Tender and juicy meat with a light and crispy skin — this is the Cantonese answer to fried chicken. Silas Li, a chef who specializes in Cantonese cuisine, shows us how he makes this classic dish. It looked super complicated, but we tried it! Did we succeed?
Lisa Cam
Lisa Cam is an award-winning journalist, culinary historian and one of SCMP's food experts. She is the host, producer and co-creator of its Eat Drink Asia video series. Her specialities include the evolution of Asian cuisine, global dining trends and Chinese culture.
Tiffany Y. Ip
Tiffany Ip is a contributor at Goldthread. She is a master of five languages including Russian, Spanish and Mandarin. When she laughs, she can't stop.
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