char siu chicken

Cornstarch adds a silkiness to bao dough, mimicking the bleached, low-protein flour commonly used in Chinese bakeries (but harder to find in supermarkets). Lard adds tenderness, richness, and a subtle porky finish.

... filled with Chinese-style barbecued pork (char siu in Cantonese, or thit xa ...

Chinese, Japanese, and Portuguese ingredients, reflecting three of Hawaii's most influential cultures and cuisines, come together in Side Street Inn's version of this basic dish.

Pleating the siu mai wrappers doesn't require tedious ...

... classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet ... Naranjo in Austin, Texas. On charring fresh ingredients "The reason we ...

... , pork belly gets a quick char on a hot grill before ...

Hot coals char the lobster shells and impart ...

Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food. This recipe first appeared in our October 2011 issue along with Jayanthi Daniel's article Hungry ...

Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa.How to Make Grilled Salsa

Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks ...

... Metropole in Cincinnati is into charring vegetables to amplify their natural ... to mush before getting a char. One of his signatures: this ...

The char of grilled asparagus and the ...

... fried jalapeños gain depth from charring under the broiler and a ...

The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels.

The key to these sweetbreads is an aggressive char—you want the outside to get super crispy. See The Expert Way to Handle Sweetbreads for tips on cleaning. Featured in: An Eating Adventure in Uruguay

... pulverized and rubbed onto the chicken before roasting to perfume the ... the juices released from the chicken as it roasts. If fresh ...

With a luscious interior and perfectly crisp crackling, this is everything roasted meat should be.

The heat from spicy black chile mayonnaise mixed with the soothing freshness of cucumber and ginger makes this flatiron steak sandwich from Chef Tom Colicchio, of Craft restaurants, a delicious pleasure.

... this simple yet elegant grilled chicken recipe by Craig Claiborne and ... bristling ginger to tenderize the chicken, while a final drizzle of ...

... marinade and sauce for stewed chicken. The three citrus fruits called ...

... grill,” says Ochs, “it will char, and that's a good ...

... this mole, but it's the charring of the stems and seeds ... sauce is typically served over chicken.

... needed to achieve a good char without drying out the meat.

The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.

A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.

Certain types of dairy, particularly buttermilk and yogurt, have just the right amount of acid to gently break down meat's tougher fibers when added to marinades. “But the real reason I love yogurt is that it has a ...