Poultry and Egg Dishes

After fish and shellfish, poultry provides most of the animal protein in the Hong Kong cuisine. Duck is a popular favourite but is relatively expensive. Chicken, young pigeon (squab) and game birds (quail) comprise most of the poultry dishes in Hong Kong restaurants. The more robust flavours of duck and game birds allow for the use of stronger seasonings; chicken and squab, with their delicate flavour, call for more finely-nuanced accompaniments. As these recipes indicate, Hong Kong chefs have taken advantage of the different characteristics of the various types of poultry available to them. They have created dishes of universal appeal.