slices of tomato and burger sauce (optional).

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Growing up, getting Canadian Chinese takeout was a rarity. My mom cooked everything from scratch and if we were eating out, it was usually for dim sum, Sichuan or Japanese cuisine. When I started visiting malls in high school, I quickly fell in love with teriyaki noodles and of course egg rolls.

This recipe for Turkey Egg Rolls in a Bowl adapts the traditional appetizer into an equally delicious dish that is quick to assemble, maintains those nostalgic flavours and has a customizable level of crunch. We used turkey thighs because it was what we had in our freezer, but any cut of turkey would work, from ground to breast to sausage. The turkey was so fragrant stir-fried with the sesame oil and vegetables, perfectly topped with a drizzle of Kewpie mayonnaise and Sriracha hot sauce. We fried up some crispy wonton strips to add on top, which can be easily found at most grocery stores. The dish is incredibly versatile and can be served on rice, by itself or thrown into a wrap for a satisfying meal and a great recipe for meal prep.

For this recipe, I like to have my vegetables just cooked vs if I were making egg roll filling, I would prefer the vegetables more done. This way it keeps the texture of the ingredients varied and creates a much more satisfying bite.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Turkey Egg Roll in a Bowl

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2-3

Ingredients

• 100g of turkey thigh
• 2 cups purple cabbage shredded
• 2 Tbsp canola oil for cooking
• 1-2 carrots, julienned
• 1 tsp salt
• 1 tsp sugar
• 1/4 tsp white pepper
• 1/4 tsp five spice powder
• 1 Tbsp sesame oil
• 1 Tbsp soy sauce1 Tbsp sesame seeds
• 1 green onion chopped
• 1 tsp Kewpie mayonnaise
• 1 tsp Siracha hot sauce
• Optional: 1 Tbsp crispy wonton strips

Instructions

1. Cut turkey thigh into approximately one inch long thin strips.
2. Massage the shredded cabbage and rinse with cold water until it runs clear, this will help soften the cabbage.
3. Add canola oil to a wok on medium to high heat and wait for the oil to heat up, just to the point of smoking. Add the turkey to wok and stir fry until just cooked. The meat should be opaque. Then add carrots, cabbage, salt, sugar, white pepper, five spice powder, sesame oil, soy sauce and stir fry together until the vegetables are at a desired level of cooked.
4. Transfer to bowls and garnish with sesame seeds, green onions, Kewpie mayonnaise, hot sauce and optional crispy wonton strips.
5. Optional: Serve with a side of plum sauce.

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Chef’s Plate is one of the first meal kit companies we worked with, back in 2015, and I’m still a fan today. While the company has evolved, their boxes remain a great value with quick, simple recipes, suitable for any level of cooking experience. Their online recipe hub is also a great resource for meal inspiration. With each week’s box, there are 19 recipes available to select from and 3-4 weeks worth of recipes are posted at a time.

All of the recipes I looked at had less than 10 ingredients and only 5-6 steps. Nutritional value and portion sizes were clearly detailed and I loved the 15-min meal callouts. Going through the recipe hub, Chef Plate’s recipe for Oven-Fried Fish Tacos caught my eye. I knew we had basa fillets in our freezer and this dish wasn’t something we would normally make. The instructions were easy to follow and, even with photography, quick! We used more fish to have leftovers for lunch the next day.

Stephen learned about massaging cabbage to soften it for slaw, which he’s already made a few more times. Using seasoned mayonnaise as the binder for the panko crumbs was also brilliant! The fish was so crispy and flavourful from the oven. We did have to guess a bit on the proportions of the “chili-cumin spice blend” and substituted lemon for limes, but overall I really enjoyed Fish Tacos. To the point that we’re adding flour tortillas to our weekly grocery list along with red cabbage.

Disclaimer: This is a sponsored post in collaboration with Chef’s Plate. All ideas and opinions expressed are wholly mine.

Whenever Stephen and I get Chinese BBQ, I waffle between the roast duck or charsiu while he, without any hesitation, orders two ribs of roast pork. It’s a dish we usually pick up for family dinners or special occasions. Thus with the lack of social gatherings, plus being at home for the past year, the crispy skin and wonderfully rendered fat is something we’ve missed a lot. Enough for us to attempt making it ourselves using a piece of pork belly and the airfryer method we’ve seen online. With a bit of time, effort and patience, the end result is drool worthy.

We’ve followed the recipe from Scruffandsteph.com pretty much to a tee each time. Their post has great tips and detailed advice about how to prepare the skin and even what to look for when buying the piece of pork belly. Stephen uses a pick that came with our takoyaki pan from Japan to poke the holes and spends at least a few minutes on the step to ensure even coverage. The recipe does require the pork belly to dry in the fridge for at least 12 hours, so plan accordingly!

In our household, I fondly refer to the months from October to February as Celebration Season. The holidays begin with Thanksgiving in October, followed by Stephen’s birthday, then mine in November, Christmas, Lunar New Year and wrap up at the end of February with Alivia’s birthday. Lunar New Year has always been one of my favourite holidays of the year. My family immigrated to Canada from China when I was 5 years old and celebrating new year was one way I felt connected to all of my relatives back home. Every year, we called my grandmothers and I awkwardly wished them good fortune in Mandarin before getting my red pockets. Once the Internet was a thing, my family would wake up early and watch the live stream of the New Year’s Eve variety show, always hoping it landed on a non work/school day. As I grew older and my parents more settled in their Canadian careers, they were able to take the day off and we would spend the day watching TV, making dumplings and playing card games.

Since marrying Stephen, whose family is from Hong Kong, we’ve incorporated his family’s traditional dishes into our New Year’s menu as well. His mom makes trays of turnip cake and nian gao for us and his dad fills the new year candy box with candied coconut, lotus root, winter melon and more.

This year, we tried our hand at making gok jai, a deep fried dumpling, that’s a traditional Cantonese New Year dish. The dumpling is made from a glutinous rice flour wrapper and can have a sweet or savoury filling. We went the savoury route using turkey breast and shiitake mushrooms. The lean turkey was delicious with the filling seasoning and paired nicely with the heavier dumpling wrapper. Each dumpling just needs a dime sized ball of filling as the glutinous rice flour is seasoned and puffs up when fried. For a healthier option to deep frying, we also cooked a batch of dumplings in the air fryer. The wrappers didn’t puff up as much, but still delicious and a great alternative. Using the air fryer is also much safer without having to worry about hot oil. As the dumplings cook, the air inside expands and the dumpling can spring a leak leading to oil splatter, so a splatter guard is key.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Turkey Gok Jai

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 12-14

Serving Size: 2-4

Ingredients

• Filling:
• 100g minced turkey
• 1/4 cup water
• 1/4 tsp 5 spice powder
• 1 tsp cornstarch
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1/4 tsp ground white pepper
• 1/4 tsp salt
• 1 clove of garlic, minced fine/grated
• 2 dried shiitake mushroom, rehydrated and finely diced
• ½ tbsp canola oil for cooking
• Pastry:
• 1/3 cup wheat starch
• 1 cup glutinous rice flour
• 1/3 cup boiling water
• 1/6 cup sugar
• 3/8 cup water

Instructions

Filling:
1. In a bowl combine water, 5 spice, cornstarch, oyster sauce, soy sauce, sugar, sesame oil,ground white pepper, and salt. Mix well making sure there are no cornstarch lumps and set aside.
2. In a wok add a 1/2 tbsp of oil and sauté minced turkey, garlic, and shiitake mushrooms until turkey is cooked through.
3. Pour previously combined wet ingredients into the wok. Bring to a boil and wait for the sauce to thicken. Set filling aside.
Pastry:
4. In a large bowl, mix the wheat starch with boiling water until it forms a dough.
5. Add in the glutinous rice flour and sugar then slowly add the room temperature water and mix until the dough comes together. The dough will be hot from the boiling water so use chopsticks to stir together until it is cool enough to touch. Once cool, continue to hand knead the dough. The dough should be soft and malleable, not crumbly, too wet or sticky.
Assembly:
6. Pinch off a golf sized ball of dough and roll into a sphere between the palms of your hands. Flatten the sphere on one palm using the ball of the thumb of the other hand to create a flat wrapper of even thickness.
7. Place a dime sized mound of filling in the middle of the wrapper (without much sauce). Fold the wrapper in half over the filling. Using your thumb, fold over and pinch the edge of the wrapper creating a scalloped pattern. Keep in mind that the dough will have no stretch (there's no gluten in rice flour), so it is important to not overfill the dumpling.
Deep Fry:
8. Fill a wok with hot oil, and heat the oil to 300°F. Add dumplings slowly and fry until golden brown, about 10-15 mins.
Air Fry:
9. To air fry the dumplings, place inside the basket in a single layer, brush with oil, and cook at 320°F for 20 minutes. Flip the dumplings, brush with oil and continue cooking for another 10-15 minutes.

Notes

Tips: If deep frying, use a splatter guard!

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This recipe for 3 Cup Turkey is our take on a traditional Chinese dish. The 3 cups refer to the 3 main flavour ingredients in the recipe: soy sauce, Shaoxing cooking wine and sesame oil in equal parts. We don’t use 3 cups of each, but it’s believed the original recipe did call for that amount. This dish is so easy to make, perfect to cook in a large batch and works with both dark and white turkey meat. We happened to have a turkey breast in our freezer, so that was what we used. The meat turned out tender and juicy, perfect on rice or noodles. Daikon or potatoes would also be great vegetable options in this recipe.

My favourite part of this recipe is how quickly dinner comes together, just 30 minutes from fridge to bowl, one pot, with plenty of leftovers to enjoy. Alivia was a huge fan both at dinner and the day after for lunch. The lean turkey breast is a delicious healthy option and a pantry staple for us at this point.

For more recipes featuring turkey from Turkey Celebration Cake to a Classic Roast, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

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Three Cup Turkey

Prep Time: 5 minutes

Cook Time: 20 minutes

Serving Size: 4-5

Ingredients

• ? 1.5 lbs of turkey breast
• 1.5 cups of carrots, chopped
• 1 tbsp canola oil
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp sesame oil
• 2 tbsp Shaoxing cooking wine
• 5 cloves of garlic
• 5-6 slices of ginger
• 1 1/2 cups of water (enough to cover the turkey)
• 1 tbsp cornstarch (optional)
• A handful of Holy Basil leaves (or Thai Basil)

Instructions

1. Cut turkey breast into 1 inch cubes and cut carrots into 1/2 inch thick discs.
2. Heat a crock pot until hot and add 1 tbsp of canola oil. Sear the turkey breast until just brown.
3. Add light soy sauce, dark soy sauce, sesame oil, Shaoxing cooking wine, garlic, ginger and enough water to cover the turkey.
4. Bring the pot to a boil and then reduce heat and simmer for 20 minutes.
5. Remove the lid and continue to simmer, letting the sauce reduce.
6. Optional: once the sauce is reduced, create a slurry with the cornstarch and water, add slurry to the pot to thicken the sauce.
7. Add basil leaves to the pot and serve.

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Cooking a whole chicken may be daunting and not be in everyone’s comfort zone, but it’s my favourite way to enjoy the protein and I highly recommend finding a recipe to try out. From roasting to rotisserie to deep frying, there are endless options. There’s also so many delicious cuts of chicken aside from breast, thigh or drumstick. I really like the back pieces and we’re still figuring out where the oyster is. With a whole chicken, there’s no need to choose between dark or white meat and it’s great for meal prepping. We also like to carve the chicken and save the bones for broth.

This recipe for Crispy Chicken isn’t exactly a beginner one, but the effort (and upper arm strength required) is worth it! Tender meat and crispy honeyed skin. The key is to be patient. We burned one side of the skin because Stephen got tired holding the chicken up for so long over the wok. I would recommend finding a way to hang the chicken, or a comfortable way to hold it over the wok for at least 10 minutes. Being higher over the wok on a stool would have helped.

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Crispy Whole Chicken

Prep Time: 4 hours

Cook Time: 15 minutes

Total Time: 4 hours, 15 minutes

Ingredients

• 1 whole chicken
• 1 tsp five spice powder
• 3 slices of ginger
• 3 whole star anise
• 1 tsp of crushed Sichuan peppercorn
• 3 tbsp of honey
• 2 tbsp salt
• Oil for deep frying

Instructions

1. In a large stock pot, bring 5 quarts of water to a boil and add in five spice powder, star anise, salt, ginger and peppercorn. Place chicken in boiling water, making sure it's fully submerged and simmer on low for 25-30 minutes. At this point the chicken be fully cooked with an internal temperature of 165°F.
2. Remove chicken from water and hang to air dry.
3. When the chicken is cool to touch, brush honey onto the skin ensuring full coverage and continue to dry. The full drying time should be minimum of 4 hours.
4. Heat oil in wok to 350°F.
5. Slowly lower the chicken into the oil and ladle hot oil on the side that is not submerged. Continue ladling oil and rotating the chicken in the frying oil until the chicken is crispy and golden brown all over.
6. Allow to cool and carve to serve.

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