Cantonese classic method (steamed chicken over water), the skin is crispy and the meat is tender,
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- เผยแพร่เมื่อ 26 ส.ค. 2024
- Cantonese classic method (steamed chicken over water), the skin is crispy and the meat is tender, it is better than the white cut chicken, and it is too fragrant.
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唉,好久没吃鸡了.买起来做起来吃起来............
真棒👍
蒸出来的汁更香
Awesome.
Great recipe! with v.clear information, helps a lot for a beginner as me.
Thank you v.much for sharing your knowledge.(& w/English-subtitle)
Happy, healthy New Year to you/family.
look delicious..yummy
น่ากินมากเลยครับ
Nice
兄弟的斬雞刀工差了點兒^_^
好好吃喔
純素
我自己買半隻冰鮮三黃雞,蒸熟了都是反车收场,怎样嘢解决不了这个鸡的腥味,与这个胸肉粗糙的感觉,这两点就没有必要上得餐桌,除非是新鮮三黃雞呢.
師傅言辭有誤吧？一隻不夠吃，所以買半隻，這是什麼意思呢？
廣東人不會蒸半隻雞，如半隻雞大多會斬件加配料蒸的
那油，就是....
ซับไทยอ่านไม่ทันไม่รู้จะรีบไปไหน
👍👍👍👍tq for. Sharing
感覺鸡蒸过钟了，看到鳮肉过熟，変柴了。
指甲太长了不卫生啊
刀不锋利，刀工也差，语言啰嗦！
半桶水
话太多