-
“沒有一隻鷄能活著走出廣東”，足以證明廣東人有多愛吃鷄. 白切鷄，醬油雞，老爺雞，燒鷄，手撕鷄…吃不完更數不完. 最近終於買了一把中式大刀，Weee! 也開始賣貴妃雞和黃毛雞，終於可以自己動手做白切鷄了~白切鷄好吃就兩點：鷄肉新鮮嫩滑，薑葱醬展現靈魂！
-
I have never had this dish when I was in Malaysia or South East Asia, but when I saw the video making this dish, I want to try right away! Luckily, the Indian grocery nearby sells fresh curry leave that I got to have this essential ingredient for the dish. When we tried it right away, it also tastes like cheese (mainly because I added in chicken too late and sauce dried out), when we reheated next day, it has salted egg yolk taste!!! According to my Malaysian friend, creamy mushrooms (vegetarian version) and butter prawn are also very delicious! Will try next time 😉
-
Besides seafoods, Cantonese love chicken the most! And we definitely have a lot of ways to cook chicken. Crispy chicken is something we order a lot in the restaurants but rarely made at home because of its long, complicated procedure. Now I am thousands miles away from hometown, locked up in the apartment for more than a year and own a air-fryer, the perfect time to make crispy chicken! Its crispy yet sweet skin, juicy meat is the perfect comfort after a long day!
-
Every now and then, I will crave for chicken feet, especially when I want to grind my teeth like a cat (which is why I rarely de-bone it ahead of time, I like to pick out bones by myself! That’s the best part) :). It is also a great snack for watching shows! Eating chicken feet, snuggling in the warm, comfy blanket and enjoying a good show, what a life!! Chicken Feet can either be called chicken feet 鷄爪 or phoenix feet 鳳爪 in menu, as phoenix is regarded as a precious animal and “higher” class than chicken 😀
-
Popcorn chicken is a classic street food in Taiwan, and absolutely exists in almost 90% boba shops’ menus. However, my love for popcorn chicken constantly fights with the fact that these yummy pieces have been deep-fried in hot oil…! I have tried popcorn chicken using both oven and air-fryer. Now I am sharing my modified recipe to make “healthy”, easy, juicy, yummy popcorn chicken using air-fryer and the reasons for the use of milk in spice mix, the use of baking powder, baking soda, mochiko, tapioca flour in flour mix.
-
White cut chicken 白切鷄 and soy sauce chicken 醬油雞 are almost on every table in Cantonese restaurants. Cantonese loves chicken, and loves the origin flavor of chicken, thus strong spices are not commonly used for cooking chicken. Both of these chicken cook in boiling water for 30secs and dip in ice water to have chewy skin, then for further marinating. I did not expect soy sauce chicken to have such straightforward process. Nevertheless, this is nothing compared to the taste of soy sauce chicken from hometown!!
-
Overall the recipe is straightforward and not complicated. Sauce can determine the overall taste. Chicken has a trade off between more crispy but potentially over-cooked or less crispy but tender. Slice green onions as thin as possible and let them curl up in cold water is a great tip! Do not pour too much sauce in rice otherwise Oyako Don will becomes Oyako Porridge 😉
-
QUICK TAKEAWAYS soul of the dish is chicken oil rice, cut off the fat from chicken thigh for frying later chicken soup has multiple usage: sauce, cooking rice, side dish to moist rice and chicken chicken oil can also be used to make sauce chicken should be cooked at 60-80C for more than 40mins, dependent […]
-
Continue my journey on Indian food again with chicken tikka masala, which is one of the top 3 mentioned dishes mentioned most by my friends. After watching more than 5 YouTube videos on Chicken Tikka Masala, I decided to follow Tasty’s video for ingredients and Get Curried’s video for cooking process.
-
After burning chicken thigh pieces the first time making chicken biriyani, I am determined to make it again till it tastes as expected. After burning chicken thigh pieces the first time making chicken biriyani, I am determined to make it again till it tastes as expected.
