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A boneless chicken with its skin, crispy in the pan, coated with a garlic, honey and soy sauce, served with sautéed zucchini. A simple, quick and tasty recipe that highlights the crispiness of chicken skin, known for its good fats. Perfect for a dinner for 4 people.
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A restaurant‑quality chicken fried rice you can make at home. Bite‑size chicken pieces are marinated in soy, oyster and garlic, then stir‑fried with peas, carrots, scrambled eggs and day‑old rice. Finished with a splash of soy, oyster and tomato sauce and a knob of butter for extra gloss.

A refreshing drink inspired by bubble tea, with lightly sweetened tapioca pearls, peach‑apricot syrup, fresh mango and coconut milk. Easy and quick to prepare, perfect for summer.

A versatile, quick‑mix sauce that combines the pantry staples highlighted by Cooking With Morgane – light and dark soy sauce, oyster sauce, fish sauce, Shaoxing cooking wine, sesame oil, black rice vinegar and a touch of sugar. Perfect for Chinese, Vietnamese, Thai or Japanese stir‑fries, marinades and dipping sauces.

Fresh rolls with rice paper filled with minced chicken, rehydrated shiitake mushrooms, cilantro and spring onion, served with a lightly spicy lemon‑fish‑soy sauce. A healthy, light Asian starter full of flavor.

Stir-fried eggplants Asian-style, flavored with ginger, garlic, soy sauce, sesame oil and balsamic vinegar. A quick, tasty vegetarian dish, easy to prepare for 3 people.

These crispy mini samosas, filled with a flavorful mixture of ground beef, potatoes, carrots and peas seasoned with curry, are perfect as an appetizer or snack. The brick pastry is sealed with a flour‑water glue and then fried at 170 °C for an even golden color.