Comfort Food Recipes with chicken
Cozy up with these comforting chicken recipes — simple dishes that warm the heart.
Recipes with chicken
Kimchi Fried Chicken Rice Cake is a bold, savoury dish that pairs juicy chicken with satisfyingly chewy rice cakes, lifted by tangy kimchi and a punchy gochujang-based sauce. Garlic, mushroom, green chilli, and spring onion bring fragrance and bite, while cucumber adds a crisp, refreshing contrast to the rich, spicy-sweet glaze.
A bold, warming Chongqing-style chicken pot packed with chicken legs, potato, bamboo shoots, and konjac, all coated in spicy bean paste and hot pot base. Sichuan pepper and dried chillies bring that signature fragrant heat, finished with sesame oil for an extra hit of aroma and richness.
This Hakka Yellow Wine Chicken is characterized by its tender and juicy chicken, which falls off the bone with a gentle touch. The alcohol has mostly evaporated during the slow simmering process, leaving only a mellow aroma that blends perfectly with the chicken's freshness, the sweetness of the red dates, and the warm fragrance of angelica root—not at all overpowering. Every bite is comforting, warming you from the tip of your tongue all the way to your stomach. It belongs to the classic Hakka nourishing dish in Cantonese cuisine. It's not a grand banquet dish, but rather the comforting taste of home. In Hakka regions, families often stew a pot of this for women during postpartum confinement, menstruation, or when the weather cools down in autumn and winter, to warm the body and replenish blood.
This "Chicken Thigh Rice" marinates boneless chicken thighs with scallion, ginger, soy sauce, dark soy sauce, cooking wine, sugar and a little oil, then puts them into a pot with washed rice, adds water to cover the rice, and cooks them in one click. The rice absorbs the sauce and chicken aroma, and each grain has a warm, salty and sweet taste. The chicken is tender and juicy; the fragrance of scallion and ginger is looming in the heat, adding layers. The whole thing is done in one pot, saving time and effort, and full of homely flavor, but you need to reserve about half an hour for marinating, and the ratio of water and marinade must be properly controlled to avoid the rice being too wet or the chicken being too salty/slightly dry.
The free-range chicken soup in the clay pot simmers with warm, comforting steam. The golden broth is thick, glossy, and rich, a pure, natural color from the chicken itself. The chicken pieces are stewed until tender, falling off the bone with a gentle touch. Mixed with the sweetness of red dates, the subtle umami of goji berries, and the rich flavor of shiitake mushrooms, every sip of the soup is so delicious it makes your mouth water. The original, rustic aroma spreads across your tongue, warming you to the core.
Stir-fried chicken drumsticks with white mushrooms is a flavorful and simple home-style stir-fry. Tender chicken drumsticks are cut into small pieces and quickly stir-fried in hot oil until golden brown and fragrant. They are then stir-fried together with sliced shiitake mushrooms. The sweetness of the mushrooms and the savory aroma of the chicken blend together perfectly. The shiitake mushrooms soak up the meat juices, becoming tender yet bouncy, while the chicken is smooth and juicy. A drizzle of light soy sauce enhances the flavor, making it savory and delicious. Every bite is a perfect collision of mushroom and meat flavors, making it both appetizing and satisfying.
Fish Maw Wonton Chicken Hot Pot: A delicious and refreshing dish that will tantalize your taste buds! The fish maw is soft, chewy, and nourishing, replenishing collagen; the chicken is tender and juicy, boosting your energy; the thin-skinned wontons burst with flavor when you bite into them; the broth is creamy, sweet, and warming to the stomach; and the sweet and tender baby bok choy adds a refreshing touch and enhances the overall flavour. Every bite is a burst of delicious flavour and a nourishing experience, making it the perfect comfort food for autumn and winter!
“Soak chicken” is actually a slow-cooking method—using warm water to gently cook the chicken, reducing protein loss and preventing moisture from being drawn out, resulting in a more tender, silky texture. Additionally, to enhance the flavor, this time we’ve added pork ribs to the poaching. The perfect accompaniment to white-cut chicken is, of course, minced ginger, which we’ll share in another recipe.
This braised assortment of ingredients is a tempting reddish-brown color. The chicken feet are braised until tender and fall off the bone, melting in your mouth with just a gentle touch. The eggs soak up the braising liquid, resulting in bouncy egg whites and savory yolks. The dried tofu is incredibly chewy, every fiber infused with the rich aroma of the braising liquid. The various ingredients blend together in the aged braising liquid, creating a savory and delicious flavor that's instantly addictive.
The pan-fried rice cake is topped with shredded cheese, which is slightly crispy on the outside and chewy and flaky on the inside. The rice cake has a light aroma of butter, combined with the rich salty flavor of cheese, giving it a rich and flavorful taste. When served hot and spicy, the cheese melts and stretches, satisfying both the visual and taste buds. It is a simple and healing snack or side dish.