【國宴大師•貴妃雞】皮脆肉嫩又多汁，傳統老菜貴妃雞的改良版！浸雞的訣竅在這裡！ |老飯骨

Hello friends! Today, Lao Fan Gu bring you a traditional old dish chicken. The chicken has to be boiled and soaked in ice water for three times, its skin will then be more crisp and tender. Finally, turn off the heat and immerse, the soup has a pleasant aftertaste! This time I will bring you two kinds of seasoning dip, ginger sauce and seasoned soy sauce. Ginger sauce can taste the original flavor of chicken, authentic! Friends who like to eat chicken remember to leave in the comments what kind of chicken you want to see? Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting. Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China. Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner. Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders. We will upload new videos every Monday, Wednesday and Friday. You are welcome to comment, like and subscribe to our channel. Turn on the notification bell to receive the latest updates of the channel! Click the link down below to subscribe to our channel! https://bit.ly/30QmA1X Facebook   / laofangu