Chinese-Style Poached Chicken with Pear and Orange
While most cooks choose to roast or fry chicken, this recipe from chef Mark Fuller (F&W Best New Chef 2009) proves that poaching it off the stove in a flavorful ginger-and-scallion broth produces amazingly juicy and flavorful meat that you just can't get with other methods. Slideshow: Great Chinese Recipes
January 2014