mudbug

"Why anyone would buy the above two, is beyond me" Because depending on where you are in the world, not everything that is on "display" as "fresh" is fresh. As with farmed produce, flash frozen can often be more fresh than what you see in the produce section due to processing, transportation, storage, display time, handling, etc. Flash frozen is standard and often required even for Japanese chefs to ensure freshness and safety unless of course you are at the Tsukiji Market in Japan.

Higher quality Sichuan peppercorns have the hard black seed removed. Learn more: Sichuan pepper Sourcing Hua Jiao (Sichuan Peppercorn)

"I’m originally from Hong Kong, and my grandma and mom both steam their chickens for 白切雞. They salt the outside and inside, and steam. For a prettier chicken you can rub salt over the skin in a circular motion to exfoliate the skin first. Then we either use a ice bath or rub sesame oil over the chicken for aroma. The poached chicken meat is more tender and soft. Steaming + ice bath makes the meat and skin more bouncy and chewy, which is my preference. We have never served the chicken pink - with the ice bath the breasts are fully cooked and still juicy. I think part of it is using a chicken which isn’t too big - we normally buy a free range chicken for 白切雞." Three generations of home cooking experience. I trust that.

Looks like they can be fished but you'd have to do more research on when/where and the regulations. A source to purchase: https://www.tryfreshcatch.com/pacific-rock-crab

Ah, wonderful! Thank you. I'll save this for next time I'm in Oakland and make the rounds. I hear you on the live crab. "Here's an old trick: Put the crab in the freezer for 15-20 minutes. This does not freeze it, or affect the quality, but it does put it in a sleep/dormant/numb state, so that there is no kicking when you put it in the boiling water." I'd love to try your dumplings sometime. ; )

Ah, reminds me of De Buyer by the looks. Also made in France. https://www.debuyer.com/en/products/induction-hob-special-stainless-steel-wok-stainless-steel-tube-handle https://www.francecorner.com/cook/2018-de-buyer-affinity-wok.html This one is less pricey, comes with lid and wok spatula: https://www.amazon.com/Souped-Up-Recipes-Induction-Seasoning/dp/B07RJ39JVL You may find this more recent article of interest: https://theequippedcook.com/induction-wok/

Where do/did you find your live crab Katie?

You can do either or both, it depends on your personal palate and what your preference is. Sometimes the seeds can be too grainy for certain dishes that are more delicate in texture.

I love to make this at home, and have personally introduced the technique to many friends (and their friends) at their homes. They now share the technique with others. It doesn't take that long to do and everyone truly has fun making it and eating it.

Yes, there would be an initial dip upon adding the chicken to the pot, but it's not like lowering the temperature of a large pot of water and waiting for that water to heat back up to boiling. The time and energy required are far less with steaming. As well as maintenance. Steam for 15 minutes, turn off heat, do not remove lid, sit for 20 (give or take depending on size of bird).

"The skin on white cut chicken is very soft." It doesn't have to be. For those who have access to ice cubes or ice packs to make a very cold water bath to constrict the skin, this can make for a crunchy (not crispy) skin. As discussed here: https://www.youtube.com/watch?v=CkJN9Hy9rsM

Since you do lower in temp and enjoy what you make, keep doing it! Why boiled chicken is.bad: https://www.chefdarin.com/2011/04/why-boiled-chicken-is-bad/

Perhaps my question has been answered here however steaming is a more consistent gentle heat than poaching and doesn't dilute the flavor into the water so it seems an experiment is in order. https://tasteasianfood.com/chinese-steamed-chicken Thoughts: start with the highest quality organic chicken allowed to free range and process it yourself if possible for optimum inherent flavor, poach and use ice bath for to tighten skin so it's crunchy (not crispy since it's not fried). Preferred chicken: 16 week old "wong mo gai" (Cantonese), "huang mao ji" in Mandarin, more mature, more flavorful. Not bred for breast size. Consider a side by side experiment with one poached and one steamed chicken to see what the differences are with the meat.

There's no need to use an oven to make crispy, chip like chicken skin. A little peanut oil or rice bran oil (or your favorite frying oil) in the bottom of a wok will do the trick. Dry the chicken skin, lightly fry util crisp, sprinkle with salt and MSG. DELISH and oven free.

There's no need to use an oven to make crispy, chip like chicken skin. A little peanut oil or rice bran oil (or your favorite frying oil) in the bottom of a wok will do the trick. Dry the chicken skin, lightly fry util crisp, sprinkle with salt and MSG. DELISH and oven free.