nice material guys! very imterestig! love the Birds , those are Country Chichen by the way! like the ones grand Mas raise , free range roamers fed on natural food unlike their broiler cousins lthat lives in cages till the end of their lives consuming nothing but grain fodder , the characteristic yelloish colored skin you see on them shows the higher fat level they share , their flesh is darker and tougher than Broilers but the taste is much better and stronger !!! thanks for the Vid! the Recipe looks Yummy!!!!!
it is not authentic at all. 1. the spiced salt won't penetrate through the aluminum foil that's why he has to season the chicken. the dead giveaway is the aluminum foil. 2. the claypot with spiced salt with paper, should be on the stove instead of oven. cook slowly low to medium heat, stir the coarse salt occasionally.
This place needs a visit from the health department. The running water is splashing chicken juice onto the produce, then to double down they place the strainer over the produce when placing the chicken in. Salmonella party over there.
Why waste the big quantity of salt when you wrapped the chicken with foil. The traditional way is to use a thin parchment paper to wrap the chicken and used the heated salt to cook the chicken. That way, the salt aroma will permeate into the chicken while cooking it.
it is not authentic at all. 1. the spiced salt won't penetrate through the aluminum foil that's why he has to season the chicken. the dead giveaway is the aluminum foil. 2. the claypot with spiced salt with paper, should be on the stove instead of oven. cook slowly low to medium heat, stir the coarse salt occasionally.
Everything went fine until the chef started wrapping it with aluminum foil. The purpose of sea salt in the wok is to let the taste of sea salt to penetration into the chicken during the baking process. Aluminum foil will NOT allow this kind of penetration . Making sea salt chicken requires a special kind of paper to wrap the chicken, definitely not alunium foil.. This chef did not know what he was doing or he learned it from the wrong person.
this is not exactly the way my mom had done it long ago. special paper, no foil wrap, she used a big clay pot instead, low heat, stove takes longer. it is the hot coarse salt that cooks the chicken slowly. she simply left the salt in the clay pot till next time.
You got it all wrong. The key in this kind of cooking is to let the chicken to absord the taste of the sea salt into the chicken in addition to the special kind of salt rubbed into and outside the chicken during the marinating process. The sea salt is usually mixed with some Chinese spices and heat up in the wok at high temperature. This is a very time consuming process in making this kind of chicken and many Chinese restaurants simply do NOT offer chicken prepared using this method. This not just a baked chicken as you have perceived . Of course, we do not expect every Westerner to fully understand and appreciate the art in Chinese Cooking.
Ce n'est absolument pas un poulet en croûte de sel; car il n'y a aucun intérêt à emballer ainsi le poulet dans du papier et de l'aluminium avant de le recouvrir de gros sel. Pour un poulet en croûte de sel on va mélanger du gros sel marin et du blanc d’œuf afin de former une pâte qui va "croûter" (durcir et enfermer le poulet comme dans une cocotte...), cette dernière sera alors cassée au moment du service.
For salted chicken, your method too troublesome. For one person, just buy chicken whole leg, put in salt water. Wait 40 to 50 minutes marinate. Ready slice few places and put slice dong kuai herbs in chicken whole leg. Wrap aluminum foil and bake in oven 40 minutes. Dash of chinese wine or brandy (personal preference)
this is simply baked chicken. when he wrapped that bird in aluminum foil wrap, the coarse sea salt with five fragrant powder won't seep through the foil wrap. he doesn't even know how to do a quick and dirty properly that's why he had to season the chicken. the proper way to do it is with just special paper. the pot or wok should be big enough to cover the whole bird with salt, medium heat, then low heat. stove, not oven.
special paper, coarse sea salt, 5 fragrant powder, whole scallion, ginger. you can find the special paper in Asian supermarket, ask. if you use wok, you don't need aluminum foil or season the chicken, rub the inside with just a bit of salt inside the chicken, the five fragrant salt will seep through the paper. you can use a wok, low heat, on a stove. stir the coarse salt occasionally. you can reuse the salt. the video is the quick way to do it. hope i didn't miss anything.
Hello! Can you put subtitles on your videos, please? So that we know where the places are, what the ingredients are and what the food tastes like, and what your feedback is, just like that hehehehe. Thanks in advance!
it is not authentic at all. 1. the spiced salt won't penetrate through the aluminum foil that's why he has to season the chicken. the dead giveaway is the aluminum foil. 2. the claypot with spiced salt with paper, should be on the stove instead of oven. cook slowly low to medium heat, stir the coarse salt occasionally.
大厨有料,睇到流口水!!😄
So beautiful and artistic ❤️👍🏼
nice material guys! very imterestig! love the Birds , those are Country Chichen by the way! like the ones grand Mas raise , free range roamers fed on natural food unlike their broiler cousins lthat lives in cages till the end of their lives consuming nothing but grain fodder , the characteristic yelloish colored skin you see on them shows the higher fat level they share , their flesh is darker and tougher than Broilers but the taste is much better and stronger !!! thanks for the Vid! the Recipe looks Yummy!!!!!
Gà nướng như cc quá ngon
Keep the Cantoneses food going !!!!! Love it.
Alhamdulillah mantab, saya suka sekali makan ayam kawan
Sama gw juga
The presentation is beautiful!
Love this place.
wow nice comment
Look so good ❤️
純素
It look so great!!! Can't believe there is such authentic Cantonese food in Brooklyn!❤
I would not go at all. Never heard of professional chef using pre-packaged condiments. Also the presentation of the cut up chicken is very very bad!
@@wondercat3516 You use whatever the owner buys.
@@Richard-om7vd because the pre-packaged condiments would more expensive! Do you NOT know?
@@wondercat3516 Do I really need to know?
it is not authentic at all. 1. the spiced salt won't penetrate through the aluminum foil that's why he has to season the chicken. the dead giveaway is the aluminum foil. 2. the claypot with spiced salt with paper, should be on the stove instead of oven. cook slowly low to medium heat, stir the coarse salt occasionally.
The chickens look so juicy….🤤🤤😋😋
トマトでうさぎ？は初めて見た。可愛い。
This place needs a visit from the health department. The running water is splashing chicken juice onto the produce, then to double down they place the strainer over the produce when placing the chicken in. Salmonella party over there.
Nice recipes!
The chicken looks raw. Is that safe to eat?
Contaminación cruzada 😅 no laven el pollo
Chicken must be washed
wow nice comment
@@jrpapi5 The best way to eliminate bacteria in chicken is by cooking it.
Delicious!
Chinese Salty Baked chicken with green onion and ginger dips. Super delicious! !
I've tried salted chicken a few times. They sell those in "pasar malam"! - Surviving Covid-19
Did I see raw chicken draining into a sink full of water and greens?? Greens we did not see cooked ?????? Seriously?
I watch this channel just to watch all the food safety violations
Your last two videos are reposts what hapened? I have been watching your videos for a long time and instantly realized.
ini ayam kampung atau ayam broiler?
Sorry but im not eating undercooked chicken. This is a hard pass
8:40 What's the pink stuff?
Olahan ayam yang sangat menggugah selera 👌👌🥰
Ayamnya gk disembelih
Ayam di injak2😆
看起來好下飯！
Certified Gold!!!!!
Why waste the big quantity of salt when you wrapped the chicken with foil. The traditional way is to use a thin parchment paper to wrap the chicken and used the heated salt to cook the chicken. That way, the salt aroma will permeate into the chicken while cooking it.
it is not authentic at all. 1. the spiced salt won't penetrate through the aluminum foil that's why he has to season the chicken. the dead giveaway is the aluminum foil. 2. the claypot with spiced salt with paper, should be on the stove instead of oven. cook slowly low to medium heat, stir the coarse salt occasionally.
I just save monies by rubbing salt into the chicken.
Not so good ….but cheaper and faster !
你说的确实是正宗做法，不过盐不互通过纸完全渗透整只鸡，所以纸和铝箔都只是为了让鸡皮保持整洁，盐的高温作用主要是导热，让鸡皮中的脂肪迅速析出，鸡皮脆化。让鸡更加均匀的熟透并且保持适当的汁水。
Everything went fine until the chef started wrapping it with aluminum foil. The purpose of sea salt in the wok is to let the taste of sea salt to penetration into the chicken during the baking process. Aluminum foil will NOT allow this kind of penetration . Making sea salt chicken requires a special kind of paper to wrap the chicken, definitely not alunium foil.. This chef did not know what he was doing or he learned it from the wrong person.
this is not exactly the way my mom had done it long ago. special paper, no foil wrap, she used a big clay pot instead, low heat, stove takes longer. it is the hot coarse salt that cooks the chicken slowly.
she simply left the salt in the clay pot till next time.
没有铝箔纸的话鸡的汁水会流到盐里面，自己家吃没事，对于餐厅来说就单次使用太浪费了，重复使用又不卫生。
OMGosh, that chicken looks so delicious
don't do that to me no, my mouth is watering and dying to eat this now
嘩！第一次看到有三隻雞擺放著一隻碟上,賣相非常有特色,我食唔到都是比個讚！
Did he wash his hands on the chicken? 🤔 Using a dishwasher pan, throwing it back inside the sink? 🤔, you go head Naw I'm good 🤐
It's a clean and just cleaning process. The stainless steel sink is clean too.
Beautiful and look so delicious 😋
So... This is just baked chicken with a lot of unnecessary steps. Got it. Except, now, they can charge $80 for a $4 chicken.
You got it all wrong. The key in this kind of cooking is to let the chicken to absord the taste of the sea salt into the chicken in addition to the special kind of salt rubbed into and outside the chicken during the marinating process. The sea salt is usually mixed with some Chinese spices and heat up in the wok at high temperature. This is a very time consuming process in making this kind of chicken and many Chinese restaurants simply do NOT offer chicken prepared using this method. This not just a baked chicken as you have perceived . Of course, we do not expect every Westerner to fully understand and appreciate the art in Chinese Cooking.
口水都流出来了
Great job ❤
I desperately want to eat chicken!
You can make it at home. Very2 easy
"I'll have four fried chickens and a coke."
"You want chicken wings or chicken legs honey?"
"Four fried chickens and a coke."
The chickens look so moist, which is key.
21:52 How beautiful and delicious it is!
Yummmmy😍
Ce n'est absolument pas un poulet en croûte de sel; car il n'y a aucun intérêt à emballer ainsi le poulet dans du papier et de l'aluminium avant de le recouvrir de gros sel. Pour un poulet en croûte de sel on va mélanger du gros sel marin et du blanc d’œuf afin de former une pâte qui va "croûter" (durcir et enfermer le poulet comme dans une cocotte...), cette dernière sera alors cassée au moment du service.
For salted chicken, your method too troublesome. For one person, just buy chicken whole leg, put in salt water. Wait 40 to 50 minutes marinate. Ready slice few places and put slice dong kuai herbs in chicken whole leg. Wrap aluminum foil and bake in oven 40 minutes. Dash of chinese wine or brandy (personal preference)
做菜靠变通
What a beautiful chicken
请发地址谢谢💅🏻💅🏻🍷
I prefer KFC
the second chicken is not ready
Dropping chicken water over fresh greens🤮
I guess cross contamination doesn’t exist where they’re from?
Thats what started Covid.
请问有一些s m😂配料 看上去非常好吃 大厨可以指点一下吗？谢谢🙏
师傅 有创意
请问可以邮购吗？
In my book that dark meat should of been cooked another 15 minutes while he prepared the white meat!
Bạn làm món ăn ngon 👍
The best chicken dish ever comes across
Nice 👍
wow nice comment
Bit too much bone in that for me.
Look so yummy
Not too crazy about seeing raw chicken draining into sink filled with soaking greens.....?
太棒了
謝謝大廚
日本だったら中華料理のくくりになるんだろうね
It is
The food always beautiful when flowers decorated on the plate. My chanel also look for the restaurants with decorative like this.
以前我外婆家，也是这样子做法，炒盐芭
Buono il pollo crudo...
Awesome, 😍👍
Ресторанчик в одном из чайнатаунов,и причём здесь американская еда,это можно попробовать везде,где есть китайцы,от Владивостока до Лондона!
Why does he stir fry the salt tho?
I'm literally 20 minutes away...I must rectify not going here yet this year!
😋😋 Saludos cordiales de lima perú ✌️
wow very nice comment
Esse é o tal do frango no sal??
Pode envolver com lama que o resultado será o mesmo
Muito oba-oba mas sem suco. Só bagaço
16:30 I don't know why, but I said "thank you chicken" in a way to respect their life and energy.
我是客家人.這道菜是正宗客家美味..
台灣只剩新陶芳會做了
请问地址谢谢啦
With head
I never heard of anyone who didn't eat chicken.
Vegetarians and vegans. Which tells you a lot about them.
I want to meet an entire new society.
This is not chiken this dack u can see clear
@@ghaziabbas472
I don't know if it's a real beak or only a mask.
@@pomodoro2c it's dack and chiken cros brid u can say dack chiken
이건 무조건 맛있겠다!!!!
예아
Ngon tao nói ngon có gì mà cấm
Thấy thèm quá cho 10điem
Just peel the damn cucumber!!!
Channel name supposed put travel hungry or travel thirsty, because is rating not drinking
是香港師傅吧,在廚房一直聽到廣東話
睇你好好味，越睇越肚餓，晚上不能看！
哈哈！正是，，现在是早上4，50分！睡不着起来看真的越看就越饿！🤣
What difference does the salt make?
It's not salt. It's chicken seasoning salt
@@wendyshoowaiching4161 Does baking the chicken in tinfoil covered in the salt season it?
this is simply baked chicken. when he wrapped that bird in aluminum foil wrap, the coarse sea salt with five fragrant powder won't seep through the foil wrap. he doesn't even know how to do a quick and dirty properly that's why he had to season the chicken.
the proper way to do it is with just special paper. the pot or wok should be big enough to cover the whole bird with salt, medium heat, then low heat. stove, not oven.
MmM Mmm good!!
Anyone know the recipe please🙏 thank you
special paper, coarse sea salt, 5 fragrant powder, whole scallion, ginger.
you can find the special paper in Asian supermarket, ask. if you use wok, you don't need aluminum foil or season the chicken, rub the inside with just a bit of salt inside the chicken, the five fragrant salt will seep through the paper.
you can use a wok, low heat, on a stove. stir the coarse salt occasionally. you can reuse the salt.
the video is the quick way to do it.
hope i didn't miss anything.
This recipe name jimpak jimpak
So delicious
真不错！！
大厨用左手好像不夠力！
i hate it when they trim the best part of the chicken off.....hurts my heart.
Настоящая курица, не бойлерная гадость! Вкуснятина!
Бойлер для нагрева воды, а это бройлер.
@@user-qg7yw9rz4g , точно☝😀!
@@user-qg7yw9rz4g 🤣🤣🤣👏👏👏
八角桂皮干嘛用的？
有水准！
Would it be too much of a bother; to put the restaurant full name & address, in case we want to visit it?.... 🤷🙄🤦
best chicken cooking in india very taste and very spice
Mũ đỏ bá đạo
Nice ❤❤❤
Moroccan food remains the best food in the world
笑死人呀， 在鑊 裏面的海鹽 是要把海鹽的味道傳入雞裏面的
錫紙是不會傳味的， 只是完全不懂這個原理的人才會用錫紙去包雞， 做鹽焗雞是要用一種特別的白色的紙叫做砂紙，來包這隻雞， 海鹽的鹽味 是可以滲透砂紙， 但是不可以滲透錫紙。
Hello! Can you put subtitles on your videos, please? So that we know where the places are, what the ingredients are and what the food tastes like, and what your feedback is, just like that hehehehe. Thanks in advance!
it is not authentic at all. 1. the spiced salt won't penetrate through the aluminum foil that's why he has to season the chicken. the dead giveaway is the aluminum foil. 2. the claypot with spiced salt with paper, should be on the stove instead of oven. cook slowly low to medium heat, stir the coarse salt occasionally.
The whole bird intact
O no where is the health department to shut this place down!!! Drainage chicken over lettuce Can we say salmonella! Smh
What's the recipe for that hot oil sauce?
Misericórdia, ao meu ver está cru. Mas a gosto para tudo né.