hi welcome to another 80 survival skills video today we are going to be making the traditional Chinese steamed chicken it's really a poached chicken and this is one of those items that are very easy and very little work to prepare and you get quite a bit of food out of this so I'm going to start by getting a whole chicken and this is about four point eight pounds and you want to simmer it in a big pot of water for about a minute per pound so I'm going to I'm going to do I'm going to simmer this for about 50 minutes so I have a pot of water here notice that is boiling I have some shitake mushrooms in here I'm going to slowly put this in make sure it goes all the way it covered all the water covers it and I'm going to bring this up to a boil before I turn the fire down to a simmer and I'm going to add a little salt in here too not much and it's come up to a boil so I'm going to coverages I'm going to bring this to a simmer okay now we're moving on to the sauce that we're going to make to go with the chicken while that chicken is cooking I have the timer set for 15 minutes put it aside I'm going to first cut it me on this I'm going to kind of really nice and small you don't have to cut it that small early unless you want to in fact you could even put it in or some sort some processor we did this done now the ginger you typically could run this through a graver but I'm going to go to ease out the lazy way out or just going to use life so I don't have to wash or greater so I'm going to cut them between pieces first I doctored up the whole thing step up take a stack of cards turning all the way with somebody ice energy little mints pieces there's not have to be perfect again this is who you want to make it easy for yourself this is design so for people that you just got off for and they trying to prank dinner and that's all the haters maybe Bob a teaspoon of salt okay kisses I'm the smoke as you can see we're going to get that well there and that's how will you make and this is going to be the sauce you're going to use to dip the chicken in I'm using the spatula to slowly remove the chicken from the boiling water be careful don't let the water hit your hand and get it's pretty hot drain to turn the chicken sideways so that you could drip all the water out and let it cool for 32 as long as an hour now we're going to start cutting the chicken and I'm not going to do it like a traditional Chinese restaurant because it involves a lot of cutting through the ball and and I don't want people to take a chance of cutting their fingers off so I'm gonna cut this and we'll just cut it through the joint as you can see a lot of the juices come out and some of the soup now escape game the chicken is coming out that's what it's nice to have one of these chopping boards with them a little groove in order to pick up some of that and as you can see on our plate I have but blanch some guideline which is a chinese-style Hockley in the same broth that I have been cooking the chicken here so now I'm going to separate instead of hacking through the bone I'm just going to cut out the breast meat I'll cut that a sinner again does not have to be perfect we want to make things and this is one little easier thing to do just you could use this thing or knife give your life this here and we'll cut these into a little smaller pieces put a little bit of this sauce on here there I made earlier voila we have a complete me up another thing to the Chinese broccoli and this is oyster sauce and this is the Lee Kum Kee premium oyster sauce and this the only one you should use because this is by far the best tasting we have a little piece try not to use olive oil because it does not really mix my personal rice your sauce that well so there you have it a very quick and easy it's not quick but is a very easy way of prepping some really good meal for very little work and the rest of the chicken carcass you can even throw this back in the soup or try to debone of yourself or as you can see this this presents very nicely thank you for watching