Poultry

🇮🇩Aceh, Indonesia

Aceh Fried Chicken

Ayam Tangkap

Aceh fried chicken with crispy curry leaves and aromatic spices, unique preparation.

🇵🇬Papua New Guinea

Aigir

Hot-stone cooking method from East New Britain — hot rocks dropped into a pot of coconut milk with chicken, plantains, sweet potatoes, leafy greens, and ginger, cooked in 30 minutes.

🇲🇬Madagascar

Akoho sy Sakamalao

Chicken braised with ginger, garlic and Malagasy spices for a fragrant rice-side dish.

🇨🇮Côte d'Ivoire

Alloco Poulet

A plate of fried plantain with grilled or fried chicken and raw onion in chilli, the standard maquis order after dark.

🇺🇸United States

Amish Chicken

A Pennsylvania Dutch roast chicken rubbed with herbs and butter, often baked with vegetables in the pan.

🇮🇹Italy

Anatra farcita alla Novarese

Anatra farcita alla Novarese is a named Italian poultry from Novara, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇩Yogyakarta, Indonesia

Ayam geprek

Ayam geprek, fried chicken smashed into raw sambal in a mortar, is a named Indonesian dish with its own nationwide chains and a documented Yogyakarta origin; localisation rescues it under guideline 1.6.

🇧🇳Brunei

Ayam Pansuh

Manuk Pansuh

Chicken marinated with aromatics and spices, packed into a bamboo tube and cooked over heat. Manuk Pansuh is an Iban/Borneo identity shared across Brunei and East Malaysia, where the bamboo steams the chicken and adds a smoky fragrance.

🇮🇩West Sumatra, Indonesia

Ayam pop

Ayam pop, the pale poached-then-flash-fried Padang chicken served with its own red sambal, is a named Minangkabau dish with a distinctive appearance.

🇮🇩North Sulawesi, Indonesia

Ayam Rica-Rica

Rica-Rica

Manado-style spicy preparation with lots of chilies, ginger, and lemongrass, fiery and aromatic.

🇮🇩North Sulawesi, Indonesia

Ayam Woku

Woku

Manado-style banana leaf-wrapped spicy dish with complex spices and aromatic herbs.

🇵🇭Bacolod, Philippines

Bacolod Grilled Chicken

Chicken Inasal

Bacolod-style grilled chicken marinated in vinegar, calamansi, and annatto, basted with achuete oil.

🇬🇧Scotland, United Kingdom

Balmoral chicken

Balmoral chicken is chicken breast stuffed with haggis, wrapped in bacon, and baked or grilled.

🇨🇳Sichuan, China

Bang Bang Chicken

棒棒鸡

Poached chicken pounded with a stick to loosen the fibres, shredded by hand, and dressed cold in sesame paste, chilli oil and Sichuan pepper.

🇺🇸United States

Barberton Chicken

A Serbian-American fried chicken from Barberton, Ohio: heavily breaded, fried in lard, and served with hot rice and a vinegar-based chicken salad.

🇲🇾Ipoh, Malaysia

Bean Sprouts Chicken

Nga Choy Kai

Fat crunchy bean sprouts from Ipoh's mineral water with tender chicken.

🇨🇳China

Beggar's Chicken

叫花鸡

A whole chicken wrapped in lotus leaves and clay, baked slowly until the meat is fall-off-the-bone tender, a legendary Hangzhou dish.

🇧🇿Belize

Belizean Red Chicken

Belizean stewed chicken simmered in a rich, reddish recado sauce of achiote, tomato, and onion until fall-apart tender.

🇮🇩Bali, Indonesia

Betutu

Ayam Betutu

Balinese chicken stuffed with bumbu rajang spices, wrapped in banana leaves, then steamed or grilled.

🇨🇳Xinjiang, China

Big Plate Chicken

大盘鸡

Chicken on the bone braised with potato, green pepper, chilli and star anise, served on a platter over hand-pulled belt noodles added at the end.

🇨🇳Sichuan, China

Bobo Chicken

钵钵鸡

Bobo chicken, cold poached chicken on skewers dipped from a bowl of chilli oil and sold by the stick, is a named Sichuan street format.

🇵🇭Philippines

Boiled Duck Egg

Penoy

A hard-boiled duck egg without a developed embryo, milder than balut, served with salt or vinegar.

🇧🇮Burundi

Boko Boko Harees

Boko Boko

Chicken breasts and giblets cooked with bulgur wheat, onions, ginger, turmeric, cardamom, sugar, ghee, and black pepper; the chicken is shredded and mixed with the cooked bulgur into a savoury, spiced porridge.

🇮🇹Piedmont, Italy

Bollito Misto

Piedmontese mixed boiled meats (beef, veal, cotechino, chicken) served with mostarda, salsa verde, and horseradish. A grand winter dish.

🇮🇹Parma, Italy

Bollito ripieno

Bollito ripieno is a named Italian poultry from Province of Parma, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇭🇰Guangdong, Hong Kong

Braised Chicken Feet

凤爪

Chicken feet deep-fried to blister the skin, then braised soft in black bean, garlic and chilli until the skin slips off the bone.

🇫🇷Burgundy, France

Bresse Chicken

Poulet de Bresse

Premium chicken from Bresse with blue feet, the only poultry with AOC status.

🇺🇸Buffalo, United States

Buffalo Wings

Deep-fried chicken wings tossed in a cayenne pepper sauce and butter, served with celery and blue cheese dressing.

🇧🇫Burkina Faso

Burkinabè Poulet Bicyclette

Poulet bicyclette

Free-range chicken (firm flesh, raised outdoors), grilled, braised, or fried; prized for flavour over industrial chicken; the signature restaurant dish of Burkina Faso.

🇦🇴Angola

Cabidela

Chicken cooked in its own blood with vinegar, garlic, tomato and onion until the sauce goes dark and glossy.

🇮🇳Goa, India

Cafreal

काफ्रियल

Chicken is marinated in coriander, chilli, garlic, and herbs, then fried or grilled in the Goan cafreal style.

🇫🇷Provence, France

Cailles aux raisins (Quail with grapes)

Cailles aux raisins are quails browned and braised with grapes, producing tender poultry and a sweet-savory pan sauce.

🇫🇷France

Canard aux pruneaux

Canard aux pruneaux is duck braised until tender with prunes, onions, and a gently sweetened savory sauce.

🇫🇷France

Canard braisé aux Montmorency (Braised duck with cherries)

Canard braisé aux Montmorency is braised duck served with tart Montmorency cherries and a glossy reduced sauce.

🇫🇷Paris, France

Canard à la presse (Pressed duck)

Canard à la presse is a Rouen preparation in which roasted duck is pressed for blood-rich sauce and finished tableside.

🇺🇸United States

Cashew Chicken

A Chinese-American stir-fry of chicken and roasted cashews in a savory brown sauce.