A Brief History

Chicken, or Gallus domesticus to use its scientific name, is a species of domesticated fowl believed to have originated in the wilds of southeast Asia. Fully domesticated by 1,000 BC, chicken was enjoyed by many ancient civilizations. A painting of a cock (an uncastrated male chicken) decorates the tomb of Egyptian pharoah King Tutankhamen, and images of chickens have been found on ancient Indian and Assyrian coins. The Romans experimented with poultry breeding, eventually producing a five-toed chicken (a few still exist today).

Today there are 200 breeds of chicken throughout the world, from Asian breeds such as Cochin and Langshan, to American breeds such as Plymouth Rock and Rhode Island Red. Unfortunately, the chicken you purchase in the supermarket tastes blander than was the case in ancient times. Modern production methods mean that almost anyone can afford chicken, and not just on Sunday. However, something has been sacrificed in the way of flavor. (One exception is free range chickens, which are fed a special diet and allowed to roam free instead of being confined to a tiny area). The beauty of chicken cooked Chinese-style is that a creative use of seasonings and cooking methods helps to put the flavor back into this economical and nutritious bird.

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The Chinese have always had a healthy respect for chicken, often serving it to guests. Chinese markets commonly sell chicken with the head and the feet still attached. This makes choosing a healthy bird a cinch: you just need to check for bright eyes, and moist toes. Another difference between eastern and western cuisine is that in the west we tend to roast the entire chicken. By contrast, the Chinese treat different parts of the bird differently. This only makes sense, since breast meat requires less cooking than wings, legs, or thighs. You can usually find the separate joints at supermarkets, but another option is to cook several chickens at once and freeze the extra parts to use at another time.

Breast meat tends to be dry to begin with, and it is a very easy to overcook chicken breasts, particularly boneless breasts. You'll find that many Chinese recipes call for marinades, which help to keep the bird moist. The term velveting chicken refers to a specific form of marinade using unbeaten egg white, cornstarch, and salt. You can also create your own - the recipes below will give you some ideas. 

Chicken is especially suited to "red cooking," a method whereby food is simmered in dark soy sauce, imparting a reddish tinge to the final product. It is associated with Eastern or Shanghai style cooking. A small amount of the leftover soy sauce mixture works nicely as a dipping sauce or can be poured over the chicken.

This Week's Recipes

Broccoli Chicken 
Cantonese Steamed Chicken
Drunken Chicken
General Tso's Chicken
Governor's Chicken
Hainanese Chicken Rice
Kung Pao Chicken
Lemon Chicken
Moo Goo Gai Pan
Pineapple Chicken with Sweet and Sour Sauce
Spicy Soy Sauce Chicken (Red-cooked Chicken)