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  2. Yuzu Kosho-Glazed Chicken Drumsticks Recipe - AOL

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    Preheat oven to 450 degrees F. Place the drumsticks on a sheet pan and drizzle with olive oil. Top with all but a pinch of the togarashi-sesame spice blend and season with salt and pepper; toss to ...

  3. 73 Healthy Date Night Dinners That Will Make You Forget All ...

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    Drumsticks are the unsung hero of dinner in this easy-to-execute, one-pan, Greek-inspired chicken meal. A tasty sprinkle of tomatoes, Kalamata olives, and dill give the whole dish a fresh finish ...

  4. Five-spice powder - Wikipedia

    en.wikipedia.org/wiki/Five-spice_powder

    Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. Canned spiced pork cubes is very popular as well. Five spice is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.

  5. 50 Tasty Chicken Recipes for Anytime - AOL

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    Try something different by marinating chicken in a rich and completely unexpected mixture of coffee, brown sugar, red pepper, and other spices. Try using drumsticks, but any dark meat works well.

  6. Malaysian Chinese cuisine - Wikipedia

    en.wikipedia.org/wiki/Malaysian_Chinese_cuisine

    Some Chinese restaurants offer an exclusively vegetarian menu (Chinese : 素食, 斎) featuring Chinese dishes which resemble meat dishes in look and even taste, like "roast pork", fried "fish" with "skin" and "bones", and "chicken drumsticks" complete with a "bone".

  7. Red cooking - Wikipedia

    en.wikipedia.org/wiki/Red_cooking

    Both lu and hongshao are forms of stewing or braising characterized by usage of soy sauce, Chinese rice wine (Shaoxing wine, huangjiu etc.) and rock sugar. Whole spices ( star anise , black cardamom ( caoguo ), cassia or fennel seeds) or five-spice powder are crucial elements in these dishes but are used in moderation so that their flavors do ...

  8. A foolproof way to make chicken drumsticks ultra-tender

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  9. Ngo hiang - Wikipedia

    en.wikipedia.org/wiki/Ngo_hiang

    Ngo hiang (Hokkien Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang / ngó͘-hiong / gó͘-hiong), also known as heh gerng (Chinese: 蝦管; Pe̍h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation:) [1] is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand, in ...