Such a tasty recipe. I'm also from NY and I remember ordering alot of these white cut chicken meals over rice at chinese BBQ spots all over chinatown. Was delicious and especially can't forget that scallion ginger sauce which they would only give a baby size containers worth 😅. You have a a wonderful family and wonderful recipe. Thankyou for sharing this with us all. ❤️
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.
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.
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.
Such a tasty recipe. I'm also from NY and I remember ordering alot of these white cut chicken meals over rice at chinese BBQ spots all over chinatown. Was delicious and especially can't forget that scallion ginger sauce which they would only give a baby size containers worth 😅. You have a a wonderful family and wonderful recipe. Thankyou for sharing this with us all. ❤️
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.
One of the classics. I ❤this dish.
I’m glad I found this channel.
Yes. Same here. ❤❤❤
Thanks for the video! Can I make this with boneless chicken thighs for convenience?
Love, love this tutorial. THANK YOU & Happy Thanksgiving
w00t! love it! gonna surprise my mom with it one day!
Hey I love it dad, when you say “Don’t clutter my brain” lol
😂
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.
Yeah, we've been to Big Wong! Their food is very good :)
Excelent, thanks
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.
I think by crunch it means when the gelatinized skin cools down it has solidified more, making it a bit similar to cartilage in texture
Yall are a good looking family
Does anyone eat the head or is it just for the symbolism?
just for symbolic purposes! there's not much to eat. Though we do have a little cousin who made a good go of it once!