"kep Chue" colloquial dialect should rephrase to " geep Chue". Otherwise , "woon deep" (bowl & saucer) will be called "woon Dep" . " " Cheang Teep," ( invitation card) will turn out to be " Cheang Tiape". So awkward! Caution!
why bleed when cutting ginger, is it because it was very expensive then?, if so, you are funny. I found a method of not winging how much a piece of ginger cost then, so I bought a bag worth about $90, this way I only feel the pain once. This chicken look so perfect, will be trying this weekend for my Hainanese chicken rice.
Very interesting new technique. Truly agree with the fact that cooking this at home… the tempt of the chicken, the size of the stock pot really do make a lot of difference.
Lol..u r cute. First time seeing using hammer to chop chicken. Just kidding. Thk u for your recipe. Will definitely try to cook one day. I miss Hong Kong fresh chicken which has a thick layer of skin and the color is pretty much yellow. 😅
Better still to put chopped white cut chicken with foil wrapped in the fridge for about 1hr. before serving...the meat will be stiffer but still tender and promote enjoyable chewing! 😋🤷🙋
@@MedalionDS9 There are 2 way to serve this so called White - Cut chicken.. 1. Serve right away when done..pour 2-4 table spoon of mixed sesame/vegetable oil/light soy sauce @ 1:3:1 ratio,make quick stir and pour over cut chicken on the plate then spring little amount of fine chopped spring onions snd and parsley and eat with freshly cooked rice while still hot..🥰 This is exactly called White Cut chicken in Cantonese menu.. 2.Cold Chicken with Ginger/Onion sauce..this Cold Chicken needed to be friged as I've mentioned..Why?.. because this menu is especially make for hot summer day..the cooked rice just at room temp..the sauce 👉 1tsp of fine chopped ginger : 1tsp of fine chopped spring onion: 1/2tsp of salt mix well...3tsp of mixed sesame/veg.oil @ 1:1 ratio..heat up in the pan to the point where it started to smoke, then pour onto the mix veg. that set aside, it will intermittently boil and stop and ready to serve. This sauce is clear and quite salty,but it amazingly produce a tremendous flavour & aroma when serving along this Cold White Cut Ckicken.. especially when serving at lunch time in the hot summer days.. I'm a professional chef for international cuisine 💕lol💕..
@@Qsv7RQ3ovB Hey, total respect for you. I love cantonese cooking, and admittedly I am not even an amateur cook, but I've watched enough videos and grew up with chinese parents from Hong Kong to know some of the basics.
