You made it look so simple. Clean, prep, gently just simmer 40 - 45 mins, ice bath, cool cut up. Even the dipping sauce is easy, finely chopped ginger/spring onions with oil. Thanks for sharing. Keeping the traditions alive.
I found your website when my favorite restaurant shut down during the pandemic. Thank you so much for keeping my belly happy. So glad to see you creating more and more video content.
There’s a restaurant that I go to that serves this dish, and I’m trying to replicate it. Just a couple of questions: 1) What do you mean by a “crunchy” skin? Do you mean more of a rubbery texture rather than literally crispy? 2) The chicken at the restaurant that I love is a bit sweet. So much flavor, even before adding sauce. Any idea what they could be putting into the skin? Curious if this is another traditional variant on the dish.
There’s a HK live poultry in Brooklyn selling fresh chicken too. FYI There is an institution named Big Wong on NYC’s Chinatown on Mott St rather famous for their duck but especially this poached chicken. One of the original owners, in the 70’s used to butcher the cooked chicken, his layout and attention to detail was phenomenal and an art form.
