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13 results for "chicken"
Narrow Results You've Selected: Stir-Fry Chinese Remove all Source Saveur (8) Appetite for China (1) Our Chocolate Shavings (1) Difficulty Easy (8) Hard (1) Medium (1) Main Ingredient Chicken (9) Vegetables (4) Beans (1) Fruit (1) Nuts (1) Show all... Pork (1) Shrimp (1) Course Main Course (8) Appetizers (2) Side Dish (1) Soups & Stews (1) Season Winter (2) Spring (1) Summer (1) Topic Recipe (10) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"chicken"; var omni_prop11 = omni_channel+":"+"chicken"; var omni_prop12 = omni_channel+":"+"chicken"; var omni_prop18 = "chicken"; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Chinese"; var omni_prop8 = "Technique:Stir-Fry,Cuisine:Chinese"; var omni_pageName="saveur:"+omni_prop12; 09/01/2005 Diced Chicken and Peanuts Sauteed with Dried Chiles This Sichuan dish is only moderately spicy. Issue #60 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 10/18/2000 Minced Chicken in Lettuce Cups This dish is based on a famous Cantonese recipe for squab. Issue #43 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 03/01/2007 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 01/22/2010 Spicy Chicken in Black Bean Sauce A jar of fermented black beans is a pantry staple that's worth searching for in your Asian groceries: it adds an immediate briny, pungent flavor to stir-fried chicken. Continue... Does Not Apply Source: Appetite for China 03/23/2007 Stir-Fried Chinese Cabbage with Ham Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite. Issue #6 03/04/2010 Shrimp, Sugar Snap Pea, and Baby Bok Choy Soup While utilizing fresh seafood and vegetables, this soup also uses a multitude of pantry staples: chicken broth, dried noodles, ginger, and soy sauce. Continue... Does Not Apply Source: Our Chocolate Shavings