tag:blogger.com,1999:blog-2211174749564535944.post6159235937556318260..comments2023-10-15T08:27:48.250-07:00Comments on Return of the Yummy: Shanghai-Style Drunken ChickenJenhttp://www.blogger.com/profile/07479681791175920696noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2211174749564535944.post-17270968630074789522013-10-24T21:57:52.334-07:002013-10-24T21:57:52.334-07:00Thanks for the special details there, including ab...Thanks for the special details there, including about knives (too late for me, I learned that lesson the hard way - and my Joyce Chen cleaver is not the traditional heavy cleaver either.<br /><br />One detail I don't understand the logic of is about poaching differently depending on whether the chicken has been poached or steamed. Would appreciate some words about the reasoning behind this.<br /><br />Looking forward to testing your recipe.<br /><br />PS. Your food photos are great btw.<br />http://www.flickr.com/photos/nycandre/4684025954/Andréhttps://www.blogger.com/profile/16874414480362982193noreply@blogger.comtag:blogger.com,1999:blog-2211174749564535944.post-55687730512267995772013-10-24T21:49:58.257-07:002013-10-24T21:49:58.257-07:00This comment has been removed by the author.Andréhttps://www.blogger.com/profile/16874414480362982193noreply@blogger.com