白切鶏のスマートな作り方：低温調理×生姜油ソース

I used to pour hot oil over raw ginger and scallions… and wondered why it always tasted so sharp 😅 Then my mother-in-law showed me the real way—gently infuse the ginger in oil first to bring out the aroma and mellow the spice. Game. Changed. Now I pair it with sous vide chicken thighs—juicy, tender, and basically foolproof. Spoon that fragrant ginger scallion sauce over the top and it’s pure comfort in every bite Follow @cantohousewife if you love simple Cantonese flavors done right! #cantohousewife #chinesefood #cantonesefood #sousvide #easyrecipes