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13 results for "chicken"
Narrow Results You've Selected: Stir-Fry Saveur Remove all Difficulty Easy (7) Medium (2) Hard (1) Main Ingredient Chicken (10) Vegetables (4) Fish (1) Fruit (1) Nuts (1) Show all... Pork (1) Rice (1) Shrimp (1) Course Main Course (7) Appetizers (2) Side Dish (1) Cuisine Chinese (8) Asian (2) Classic (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 = "Source:Saveur"; var omni_prop8 = "Technique:Stir-Fry,Source:Saveur"; 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 09/07/2012 General Tso's Chicken While General Tso remains famous in his home province of Hunan, it turns out the eponymous dish named after him is relatively unknown. This recipe comes from author Fuschia Dunlop, who wrote about the dish for our 150th issue. Issue #150 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 11/30/2011 Menu: A Spicy Malaysian Banquet Inspired by Jayanthi Daniel's article "Hungry City: Eating Through Ipoh," this menu reflects the wide diversity of flavor that is Ipoh's culinary heritage—an amalgam of Chinese, Indian, and Malay traditions. Does Not Apply