Chicken Recipes and Menus from Saveur Magazine

12 results
Narrow Results You've Selected: Chicken Recipe Main Course Chinese Saveur Remove all Difficulty Easy (6) Medium (5) Hard (1) Season Spring (2) Winter (2) Fall (1) Summer (1) Occasion Backyard BBQ (1) Technique Stir-Fry (6) Fry (2) Marinate (2) Braise (1) Chill (1) Show all... Grill/Barbecue (1) Roast (1) Saute (1) 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 = "Source:Saveur"; var omni_prop8 = "Main Ingredient:Chicken,Topic:Recipe,Course:Main Course,Cuisine:Chinese,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 05/25/2013 Mi Zhi Ji Chi Chuan (Beijing Chicken Wings) These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns. Issue #157 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 02/15/2010 Chinese Chicken Salad Variations on this salad have been served in Los Angeles everywhere from the Fox Studios Commissary to Wolfgang Puck’s Chinois on Main. Continue... Issue #127 01/06/2010 Shanghai Chicken Wings These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own. Continue... Issue #111 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 03/08/2007 Braised Ginger Chicken This family recipe from Chiu Chow, China, was given to us by our friend Corinne Trang. Issue #32 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 03/20/2002 Beggar's Chicken The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product. Issue #17 07/18/2007 Hainanese Chicken Rice This dish, from the Chinese island of Hainan, has become a Singaporean standard. Issue #8