Fry roasting! That's sort of our own translation for this method (called "jianju" in Mandarin), but the shoe more or less fits. Here the chicken pieces are pan-fried until golden (the "jian" part), then covered to mimic 'roasting' (the "ju" part). It's also pretty easy, *and* this dish is part of our Western Supermarket Club, so I hope it can hit the rotation.

As I say in the video though, this specific recipe is mimicking what our local Daipaidong taught us. So if you'd rather see the professionals go at it, totally understood - the video's here in case you got lost somehow: https://www.youtube.com/watch?v=MVHZXEHMwrg

Reddit link with a detailed recipe's over here on /r/cooking:

https://www.reddit.com/r/Cooki....ng/comments/g7rw9k/r

Oh btw! In the intro, I'm pretty sure everyone can spot Bourdain from a million miles away (rest in peace), but the other person was the illustrious Andong from My Name Is Andong fame. Definitely check him out if you haven't already.

And check out our Patreon if you'd like to support the project!

http://www.patreon.com/ChineseCookingDemystified

Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg

ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)

We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!