Synopsis
What better way to feel good than delightful Cantonese comfort food? Talented home cook Mary Tang give us the lowdown on how to make crunchy, flavoursome Shrimp Toast. To spice it up, she boils a simmering hot pot of a traditional Cantonese soup - Congee. Normally eaten at breakfast, this delicious silky rice soup is loaded with succulent ground pork, earthy shiitake mushrooms, and aromatic ginger and scallions. Next, Mary swears that White Cut Chicken is the ultimate Cantonese comfort food. Slow-poached in juicy chicken stock paired with fresh broccoli and topped with fiery ginger-scallion oil, this dish adds a little extra warmth to your life. For dessert, Mary whips up a batch of sweet, cloud-like Coconut Pudding that will surly melt-in-your-mouth.
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