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  1. I decided to make the hainanese chicken (poach), dry brine for a day, then crisp at 550 degree oven (with water in the pan no smoke!.). Working great. Thank you for the replies and previous links. marvin8
  2. Can you watch these and tell me how and the ingredients they use to make this chicken? I like the uniform color of the chicken. I don’t understand Taiwanese. Seems they: 1. poach chicken dark color liquid, What's in the liquid (e.g. water, soy sauce, green onions, red vinegar, star anise, etc . . .)? How many minutes poach? 2. Cool off chicken in cold water. 3. brush chicken with liquid, What's in the liquid (e.g. soy sauce, maltose, vinegar, etc . . .)?t 4. roast in urn 200 celsius, then lower to what degree? How long (minutes)? http://www.youtube.com/watch?v=Jql_mlXdRcs http://www.youtube.com/watch?v=nOueACwA9IY http://www.youtube.com/watch?v=Vc2ZZ9qRd7Q http://www.youtube.com/watch?v=LJaB0tUtWVc I ilke to try and repeat this method at home in pot and oven. TIA