Year of the Rooster | Perfectly Poached Chicken Cantonese-Style + Spring Onion & Ginger Dip

The Chinese lunar new year has just begun. Each lunar year is represented by an emblem of a living creature in a cycle which repeats every twelve years. This year, it is the rooster’s turn. A rooster’s handsome plumage and heroic air as it struts about makes it the logical choice as an emblem for ... Read more »

School of Wok’s Stir Fried Sichuan Chicken Recipe

I’ve attended many, many, many cookery classes over the years. I’ve enjoyed nearly all of them but a few have definitely stood out from the crowd, and those include every class I’ve ever taken at School of Wok. There is a great balance between fun and learning, with class sizes of 8-16 ensuring that everyone ... Read more »

Quick Golden-Baked Peri Peri Chicken, Yoghurt & Rice Cake

The name of this dish may not roll off the tongue, descriptive though it is. But I promise you that it’s easy to make and absolutely delicious. It’s just the recipe for those occasions when you want to make something a bit special, unusual and impressive but are short on time and not in the ... Read more »

Diana Henry’s A Bird In The Hand

I am sometimes a little wary of cookery books focusing on a single ingredient, as some of them have a core of fabulous recipes padded out with a bunch of weak page-fillers. But Diana Henry’s A Bird In The Hand is a wonderful exception, chock – or should that be chook? – full of appealing recipes ... Read more »

Diana Henry’s Chicken with Pumpkin, Cream & Gruyère

If you love chicken, Diana Henry’s A Bird In The Hand is a wonderful cookery book, full of amazing chicken recipes such as this one. Read our review of Bird In The Hand, here.   This recipe for Chicken with Pumpkin, Cream and Gruyère blew me away. As you can see, it’s such a simple recipe ... Read more »

Southern Fried Chicken | Making Use of Sous Vide

I’ve been trying to nail Southern Fried Chicken for quite some time. Some recipes call for the chicken to be brined before cooking. Others marinade the meat in buttermilk instead. Some recipes don’t feature brine or marinade at all. Some cooks coat the chicken with nothing but flour and spices; others use buttermilk or an ... Read more »

Japanese-style Yakitori Chicken Hearts

Britain isn’t known as a nation of offal lovers, but we certainly eat it. It’s highly probable you’ve eaten offal before as it features in a several popular national dishes. Haggis is made by stuffing a sheep’s stomach with liver, heart, lungs and oats. Faggots are balls of minced pork and pig offal wrapped in ... Read more »

Persia meets Peri Peri Mozambique: African Volcano Baked Yoghurt Rice with Chicken

Greg Malouf’s recipe for Persian Baked Yoghurt Rice with Chicken (Tahcheen-e morgh), within a review of his book Saraban: A chef’s journey through Persia, remains a popular post on the blog, and it has been lovely to see how many readers have given the recipe a go and enjoyed it as much as we did. ... Read more »

Kavey’s Chicken Tarragon Pasta Bake

Do you ever envisage a new dish in your head, hoping it will be as delicious as you imagine? And when you make it, it’s even better? I can’t pretend it’s something that happens all the time – more often there are tweaks to be made… or rarely, the idea is quietly binned and never ... Read more »

Chicken Katsu Curry Rice Recipe

Like quite a few dishes in Japan, katsu originated elsewhere in the world but, as with many so-called yōshoku (Western) foods, the Japanese made it their own. Based on a European breaded cutlet, it was originally called katsuretsu (a phonetic representation of “cutlet”) but was quickly shorted to katsu. Pork (ton)katsu is the most popular ... Read more »