Sunday, May 30, 2010

Cantonese "Pak Cham Kai" Chicken

I have finally acquire the recipe for my favourite plain white chicken. Normally I will buy it during lunch time in any chicken rice stall. Hence, I find making it myself a kind of personal indulgence and satisfaction. So after cooking my whole chick, I let it stand for 3 hours before we can feast on it.
After 3 hours, I carve the chicken; for the first time in my life.... hah, not bad huh! I garnished it with some spring onion and ginger with my home-made sauce.

These are some chicken drums and wings that will be feast on later by my guests. :) Hope they like it!

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