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XO Soused - succulent healthful Soy Chicken

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Content provided by Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

Soy chicken is Andrew’s favourite dish to cook and eat. And as a poached dish it sits apart from all the other roasted meats of the Chinese roasting kitchen. How does residual heat work to cook this chicken perfectly and how is this different from sous vide? How did Chinese chefs cook slowly at low temperatures in the past without technologies such as thermostats? How does this boost the dish’s health-giving qualities and what is the medicinal or flavouring function of the aromatics sealed in with the chicken as it gently cooks?

Intro and outro music: 遊子 [wanderer] by mafmadmaf.com

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com

  continue reading

44 episodes

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Fetch error

Hmmm there seems to be a problem fetching this series right now. Last successful fetch was on September 19, 2024 16:50 (10M ago)

What now? This series will be checked again in the next day. If you believe it should be working, please verify the publisher's feed link below is valid and includes actual episode links. You can contact support to request the feed be immediately fetched.

Manage episode 295106000 series 2939988
Content provided by Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

Soy chicken is Andrew’s favourite dish to cook and eat. And as a poached dish it sits apart from all the other roasted meats of the Chinese roasting kitchen. How does residual heat work to cook this chicken perfectly and how is this different from sous vide? How did Chinese chefs cook slowly at low temperatures in the past without technologies such as thermostats? How does this boost the dish’s health-giving qualities and what is the medicinal or flavouring function of the aromatics sealed in with the chicken as it gently cooks?

Intro and outro music: 遊子 [wanderer] by mafmadmaf.com

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com

  continue reading

44 episodes

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