In September, we've been celebrating dual birthday dinners for Mrs. Pattis Magician and Ms. Pastry Chef's birthdays. I always tell people that they shouldn't have to cook for themselves for their own birthdays. So when I joined this family, I offered to cook for them for their birthdays. And what have they picked year after year? Chinese food. And who am I to say no?
First up, the chicken. I decided to steam a whole chicken this time instead of just thighs and what a difference did it make. The meat was more tender and juicy when I steam the whole chicken. Not only that, I seasoned it a bit differently too. I used salt, pepper, and chicken bouillion powder. That last one may be a bit weird but trust me, it makes the chicken really delicious. Of course, it can be omitted if you want but I really like the flavor it imparted onto the meat. Also, next time, I'll used white pepper instead of black. I think it would make the dish a bit more presentable. Otherwise, a really great dish and only made better by serving it along side ginger scallion sauce.