I tried it today following your recipe . It's so yummy to go with rice esp the gravy with ginger n spring onions. My family enjoyed this dish. Thanks for sharing. 👍
Thank you, very much of your teaching it looks simple and tastety which i would like to cook. I do like how you have put your words into explaining easy to understand and clear to follow your instruction. I like your video very much and i am looking forward your dishes. Very much appreciate your time and effort.
Hi Ah Pa - you should heat up the stainless steel pan first, then add the cooking oil followed by the ginger. This process will stop the ginger from sticking to the bottom of the stainless steel pan while being sauteed. Just my suggestion. Thank you for sharing and thoroughly enjoyed your suggested dish.
Ah Pa's way of cooking is very natural....I like the way he used the table spoon to stir.......very natural indeed😃! Looks delicious😍!! I will try it. Thanks for sharing ya!!
Chicken was marinated with light soy sauce, fish sauce, salt ,Chinese cooking wine for 30 minutes. Saute with oil the grated ginger mix salt, fish sauce,sugar, chopped green onions. Boil water , add marinated chicken,ginger paste ,wine salt chopped green onions and steam for 15 mins on high heat.
Definitely will try this. It's not much fuss to cook and goes well wt steam rice. I wl probably add some cili padi into the grated ginger to make this dish abit spicy (hot)
I would sauté the chicken and ginger paste few minutes together before steam, that way the meat will absorb the ginger fragrant & juices into the meat instead just lay on top steaming will create sweat and it will loose flavor when sweat added, the last thing are whenever you stew, steam, or boil meats just sauté it first it’s will help keep the meats texture & flavor ingredients not easy to breaking it off the meat. Sauté process will make the meats sucking up whatever liquids or ingredients around them, steam, stewing is the opposite.
Simple recipe : chopped chicken meat, marinate with cornflour, salt, soya sauce, cut slices ginger /chopped, add "shou shin wine", a spoonful of "Dom", steam about 15mins and leave it in the kuali for 5mins,and its ready...
I think if you will saute ginger...the spicy flavor will come.out and will be absorb by the meat... so therefore that process will not lessen the spiciness of the ginger
Hi Ah Pa，we are interesting to you video，i have a one request，can please try to put chinese subtitles in the video，because got some auntie don't understand the english, i just help them to request, thank you 😄
I been looking for a wok, I like the one Ah Pa uses, I found one in Amazon but it was little for the size of bowl that I use to steam the amount I usually cook. (I don't think I can get anything from Malaysia.)
It would be nice if you put on the side of the screen the ingredients because when you speak english it's hard to understand because it has malaysian intonation. On the other hand how do you clean the ginger so that the pesticide on it's skin gets removed?
@@CookingAhPa Am Singaporean but have no problems understanding your narration in all your videos watched to-date. I like Ah Pa's recipes and cooking style. True heartwarming everyday food. Keep up the good work.
@@arturovertido4638 Saya rasa, bahagian kepak ayam sangat cepat untuk masak. Jadi rasanya, 15 minit itu sudah memadai (minimum). Kalau ayam bahagian lain seperti dada dan paha, akan mengambil masa yang lebih lama.
Ah Pa, I just bought Dolphin wok recently and I found scratched on dolphin wok surface. Izzit my existing wok spatula not good in quality? Can recommend wok spatula to me?
hi sir,may i know when I steam chicken got blood come out. Why like that I steam for 15 minutes. 2 chicken drump stick... Is it the chicken not fresh. Thank you.
