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Narrow Results You've Selected: Main Course Saveur Chinese Chicken Stir-Fry Remove all Difficulty Easy (4) Hard (1) Medium (1) Season Spring (1) Winter (1) Topic Recipe (6) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Stir-Fry"; var omni_prop8 = "Course:Main Course,Source:Saveur,Cuisine:Chinese,Main Ingredient:Chicken,Technique:Stir-Fry"; var omni_pageName="saveur:"+omni_prop12; 04/05/2010 Stir-Fried Chicken with Celery (Jirou Chao Qincai) In this dish, a mix of egg white and cornstarch coats the chicken and, after a quick blanching in a little oil in the wok, preserves its succulence—a technique called velveting. Issue #129 07/13/2007 Stir-Fried Bitter Melon with Chicken Wings A unique combination of bitter melon and chicken wings, this is a popular dish in Hmong cuisine. Issue #104 03/01/2007 Red-Cooked Chicken (Hong Shao Ji) Let this red-cooked chicken sit for 15 minutes before serving to allow the flavors to meld. Issue #100 09/04/2007 Chilled Drunken Chicken with Rice Wine Granita (Bingzhen Huangjiu Ji) This recipe is an elegant take on the Chinese classic. Issue #97 09/01/2005 Diced Chicken and Peanuts Sauteed with Dried Chiles This Sichuan dish is only moderately spicy. Issue #60 11/07/2000 Silver Pin Noodles with Chicken Over the centuries, Chinese chefs have developed numerous noodle-making techniques. One Cantonese method is to roll pieces of rice noodle dough to form the 'silver pin noodles'in this dish. Issue #25

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