Gong Bao Chicken
This beloved Chinese dish, especially popular in the Hunan province, owes its distinctive heat and sourness to a fermented pickled chili relish called du jiao. My recipe is adapted from Fuchsia Dunlop’s acclaimed book, Revolutionary Chinese Cookbook: Recipes from Hunan Province.
Fish Sauce Chicken Wings
In the third edition of Demystified: Fish Sauce, we're delving into its role as a marinade. Here, we're elevating it with a robust version of nuoc cham (the beloved Vietnamese dipping sauce), which doubles as both marinade and glaze. Rest assured, the high cooking temperature will obliterate any chicken-related concerns.
Thai Grilled Chicken Salad
Spice levels are not for the faint of heart on this one. While the Thai chilies can be left out of the dressing, nothing beats a cold, dreary day like this Thai Chicken Salad.
Jamaican Chicken Curry
This recipe was inspired by Raiz Phillips’ beautiful book, West Winds: Recipes, History, and Tales from Jamaica. If you want more of an insightful look into the perspective of the Jamaican diaspora, I highly recommend reading Phillips’ book.
One Pot Hainanese Chicken & Rice
This version is designed to be cooked for an easy weeknight dinner plus it can be scaled up to accommodate more people. Not only does it cook up quickly in one pot, it also makes for great leftovers and meal prep.