Hi. I am trying to prepare Hainanese Chicken Rice but I'm worried that if I boil my chicken too long, it will become dry (especially breast meat). How do I cook the whole chicken so that even the breast meat is tender to chew yet thoroughly cooked?

Pretty much everything that I wanted to say is in the title. I saw the streamer ishowspeed was in Sichuan I think and they gave him a hot pot which had a really bright red spicy soup and I would love to try something like that but I don't know what I should be asking for in hotpot restaurants​​​​​​​​​​

It was my first time trying to make it and I'm thrilled with how it turned out. So tasty and refreshing. I am absolutely going to make this a staple in my kitchen and play with other jelly recipes.

Edit: Since a few of you have asked for the recipe, here ya go.
I followed this one: https://youtu.be/wnVWPD7r1ro?t=97

I will add a couple things though:
- The box of purchased gelatin gives a wildly different gelatin to water ratio than is suggested in this recipe; stick with the recipe though and ignore what's written on the box. Just use 4 sachets of the gelatin (the whole 28g) for 1 L of water used to make the tea.
- I don't own a scale yet so I just eyeballed about two handfuls of goji berries and I found that to be a fair ratio if you enjoy goji berries. If they're not a favorite, I would dial it back by about half.
- The rock sugar may take a while to dissolve just by stirring. Don't be tempted to turn on the heat again unless you want to wait for the mixture to cool again before adding the gelatin. And before adding any gelatin be sure to taste test for sweetness. You can't add more rock sugar after adding the gelatin. (Or at least not easily)
- To help remove the set jelly from its mould, use something thin and flexible (like a silicone bread/dough knife shown in the video). I used a thin disposable wood spoon handle, sliding it along the edges of the jelly. To loosen the bottom I just ran the base of the container under some hot water then gave it some taps and wiggles until it slid out.

What kinds of sauces and vegetables go well with these? (Veg only) Any particular recipe you like?

How you like yo eggs? Fried or fertilized?

I’d rather not make Hakka noodles, since we’ve had them the last couple of days. Same with rice. Is there a cabbage salad or potato dish I could serve with this? Or do I just give in and make noodles?

I’m a big fan of XO sauce, but my partner is allergic to shrimp. So I’ve decided to make my own. What kind of seafood should I replace the shrimp with? I’m thinking of trying some kind of dried fish or maybe just all scallops. Would anchovies be good? I’d love any ideas.

I have been cooking Sichuan food at home for about a year, mapo tofu, dan dan noodles, the usual. Last night I was just making a lazy mushroom and shallot pasta and had some green sichuan pepper oil from 50 Hertz sitting on the counter. Drizzled a bit on top at the end on a whim.

Holy crap it was not even spicy but my whole mouth got that citrusy buzzing thing. Totally changed the pasta.

Has anyone else thrown Sichuan pepper oil on Chinese food? What else have you tried it on? I am curious what else it would work with.

I truly enjoy both of these but admittedly not sure what the difference is. I just know that Hot Chili Oil seasoning tastes saltier and less spicy than the Spicy Chili Oil. How do you use in your cooking? As a topping for some dishes?

As you can see, the filling (yam flavour) in my bau is stucked in the middle of the bun while the sides of the bun is too thick with bread. How do I make my bau looks more uniform so the wall of the bun has even thickness and the filling is not forever stuck in the middle?

what happened to it? can i make it at home? where to buy the ingredients? i think they were using dye to make that red popping color ?

My aunt-in-law makes an amazing shrimp dish: It is shrimp, wrapped in a batter, then maybe dipped in orange, then deep fried. Served with Japanese mayo. It comes up puffy, crunchy, and orange-y. Taiwanese auntie to the core -will not divulge said recipe. I’ve had it one other time st a wedding reception.

Looking to replicate a recipe, but forgot which book. It was called Starlight Shrimp.” Had a nice backstory about life in China. The author was an older (I think) person from China.

When my wife and I were in Singapore, we went to this Xinjiang Chinese restaurant called Aisyah's. I ordered the braised mutton and lost my mind, it was the best thing we ate the entire trip. I've tried to find videos or recipes but all I can find is tangentially related recipes for lamb. Any help?

Pork hock, duck wings, and some bamboo shoots.

Should I use lard / ordinary vegetable oil / Crisco / butter?

I went to a family restaurant where they did a very good orange chicken and I was wondering how I can achieve making orange chicken using orange. I also love the chinese buffet cheesy oyster it tastes good.