Umami Cooking

Meaty with a dash of veggies

Recipes with chicken, duck or turkey

Chicken, sotanghon and vegetable soup

Cut the cooking time of this traditional Filipino chicken noodle soup by combining pre-made bone broth and chicken fillets instead of simmering a whole chicken. Prep time is 10 minutes; cooking time is 15 minutes.
Cook time: 15 minutes
Servings: 2 people

Native chicken adobo with immature eggs

It took four hours in the slow cooker to tenderize the lean and intensively flavorful meat, but the long wait was worth it. The eggs are a wonderful bonus!
Cook time: 4 hours 15 minutes
Servings: 4 people

Hainanese chicken congee

Inspired by Hainanese-style white chicken, the poached chicken is served on top of the congee with the traditional ginger-scallion sauce, sweet soy sauce and chili sauce.
Cook time: 30 minutes
Servings: 1 bowl of congee

Fried chicken wings with lemon-orange glaze

Chicken drumettes fried Japanese-style are tossed in a sticky sweet-tangy sauce bursting with the zesty flavors and aroma of fresh lemon and orange.
Cook time: 30 minutes
Servings: 4 people

Chicken karaage with salted egg and coconut cream sauce

Bite-sized pieces of chicken fillet are seasoned, tossed in potato starch, fried twice then tossed with a thick sauce made with salted egg powder, coconut cream and curry leaves.
Cook time: 15 minutes
Servings: 2 people

Korean fried chicken wings

Seasoned chicken wings are tossed in starch, fried twice then coated with a sweet-salty-spicy sauce. The level of heat is adjustable.
Cook time: 15 minutes
Servings: 4 people

Spicy sweet sour chicken karaage

Japanese fried chicken thigh fillets with a light ultra crisp crust coated with Chinese-style sweet sour sauce spiked with Korean chili flakes.
Cook time: 25 minutes
Servings: 3 people