Poultry Recipes

The crown jewel of Cantonese BBQ (Siu Mei). A whole goose marinated with five-spice inside its cavity, air-dried, and roasted until the skin is paper-thin, crispy, and the meat is succulent.

A grand, festive banquet centerpiece. A whole duck is completely deboned without breaking the skin, stuffed with sticky rice and eight 'treasures', then steamed and deep-fried.

An elegant cold appetizer. Chicken is poached until tender, then submerged for days in a fragrant marinade of high-quality Shaoxing wine and herbs, served chilled.

An ingenious ancient cooking method. A whole chicken wrapped in parchment and completely buried in a massive pot of scorching hot coarse salt. The salt locks in all moisture and flavor.

A complex, multi-step Sichuan masterpiece. A duck is marinated, steamed to render fat, heavily smoked with tea leaves and camphor, and finally deep-fried to a crisp.

A dramatic traditional dish where a whole stuffed chicken is wrapped in lotus leaves and baked inside a shell of clay. Cracking the clay reveals incredible aromas and tender meat.

The imperial masterpiece of Beijing. A meticulously roasted duck featuring incredibly thin, shatteringly crisp skin, served with thin pancakes, hoisin sauce, and scallions.

The universally loved Italian chicken cutlet. Thinly pounded chicken breast, breaded in seasoned crumbs and pan-fried until golden and crispy.

The classic Sunday family dinner. A whole chicken roasted over potatoes, heavily seasoned with rosemary, garlic, and lemon, resulting in crispy skin and schmaltz-soaked potatoes.

A rustic, robust 'hunter-style' chicken braise, cooked with tomatoes, onions, herbs, and wine. A staple of countryside Italian cooking.