Chinese people, and for that matter most Eastern people, believe in using all parts of the animal. No matter whether it’s a chicken or a pig, Chinese people can make every inch of each animal into a really delicious dish. Some people don’t understand why Chinese people eat chicken feet, guts or whatever but there have been reasons for this.
I believe the main reason is because of necessity. There have been countless wars in China throughout the centuries and through necessity people have had to make use of anything that can get hold of. As a result, eating these parts that Western people wouldn’t think about touching has become part of Chinese culture. An example dish as mentioned above is chicken feet. I’m fairly indifferent about chicken feet but my English husband loves them.
Here are some interesting poultry recipes made with chicken, duck and turkey.
Edited by Liv Wan
General Tso’s Chicken (左宗棠雞) is one of the most famous Chinese dishes. It’s so popular there has even been a documentary film made about this super popular dish. Everyone I know that has eaten this absolutely loves it.
In Taiwan, three-cup chicken has evolved into one cup of rice wine (you can also use Shaohsing rice wine), one cup of soy sauce and one cup of toasted sesame oil. The smell and taste of this three-cup chicken is just divine.
Aunt Florence’s Mochi Chicken
Traditionally Chinese chefs wrap the chicken with lotus leaves and sear it in clay and bake it for a few hours. Lotus leaves add a special fragrance to the chicken and clay will sear all the flavours and juices in the chicken.
This is an easy version of Beggar’s chicken. No clay and lotus leaves needed for this recipe.
Sweet bok choy and a tangy sauce using rice vinegar lend flavor to this stir-fried chicken recipe.
To add even more flavour to this Sichuan dish, feel free to garnish with toasted sesame seeds before serving. This recipe for Bang Bang Chicken serves 4 people.
Southern U.S. and Chinese cuisine come together in this recipe, which combines good bourbon whiskey with Asian Soy sauce.
Author Deh-Ta Hsiung writes: This is the duck with a shining reddish-brown skin seen hanging in the windows of a good Cantonese restaurant.
Stir-fry chicken with cashews and vegetable. You can use plain cashews or deep fried sweet cashews, whichever you prefer. You can also swap the cashews to walnuts if you like.
A Szechuan dish, Chengdu Chicken is named after the city of Chengdu, which is the capital of Szechuan province. Hot bean paste is made with fermented soybeans and crushed chilies (be sure not to confuse it with chili paste).
Roast chicken salad with delicious orange and sesame dressing. This is a salad dish perfect for the summer.
Simple to make classic Cantonese steamed chicken recipe. The wood ear adds an earthy flavour to this delicious dish.
Chicken Glazed in Bean Sauce
Stir-fry chicken with black bean sauce and cashew.
The final result of the chicken from this recipe should be as smooth as velvet and that’s where this dish got it’s name from.
Chicken wings marinade in oyster sauce, soy sauce and rice wine. Bake in the oven and serve hot or cold as you wish. This is a very simple and easy dish and you can make it in large quantities.
Chicken with Walnuts
Deep fried the chicken cubes first then stir-fry with the walnut.
Deep fried Wontons with chicken and peanut butter filling.
This recipe for Cold Chicken is a family favorite, submitted by a reader whose Cantonese father used to make it.
This article contains many different kinds of Chinese influenced recipes to help you to make your leftover turkey or another kind of meat in to a delicious feast.
Cold Lemon Chicken
Hunan Smoked Duck
Smoked meats including ham, pork and duck are common in Hunan cuisine. When preparing this dish, note that the duck is seasoned with peppercorns and refrigerated overnight before cooking.
Mah Gu Gai Pin means “fresh mushrooms cooked with sliced chicken”
Hot Chicken Salad
Quick and Easy Turkey Stir-fry
Sauteed Chicken Chengdu Style
Spicy chicken Wing