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/ck/ - Food & Cooking

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>> No.12210755 [View]
File: 164 KB, 1200x900, WhiteCutChicken.jpg [View same] [iqdb] [saucenao] [google]
12210755

>>12210714
another example of this is white cut chicken. My friends aunt would buy a live chicken from the chicken man at the market, and the man would slaughter it and butcher it for her, then she'd come back to pick it up and cook it that night. Sometimes she'd get a silky bantum.

So it's VERY fresh, and all she'd do is poach it in aromatics, like pic related, very simple.
If she had an older chicken, she'd roast it or braise it.

That's what you don't get in cheap western chinese food. The delicate simple food with high quality ingredients. You get the big punchy flavours, deep fried stuff, and that's secondary cuisine, atleast in the south.

>> No.11759819 [View]
File: 164 KB, 1200x900, 1200px-BeiQieJi-WhiteCutChicken.jpg [View same] [iqdb] [saucenao] [google]
11759819

>>11758772
Chinese people poach chicken as well. White-cut chicken is a very popular dish in Guangzhou/ Hong Kong. A delicacy even, essential on the table on new years, popular at restaurants. And they do it at home instead of roasting a chicken as well. They'll always make sure to get a really good chicken to do it with. People i know in Guangzhou will go to the market, select a live chicken, and then come back an hour later and the guy will have plucked it and stuff for them. Very fresh. Then they poach it at home. Often a silkie with black flesh.

I think it's partially because Chinese people actually really like the kind of chewy gelatinous texture of boiled skin, in a way that white people don't. They still appreciate crispy skin as well though.

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