Gung bo gai ding, better known as kung pao chicken, is a famous dish from the spicy repertoire of Guizhou province in south-central China. The story goes that kung pao was created by a palace guard.
Tag: Poultry
Gung Bo Gai Ding
Gai Pad Yod Khao Pod
(Thai chicken with baby corn)
Gai pad yod khao pod, also known as baby corn chicken, is a simple and quick Thai stir fry. The inclusion of oyster sauce as a seasoning belies a strong Chinese influence.
Gai Pad Grapow
(Thai spicy chicken and basil stir fry)
Amazingly easy to make and full of bright flavors, gai pad grapow is a favorite in Thailand. Prepare all your ingredients ahead and this meal comes together in just a few minutes.
Ga Xao Sa
(Vietnamese lemongrass chicken)
Gà xào sả, or lemongrass chicken, is one of the better known Vietnamese dishes, often on the menu of Vietnamese restaurants. It is a wonderfully light, refreshing and easy-to-make chicken recipe.
Cu Liu Ji
(Chinese chicken in vinegar sauce)
Cu liu ji is a popular stir fry from the area around Beijing. The vinegar adds a pleasant pungency without being overwhelming.
Coq au Vin
(French chicken braised in wine)
Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish.
Chicken Pot Pie
(American savory chicken stew in pastry)
Chicken pot pie is a hearty American wintertime dish that uses produce in season during the cold months of fall and winter. This version uses a tasty biscuit topping.
Canard à l’Orange
(French roast duck with orange sauce)
A French classic, canard, or caneton, à l'orange can seem intimidating. But it's actually quite easy to prepare. If you can roast a chicken, you can roast a duck.
Djej Emshmel
(Moroccan chicken tagine with olives and preserved lemons)
Djej emshmel is a popular Moroccan chicken tagine. The unique flavor of the chicken slow simmered with olives and preserved lemons highlights the best aspects of Moroccan cuisine.
Inyama Yenkukhu
(South African chicken in tomato and onion gravy)
The name of this straightforward yet satisfying South African dish simply means “chicken meat” in the Zulu language.