Oooohhh, finally I find a recipe for the poached chicken with ginger/onions for chicken parts and not the whole chicken. It looks so easy. Thank you!!!
Thank you for this recipe. I tweaked the sauce a little bit for the kids. I added fish sauce, honey and lemon and I also forgot to remove the chicken in the broth after 30 mins so it's a little overdone but it came out awesome. My family really loved it.
I made this tonight with boneless chicken thighs and it turned out absolutely delicous. I left the salt out from the topping and added it later. I also boiled some noodles, Chinese cabbage and an egg and and added it to the aromatic broth. What a feast! Mahalo for sharing this great recipe!
thanks for idea, my auntie does it another way, adding garlic, ginger, rice wine to cold pot water with chicken inside, then bring to bubbling boil, switch off the cooker then leave for 30minutes, worked a delight as well as saving utility bills
The first time I had this was at a popular spot in LA and it's about all they served. This dish shows that you don't have to make something fancy in order to have a memorable dish. This, rice and quickly prepared gai lan and you have a terrific meal. Can't wait to see your other videos! Thank you from Northern California.
this is one of my favorite dishes, it's easy to make with minimal ingredients. you're on point with the addition of rice and veggies! thanks for watching, gregory!
Great recipe and very easy to follow video. My dipping sauce turned out just as I wanted with the ingredient ammounts you suggested so thank you. The strong flavour of the sauce complements the subtle flavour of the poached chicken well and its quantity can be adjusted to suit a person's taste.
On the video I couldn’t quite make out what you said about heating the chicken if it starts at a boil, and when the bubbles came up, I thought you said turn it off was that correct? I don’t see the cooking time on the instructions.
Made this tonight. Such an easy and delicious recipe! I loved the addition of the cooking wine, which is something my family hasn’t tried before. Also added garlic to my poaching liquid and going to make stock tomorrow. Thanks so much for the recipe!
I noticed you poached the chicken with the skin still on it. What is the texture of poached chicken skin? It looked like it was still on the cut up pieces at the end.
looks very good and simple enough for me to make. i like how you peeled the ginger with a spoon. i was just telling a friend last night to use a spoon for this. it's for him and me a very new 'trick'.
Faith, the poached chicken comes out really tender and the dipping sauce is really delicious! I'm happy to share tips and techniques. let me know how the dish turns out for you.
Would sesame oil be too strong of a flavor? I'm planning to make this but we don't have any vegetable oil. Olive oil I use sparingly for salads since it's expensive. Thanks
Ive made that sauce a few times. I label it "crack" and store it in the fridge for a bit. 2 questions for you chef. What exactly is your "seasoning salt" and did you get a tattoo on your right arm or am I imagining things? And holy moly that dog is adorable!!!
@@YuCanCook Well I guess your secrets out as a I found something similar about a year ago here. www.bonappetit.com/story/ginger-scallion-sauce-recipe Happy Holidays!
@@YuCanCook So the seasoning salt is just kosher salt? I ask because I also have a spicy salt with Szechuan peppercorns five spice powder and a little MSG.
Ah thank you! I recently stumbled upon something similar in which the salt is heated. I added some crushed up Szechuan peppercorns as well. I wonder if I should add sugar...I plan to use it on seafood and pork chops primarily. Sorry for not checking the link. @@YuCanCook
wait up.. i don't get it... you mean to really turn off the heat? let the chicken for 30minute and done? not low heat but turn off? really? is it cooked?
min, i cook with olive oil. you can use whatever you have on hand for cooking. no need to go out and buy a specific kind. the only oil i wouldn't use is canola.
thanks trudy, there are product links listed in the recipe box below the video. the board i use was custom made by a friend who did woodworking. the board that is listed is a bit smaller but made with the same type of acacia wood.
betlee11, no it would require extra cook time. make sure to bring the chicken up to room temp-don't cook it straight out of the fridge, that would cause uneven cooking. add another 10-15 mins cook time, check doneness by inserting a toothpick or skewer into the thickest part of the meat, if the juices come out clear, it's done, if it comes out light pink, give it a little extra cook time. cutting the meat along the bone will also help facilitate faster cooking. let me know how the dish turns out for you
chutterball, you can check out the knives I'm currently using here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xU3BQJfKvUo.html the links to purchase are listed in the recipe box below the video. thanks!
Iain, you can certainly use a whole chicken, it's a matter of how much one can consume. And in regards to the dipping sauce, you can use as much or as little oil and salt you like, it's all a matter of personal taste. Nothing is cast in stone. Thanks for watching!
I've noticed that you use an awful lot of salt in your dishes. Don't get me wrong: I love Asian food and your recipe's but the salt you use in this sauce covers my salt intake for over a week!
Mieke, I never use straight up salt for my Chinese cooking, what you see me using is a homemade seasoning salt mixture, check it out: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_yHWFGgxp7E.html. As with any home cooking and recipes, you have the ability and choice to adjust the ingredients and seasonings to your personal preference and taste. Thanks for watching
Mieke Dagboek: Poached or steamed chicken is bland & tasteless. Her ginger-scallion dipping sauce recipe is meant for a quick dip only - just perfect enough to put flavor on the chicken NOT to guzzle the entire sauce!
the picture looks fresh and interesting.but after i watched the whole video you use your hand without glove to squesh the ginger and the last video you use your hand to feed the dog.i just imagine how dirty it is
you're implying that I don't wash my hands at any time in between videos and feeding my dog. I'm going to imagine that you use your hands for all your bodily functions and then use the very same hands to eat without washing them. thanks for watching
yes, your comment doesn't make any sense. This video is CLEARLY edited, do you really think she made this chicken in 8 minutes without washing her hands? If so, you're dumber than I thought.
Bryan Chow the one who dumb is you not me.of course it's make sense.it shouldn't be edited this way.food video mix with pet video and using the same hand to do cooking and feeding the dog.she literally made her viewer feel disgusted. but it will be hygienic if she use plastic glove or strainer to squeeze the ginger.
