Hi Charles,
Can you give me the CWB branch address?
Or should i head down to the Jordan one?

I used a collapsable bamboo steaming rack ages ago in Hong Kong. It worked well. I will try Chinatown.

That will work or you can use a pair of chopsticks.

Steamykichen recipe plus shallots, lemon grass, pang nan leaves, and coconut milk when cooking the rice. The broth will be very light with just one chicken. you can cook the chicken in chicken broth.

Now that you are using Free Range, you will have to experiment with the timing. I will eat one piece at 10mins, 20mins, 30mins, and 40mins steaming. Stop steaming when you like the texture. Don't jam your plate with chicken.

Looked at her recipe. I would skip the sichuan peppercorn and chilli oil so you can appreciate the fragrant and taste of the shiitake mushroom. If you have corn starch, add a Tbsp and 1-2 tbsp of water. You don't want to see lumps of corn starch. It gives the chicken a "silky" texture. If you like sesame oil and soy sauce, you can add 1/2 tsp. Black fungus or chinese dried sausages also go well with shiitake mushroom steamed chicken.

I find Pho Con Bo use more MSG but they give you lots of meat. My new favourite is Pho Bo To on Lawrence W and Black Creek. Their broth has more flavour than Pho Mi Asia but I don't get thirsty. Costs a little more though.

No, the taste is light. You can add other ingredients to your jook.

Cook two to three chicken in the same broth then use that broth with the chicken fat plus a few cloves of garlic, shallots, a few tbsp of coconut milk, lemon grass, and "pang nan" leaves make very good chicken rice.

You can also make Drunken chicken using poached chicken.

I always boil the chicken for another 5-10 mins before turning off the heat but only let it steep for 30mins. The chicken is still very moist and tender. Some cooks like to take the chicken out and immerse in ice cold water to stop the cooking to have a better texture. I also use the broth to make congee.

The juice collected in the plate is very tasty over rice. If you put the chicken directly onto a insert, it may get too dry. And it is always easier to wash a plate than a insert or steamer basket.

Bite-sized chicken pieces on a plate and put it in a wok or pot with cold water and use high heat to bring the water to boil. Use medium heat to steam for another 8-15 mins depends on the size of your chicken pieces. You can add 1-2 tsp of water when you marinate the chicken.
I once read that if you use a free range "yellow oil" chicken then you have to steam it for 45 mins so it doesn't get chewy.

Charles, nothing will meet your standards in this area of town.

You can cook the rice the same day as long as you use less water. Just enough water that the rice is cooked.

Anyone tried the Smoked Atlantic Salmon?

Sea salt brown rice crackers gluten free 567g for $3.97. ?Clearance. Tastes pretty good.

TnT does not have it either. I think it is seasonal.

Please report back.

Congee Time for affordable chinese 5817 Yonge Street. 5 mins walk north of Finch Subway

I found these two recipes for "Japanese style almond balls". May be you can add Earl Grey tea bags and almond slices.
A: Toast 60g ground almond in oven till light golden brown.
Cream butter 120g with sugar 60g. Mix in cake flour 240g, salt 2g, almond, and 1-2 tea bags of Earl Grey. Shape into small balls. Make 30 cookies. Bake at 180c for 10 mins then reduce heat to 120c and bake for another 10 mins. Turn off the heat but leave cookies inside till oven cool down.
B: Butter 45g at room temp mix with Icing sugar 15g and a pinch of salt. Add 25g ground almond, 50g cake flour, and 1- 2 tea bags of Earl Grey. Chill the dough overnight. Next day, shape into 5g balls. Bake at 170c for 15-20mins. Dust cookies with icing sugar while they are still hot. When cookies cool down, dust again with icing sugar.

Any luck?

Thanks Charles. Tried this place for lunch. The pigeon was very good. The glutinous rice was luke warm but still above average.
They also have very good lunch specials.

I had tantanmen today in the food court of Sheppard E/Glen Walford Drive looked just like your photo without the red chili oil and bean sprouts. It was in a very rich peanut/white sesame broth. It may be a Taiwanese version.

The bakery inside No Frills Steeles/Silver Star Blvd is A-OK especially 50% off after 5pm.

If you are into cold HK milk tea, Fruit Jungle makes a good one too with tapioca pearls.

Silver Fountain in the Food Court of 8 Glen Walford Drive (Sheppare/Midland) makes a pretty good Milk Tea.

Also found this on youtube on making deep fried shrimp cake.
Ingredients: shrimp, sea salt, egg whites and pork fat.
www.youtube.com/watch?v=9LHKroJDw5M

Thanks Charles. I had the XLB, turnip pastry, chives pastry, and black sesame glutinous rice ball. They are very good.

Billy Bishop carries Premiere Moisson.