These steamed rice packets wrapped in lotus leaves are a traditional item at dim sum restaurants. Each packet typically comes with a filling of chicken, sausages and mushrooms.
Tag: Poultry
Lo Mai Gai
La Bandera Dominicana
(Dominican stewed chicken or beef, red beans and rice)
Lunch is the biggest meal of the day for most Dominicans, and the meal they have most often is la bandera, a nourishing plate of rice, beans and a full-flavored stew.
Kuku Paka
(Kenyan chicken in coconut curry sauce)
This simple dish, sometimes called kuku na nazi, is a fabulous chicken coconut curry from the East African coast.
Kotopita
(Greek chicken filo pie)
Kotopita is one of many types of pita, or Greek savory pies. Some contain feta, others minced meat, wild greens, zucchini or spinach.
Kotmis Satsivi
(Georgian chicken with walnut sauce)
Satsivi is a creamy, flavorful walnut sauce that is served with a variety of dishes in the Caucusus nation of Georgia. In this recipe, it is paired with poached chicken.
Kedjenou
(Ivoirian stewed chicken and vegetables)
For the Ivoirian dish of kedjenou, chicken and vegetables are slow-cooked in a well-sealed pot with little or no added liquid,.
Kabsa, or Machboos
(Gulf States aromatic chicken with rice)
Kabsa — chicken or meat served on a bed of steaming rice and redolent of exotic spices — is a national dish of Saudi Arabia.
Hoi Nam Gai Fan
(Singaporean Hainanese chicken rice)
Hainanese chicken rice (海南鸡饭) is based on a dish from Hainan province in China and was adapted by the immigrant Chinese population in Southeast Asia.
Hkatenkwan
(Ghanaian chicken and groundnut stew)
The marriage of tomatoes and ground peanuts in stews is popular in sub-Saharan African cooking.
Hamam Mahshi
(Egyptian braised squab stuffed with cracked wheat)
Egyptians have kept pigeons, or squab, since ancient times. One of their favorite ways of serving them is stuffed with cracked wheat and braised as hamam mahshi (ha-MAM mah-SHEE).