We all love Chinese, don’t we? I am a fan of Chinese recipes because each recipe comes with celebratory flavours. It flaunts ...

If you're craving something healthy that isn't overloaded with saturated fat, this Chinese steamed chicken recipe is the one. This traditional recipe highlights the natural tenderness of the chicken ...

Put the lily stems and wood-ear mushrooms in a bowl, cover with hot water and leave to soak for about 30 minutes, or until fully hydrated. If the mushrooms have hard stems, remove and discard them.

Squeeze the liquid from the mushrooms, then cut off and discard the stems. Slice the caps about 5mm (1/4 inch) thick. Slice the lap cheong and banana chillies on the diagonal into pieces about 5mm ...

1.5 pounds thin chicken cutlets ½ cup flour 1 red pepper 1 green pepper 1 purple onion 10 mushrooms 6 tablespoons oil 6 tablespoons soy sauce 4-6 tablespoons brown sugar 1/2 teaspoon crushed red ...

Preparation. Step 1. Vigorously stir 1½ lb. skinless, boneless chicken breasts (about 4–6), cut into 1½" pieces, 1 Tbsp. soy sauce, and 1 Tbsp. cornstarch in a large bowl until starch is ...

Read all the stories from Slate’s 25 Most Important American Recipes of the Past 100 Years. In Chinese, we speak of Chi-ya-yü-jou, “chicken, duck, fish, meat” as the sum total of animal ...

Remove chicken from pot, and transfer to a cutting board. Let rest until cool enough to handle, about 20 minutes. Remove and discard skin and bones; reserve all meat.