Soy chicken is Andrew’s favourite dish to cook and eat. And as a poached dish it sits apart from all the other roasted meats of the Chinese roasting kitchen. How does residual heat work to cook this chicken perfectly and how is this different from sous vide
Love this episode! I came here to try and get an answer to the blotchy skin problem and you did not disappoint, now I need to source these glandless chooks! Thank you for advocating the artisanal practices in Cantonese cuisine and for highlighting how discerning and particular we are about our food. It is time that our cuisine’s vocabulary and techniques become more widely recognised and appreciated.
Love this episode! I came here to try and get an answer to the blotchy skin problem and you did not disappoint, now I need to source these glandless chooks! Thank you for advocating the artisanal practices in Cantonese cuisine and for highlighting how discerning and particular we are about our food. It is time that our cuisine’s vocabulary and techniques become more widely recognised and appreciated.