So we wanted to teach you how to make Chinese poached chicken - the traditional 'white cut chicken', i.e. Cantonese Bak Chit Gai.
It's a real common festival dish, so this week we got Steph's Dad Dawei to come and be our guest cook. He's an incredible cook, and he showed us how to kill, break down, and eat the whole chicken nose to tail.
We focus on the Bak Chit Gai in this video, so please check out the Reddit post for details on how to make the offal soup and the Lo Mein using the rendered chicken fat. Recipe over here on /r/cooking:
[ Ссылка ]
And check out our Patreon if you'd like to support the project!
www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
[ Ссылка ]
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
