results for "chicken"
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.
This dish is based on a famous Cantonese recipe for squab.
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.
Let this red-cooked chicken sit for 15 minutes before serving to allow the flavors to meld.
This recipe is an elegant take on the Chinese classic.
Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite.