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This Taiwanese fried chicken (台湾盐酥鸡 - táiwān yán sū jī), a popular street food (or party appetizer!), is juicy, crispy, and addictive.
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Soy Sauce Chicken: A Chinatown Classic - The Woks of Life
Soy Sauce Chicken is a quintessential Chinese favorite, found hanging under heat lamps in many Chinatown restaurant windows. Check out our authentic recipe.
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If you like a good fried rice and you love anchovies, then this Chicken and Salted fish fried rice was made for you! The salted fish adds a more delicate yet delightfully anchovy-shrimp taste that is unique and delicious
Easy Oven Baked Asian Dry Rub Chicken
Marinate this Asian dry rub chicken overnight and all you need is 30 minutes in the oven the next day! The secret of this oven baked dry rub chicken recipe is the use of ginger powder and sand ginger powder in the dry rub, so before you ask, don’t think about leaving these two ingredients out!
Chicken with Garlic Sauce
Don't mistake this Chicken with Garlic Sauce dish with what’s on your Chinese takeout menu. This chicken and garlic sauce is 99 times better - Trust me!
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Drunken Chicken
Slices of poached chicken soak in a 50/50 chicken broth and rice wine marinade up until the moment you set it on a plate to eat. The resulting chicken is cold, juicy, and drenched in wine.
Cantonese Poached Chicken (Bai Qie Ji)
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Salt Baked Chicken is a signature Hakka (客家) dish, and this is the best tasting original and authentic version of the famous Hakka Salt Baked Chicken recipe
Serve With
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
Oven Baked Rice and Vegetables (ONE PAN!!)
This Oven Baked Rice and Vegetables is great for a healthy midweek meal or as a side. Fluffy seasoned rice and roasted vegetables made in one pan!
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
Middle Eastern Roasted Vegetables with Tahini Drizzle
Middle Eastern Roasted Vegetables with Tahini Drizzle {vegan} - perfect minimal effort dish to use up all those left over veggies you have in the fridge at the end of the week!
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Wickedly delish Sweet Potato Salad with roasted sweet potato, baby spinach, wild rice, almonds, cranberries and feta and an incredible honey lemon dressing!
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
My Favourite Quinoa Salad
My all time favourite Quinoa Salad. Garlic Ginger Asian Dressing, lots of colourful veggies, finished with crushed wasabi peas - best part!
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Green Risotto With Mushrooms (Vegan)
Creamy risotto tinted bright green with spinach and herbs, served with pan-seared mushrooms.