Home Cooking, Chinese Style | Milk Street TV Season 1, Episode 1

Host Christopher Kimball visits world traveler and cookbook author Fuchsia Dunlop in London to learn about the Chinese approach to cooking. He learns how to get perfectly cooked chicken every time by focusing on the meat, not the skin. Back at Milk Street, those techniques get put into action as Milk Street Cook Catherine Smart shows Chris how to make Chinese White-Cooked Chicken with Ginger-Soy Dressing. Next, Chris demonstrates why an Asian cleaver just may have the edge over the ubiquitous Western chef’s knife. The show ends with a little sizzle on set as Milk Street Cook Matthew Card shows how to make Hot Oil-Flashed Chard with Ginger, Scallions and Chili at home. Subscribe to Milk Street on YouTube: https://bit.ly/3kg5Lb3 Chinese White-Cooked Chicken with Ginger-Soy Dressing: https://bit.ly/33kMGOx Hot Oil-Flashed Chard with Ginger, Scallions and Chili: https://bit.ly/3ileCq3 Visit us at 177milkstreet.com/plans where you can try your first 12 weeks of digital access, a print subscription, or both, for only $1. Connect with us: Facebook:   / cpkmilkstreet   Instagram:   / 177milkstreet   Twitter:   / 177milkstreet   Pinterest:   / 177milkstreet   Flipboard: https://flipboard.com/@177MilkStreet Newsletter: https://www.177milkstreet.com/newsletter #MilkStreetTV, #Cooking #Food, #Recipes, #FuchsiaDunlop #London