Soy Sauce Chicken See Yao Gai 豉油鸡 is traditionally a whole chicken braised in an aromatic master stock made from soy sauce. In China a master stock is used again and again, each use imparting more flavour into the stock.
Poultry
What to do with your Christmas Leftovers?
What to do with your Christmas Leftovers? I guess the first question is what did you cook for your Christmas Lunch? Turkey? Ham? Popping up on lots of foodie social media are lots of turkey curries right now and plenty of festive pasta bakes but what can we do with our Christmas leftovers that doesn’t involve curry or pasta.
My Mandi Biryani – Middle Eastern spiced Chicken and Rice
My Mandi Biryani – Middle Eastern spiced chicken and rice. Traditionally baked in an oven like the Indian tandoor the meat is cooked over the rice so it absorbs the cooking juices. Like an Indian Biryani a Mandi consists of fragrant spice infused rice.
Chicken Forestière – a classic taste of Autumn
Chicken Forestière – a classic taste of Autumn. It is Autumn again, and possibly my favourite time of year for cooking, as it’s the season of stews and casseroles and proper puddings. Chicken Forestière is a real favourite and is packed full of the autumnal flavours of mushrooms, thyme, and garlic. My recipe is made…