Cooking XO sauce musings I feel that most XO sauce you run into is crap. Despite it being on so many restaurant menus, for sale in supermarkets and restaurants in little bottles, and featured in so many recipe blogs and YouTube videos, most of the stuff out there isn't very good at all.
Cantonese Superior stock and derivatives Below are instructions for making a basic superior stock; refining it into a crystal-clear consommé; and using the leftovers to make a white concentrated stock.
Cooking Perfect poached chicken - back cheat guy (白切鸡) A recipe, based on sous vide principles, for perfect poached chicken. This recipe is based on the Cantonese preparation, but simplified and modified for temperature-accurate cooking.
