Category Archives: Poultry

American, Poultry

Sweet and Spicy Sticky Chicken Recipe

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This tasty recipe has all the flavors that I could imagine would make a chicken dish great. And it is a very easy recipe to put together for a weekday meal.

Sweet and Spicy Sticky Chicken

sweet and spicy sticky chicken wings

The title – “Sweet and Spicy Sticky Chicken” – doesn’t that just sound super yummy? It brings to mind a barbeque-like idea for this chicken dish BUT it’s not barbeque—it’s just a braised chicken dish that is delicious.

I’ve made this dish several times already. The recipe calls for chicken thighs but this last time I made it, I used chicken wings and that worked out good too. I think thighs and legs are probably the best parts to use, though, as they hold up better than wings in a braise. Continue reading Sweet and Spicy Sticky Chicken Recipe →

American, Pork, Poultry

Gourmet Chestnut and Sausage Stuffing Recipe

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One of our most loved Thanksgiving recipes, a tried-and-true favorite stuffing dish. You’ll want to make a double batch just so you have enough for leftovers!

Chestnut and Sausage Stuffing

gourmet chestnut and sausage stuffing

Over the years, we’ve made many different turkey recipes for Thanksgiving. The famous Good Eats Roast Turkey by Alton Brown was the most often used recipe. We’ve also used other recipes, like Melinda Lee’s apple juice-based Master Brine, our WSM Smoked Turkey, and a disastrous pineapple brined, smoked turkey (shudder).

For the centerpiece of the Thanksgiving meal, we like to try different things out. But one side dish has been a constant companion on our Thanksgiving table, for at least 5 years now: this Gourmet Chestnut and Sausage Stuffing.
Continue reading Gourmet Chestnut and Sausage Stuffing Recipe →

Malaysian, Nyonya, Poultry

Ayam Pong Teh (Nyonya-style Braised Chicken with Potatoes)

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A sweet and savory, easy to make Malaysian chicken dish that has become a mainstay in the House of Annie’s kitchen.

ayam pohg teh

I first tried Ayam Pong Teh at a Nyonya restaurant in Kuala Lumpur. My cousin had taken me to eat it and we all enjoyed the flavorful tender chicken and potatoes and also the savory sweetness of the sauce on our rice. It was the most popular dish that day.

I had been wanting to try to make Ayam Pong Teh ever since then. So imagine my surprise when I saw that this recipe was featured in one of my Saveur magazines many years ago.

When I saw the feature on Malacca and saw the recipe, I must admit I was skeptical. Very often, I don’t trust Western magazines to do justice to Asian recipes (they often substitute and “westernize” the flavors a little so that they are no longer truly authentic). But when I looked at the Ayam Pong Teh recipe, I thought it sounded pretty good. And I should have trusted them more—Saveur’s editor is James Oseland after all and he has spent many years in this part of the world, even coming up with a cookbook that I love. And next to Fine Cooking, Saveur is the other food magazine that I love. (Man, I’m missing both these magazines right now!)

So, I tried the recipe, and ever since that first time, this has become a mainstay in my kitchen. The flavors were just right! Also, it’s quite a simple recipe really for something that delivers so much flavor.

Continue reading Ayam Pong Teh (Nyonya-style Braised Chicken with Potatoes) →

Noodles, Poultry, Vietnamese

Homemade Pho Ga (Chicken Pho Noodle Soup)

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Learn a few simple tips to make un-pho-gettable, pho-lavorful pho like a pro.

chicken pho

When I first moved to Hawaii, I discovered Vietnamese noodle soup – more specifically Pho. The first time I had it was in Honolulu’s Chinatown where a friend had recommended we go to this one restaurant that specialized in Pho. When we got there, there was a line out the door—a sure sign that the food was going to be good. And it was and my love affair with Pho started.

Continue reading Homemade Pho Ga (Chicken Pho Noodle Soup) →