sheep

I do it in a cheap way, steam the chicken and use the soup in the plate to steam my rice.
Just not to wase anything that is eatable. BTW, do you have to marinate the chicken b4 you steam it? If yes, then will the cold bath dilute the favor on the skin? Oh, the question should be if I marinate the chicken b4 steamming it and soak it in a cold bath, will it dilute the favor on the chicken skin?

somewhereintime

I do it in a cheap way, steam the chicken and use the soup in the plate to steam my rice.
Just not to wase anything that is eatable. BTW, do you have to marinate the chicken b4 you steam it? If yes, t ...
sheep 發表於 2009-3-29 08:48

I said that is the way I do, not necessary the only way.
I make ice cube with spring water, shocking the chicken in ice bath would remove the grayish colour and make the skin crispy. Rinsing the chicken in raw  tap water would dilute the chicken flavour, and , the tap water contain chlorine, which is not tasty.
You should never make ice cubes for cocktails with tap water for the same reason.

sheep

The more we know, the less we dine out.

somewhereintime

The more we know, the less we dine out.
sheep 發表於 2009-3-29 09:00

In real life, the restaurateurs are in it for business, they have to cover their a__ too!
Chicken is not expensive but  it is labour intensive. It is supposed to be homestyle food, you get chicken, vegetables, soup and condiment with 1 chicken.
The former Hainamese chicken place at Aberxxx  tried to fool people with regular white chicken, and they have everything delivered from 7-Heaxxn. Nobody ever praise the chicken at 7 Heaxxx and why would they think it would  be a hit  at the food court?

sheep

Too much chicken, how about where can we have good baked pork chop with rice?

somewhereintime

Honestly, I hardly order baked porkchop on rice in restaurant. I've seen so many nightmare scene in their kitchens.
For some low-end places, they would use pork butt, pound them thin and soak in soda solution to tenderize the meat, then bread the"chop-chop" and deepfry. The size of the
porkchop is bigger than the plate underneath.
Generally I  go to Chinese restaurant for Chinese food and genuine Western restaurants for Continental fares, Steak House for simple good steaks. You cannot expect to have a good Wonton noodle soup in a  top notch seafood restaurant like fortune.
I taught  3 months Full-Time Hong Kong Cha Restaurant cooking classes at SUCCESS back in 1999-2000 , everything from egg tart, sweet buns to HK Milk Tea

elan7e

今天終於都是去了i-cafe。無所謂啦，好又一餐，唔好又一餐。

myversa

I have tried your Hainanese chicken la! I like it but is it original to use 乾蒜 instead of minced ginger? I hope to have ginger with your rice le!
katamari 發表於 2009-3-29 09:34

Thank you for the advice, I will consult with my cook.  I know for our chicken, it's cooked with ginger because he taught us to cook the same way at home too.

Actually I like it too.  I always take few home for my dinner or pack for my lunch.

katamari

Thank you for the advice, I will consult with my cook.  I know for our chicken, it's cooked with ginger because he taught us to cook the same way at home too.

Actually I like it too.  I always take ...
myversa 發表於 2009-3-30 09:02

唔好客氣，我有介紹阿爸阿媽食呀，拒地話Ｄ雞好滑but too bad個辣醬太辣拒地想食但食唔到呀。希望我地Ｄ意見幫到你啦！

its_visa

I have tried your Hainanese chicken la! I like it but is it original to use 乾蒜 instead of minced ginger? I hope to have ginger with your rice le!
katamari 發表於 2009-3-29 09:34

yeayea ` i just tried the chicken rice for lunch
but yea` same here...i prefer minced ginger & green onion instead of dried garlic > <"
can i request for ginger the next time??