Crispy skin chicken with master stock Chinese Cuisine
- 8 years ago
Master stocks are essential for poached and braised chicken dishes of China. In this recipe, Luke uses a Bresse chicken, which is a local French breed whose .\r
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Here it is, the recipe you all being waiting for, my chef daddys(Simon) very famous Teo Chew Lo Shui Master Stock 潮州滷水wöhöo (=^o^=)/ Important .\r
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Slow braised chicken in master stock with egg noodles.\r
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This rich, fragrant broth and stock will have you cooking like a Master in no time. Aromats make this poaching liquid prized by Asian chefs, all the world over.
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Here it is, the recipe you all being waiting for, my chef daddys(Simon) very famous Teo Chew Lo Shui Master Stock 潮州滷水wöhöo (=^o^=)/ Important .\r
\r
\r
\r
Slow braised chicken in master stock with egg noodles.\r
\r
This rich, fragrant broth and stock will have you cooking like a Master in no time. Aromats make this poaching liquid prized by Asian chefs, all the world over.