Two types of rendang – dried rendang and wet rendang. Chicken Redang is usually the wet rendang, here is how you can make chicken rendang with crispy skin!
Have you tried Shunde Steamed Chicken? My mother says this dish originated from the Shunde region, China. I remember that my mum like this steamed chicken
La Zi Ji is Hot Pepper Chicken, also known as Mala Chicken. This La zi ji recipe is so simple and is an authentic Sichuan’s Chongqing Mala Chicken recipe!
A spicy stir-fry Sichuan chicken aka Kung Pao Chicken. Sichuan peppercorn, dried chili, and peppers are the core ingredients for a great Kung pao chicken!
I recalled this roast chicken leg recipe during my time as a Head Chef in a healthy food central kitchen. This roast chicken leg is very easy and healthy!
My Easy Casserole Chicken needed very simple ingredients! This is a Chinese Casserole Chicken Recipe that I adjusted so you can cook with a pan instead!