Swiss Wings
The origin of Swiss wings is contested between Hong Kong and Guangzhou, China. The cuisine consists of chicken wings with a sauce that is similar to soy sauce chicken wings, but sweeter. Typically, the wings are marinated in a mixture of sugar, soy sauce, Chinese wine, and spices like star anise, garlic, and ginger.
The sauce adheres to the chicken wings, which have been poached and then slowly cooked in the sauce until it becomes thick and glossy.
Talunan
Talunan The dish’s name is derived from the Filipino word for defeated, and it was originally served with roosters who participated in the infamous cockfights, a popular Filipino sport.
The meal was prepared using the cock that would lose or die during the fight. Currently, talunan is produced in many Filipino homes and is no longer primarily associated with cockfights.
Fesenjān
Khoresh fesenjn, or simply fesenjn, is a famous Iranian stew made with pomegranate and walnuts. Typically, it is prepared with chicken drowned in a rich, dark sauce made with ground walnuts and pomegranate syrup. It is a classic dish of the annual celebration of the winter solstice, typically cooked and consumed for special events.
The meal is often served with plain white rice or naan bread, and pomegranate seeds are sometimes included as a garnish. Fesenjan is a traditional Middle Eastern dish, notably in the neighbouring countries of Azerbaijan and Iraq.
Dajaj Mashwi
Dajaj mashwi is a Saudi Arabian barbecue dish consisting of thinly pounded, marinated, and cooked boneless chicken breasts. Spice powders and dried herbs such as paprika or red chilli powder, ginger, garlic, onion, black pepper, salt, oil, and lime juice are typical meat marinade components.
Hot and tender, the chicken is often served with a garlic dipping sauce and a side salad, but it can also be served with couscous, Arabian pilaf, and soups.
Musakhan
Musakhan is a Palestinian dish composed of roasted chicken, caramelised onions, pine nuts, and taboon bread that has been coated in olive oil. The name of the dish is derived from the Arabic term sakhan, which, when translated, describes the technique of preparation: heating.
Sumac, a spice that is added to onions and imparts a sour, lemony flavour, is a crucial ingredient in the preparation of musakhan. Modernly, this meal is frequently cooked as a wrap, pizza, or lasagna by layering the bread and onion mixture with chicken.
Saleeg
Saleeg is a typical Saudi Arabian rice meal consisting of creamy, short-grain rice with roasted pork. It originates in Hejaz. The most popular meat choice is chicken, which is often cooked in water with seasonings before being roasted.
The rice in this meal is boiled in a combination of the meat broth, boiling water, and, optionally, mastic tear. The rice is then blended with milk and ghee or butter and cooked until the required consistency is reached.
Saleeg is traditionally served on a big serving dish (tabasi), with the roasted meat placed on top of the rice.
White Cut Chicken
White sliced chicken (also known as Cantonese poached chicken) is a popular traditional meal enjoyed during Chinese festivals and holidays, particularly Chinese New Year. Salted chicken is cooked in water with chopped green onions, ginger, cooking wine, Sichuan peppercorns, and sesame oil.
At completion, it is placed to a basin containing ice water to chill. Once completely cooled, the chicken is often served whole or in huge slices with ginger scallion sauce and chilli sauce for dipping. Traditionally, the Chinese poach and serve the entire bird, head and feet included.
Chikuzenni
The Japanese cuisine chikuzenni is composed of chicken and vegetables slowly cooked in a broth flavoured with soy sauce, mirin, and sake. It is typically prepared with shiitake mushrooms, konnyaku, and decoratively sliced root vegetables such as taro, burdock, lotus root, and carrots. This dish originates from the Japanese Fukuoka region and was once called Chikuzen.
Usually eaten on New Year’s Day, chikuzenni is now frequently prepared as a daily dish in many Japanese families and is frequently included in bento boxes.
Har Cheong Gai
This Singaporean dish’s name translates to shrimp paste chicken. It comprises of chicken wings (or drumsticks) coated in a traditional mixture of eggs, flour, and starch, and a marinade of shrimp paste, rice wine, sesame oil, and other ingredients.
This unusual blend of ingredients produces chicken that is golden and crisp and bursting with flavour. Har cheong gai is regularly available at several hawker centres in Singapore, and it is typically served with a dipping sauce.
Torisashi
Torisashi is raw chicken sashimi, which is prepared by slicing chicken meat that is sometimes just mildly seared on the exterior, while the interior stays pink and causes the majority of us to worry for our life. This dish’s name is composed of two words: tori denotes bird or chicken, and sashi alludes to sashimi.
In the Kagoshima prefecture, torisashi is typically served with ground ginger or mirin-sweetened soy sauce. In some regions of the United States, these pink chicken pieces are served with sesame seeds, salt, green onions, or wasabi.
Semur Ayam
Java is the origin of the traditional Indonesian dish semur ayam. Chicken, potatoes, sweet soy sauce (kecap manis), nutmeg, lemongrass, garlic, shallots, ginger, sugar, salt, and pepper are typically used to prepare this dish. In oil, shallots, garlic, ginger, and lemongrass are sautéed, after which the chicken is added, followed by the remaining ingredients.
The mixture is brought to a boil and cooked until the chicken and potatoes are tender. Semur ayam is served hot alongside steamed rice. If desired, fried shallots may be used to garnish the stew.
Adobong Manok
Adobong manok is a typical Filipino stew made with chicken. This variant of Filipino adobo is prepared with chicken, garlic, onions, bay leaves, peppercorns, oil, brown sugar, soy sauce, and white vinegar. The chicken is chopped into pieces and then marinated with the listed ingredients (except oil).
The meat is then fried in oil over medium heat. The remainder of the marinade is combined with water and poured over the chicken that has been browned. Adobong manok is eaten alongside white rice after being simmered over high heat until the chicken is completely done.
Ayam Pop
Padang is the origin of the traditional Indonesian dish ayam pop. It is prepared using chicken, butter, garlic, coconut milk, and seasonings. The garlic is cooked in butter, followed by the addition of coconut milk, sugar, water, salt, and pepper.
The chicken pieces are cooked until the meat is soft in the liquid. The meat should be light-colored and slightly white after being fried in oil. When completion, ayam pop is typically served with kecap manis, fried shallots, and chilli peppers.
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