Friday , November 17 2017
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Steamed Chicken with Ginger Sauce: Authentic Cantonese Cooking



Retired Chef Cook : Fai . show you how to make, this Steamed Chicken, widely ordered dish at Authentic Chinese Restaurant , mostly by Chinese, who are born in mainland China. in Chinese , it is called PAK CHAM KAI . now you can make your own ,this Delicious, tender, steamed chicken in ginger sauce.

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17 comments

  1. could i attempt this with a whole chicken? how long should it steam

  2. Hi Chef, this looks great. Is it better to keep the chicken pieces whole for flavor (more moisture/juicy?) I was thinking of making this with boneless thighs and breast but wondering if I should leave the pieces whole or cutting them into bite size pieces before steaming them) Thanks!

  3. sir, is this the same method to prepare chicken for chinese chicen rice ?

  4. love the format, gonna need a wok soon

  5. Thanks for upload.. I feel hungry

  6. That chicken,stil had blood showing in the center,

  7. First time I made this I made the mistake of using garlic paste (I was feeling lazy). Please do not make the same mistake as I did. The garlic paste and soy sauce stick together and form this black paste of sorts that tastes disgusting :(

  8. Thank you so much for this!  This was perfect and to the point. :-)

  9. Yum! Yum! I have a few bamboo steamers in my pantry closet that I haven't used in a long time. Looks like they're going to get another work out real soon. This looks absolutely delicious! Thanks again Chef.

  10. what can be substituted for sesame oil? very hard to find it here in India

  11. Thanks so much for this recipe! Am trying it out right now as I type, waiting for the chicken to finish steaming. Love from Singapore!

  12. I love your videos: no talk! But very details guidance!

  13. Ok from Dominican Republic, the same way my father did it,

  14. Is the method used to cook the chicken the same as for the cold version?  I just remember when I was younger during Chinese New Year or other special occasions, the "yellow" chicken was always served cold.

  15. Simple, yet looks so delicious. Thank you!

  16. Wow, very simple. Thank you for sharing.

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