Salted chicken is so easy to make at home. This is the simplest no fuss recipe. You buy the chicken and unlike the British people, we Chinese like to clean our chicken with salt and rinse before eating. In the winter this is a good dish and easy to prepare and steam on lazy days when you are a bit cold and lazy. My chicken was marinated for 3 days. Adjust your salt to suit. If marinate longer, less salt and so forth. Not actually rocket science but cooking experiences is useful.

You can actually vacuum sealed your chicken and cook it in a Sousvide machine if you like. A simple way as I don’t like to use a lot of other ‘brown’ sauces. I like the clean look, not muddy brown look so no soy sauce, oyster sauce etc. A nice chicken won’t need all those. Eat clean and simple better. Of course you can add ginseng, mushrooms, red dates etc but today I am just lazy and I just want to show off the near perfect cornfed chicken skin.

The post Steamed salted cornfed chicken – Home brewed Yim Gai appeared first on Just Julie.

I still remember the first time I cooked this 2 decades ago and when asked if it was all right for him, his replied was “I drink Guinness, and this is nothing” Happy wife! Since then, he had had been eating many types of bitter gourds recipe because it is supposedly good for the diabetic wife.

How do you make your bitter melon soup? I am sure there are many styles, but this is mine. Basic ingredients are chicken stock, dried scallops, goji berries, glass noodles, bitter gourds, eggs, few slices of ginger and seasoning – freshly ground salt & pepper

The post Simple Bitter melon (gourd) egg drop soup ( 苦瓜蛋花汤 ) appeared first on Just Julie.