When we traveled to the village of Zili, near the small town of Kaiping (famous for its diaolou, and a UNESCO World Heritage site), one of the “tourist attractions” was home-style countryside food, such as free-range chicken. The meat is either considered strong or rubberish. I like to think that our Canadian chicken tastes like paste.
This chicken was steam-cooked, with Chinese mushrooms, some orange peel and soy sauce.
1 thought on “Very fresh chicken, in four times”
Soudainement, je m’ennuie un peu moins de la Chine… lol