The bones and fat of the bird shouldn’t be wasted; the former is for making chicken stock, the latter should be saved in the freezer and, when you have enough, cook it long and slow over a low ...

A crowd-pleasing easy chicken curry, packed with Chinese flavours ... Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers.

For several years, gai bo (“chicken pot ... normally associate with Chinese food, but it ends up as something else. After most of the meat has been eaten, hot broth is stirred into the ...

(Rose-scented rose dew liqueur, mei kuei lu chiew, is available in Chinese liquor stores, but the dish can be made without it.) Rub the cavity of the chicken with the rice wine and stuff with the ...

Chinese American sticky chicken is popular ... In a small bowl, combine the soy sauce, vinegar, ketchup, honey, brown sugar, chicken stock, and orange rind and juice. Stir well.