I haven't tried using turmeric pills for poached chicken, so I'm not sure about their effectiveness. I recommend using turmeric powder or fresh turmeric for better results. Thank you for watching!
In Chinese cooking, particularly when preparing Poached Chicken (白切雞), using ice or ice water serves several important purposes: 1. Halting Residual Cooking -- After poaching the chicken, immersing it in ice water immediately stops the cooking process. This ensures the chicken does not overcook, preserving its optimal tenderness and juiciness. 2. Tightening the Skin -- The rapid cooling effect tightens the chicken skin, creating the signature smooth and firm texture that is highly prized in Poached Chicken. This results in a desirable contrast between the bouncy skin and tender meat. 3. Enhancing Appearance -- Ice water helps keep the skin taut and glossy, improving the visual appeal of the dish. The skin takes on a smooth, translucent look that is characteristic of well-prepared poached chicken. 4. Locking in Juices -- The sudden temperature drop helps seal the meat’s natural juices inside, ensuring each bite is moist and flavorful. 5. Cooling for Service -- Since Poached Chicken is often served at room temperature or slightly cool, the ice water step helps bring it to the appropriate serving temperature more quickly. This step is integral to the technique, as it transforms the simple act of poaching into a refined cooking process that highlights the quality and texture of the chicken. Thanks for watching!
The difference between using ice water (ice tap water) and ice boiled water lies in food safety. Ice water, if it comes directly from the tap and hasn't been boiled, may contain impurities or bacteria depending on the local water quality. In contrast, ice boiled water is water that has been boiled and cooled before adding ice. This method, commonly used in traditional Chinese cooking for poached chicken, ensures the water is sterile, reducing the risk of contamination. It also avoids any chlorine or off-flavors present in untreated tap water. If tap water is safe to drink in your location, ice water (tap water) is acceptable. However, for better flavor and safety, especially in Chinese cooking, ice boiled water is preferred as it ensures purity and neutrality.
Cela à l’air si simple à cuisiner et si délicieux à manger. Je testerai votre recette ce week-end. Je vous remercie pour le sous-titrage en français. Il y a quelques fautes d’orthographe et de syntaxe, mais c’est très compréhensible. Est-ce que je peux aussi le cuisiner avec de la dinde ou du porc ? Longue vie à votre chaîne RUclips. Soyez bénie ☺️
Le sous-titre vient de google translate, parfois peut-être mal😅 La Turquie va bien, mais le porc ne convient pas. Merci d'avoir regardé! Tout le meilleur pour vous! ❤️❤️❤️
I tried your recipe today. It is very easy to make and tasted very authentic. Thanks for sharing!
好。冇買弄時間。而且教法簡而精。多謝妳
Thank you for English version
Your presentation is highly interesting to watch. Thank you very much and take care. 👍🐓🐔
this food look like delicious
簡單易做有賣相，找天試做一下
多謝老師分享🙏🏻
有老師教導係英國都有好餸食😋
謝謝你捧場🙏❤❤
Nice Friend ❤❤❤
Thanks❤
Thank you
good
Your method makes a lot sense, thanks
Thx👍😋
成隻上😋唔該
豆豉蒸排骨好吃。👍听说香港的烧腊好吃能介绍吗？
是的, 香港的燒臘很好吃, 我現在不在香港, 您去香港的話google 一下, 香港有很多燒臘店, 大部份酒樓或小店都很有水準的,祝您行程/旅途愉快!
是，是的 。
谢谢你们欣賞..…! !
Good recipes to eat
Yummy 😋
I like the yellow color. Can I use tumeric pills for now?
I haven't tried using turmeric pills for poached chicken, so I'm not sure about their effectiveness. I recommend using turmeric powder or fresh turmeric for better results. Thank you for watching!
How long boiling time
流口水
請問你用雞腿是新鮮定是急凍? 若是急凍，如何解凍？
boiling time, how long?
sorry, but can u please tell how long to boil? i just dont understand cantonese.thank u
Boil till reaching boiling level then simmer with lid 15 min or more depend of how big is your chicken
can you explain the purpose of ice "boiled water"?
In Chinese cooking, particularly when preparing Poached Chicken (白切雞), using ice or ice water serves several important purposes:
1. Halting Residual Cooking -- After poaching the chicken, immersing it in ice water immediately stops the cooking process. This ensures the chicken does not overcook, preserving its optimal tenderness and juiciness.
2. Tightening the Skin -- The rapid cooling effect tightens the chicken skin, creating the signature smooth and firm texture that is highly prized in Poached Chicken. This results in a desirable contrast between the bouncy skin and tender meat.
3. Enhancing Appearance -- Ice water helps keep the skin taut and glossy, improving the visual appeal of the dish. The skin takes on a smooth, translucent look that is characteristic of well-prepared poached chicken.
4. Locking in Juices -- The sudden temperature drop helps seal the meat’s natural juices inside, ensuring each bite is moist and flavorful.
5. Cooling for Service -- Since Poached Chicken is often served at room temperature or slightly cool, the ice water step helps bring it to the appropriate serving temperature more quickly.
This step is integral to the technique, as it transforms the simple act of poaching into a refined cooking process that highlights the quality and texture of the chicken.
Thanks for watching!
@@oe_cook I understand the reason for ice water. I'm asking what is there a difference between ice water and ice boiled water?
The difference between using ice water (ice tap water) and ice boiled water lies in food safety. Ice water, if it comes directly from the tap and hasn't been boiled, may contain impurities or bacteria depending on the local water quality. In contrast, ice boiled water is water that has been boiled and cooled before adding ice. This method, commonly used in traditional Chinese cooking for poached chicken, ensures the water is sterile, reducing the risk of contamination. It also avoids any chlorine or off-flavors present in untreated tap water.
If tap water is safe to drink in your location, ice water (tap water) is acceptable. However, for better flavor and safety, especially in Chinese cooking, ice boiled water is preferred as it ensures purity and neutrality.
請問已去皮去骨的雞腿肉需要落黃薑粉嗎？
已去皮去骨的雞腿肉不適合做這個菜式， 做出來不像白切雞，去皮去骨的雞腿肉可以做手撕雞，宮保雞丁或炒雞柳。謝謝收看！
So delicious ❤❤
How much turmeric powder?
1 teaspoon
🤗🙏
turmeric powder has better results when mix with cold water
how do you get the skin become yellow? By using turmeric?
Yes, but too much turmeric !
請問黃薑粉同埋薑黃係咪一樣㗎？
I think it is the same
我覺得是同一樣東西，如果不是，請告訴我🤣
@@oe_cook 唔一樣
Both are the same.
Recipe looks great, but that's a Tablespoon on Turmeric.
The turmeric is to give colour and flavour too. If you want to put less, it is fine
第一次成功做姜蔥汁，好喜歡！就是悶十五分鐘了雞還是有血水出來只好再滾一次。薑黃很健康所以以後會經常這樣煮！
十五分钟是没可能会熟，骗人！
Cela à l’air si simple à cuisiner et si délicieux à manger. Je testerai votre recette ce week-end. Je vous remercie pour le sous-titrage en français. Il y a quelques fautes d’orthographe et de syntaxe, mais c’est très compréhensible.
Est-ce que je peux aussi le cuisiner avec de la dinde ou du porc ?
Longue vie à votre chaîne RUclips. Soyez bénie ☺️
Le sous-titre vient de google translate,
parfois peut-être mal😅
La Turquie va bien,
mais le porc ne convient pas.
Merci d'avoir regardé!
Tout le meilleur pour vous! ❤️❤️❤️
Turkey might not be the best as it is way too big. The meat would not be juicy. But totally not for pork or beef.
为什么需要浸泡在冰水中?
It makes it tender. Shanghainese do it this way.
請問雞脾是雪凍還是冰鮮的
一般超市買的雞脾，寫就寫新鮮雞脾，但冇雞味🤣
@@oe_cook 早晨吖，多謝晒❤️
🉐🉐🉐👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻
請問，把浸熟的雞腿放入冷水，目的除了散熱，還有別的用意嗎？
白切鸡是要过冷河才皮爽肉滑哒
廣東人吃白切雞一是泡冰水, 二是自然放涼, 泡冰水是令雞皮更爽脆, 令雞肉立即降溫, 肉嫩不柴.
點解香港朋友唔使落黃姜粉😅？
是不是直接買玉米雞就煮出來是黃色？
感覺薑黃粉是來上色的🤔
黃薑粉是用來上色的, 讓雞肉看來像黃黃的, 香港買的都是黃油雞, 煮熟雞肉自帶黃色, 所以不用落黃薑粉.
99
Chinese chicken
yummy yummy 个人不大喜歡D顏色，怪怪。
在嗎小月
No one understand Cantonese
I do.
Thank you