Wednesday, November 27, 2013

Another Way to Cook a Holiday Bird

A whole chicken, deep fried
Muzha, Taiwan

Well, here's another way to cook up a holiday bird - you can deep fry the whole thing!  And how do you serve the meat? Like this!  With oven-proof gloves covered in plastic. 

The turkey was very moist and delicious.  It's a local specialty.  At this feast (and feasting was a daily occurrence), we also enjoyed sauteed greens, bamboo shoots, eggs with pickled daikon (another local specialty), soft noodles with tea oil (below), fried shrimp, soup with fermented winter melon and bamboo, fried soft tofu, fried sweet potato, and a special seasonal green onion from a field nearby.

This Turkey Day, I am going bird-free again.  The DH and I are having a quiet dinner in front of the fire with cava (sparkling Spanish wine), cheese and crackers, and fruit.  Happy Thanksgiving to you however you eat your bird (or don't eat it).

4 comments:

relevanttealeaf said...

Wishing you and your loved ones a Happy Thanksgiving, Steph!

Marilyn said...

Happy Thanksgiving to you and you DH. Enjoy the day in your own special way. Miss you!

Teafan said...

HaHa! Those gloves covered in plastic are great.

Angela McRae said...

My brother-in-law deep fried the turkey this year, and it was incredibly moist and tasty. Hope you enjoyed your own quiet feast!