results for "chicken"
Rasa Malaysia (1)
This Sichuan dish is only moderately spicy.
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.
A unique combination of bitter melon and chicken wings, this is a popular dish in Hmong cuisine.
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.