Takeaway chicken
| # | Post |
|---|---|
| 1 | When I buy chinese takeaways the chicken is always glutinous in a nice way (super soft and tender). How do they make it like that as all chinese takeaways chicken is like that ? fxx99 - 2019-10-05 18:43:00 |
| 2 | You don’t want to know! bottynoodle - 2019-10-05 18:51:00 |
| 3 | How they do it, is to poach it. Basically cold stock and chicken brought to simmer (with ginger, peppercorns, and five star), simmer 10-15 mins (depending on size), then leave lid on and cool in liquid. When cool enough, remove and put immediately into fridge (covered with plastic wrap) or use in your recipe. This recipe is pretty close to what I've done for around 40 years (I do it from memory): https://www.chinasichuanfood.com/white-cut-chickenchinese-po Edited by autumnwinds at 7:03 pm, Sat 5 Oct autumnwinds - 2019-10-05 19:02:00 |
