White Chicken Rice. Why is it never hot when u eat it. Why is
there jelly below the skin and how it is form.
1st white chichken is mostly cook suspended and inmerse in boiling
water.
reason is since water is all around the chicken and act as a medium
for heat transfer. The chicken is more evenly cook.this way with
out much contact with other surfaces. The skin is also not broken
so the juice / stock of the chicken does not escaped.
2nd the chicken is then put into cold water to prevent over
cooking. This is to cool the insides and outside of the chicken.
The jelly is form when the chicken juice / stock is cool, this is
caused by gelatine present.
Why is there soup or juice in Xiao Long Bao.
Nope , no way someone will pour soup on to the dumplings when it is
cooked.
when the filling is been made stock of chicken or pork or even
gelatine with water is added to the mince pork. This make the pork
more fuffy and juicy. Since more stock is need to produce the soup
effect, the filling is chilled pior to wrapping. It is to make the
wetter mince pork easiler to wrap. When the Xiao Long Bao is steam
the heat causes the stock or gelatine to melt and turn in to the
soup..
