广式白斩鸡 Cantonese Boiled Chicken
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- Опубликовано: 7 янв 2021
- 啊豪师傅的这道白斩鸡是从广东佛山买师学艺学回来的。秘方重点是‘3落3起，细火煮12分钟，焗20分钟，浸冰水15分钟’。至于做法细节，师傅会在视频里为大家一个一个的做解说。同时，师傅也会教大家如何斩碟漂亮的白斩鸡。还有，视频有彩蛋哦！大家快来看视频把这菜学起来，今年就做道广式白斩鸡迎新年！
姜蓉沾鸡酱做法👉 • 姜蓉沾鸡酱 Ginger Dipping S...
分量：5-6人份
准备时间：15分钟
煮时：1个小时
材料A：
1只（1.8公斤）菜园鸡
1段/50克 姜（去衣切片）
6瓣 蒜头（去衣切片）
1粒 大葱头（去衣切片）
4棵 芫茜头
5棵 葱
2汤匙 油
1汤匙 盐
1锅 水（盖过鸡）
1锅 冰水（盖过鸡）
材料B（沾酱）：
2汤匙 特级酱油
2汤匙 开水
1汤匙 葱花
1汤匙 芫茜
准备功夫：
1. 把菜园鸡洗净，在鸡颈下部开个洞
2. 把材料B拌匀待用
做法：
1. 热锅，加入油待热
2. 加入姜，蒜头和大葱头，炒匀爆至金黄色
3. 加入芫茜头和葱，炒匀
4. 加入一大碗水，炒匀，移入一个深锅里
5. 加入适量的水（盖过鸡）和1汤匙盐，盖上，大火煮滚
6. 起盖，转小火
7. 抓着鸡头吊起鸡只，1浸1起的泡入汤锅，共做3次
8. 鸡只入锅，免盖煮12分钟
9. 熄火盖上，用锅里的余温把鸡只焗个20分钟
10. 起盖，鸡只出锅，泡入含有冰水的锅里15分钟
11. 鸡只起锅，沥水斩块*， 完成
*小提示：喜欢吃带点温热的白斩鸡，可以在鸡只斩块后，用煮鸡的汤烫热后才上桌
询问或预订：
Ipoh Ipoh Kafe
地址：26, Jalan SS2/10, SS 2, 47300 Petaling Jaya, Selangor.
电话：017-873 6733
Boiled chicken is a must during every CNY, let’s find out all the tips and tricks from Chef Eric on how to make the Cantonese-style boiled chicken!
Ginger Dipping Sauce👉 • 姜蓉沾鸡酱 Ginger Dipping S...
Portion: 5-6 pax
Prep Time: 15 minutes
Cook Time: 60 minutes
Ingredients (Set A):
1 pc kampong chicken (1.8kg)
50 g ginger (discard skin, slice it)
6 cloves of garlic (discard skin, slice it)
1 pc onion (discard skin, slice it)
4 pc coriander root
5 pc spring onion
2 tbsp cooking oil
1 tbsp salt
1 pot water (enough to submerge chicken)
1 pot iced water (enough to submerge chicken)
Ingredients (Set B - for dipping sauce):
2 tbsp soy sauce
2 tbsp water
1 tbsp spring onion
1 tbsp coriander
Preparations:
1. Wash the chicken, cut a hole on the neck
2. Mix all Ingredients B and set aside
Steps:
1. Heat the wok with cooking oil
2. Add ginger, garlic, onion and saute until golden brown
3. Add coriander, spring onion and fry evenly
4. Add one bowl of water, fry evenly, shift to a pot
5. Add water (enough to submerge chicken), 1 tbsp salt, cover with a lid and bring to boil with high heat
6. Lift the lid, switch to low heat
7. Grab the chicken head, lift and submerge it 3 times
8. Leave the chicken in the pot, boil without lid for 12 minutes
9. Turn off the gas and cover with a lid, simmer for 20 minutes
10. Lift the lid, retrieve the chicken, soak into iced water for 15 minutes
11. Retrieve the chicken, drain and chop, it’s done!
* Tips: You can blanch the chicken with hot water after being chopped if you prefer to serve warmer chicken
#南洋风味家常菜单 #友煮意 #新年年菜 #nanyangkitchen
Visit our website for more recipe: www.nanyangkitchen.co/
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Хобби
粵菜其實就係指順德菜，順德富庶，人又有烹飪天份，有漁米之鄉之稱。在順德，隨便一間食店煑出來的食物都好好食，豪師傅找對了地方學，好醒目。👍
你太武断，如果改说顺德凤城菜是粤菜的一个重要组成部分，这样还比较客观。教你港话啦，免费噶
粵菜是广东菜的意思,非單止順得菜,順得菜雖然煮功精細,但在粵菜系中不算代表,比較代表粵菜系的是香港菜和广州菜
其實😊廣東菜起原于順德。-
你真的很用心教大家。
敎得好細心真心教多謝豪哥👍🙏💪
试做愉快😊
你真是一個大師父 每一樣及步驟都是詳細說明講解 真好 非常感謝 我會跟著做 謝謝你。
祝賀新年及農曆年身體健康 生活愉快 生意興隆 愉快地 開心 工作
也祝你新年快乐，身体健康！
阿豪師傅除左廚藝精湛，身形外表都非常完美，簡直係男人的典範，女人的恩物，迷死人
我同师傅讲，他应该会好开心🤣🤣
阿豪厨艺真係一流，我看了不少的白切鸡，感觉是阿豪的讲解最为到位。👍👍👍
豪老细真是细心耐心教导，每一个环节都解释清楚，真是获益良多。
帥哥師傅如此细腻耐心示範從未遇過，難得👍謝謝🙏
赞！一流的厨师很用心地教导，看得流口水！再赞！
👍😋
@@wongpf5123 me3，，
这个是RUclips上最正宗最详细的白切鸡做法。非常感谢阿豪的分享！
听不懂
@@user-vv3ew4si2u 我也是 看字幕
👍
多谢师傅不啬分享。非常成功。
No Co @@lai3841
Brilliant video. Many cooking videos are rushed and probably omitted a lot of steps. This tutorial by Chef Ah Hou will tell you every single thing, with exceptional explanation, he doesn't hold back anything. Kudos to him.
Thank you for you kind feedback!
a lot of talking some chinese restaurant not like this toomuch waste
亚豪你这只白切鸡作法全套非常之正宗，是咁多个的最 好的，果然是大師級別，詳述十分詳细及重要小帖士，認真一流，多谢哂! You are the best !
阿豪師傅你好，首先要多謝你教整白切雞。好有心機教，我睇一次未必識得整，正係斬雞都好有學問，師傅功力冇咁快學到，都係慢慢嚟學啦，多謝。
This Irishman wishes to thank Chef for his excellent instruction which I will follow carefully! The most important thing I learnt from you was to simmer rather than boil the chicken and to choose the chicken weight carefully!
Hello Ireland, glad it helps, you like Chinese food?
豪哥有料到！
五體投地的佩服你真心，不留手，超詳細，的教學…
世上如此大公無私的人越來越少見矣…
祝福你 健康 快樂 發大財…
有機會一定上你店鋪吃上一整隻，另加一隻帶回慢慢送酒 嘆世界…
加油，年青人，前途無量！
师傅等你😊
哪呢
@@nvjiezhou7086 师傅的店在 SS2, PJ 视频尾端有地址
"Wow perfectly cook boiled chicken, no blood ". at some of the restaurant they do not execute this process the right way I see
blood. You are a true Master of Cantonese Cooking.
Spot on, we prefer not seeing the blood too 😅
教得很詳细，真的感觉学到東西了，豪哥真不自私呢，而且也很细心的教，很幸运能看到此视频，感谢您了！过年白斩鸡知道怎么斩了
试做愉快😊 也预先祝贺你牛年行大运🧧🧨🧧！
阿豪好有 patient講解。見到隻雞留晒口水。
豪師博講解的非常詳細，學懂了切鸡的方法了。謝謝！
讲解得太罗嗦了
豪哥, "白斩鸡",周圍都有講, 但一看你這題目, 馬上進來看, 我相信, 名家風範似你, 一定不會讓人失望!!!
师傅大方分享做法细节，让我们这些住家煮手收益良多啊
It´s amazing! Thank you!
這個白切雞是我最喜愛食，看完豪師傅的指導，我急不及待明天試下廚烹調這味喜愛的菜．
跟着师傅，鸡肉又滑又嫩，真的很好吃的
阿豪師傅夠細心及認真👍🙏🙏
Nice! We often have this when I'm out with my grandma, I never knew this is how it is done. You explained it so well, and it looks cooked very well!
Thanks, glad you like it!
Subtitles too blur n small
English needed for Internatnal viewers!!!
TUVM!!! Better clarity n legible subtitles.
Sometimes e centre Minnesota eat of e thighs r still pinkish raw.
How long to poach (seconds or mins.??) e whole chicken in hot water on low heat stove n how many times to lift it out of hot H2O to soak in iced water n get it cook d thru?
谢谢你！豪哥 我等下去买只菜园鸡 学学豪哥这样用心教大家学做 广东海南鸡饭
好用心的教导每个细节位 不是每个师傅都愿意传承。 谢谢你的无私奉献！
试做愉快😊
好嘢！睇倒流晒口水. 一於跟師傅方法做。多謝分享！
试做愉快😊
Love this chef. Very well explained n you can tell he is meticulous n takes hygiene seriously.👍
Yes, he is!
@@NanyangKitchen nanyang kitchen ada di mana?
@@NanyangKitchen ada di mana?
Many thanks Chef Ho for a very clear & concise tutorial, never fail recipe. YAY I will practise this recipe for my family's enjoyment
Happy cooking and enjoy!
亞豪是用心教我們浸雞的最棒一位司傳！多謝！
This is definitely worth to be learned for the CNY meal. Thank you Chef Ho!
Let's do this during the CNY? Happy cooking!
好好
,
@@NanyangKitchen 、
請问師傳在那裡?你卖鸡版?
He should have his RUclips channel. He is an excellent teacher
Such a great instructor. You truly have a gift! I also like how the videos aren't edited down and are so thorough, and you give the reasoning behind things. Thank you, Chef!
Glad you like it 😀
中文
@@famfailandfamfailand2212 by. Hi no. No no n
阿豪师傅讲的很仔细，这是我第一次看到这么讲究的白切鸡。很棒
师傅最新的片是教做姜蓉酱的，有时间你也看片学做。新年时就可以大显身手了🤗
豪師傅你好.你講解.教.得好指細.好精彩.多謝.祝生意興隆！！！大展鴻圖！！！
Greetings from California. Thank you for your recipe and detailed presentation of mouth watering boiled chicken. I am filing this recipe on my to do list. My mom was from Ipoh and I still have many relatives living there. 2016 was the last time I set foot in Ipoh. Malaysian food is what most, if not all, of us living overseas miss. Happy Chinese New Year!
Hello California, can understand how much you miss the food here :) Don't worry, you can cook at home, enjoy yourself with your loved ones there and it's as if you are home! Happy Chinese New Year to you and your family too!
I was born in Ipoh and live in California too! I also miss the food :(
謝謝那麼精彩的教學！
Thank you chef for your generous sharing . May you be well and happy 😊
You too be well and happy!
阿豪把聲好好聽，講做都清楚容易吸收。謝謝！切雞也好手勢。♥️
看过一些白斩鸡做法 感觉豪师傅这个是最好 最详细 最讲究的 从中学到很多做白斩鸡的知识和道理 谢谢！🙏👍
Eu vou lhe ensinar,na verdade vocês chineses não sabem fazer frango cozido,primeiro que esse frango tá muito magro,e vc deve corta o frengo,limpa tripa, pulmão joga fora,e depois do frango limpo vc passa uma água quente nele todo ou pode simplesmente ferventa-lo,daí você têmpera com alho e sal, soca para um frango inteiro 5 dentes de alho com meia colher de sopa pequena de sal,espremi um limão no frango ou coloque nele uma colhe de vinagre de maçã ou vinagre de arroz, daí vc pega uma panela média não tão enorme igual a do vídeo porque essa panela que ele usou no vídeo a gente usa aqui no Brasil para prepara caldos para festas por ser grande, aí vc colocou um panela tamanho meio pode ser fina para frita o frango em óleo de milho ou óleo de soja quente, não deixe o frango fica preto, só para dar uma dourada,aí você tira o frango do óleo e coloca numa vasilha,e em uma outra panela maior porém grossa, não pode ser fina porque não dá o mesmo resultado,numa panela grossa tipo de alumínio batido ou de ferro mesmo, você cola uma colhe de onça de óleo,coloca tempero do seu costume,aqui no Brasil usamos alho,sal e cebola,as vezes um pouquinho de pimentão, não se usa gengibre no Brasil na culinária,você preparou o seu tempero no óleo morno para quente mas não ao ponto de sair fumaça,aí você pode jogar algum legume descascado e picado da sua como iame ou batata preferência,pode ser quiabo também,aí você refogados os legumes ,aí você adiciona o frango frito e vai refogando,pode colocar um pouquinho de quentro e tablete de sabor de galinha,aqueles que compramos no supermercado,aqui no Brasil chamamos de caldo kinnor ou Sazón,aí você adiciona molho de tomate já comprado ou pode ser corante vermelho,deixa ele ter contato com o óleo para ele não borbulhar depois e é só adiciona 1/2 l de água e tampa e esperar ferver, não tampe a panela toda para não derramar o caldo depois que ferver,aí depois que ferver você abaixa o fogo da panela para médio,nem baixo e nem alto,e deixa cozinhar por uns 15 minutos , você vai saber o ponto exato quando subir aquele cheiro de cozido só caldo estiver grosso,esse é o ponto certo,se o caldo estiver ralo é porque aí dá não está no ponto,se colocar pouca água para fazer vai dar errado, porque a água tem que ser na quantidade certa para não secar e nem ficar aguado, então 1/2 l de água para um frango cozido depois de frito é o suficiente para fazer ele dá maneira correta,agora é só servi com arroz,se quiser pode fazer uma polenta a parte para servi tbm,acompanhado de salada. Bjo
Thank you Master Chef Eric for sharing your comprehensive technique & explanation in cooking Hainanese Chicken. I have many recipes for Hainanese Chicken but your method is the BEST!
Glad you like it! Btw technically Chef's recipe is Cantonese style ya
@@NanyangKitchen I can see it's very good. I believe Cantonese and Hainanese are similar. Thank you chef Eric.
@Ronnie Foo Yeah you are right, quite similar probably with the obvious difference is the fragrant rice
@@NanyangKitchen Yes. I now understand it is Cantonese Style Boiled Chicken like in Ipoh. Not the Hainanese Chicken in Singapore. I will try to cook this by following Chef Eric technique. Thank you for your explanation. 👌
這是我所看過最棒教煮白切雞方法 謝謝分享
试做愉快😊
呀豪師傅：你的教程, 清楚詳細. 超讚！ 祝你龍馬精神, 新春快樂！
也祝你新年快乐，身体健康！
Wonderful Presentation, easy to follow and looks so tasty, thank you Chef Eric!
Glad you like it, give it a try at home!
看到我流口水🤗🤗🤗
非常有爱心的教导
Chef Eric (Ah Ho), you should consider having your own RUclips channel. You have great screen presence because your genuine sharing spirit shows thru. Most important of all, you have the professional knowledge and background to back up your instructions and recipes, and your explanations of why or how things are done a certain way are what makes your sharing special. Thank you for your generosity. Next time I'm in KL, I will make sure to make my way over to your restaurant for your food. I'm from Ipoh too.
He has his YT channel too: ruclips.net/channel/UCgOA7rmuqqmyYDk0l5WVB2g
Totally agree 👍
After watching this, I feel like a Culinary Expert.. wonderful @Chef Eric.. thank you so much for the video 🤩😍
豪哥教做白切鸡，讲实际，是现场操作不保守。照做不会差。实难能可贵。
真的，对我们这些住家煮手来讲，学到好多技巧啊！
@@NanyangKitchen '
hi
hi
@@fookyoonchin1407 ，
Chef Ah Ho, thank you for teaching us. A Happy Lunar New Year to you and all home, FATT Ah!
Happy CNY to you too, huat ah!
多謝豪師父。。。祝你更家人新年快乐，生意兴隆。。。發財發發發。我是怡保人。
也祝你新年快乐，身体健康啊！
Hi。同喺超愛白斬雞嘅怡保人。非常高興師傅喺處教呢味菜。心血來潮，分享下我之前拍低吹水食白斬雞亂噏廿四嘅片。ruclips.net/video/3kDgfhIaJmM/видео.html
its the best cooking video of cooking a whole blanched chicken..so informative and in fine details....thank you very much for your high standard in presenting this recipe
Wow, thank you for your compliments! Note: Did you watch until the end screen? 😅
教得仔細又實用，多謝你的無私奉献！
过年就试做吧
春节必定吃的菜肴，， 谢谢豪师傅分享！🙏🙏🙏
新年来煮这道吧！
多謝豪哥無私分享, 揾日訂番隻外賣加鼓油，多謝shifu " 贊 "
师傅等你😊
從年轻到老都学不会白切鸡(因為从来都没有一个完整的方法)自从看了阿豪的视频,就真正的成功了,谢谢阿豪.我去吉隆坡一定找你
啊豪等你😁
One of the best hainanese chicken 🐔 segment, very detail technique and precise method 👌...thank you!
Thank you for your compliments, happy cooking!
讲解的清楚明白👍
非常多謝豪師傅，我一直以來都斬錯雞，例如尾龍骨到尾係除掉，唔掛得我怎樣斬隻雞都係唔平衡，又有好多地方係唔要，而家係如夢初醒！！！！一個唔識斬雞但又好喜歡煮餸嘅人上！！！❤❤❤❤❤❤❤
谢谢阿豪师傅教导，白切鸡皮润滑肉可口好吃，颜色好靚，好棒！
试做愉快😊 也祝你牛年行大运！
Hi Chef Eric,
Which country are you from?
Thanks for the slow, clear, and precise steps of explanations . So far we are patiently listening and learning to pick up each and every step of your teaching. You are professional ! We here in Singapore love watching your videos
Hello neighbours, glad you like it!
He said he's from ipoh from the other video of kai si hor fun.
多谢 新西蘭朋友团都支持你🧓👧👨🧔
感恩一路上有你的支持🥰🥰🥰
我用鸡腿🍗也可以做一个试试！干货！学到了！谢谢🙏
今日第一次收看到亞豪廚師烚白切鸡、得益不淺啊！ 👍👍🙏
Thank you for your detailed explanation from start to finish of how to boil a chicken and cut a chicken. I like your method and also I like your chopping board. Too bad I am unable to get one as I am in Toronto. Happy Lunar New Year to you and your family.
Hello Toronto, how's the pandemic situation there? Hope you are well, and happy CNY to you and your family too!
We in Toronto are under a ""Stay-at-home"" lockdown, we are not allowed to go out of our house except emergency, going to doctors and buying food. We are in a stage of emergency. The number of covic cases climbs everyday. Hope you are well. Hang in there and the best of luck to you and your family. This year, I am going to boil the chicken like you do. Thank you and take care.
@@winniemok4873 Oh it is similar here in Malaysia, you too stay safe and happy cooking at home!
多谢分享！
講解得非常清楚 對一些不太會煮的朋友看到了會有一目了然嘅感覺 還差一個姜戎就滿分了
师傅的店有姜蓉酱的，下次再安排师傅教大家做。
阿豪，我爸爸的家鄉是順德，今晚我食白切雞，香港天文台的台長都鍾意食白切雞㗎
好详细👏👏
Thank You for super details on ingredients & cooking.
Everybody GIVE full support to you!
Thank you for your support!
学一招切🐔🦆太好用了，不然无从下手，教很详细👍🏻以后可以试试煮给家人吃，谢谢分享！（我福州人以前不吃白切鸡🐔，慢慢会吃了）以后有机会去吃您的河粉，那天看了 念念不忘😋😃
昨天炸了一点小葱头好吃，第一次弄🙂
这做法的白斩鸡嫩滑好吃，吃过会‘返寻味’😋
The best and accurate recipe white boiled chicken I’ve seen. Thank you Ah Hou so professional.
多謝阿豪師父。
Best Chinese boiled chicken video I’ve seen so far, a little long but very well explained, even though I don’t understand Cantonese, the subtitles in Chinese and English really helped.
Thank you for your feedback!
You can watch the shorter version here: ruclips.net/video/G3J7YEPRr3g/видео.html
Or how to chop chicken version here:
ruclips.net/video/OU9E5Mpn5Ik/видео.html
Thank u for sharing your Recipe with Step by Step Method. Very Clear and Easy to Follow. I would like to know how u make your Chilly Sauce for the Chicken Rice too if u can do another Cooking Tutorial....
Fantastic!!! Learned a lot from you about the do's and dont's of boiling a chicken. Thanks!!!
I have always been a big fan of the Singaporean Hainanese Chicken and the Malaysian Ipoh Chicken.
Will try to make your dish at home. Happy Chinese New Year!!! Greetings from India!!!
Hello India! Oh did you stay here before? How did you know about the Singaporean Hainanese Chicken and the Malaysian Ipoh Chicken?
You are most generous to share the detailed techniques and secrets to a perfect "white cut" chicken.
I especially liked the method for cutting up the drumstick which I have not seen before. Excellent video!
您最慷慨地分享完美“白切”鸡的详细技术和秘诀。
我特别喜欢以前没见过的切鸡腿的方法。 优秀的视频！
多谢啊豪师傅啊！说话清晰又仔细～
有机会在家做来吃吧！
师父， 你的 teaching 很细心， 很传心❤ ! 👍😁👏👏👏
Happy Chinese New Year 2021, Chef Eric. You still have the best recipe and tutorial.
Happy Chinese New Year to you too!
Thanks, Shifu
流口水了
Most sincere sharer Chef ah Ho! Looking forward for more delicacies sharing by Him! Million thanks Chef Ho👏
Happy cooking!
His very detail and patience look forward more of his dishes
Thank you chef... For your detailed explanation. 🏅🏅
Did you watch until the end screen? 😅
真捧
terbaik...chef tak kedekut share resepi walaupun masa dia nak dptkan kene bagi big angpau!! tqvm...tak sabar nak buat
Terima kasih! Try buat tengok rasa enak tak? 😊
Your style of cooking is very authentic and great. Steps are very easy to follow and the explanations are clear and easy to understand.
Thank You and wish you a Happy New CNY
Thank you for your compliment, wishing you a healthy and happy CNY too!
看過很多視頻教，你的教法很用心詳細，謝謝你
谢谢分享👍
講解得好清楚，正，多謝豪師父
香港人叫擺切雞，通常整白斬雞係會先用常溫水，加薑，鹽，蔥，酒，放入雞煮至大概雞眼水（75-85c 水溫）飛水，然後用冰水冷凍幾分鐘。咁樣雞皮就會變得爽脆，而且擺碟非常好睇！再放入湯（80-85c），熄火大概45分鐘後應該就會緊緊熟，中間唔好再開火加熱，唔係隻雞會老。最後斬好之後再用熱湯淋上隻雞度就會全熟。
我们又多个做法可以参考了，谢谢你的分享👍😊
Love Chef Eric! Pls continue to filk more videos!
Yes he will, after CNY, stay tuned!
Thank you for the English sub title. Love this chef! Just subscribed
Thank you for subscribing!
琴日第一水外买豪师傅你嘅白斩鸡、怡保猪肠粉、鸡丝河&咖喱粉，实在回味我地怡保家乡的味道，赞👍 唔该晒！仲有你介绍嗰件新menu卤水bird，靓爆！👍 我其实打包去朋友office撑台脚，经过成条楼梯都渗晒怡保的味道！💖💖💕
师傅店的长江白咖啡都好正啊！唔须返怡保都可以饮到，太好啦！
饮食无国界，一个极为普通的白切鸡做法通过你的示范而变得不平凡，比我们广东厨师讲得还要好，南洋小厨 Good job
真的，师傅的做法很细腻。只要跟着做，人人都可以做到一道又滑又嫩的白切鸡。
Hello Chef! Thank you very much for your generosity in sharing your experience, valuable information and tips to make a perfect boiled chicken. Truly appreciate it. May you be blessed with a good health and abundance of brisk business always. Happy New Year!!! 😊😊😊
Thank you for your kind feedback, wishing you a Happy CNY in advance too!
@@NanyangKitchen 怎麼聯係你
Thank u Nanyang Kitchen for this great video with English subtitles! Keep supporting young chefs like Ah Ho 👍👍👍 Chef Ah Ho thank u for generously sharing this Shunde recipe - keep cooking & producing videos! I wanna visit your cafe one day 👏👏👏
It took us a lot of time to work on the subtitles, but worth doing it if more people can understand this recipe video. Go visit Ipoh Ipoh Kafe if you are around PJ 😀
@@NanyangKitchen If you want international audience for your videos, you absolutely must continue to provide English subtitles! Thanks for the effort, it is worth it!
@@kevek1903 Great to hear that it's helpful!
Outstanding! We'll cook this "Ipoh Ipoh Kafe" Cantonese chicken for Chinese New Year. I'm originally from Ipoh, and now living in Silicon Valley, California. Many thanks for the excellent video with Chinese and English subtitles. I've subscribed to this channel.
Hello California, thank you for subscribing! I missed some of the great food @ California too, seafood at Pier 39, pancakes at SF, cha cha chicken at LA, pizza at San Jose...
新年快乐🎉🎊 豪哥🍊🍊
多謝你無私的分享👍😁
也祝你牛年行大运！🧧🧧🧧