Cooking Videos — 2026-05-07#

Watch First#

The absolute must-watch today is 詹姆士官方專屬頻道’s guide to easy White Cut Chicken (白斬雞), which teaches a foolproof steeping method for unbelievably tender chicken. This technique is a massive time-saver and stress-reducer for home cooks, guaranteeing juicy results without overcooking the meat.

Highlights by Theme#

Recipes & Tutorials#

Over on 老饭骨, the masters demonstrate how to elevate humble ingredients in a traditional state banquet dish called “Shao Er Dong” (braised winter bamboo shoots and dried shiitake mushrooms). They reveal that briefly frying the ingredients at 170°C locks in their moisture, while a simple braise with chicken fat, soy sauce, and sugar creates a stunningly rich glaze. Meanwhile, 詹姆士官方專屬頻道 makes White Cut Chicken incredibly accessible by using boneless chicken thighs instead of a whole bird. After boiling the chicken in a seasoned ginger-scallion broth for just one minute, he turns off the heat and steeps the meat for about 15 to 16 minutes before moving it to an ice bath.

Food Science & Tips#

James drops a brilliant scientific tip for creating the perfect scallion ginger dipping oil: because salt and sugar cannot dissolve in hot oil, you must mix them directly into the aromatics and allow the natural juices—or a splash of water or rice wine—to dissolve the seasoning before pouring the oil over the mixture. He also explains that pouring the hot oil in two separate stages creates a more complex, layered flavor profile by gently coaxing out the aromatics across varying temperatures. Additionally, for the ultimate chicken flavor, he suggests an advanced kitchen tip: boiling, straining, and chilling the original poaching liquid to soak the cooked chicken in later, rather than diluting the flavor with a plain ice water bath.