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Chicken bog is a traditional dish originating from South Carolina. Although there are numerous variations on the dish, its three staples include chicken, sausage, and rice. A traditional recipe from the Loris Chamber of Commerce lists the following ingredients: water, salt, onions, chicken, long-grain white rice, smoked sausage, chicken bouillon, and Italian-style seasonings.
The name of the dish is believed to come from its wetness, but some claim that it might come from the bogginess of the region of its origin. In Loris, chicken bog has been prepared at the Loris Bog-Off Festival since 1979. The dish is ideal for large gatherings with family and friends.
MOST ICONIC Chicken Bog
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The most popular food of the Southern cuisine, fried chicken is the theme of many arguments where everyone involved seems to have a favorite, be it what their mothers used to make, a cult roadside eatery, or a bygone restaurant. However, it is universally agreed that the meat must be moist, succulent, and tender, coated with a crunchy, golden-brown crust.
It all started during the colonization period, when Scottish immigrants settled in the South, bringing their fried chicken recipes along. The African slaves then introduced new seasonings and spices, and the dish quickly gained popularity. Typical seasonings include salt, pepper, and hot chiles, and the pieces of meat should be edible by hand so that the consumer can bite both the crust and the meat at the same time.
MOST ICONIC Fried Chicken
Crab rangoon is an American-Chinese dish consisting of a deep-fried dumpling that is stuffed with crab meat, garlic, scallions, and cream cheese. It is believed that the first crab rangoon was invented at Trader Vic's bar in either Oakland or San Francisco, although some claim that it was invented in Missouri for the World's Fair in 1904.
Regardless of the origins, today this appetizer can be found in numerous Chinese-style restaurants throughout America, where it is often served with dips such as mustard, soy sauce, or plum sauce on the side.
MOST ICONIC Crab Rangoon
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Chicken Maryland is an American dish that is basically a combination of Southern fried chicken and cream gravy. The gravy is usually made with a mixture of flour, chicken stock, heavy cream, salt, and pepper. Although there is no definitive recipe, it is still debated whether the chicken should be rolled in flour, dipped in batter, or dipped in eggs and breadcrumbs.
Even the famous Escoffier had a recipe for chicken a la Maryland in his book called Ma Cuisine. In England, the dish is prepared with battered chicken pieces that are fried and served with a corn pancake and battered and fried pineapples and bananas on the side, while in Australia the term chicken Maryland refers to a whole chicken leg with thigh and drumsticks.