100 Worst Rated Poultry Dishes
in the World

Duck's head is a spicy local specialty from the Chinese city of Wuhan, but it is also a snack that is commonly eaten throughout China, most notably in Shanghai. The dish is made by stir-frying a head of duck with the addition of herbs and spices. Duck's head has a crispy taste as a result of the stir-frying method, and it is claimed to be a healthy food, with one of the duck's head store owners claiming that it helps one's brain power when consumed. Some say that the taste of the dish is not unlike eating a spicy chicken wing, while the others, such as Kellie Schmitt of CNN, describe it as one of Shanghai's weirdest foods. When the head is served, it should be pried open with one's fingers to get to the tender meat on the interior.Expand

Cantonese in origin, moo goo gai pan is an Americanized version of a pre-existing Chinese stir-fry made with mushrooms and sliced chicken as the main ingredients. Additional ingredients typically include snow peas, bamboo shoots, water chestnuts, and bok choy, all doused in a simple white sauce made with chicken broth and seasoned with soy sauce, oyster sauce, and sometimes Shaoxing wine. In contrast to the original Chinese version of the dish, moo goo gai pan has a thicker sauce that's more seasoned and incorporates a wider range of ingredients. In the United States, this simple stir-fry is served over steamed rice and is one of the most popular take-out foods.Expand

Hailing from Hejaz, saleeg is a traditional Arabian rice dish consisting of creamy, porridge-like short-grain rice and roasted meat. Chicken is the most common meat choice, and it is typically boiled in water with spices before it is roasted. This dish uses a combination of the broth in which the meat has been cooking, hot water, and optional mastic tear to boil the rice. The boiled rice is then combined with milk and ghee or butter, and cooked until it reaches the desired consistency. A large serving platter (tabasi) is traditionally used for serving saleeg, and the roasted meat is usually placed on top of the rice. Additional melted ghee or butter can be drizzled over the dish, and it is recommended to serve it with accompaniments such as salata hara (a spicy, salsa-like condiment), duggus (a chili tomato-parsley sauce), pickled lemons, or a tomato-cucumber salad.Expand

Often dubbed a Shanghainese specialty, drunken chicken is, in fact, an authentic dish originating from the Zhejiang province. The main ingredients of this chicken dish are a fresh, whole chicken and Shaoxing wine, a renowned rice wine produced in Zhejiang province. Originally, the recipe calls for a whole chicken to be cooked, chilled in ice water, and then soaked in a Shaoxing wine-based marinade, overnight, or for 2-3 days. The chilled chicken is then cut into large chunks and traditionally served cold, covered with the wine-based marinade. The dish is usually served on its own, as an appetizer, but it can also be accompanied by rice, noodles, or vegetables.Expand

Poulet DG is a tasty Cameroonian poultry dish made with a combination of chicken and ripe plantains in a hearty tomato sauce. The dish is typically garnished with a variety of vegetables such as green beans, bell peppers, and carrots, making it visually appealing and enhancing the flavors even further. Regarding the name of the dish, poulet refers to chicken, while DG means Directeur Général in French or CEO in English, referring to the fact that poulet DG was most commonly served to people from the upper classes in the past. It is recommended to serve the dish warm and pair it with a glass of juice on the side.Expand

Chicken à la king (lit. king-style chicken) is a savory dish made with diced chicken meat, cream sauce, vegetables, and sherry mushrooms, served over either rice, noodles, or buttered toast or bread. The recipe was first mentioned in the New York Times in 1893, but as far as its origin, there are several claims. All state the late 1880s as the time, but the inventor, as well as the place of origin are different; ranging from New York and Philadelphia in the USA, to London, Great Britain. Interestingly, there's also a version made with turkey meat instead of chicken.Expand

Murgh malai is a type of Indian curry made with marinated bone-in chicken cuts and a creamy curry sauce. The chicken is often marinated in yogurt before it is simmered in a flavorful mixture of spices, onions, yogurt, and cream. Some variations add milk or use it as a cream replacement, while some versions also add a creamy cashew paste to the mix. The dish usually includes onions, green chili peppers, garlic and ginger paste, as well as spices such as garam masala, coriander, cardamom, and cumin. This dish can be served with rice, biryani, naan, or roti bread. Expand

Bakso ayam is a beloved Indonesian chicken meatball dish, crafted by combining finely ground chicken with tapioca flour, garlic, shallots, salt, and pepper, forming a smooth, springy texture that is the hallmark of authentic bakso. These tender spheres are then boiled until cooked through and typically served in a clear, savory broth enriched with garlic oil, fried shallots, and celery leaves. A bowl of bakso ayam is often accompanied by yellow noodles or rice vermicelli, tofu, hard-boiled eggs, and sometimes fried wontons or siomay (steamed dumplings), creating a medley of textures and flavors in every spoonful. This dish is found across Indonesia, from roadside stalls to urban food courts, and is usually customized with condiments such as sambal, sweet soy sauce, and vinegar, allowing each diner to tailor the flavor to their liking. Its popularity lies not only in its satisfying taste but also in its affordability and convenience, making it a go-to comfort food for Indonesians of all ages.Expand

Cafriela de frango is a traditional dish consisting of marinated, cooked, then grilled chicken (or hen) pieces. The marinade typically consists of hot chili peppers, crushed garlic, onions, lemon juice, salt, and oil. When the meat gets well-browned, it is served with the remaining pan sauces poured over it. It is recommended to pair cafriela de frango with fluffy white rice on the side.Expand

Pollo alla Romana is an old peasant dish originating from Rome. It's made with a combination of chicken pieces, pancetta, onions, garlic, white wine, tomatoes, olive oil, and bell peppers. The meat is simmered with other ingredients until they become tender and create a comforting and rich sauce. This dish is typically slow-cooked – people used to prepare it in the morning, and left it to simmer for a few hours. It was originally invented as a way to use up low-quality meat, wine, and herbs which tenderize the meat and give it flavor. It's recommended to serve the dish with rustic bread on the side.Expand