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"A Chinese restaurant favorite. My personal favorite version. :)"

Ingredients: cornstarch, dark soy sauce...

"In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken."

Ingredients: chicken legs-thighs, dried sage...

"This is good served with rice in place of the egg noodles. You can make this with boneless skinless chicken breasts, I have to say that it is better using the skin on chicken. You can add in 1/4 cup red wine, if you do then decrease the water by 1/4 cup."

Ingredients: egg noodles, garlic, oil...

"The brown sugar and soy sauce cook down creating a sticky sauce on these cute little chicken packets. From Sunset April 2008. These should be made at least an hour ahead of time to allow time to marinate."

Ingredients: dark brown sugar, dark soy sauce...

"These are great for a Super Bowl party or anytime for that matter! The barbecue taste along with yummy crescent roll dough, Parmesan cheese and Italian seasoning is wonderful. Prep time is approximate."

Ingredients: eggs, italian seasoning...

"Delicious! Could be used as an appetizer for a larger group. Prep time does not include marinating time, so allow time for that."

Ingredients: fresh ginger, garlic...

"Rich Japanese stew similar to nishime. Made primarily with root vegetables and a small amount of meat with a soy sauce and sugar base. Also common to both dishes is the use of konnyaku (a tasteless and calorie-less jelly-like cake made from a tuber root called devil's tongue) and kombu (strips of seaweed). Traditionally, the stew is simmered until..."

Ingredients: dashi, boneless chicken thighs...