<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Chicken Recipes on MacWorks</title><link>https://macworks.dev/tags/chicken-recipes/</link><description>Recent content in Chicken Recipes on MacWorks</description><generator>Hugo</generator><language>en</language><atom:link href="https://macworks.dev/tags/chicken-recipes/index.xml" rel="self" type="application/rss+xml"/><item><title>2026-06-08</title><link>https://macworks.dev/docs/week/cooking-videos/cooking-videos-2026-06-08/</link><pubDate>Mon, 01 Jan 0001 00:00:00 +0000</pubDate><guid>https://macworks.dev/docs/week/cooking-videos/cooking-videos-2026-06-08/</guid><description>&lt;h1 id="cooking-videos--2026-06-08"&gt;Cooking Videos — 2026-06-08&lt;a class="anchor" href="#cooking-videos--2026-06-08"&gt;#&lt;/a&gt;&lt;/h1&gt;
&lt;h2 id="watch-first"&gt;Watch First&lt;a class="anchor" href="#watch-first"&gt;#&lt;/a&gt;&lt;/h2&gt;
&lt;p&gt;&lt;strong&gt;&lt;a href="https://www.youtube.com/watch?v=6jUbFnJN7gw"&gt;Golden Chicken Fat Braised Tofu&lt;/a&gt;&lt;/strong&gt; from the channel 老饭骨 is an absolute must-watch today. It brilliantly demonstrates how a state banquet master elevates humble, inexpensive tofu into a dazzling centerpiece by braising it in rendered chicken fat and rich chicken broth. It is a masterclass in achieving high-end restaurant flavors and aesthetics on a strict budget, proving that incredible food is about technique, not just expensive ingredients.&lt;/p&gt;</description></item></channel></rss>