Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients
Steeped Chicken, Master Recipe
Page 129
Cuisine: Chinese | Course Type: Main Courses
(1 review)
Tags:
Recipe Reviews
The Ducks Guts from Melbourne, Vic
Fabulous way of cooking chicken in hot weather. Easy and the chicken is always moist and tender. Cook it in the cooler part of the day and leave in the fridge for a meal that night when it is too hot to cook and you don't want to heat the house up any further.
The Cantonese-Style Dipping Sauce on page 131 is the favorite to go with it, but I usually do a couple of others as well, Thai or European. I have served it with home-made mayonnaise, but that was a little bland.
This recipe (or method, really, I suppose) is sometimes known as Velvet Chicken.
(edited 22nd April 2010) (0) comment (0) useful
Login or register to add your own review of this recipe.