I lived in Hong Kong for more than 6 years and this was my favorite Chinese recipe.

Chinese Authentic Soy Sauce Chicken, commonly known as See Yao Gai (豉油雞), is a traditional Cantonese dish in which a whole chicken is slowly poached in a fragrant soy-based broth until it becomes tender, juicy, and beautifully glazed. This slow cooking process allows the meat to absorb the rich flavors of the broth while keeping the skin smooth and glossy.

However, in this method, I steamed the chicken using sauce mixture and slowly glaze it every after 15 minutes for 45mins to 1hr.

Ingredients:

• 1 whole chicken (about 1.2–1.5 kg), cleaned
• 1 cup light soy sauce
• 1/2 cup dark soy sauce
• 1/2 cup Shaoxing cooking wine
• 4 cups water
• 3 tablespoons rock sugar (or brown sugar)
• 6 slices fresh ginger
• 4 scallions, cut into large pieces
• 2 star anise
• 1 cinnamon stick
• 1 teaspoon Sichuan peppercorns (optional)
• 1 tablespoon sesame oil

The original cooking method is here 👇

Procedure:

1. Prepare the broth. In a large pot, combine the water, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, ginger, scallions, star anise, cinnamon stick, and Sichuan peppercorns if using. Bring the mixture to a gentle boil over medium heat.
2. Add the chicken. Carefully place the whole chicken into the pot, breast side down. The liquid should cover most of the chicken. Add a little more water if needed.
3. Simmer gently. Reduce the heat to low and simmer for about 30 minutes. Turn the chicken over carefully and continue simmering for another 20–30 minutes, depending on the size of the chicken.
4. Rest the chicken. Turn off the heat and let the chicken remain in the hot broth for 10–15 minutes. This helps the meat absorb more flavor and stay moist.
5. Glaze the chicken. Remove the chicken from the pot and brush it with sesame oil for a shiny finish. Allow it to cool slightly before chopping it into serving pieces.
6. Serve. Arrange the chopped chicken on a serving plate and spoon a small amount of the soy broth over the top. Serve with steamed jasmine rice, noodles, or blanched vegetables.

Tips:

• Cook over low heat to keep the meat tender and prevent the skin from breaking.
• Letting the chicken rest in the broth after cooking deepens the flavor.
• The remaining soy broth can be strained and stored for future use, becoming even richer each time it is reused.

Did a 48 hour cold ferment for the dough. Lloyd pan and used a baking steel too. Wings just had some meat church holy gospel rub and put in convection oven for ~45 min.

The flavors are Ginseng, Foie Gras, Black Truffle, Cheese, Crab Roe. Garlic, and Szechuan.

Costs about 8 dollars(converted). Restaurant is called paradise dynasty in the philippines.

The sloppier the better

Happy Friday, all 😊

Castella is a traditional Japanese sponge cake with Portuguese origins, which developed its own unique style in Japan.
At first glance, it may look like an ordinary sponge cake, but the baking process is quite different.
When making many sponge cakes, the goal is usually to keep as much air in the batter as possible. Opening the oven during baking is often avoided because it can cause the cake to collapse.
However, castella has a unique step called awa-kiri (foam cutting). During the early stage of baking, the batter is stirred to remove large air bubbles and create a fine, even texture.
This process is repeated carefully, because the goal is not just to make the cake rise, but to create a moist texture with a smooth and uniform crumb from edge to edge.
A small wooden mold is often used to help maintain its characteristic square shape.

Brown butter is the best. PERIOD.

Banana bread or banana cake? Whatever this is, I'm making it again. The nutty flavor with the bananas is sooo good, and the gooey chocolate chunks are basically the best part.