Category Archives: Chicken

Braised chicken with tofu skins

Posted on July 23, 2014 by

Braising is just about my favorite way to prepare chicken because it’s so simple and gets such great results. I’ve posted some braises before, like here for example, so braising isn’t new to this blog, however this is the first time … Continue reading →

Posted in Braising, Chicken, Recipes, Tofu | Tagged , , , , , , | 5 Comments

Ground chicken with fresh basil and tomatoes

Posted on June 12, 2014 by

This simple yet flavorful recipe comes via Thailand. A more traditional Thai version would substitute holy basil (Ocimum tenuiflorum) for sweet basil (Ocimum basilicum). The former has a more peppery taste, while the latter is perhaps a little more fragrant. … Continue reading →

Posted in Basil, Chicken, Recipes, Stir-fry, Tomatoes | Tagged , , , , , | 2 Comments

Red braised chicken with lime, fragrant greens, and soybeans

Posted on August 2, 2013 by

This dish is my attempt to recreate another restaurant meal I had in Beijing. The actual recipe was made with rabbit and it was completely delicious. I had some trouble getting my hands on fresh rabbit tonight, so instead I … Continue reading →

Posted in Braising, Chicken, Greens, Meat, Recipes, Soybeans, Stir-fry, Vegetables | 1 Comment

Spicy braised chicken

Posted on July 28, 2013 by

This recipe takes a bit of time to make but it’s still very easy and unfussy. The overall taste is reminiscent of northern China, but with a bit of a spicy kick. Braised to a tender perfection, you’ll be able … Continue reading →

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Fragrant chicken soup with tomato and lime (柠香蕃茄鸡)

Posted on March 25, 2013 by

This soup recipe, which I’m calling fragrant chicken soup with tomato and lime (柠香蕃茄鸡), is delicious. It’s also quite simple, because it creates its own stock. Pre-made soup stocks are wonderful things. I use them often and I’d never discourage … Continue reading →

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Xinjiang spicy chicken (新疆麻辣鸡)

Posted on February 17, 2013 by

Braising is a technique used throughout China, in which you first sear food in dry heat and then finish it with a longer boil or simmer. It is ideal for helping tougher cuts of meat turn out tender and juicy. … Continue reading →

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Chicken with bok choy

Posted on February 4, 2013 by

There really is a pleasant kind of “down the rabbit hole” feeling when trying to translate the names for Chinese vegetables into English. Speakers of American English will recognize the leaves in this dish as bok choy, sometimes called Chinese … Continue reading →

Posted in Bok choy, Chicken, Meat, Recipes, Stir-fry, Vegetables | Tagged , , , , , , , , , , , | 4 Comments