Poultry Recipes

View All | View Summaries
Vietnamese Egg Roll Recipe (Cha Gio) Recipe

Just like the vegetarian eggroll recipe, the meat-filled version is perfect as an appetizer when you have a big party. It's also a great way to get the little ones acquainted with cooking. It's one of my earliest memories of being in the kitchen.

Preparation is fairly simple and will resemble an assembly line. The filling is essentially mixed together raw and then it's on to assembling, folding and frying.

My littlest sister-in-law turned five this week and we're going to have a birthday party this coming weekend. We're making the mini variety for this occasion because it's a better size for the kids and all around works great as an appetizer. We'll be making between 100 and 200 eggrolls and I guarantee that there won't be any leftovers.


Full Recipe...
Indian Butter Chicken in Tomato Cream Sauce (Murgh Makhani Curry) Recipe

Murgh Makhani is a moist tender chicken in a pink sauce. The pink sauce is a blend of butter (mmm... butter!), heavy cream, tomato sauce, lime juice, almond flour and a few spices. The tenderizing process is similar to my soy sauce roasted cornish game hen.

Murgh Makhani is usually served with naans (Indian round fluffy bread made of white flour), basmati rice or some roti (flat Indian wheat bread).

First, I marinate the chicken overnight in a papaya and yogurt mixture. It's the best way to tenderize the meat.

Murgh Makhani


Full Recipe...
Homemade Peking Crispy Roast Duck Recipe

Peking roast duck sounds complicated to make, but it is not. It just takes time to prep. I usually start preparing the duck early in the morning, then finally roast the duck for dinner. It's always a success. The key to a good Chinese roast duck is to get a crispy skin while keeping the meat moist and sweet. The duck is first brined, them boiled and finally roasted and basted with a dark sweet and salty mixture.

Peking Duck Recipe


Full Recipe...
Asian-Style Soy Sauce Quail (Chim Cut Ro Ti) Recipe

Soy sauce quails (chim cút rô ti in Vietnamese) are very popular in Asian cuisine. You might think the flavor is similar to my soy sauce hen recipe, but it's totally different.  Quail has a very distinct flavor. The meat is darker and more tender than the regular poultry and requires little marinating time.

This dish isn't meant to be fancy.  In Vietnam it's street food. That means you have to dig in with your fingers and get messy.


Full Recipe...
Soy Sauce Roasted Cornish Game Hen (Ga Mai Ro Ti) Recipe

Soy sauce roasted hen is a Vietnamese version of my French-Style citrus roasted chicken. It's almost the same procedure with a substitution of soy sauce and other Asian spices. I used a hen for the tenderness of the meat. It's always a winner amongst the carnivores in my house.  

My favorite part of the soy sauce roasted hen is the dark sweet crispy skin. The only downside to this dish is that you have to be prepared and marinate the hens for at least 2 days for a guaranteed moist, flavorful bird.


Full Recipe...