When I’m craving something savory, slightly spicy, and full of umami, I whip up this Black Pepper Chicken with Mushrooms.

Stir in the oyster sauce and cook for 2–3 minutes. Add about half of the reserved broccoli cooking water and crumble in half of the chicken stock cube. Bring to a simmer and then add the sesame oil.

A Colorful, Flavorful Wok That’s Fast and Flexible Few dishes beat a wok when it comes to speed, flavor, and versatility — ...

During the day, chicken rice stalls are a dime a dozen, feeding those who crave that irresistible combination of meat on rice ...

Beat some eggs together with salt and pepper. Cook the chicken in a pan until almost done and then set it aside. Cook the ...

This bold and aromatic dish combines ground chicken, Thai basil, and spicy chilies in a savory sauce served over jasmine rice ...

Along with chillies, shrimp paste, fish sauce and lime juice, these are the fundamental building blocks for Thai cooking. Just about any Thai restaurant will have a dish that is finished with ...

While some bok choy recipes amp up the umami with soy or oyster sauce, this one keeps things ... Finishing the vegetable in a blend of chicken stock and cornstarch gives the final dish a light ...