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oh my, this is not only good food...whats the real angle... explain why i have a hard on?!
gorlist187 4 weeks ago
u always say sashimi oil,lol
kungpaohottie 2 months ago
This has been flagged as spam show
@kungpaohottie Do you know that Christianity is correct? The world around us reveals that G-d DOES exist, and the historical evidence reveals that Jesus Christ really did come to this earth and there is overwhelming evidence that Jesus Christ really did physically rise from the dead. Jesus is coming again and the signs of the end times that were foretold in the Bible are coming to pass.
marionetemanJ 1 month ago
Marry me!
NeoSamuraii 3 months ago
Yummi!
Nursebibi2 3 months ago
how long did you steam your chicken? mines always tear a part and it's still raw in the inside? what am i doing wrong?
pakchan10 3 months ago
@pakchan Lower-high heat for 20-30 minutes (depends how big is the chicken) should be enough.
cookwithkelly 3 months ago
FanTEAstic recipe! Let us know if you think our Lemon Lift Cooler would be a great compliment to this spicy dish!
liptontea 3 months ago
Looks yummy Kelly =)
MewtwoShadow 4 months ago
Are you from Chongqing?
youarefatmia 5 months ago
@youarefatmia Yes I'm from Chongqing.
cookwithkelly 5 months ago
@cookwithkelly Nice. I'm from Chongqing too.
youarefatmia 5 months ago
@youarefatmia Cool! Nice to hear someone from Chongqing too. I miss Chongqing and haven't gone back to visit for 4 years now, it must changed so much.
cookwithkelly 5 months ago
@cookwithkelly I'm not in Chongqing either. I'm in the states now. I found your cooking so familiar and authentic. Your cooking is exactly like what I would eat back home. So I thought you must be from Chongqing. I'm from Nan'an District.
youarefatmia 5 months ago
@youarefatmia I'm from Yuzhongqu District, my family still lives in Jiangbai District now. I always got this 口水雞 at Linjiangmen area, it was so delicious! I came to Canada 10 years ago and now I can't take as much spicy as I used to when I was in Chongqing. However Sichuan cuisine is still my favourite. I'll be featuring more Sichuan cuisine (Chongqing dishes) in my channel.
cookwithkelly 5 months ago
Pretty woman are you chinese?
o6z9o 6 months ago
@o6z9o Thanks! Yes I'm Chinese.
cookwithkelly 6 months ago
you are very pretty.. would you marry me so you can cook to me that delicious food? :)
ramir332 8 months ago 2
too much salt....
xXAbdulBaqiXx 8 months ago
@xXAbdulBaqiXx That's the correct amount of salt to make this Sichuan chicken
Autofanatic28 8 months ago
@Autofanatic28 you use 1 tsp salt and cooking wine to rub with the chicken when it's just cooked. The cooking wine will balance out the salt and most will still be left on the plate after you are done rubbing. However it's really up to your personal taste and you can add salt as you taste. I believe that measuring takes away from the creative, hands-on process of cooking.
cookwithkelly 8 months ago
Waitwaitwait.. How is it steamed if it's submerged in water? o_o
GetMutedBro 8 months ago
@GetMutedBro This chicken is not steamed. It's boiled and then simmered.
cookwithkelly 8 months ago
hello, very nice, i would love to eat it
GregsKitchen 8 months ago
@GregsKitchen Thanks Greg! It's delicious and very easy to make! I'm glad that you like it.
cookwithkelly 8 months ago