Chicken

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.

Eric Kim’s ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

Starring crispy fried thigh meat dressed in a savory, citrus glaze, orange chicken is a Chinese American take-out staple well worth making at home.

This dressed eggplant is wonderful as an appetizer or a full meal on its own.

Rendang is a slow-cooked dish that requires hours of stovetop nursing. It was only when I bought an Instant Pot that I even entertained the idea of making it myself.

This Taiwanese classic gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.

A savory alternative-yogurt marinade spiced with black pepper, ginger, and turmeric simultaneously seasons and tenderizes these pint-size birds.

The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.

Cooking congee in a slow cooker takes patience, but you can cook it overnight if you want it for breakfast. 

The essence of this pulao is the yakhni, which means meat stock or broth. Homemade chicken stock, bone-in chicken thighs, and an abundance of spices make this a flavorful and comforting one-pot meal.

The simple spices used in the sauce lend this chicken korma a lovely warmth while cashews, poppy seeds, and onions bring creaminess.