Comments on: Chinese White Cut Chicken

By: Hainanase Turned White Chicken « Domestic Urbanite

Hainanase Turned White Chicken « Domestic Urbanite — Sat, 05 Nov 2011 22:22:55 +0000

[...] that she knows, with the familiar soy ginger sauce. After having the internet provide me with the recipe, I discover that it is almost like the Hainanese, with minor differences in flavoring for the stock [...]

By: koziołek matołek online

koziołek matołek online — Wed, 31 Aug 2011 13:22:44 +0000

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By: Kath

Kath — Mon, 25 Jul 2011 02:30:08 +0000

My family is Cantonese and we make this a lot. It’s also a New Year’s dish but then you have to have the head and the feet and wrestle it into the only giant steamer we have that only gets used during New Years and summer when we make a giant batch of Northern style dumplings. Okay, complaining aside, the way you described the cooking process is 100% accurate as far as I know but the simpler everyday version that we do (because chicken is cheap nowadays and we don’t have to kill and defeather it ourselves) is that before the chicken goes into the water, we clean out the inside thouroughly because sometimes there’s still stuff sticking to the inside of the ribs. Then we put some chicken boullioun in the water and simmer the chicken. You don’t have to do this with the whole chicken either, parts work just as well if you adjust the cooking time accordingly.

By: Felicidad Gerson

Felicidad Gerson — Wed, 24 Nov 2010 17:16:03 +0000

Interesting. I’ve been on a big noodle high lately, I have no idea why – I just got a crazy craving for noodles!! I’ve already tried nearly half of all the noodle recipes at this site ! Crazy huh. I should probably stop soon, I dont think eating noodles every day isnt so healthy for me…

By: Hilde Vanvolkinburg

Hilde Vanvolkinburg — Sat, 30 Oct 2010 03:09:17 +0000

Well written post, subscribed. You should focus on writing more articles, I’ll definitely check back to read more!

By: grillove

grillove — Sun, 08 Aug 2010 11:03:59 +0000

Nice, I was looking for a way to spice up the chicken. Thanks.

By: hmong recipes

hmong recipes — Sat, 31 Jul 2010 11:32:20 +0000

Keep up the good work. Helpful info on your post and interesting too. I enjoy experimenting with diff recipes and is always nice to read recipes from all over the world.

By: Thai Online Shop

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By: Leontine Lindeman

Leontine Lindeman — Wed, 10 Mar 2010 07:19:51 +0000

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By: Jude

Jude — Wed, 01 Apr 2009 02:52:41 +0000

Deli, thanks for the tip! I actually don’t know how it got that yellow tinge but the soy sauce trick makes sense to me. I’m sure it makes the chicken taste better, too.