To everyone saying the title of the recipe should be changed: it is clearly stated in the video description that the title has cultural roots to playful recipe names used in Chinese culture. Instead of turning up your nose you could take the time to read the description, see that it is a cultural element to the cuisine, and understand its roots rather than asking for the name to be changed so that it is 'more palatable' to Western audiences and perceptions. Do the work!
oh bullshit! Cornish hens are baby chickens, wanna eat a baby….chicken! and for the fascist who feels Im their fool: Cornish and White Plymouth Rock chicken breeds, that is served young and immature
@@sullivanspapa1505 Cornish hens are NOT baby chickens! They are a cross between a Cornish and White Plymouth Rock chicken. It is bred to be small with a mature Cornish hen weighing about 2 pounds, while a roasting chicken typically weighs around 5 pounds. But even if they were baby chickens, they taste delicious!
As a first generation Chinese-American, I cannot express to you how incredibly happy it has made me that Food52 has branched out into presenting Asian cuisine, presented by Asians. Thank you for giving us the space for more visibility.
Hi comments section, I see you're being insensitive today! 1. The name should NOT be changed just to make Western audiences happy. Read the description, learn about the roots, learn that different humor isn't bad humor. 2. To everyone saying she says "umm" too much, English is not the only language Mandy speaks. Saying "uh" or "um" are really common filler words used by people who are bilingual (because translating things into other languages is difficult and takes time)! Be kind. Enjoy the opportunity to learn a new recipe. The recipe looks great, Mandy!
As a polyglot it makes me wonder why some folks reckon some breaks (for lack of a better word) in conversation imply limitation when in essence we think in multiple languages while speaking in one.
I was put off by the title. I might not have been were it not for the current COVID-19 circumstance. Good grief!!! How could Food52 and Mandy NOT think that this might be off putting in current circumstance. I came here with an open mind , despite the title but seeing this comment .... moving on. I might/probably will be missing a great recipe, but in light of current circumstance, I will pass and suffer the consequences.
I came to see if she was really going to put saliva in the meatballs. Words don't always translate precisely and I can't help but wonder if another translation would more accurately match the original intent. "Salivating" and "mouthwatering" refer to the same concept, but mouthwatering refers to the anticipation of eating something delicious, where salivate is a biological term for a digestive process. I vote for "Mouth Watering Chicken Meatballs"!
OMG MANDY LEE! I actually clicked on this and thought during the intro "I bet that chili oil isn't half as good as Mandy's chili oil recipe" If you haven't heard of Mandy Lee, do yourself a favor and find her blog. She's cooking rock star. I got her cookbook just on knowing how awesome her recipes are and every one that I've tried has been incredible. I even had someone ask to take home the leftovers from her bean dip recipe I made for a party one time, seriously. Her chili oil recipe is addictive. Best. Chili. Oil. Ever. I'll say flat out what she was avoiding saying.. There is no substitute for her chili oil. It is the best and nothing comes close.
After seeing her approach and reasoning to cooking I instantly went and ordered her book. Not just blindly cooking dishes following recipes. Her alterations to recipes are really well thought out
I deeply adore Mandy Lee's style of cooking, pedagogy, and them showcasing their mastery. As a Black, trans, Cajun home-cook committed to the culinary arts and gifts of my people, it brings me great joy to witness someone unapologetically celebrating these lessons, perspectives, and directness that define what it means to be a champion of culturally-specific cuisine in an accessible way. Thank you, Food25 for making excellent content like this possible!
YAY Mandy Lee! I cook from her cookbook regularly and can tell you that her food is OUTSTANDING. It's a bold move to call your chili oil "Ultimate" but in this case, it's true. The first time I made it, two things happened: it made the house smell so good I could hardly stand it, and the friends I had over later that day went home with half of it because they recognized that it was incredible. The Ultimate Chili Oil recipe is on Food52. Haven't made this recipe yet, but looking very forward to it. Please more Mandy, Food52!
I am so happy for Mandy getting the opportunities and recognition she deserves, and to see her among such good company on Food52! I've followed her amazing blog for years. She's a spectacular chef and writer and it's great to see her on video, too!
The clarity of your instructions and your communication style makes it a pleasure to watch your video. I was so impressed that you checked your (own) recipe signalling to me your honesty and sincerity. Your high intelligence shines through all your presentations. All the very best and thank you.
MANDY!!!!!! Its so nice to see you here. People who don’t know Mandy won’t understand the name of the recipe. Pls don’t comment about the name of the recipe and just go check her blog out and then you will understand the name. Her recipes and her writing are out of this world.
This is the second of Mandy Lee's videos that I've seen. Really impressed by the presentation and clarity of explanation. I'm a little intimidated by the recipe but it's saved for when I feel a little more adventurous like next week. I gotta get the cook book.
I’m in. I have ordered the book. I have tried a few of your recipes and what I love about them is that you think outside the box.... I like to wow with my cooking but lack the imagination... did the fried whole chicken yesterday... very nice and I would not have come up with that on my own. Thank you Food Genius.
Good gravy Mandy! Every time I watch your videos I learn like five new brilliant cooking tricks. I never would've thought about using a takoyaki pan to brown perfectly shaped meatballs. It's so obvious. Please keep making videos! 🙏 You are a gift to the food world.
Mandy lee shud have her own youtube chanels with recipies its so great to listen to her explanations and her recipies taste so great i made her flattend crispy chicken its heavenly
Mandy Lee is so well spoken I’m pretty sure she could have whipped together some fancy western name if she wanted to. This is the name used for this style of dish, it’s a direct translation and have been used for a long time. If you can’t handle something like a name maybe you’re in the wrong place. The Chinese don’t sugar coat names like black pudding (blood sausage), sweet breads etc.
Excited to try this recipe. Probably with far less chili sauce😄 And thank you for the little bit of history you gave on the name in the video and in the description box. I love learning about different culture's approaches to food! I had to stop reading some of the inane comments you recieved because my eyes were about to snap off with how hard I was rolling them. I'll be checking out more of your food. Thanks for sharing!
I am udderly so impressed by her content! Please can you post more? I will research topics to suggest if you like to create that way, as well as finding the cookbook you mention! Thank you as always, with love and respect! Cook on!
Stunning. I don't think using a different chili oil would be wise either. The recipe in your book is the one to use, & keep using. I just made some tahini as well. Excited to attempt this- & find that pan! Never thought about this before, but could we not harvest the chicken knuckle ourselves- from the raw chicken?
Howdy from London! I fell in love with Sichuan cuisine when I first discovered Dan Dan mien in Hong Kong. This recipe is indeed making my mouth water and encouraging me to learn more. I’ll be making this recipe and will attempt to flatten the bird! Thanks for sharing. p.s. where have three pronged forks been all my life? Need to figure out where Mandy picked those up.
I have never seen chicken knuckles for sale. My mother, when she made chicken and dumplings, would include them in with the chicken meat and I hated it. I started pulling apart the boiled chicken for her, lol.
Interesting name for a dish. Read the description for a history lesson. A rose by any other name would smell as sweet. Afterall, just because you're eating Rocky Mountain oysters doesn't mean you're still aren't eating bull avocados.
Hi Mandy. I've just discovered your channel. Excellent!! The videos need greater color saturation and also white balance to be super pro. Either, keep these visoes coming. Thanks. Awesome!!
Would using a toasted sesame paste that's Chinese be more accurate? And also changing the balsamic vinegar into a black Chinese vinegar work? Just asking.
Finally someone who takes cooking seriously. Also much more fun to watch than Gordon Ramsay ;.). But seriously, I am so bored with all the ladida "chefs" here in youtube. When you follow her recipes step by step you can be sure something wonderful ends up on your table.
Josh Evans thx so much Josh. I will check it out for sure, like right now on Amazon. I’m a senior and cook from scratch the old fashioned way but this meatball pan is freakin awesome. I gotta have one. Thx again!!!
People get so butthurt over the stupidest things. Did you honestly think you put saliva in chicken? Open your minds and shut your mouth if you can't accept things from other cultures. Just look at some of this stupid eating challenges that are out there that you happily watch and laugh at. I can't wait to try this recipe thank you Mandy
*Ugh*! Come on! 口水 should be translated as "mouth-watering"... this makes it sound like saliva is a main ingredient. Unfortunate naming aside, looks like a good recipe.
I’ve found other Chinese blogger chefs (who live in America and speak fluent English - and Chinese, of course) who ALSO call it “saliva chicken” on their blog...... just saying. Here in Japan, at my local, very elegant, very proper Chinese restaurant has this dish and it’s called よだれ鳥 or yodare chicken, supposedly so good that when you eat it you will “ drool”!!
Hi Mandy you are awesome as always in your cooking demonstration but please do not touch your hair all the time while you are cooking because it conveys a sense of unprofessionalism. Love your recipes keep it up.I shall look for your cookery book.
I love your recipes and also your presentation. But please wear a chef's hat. The number of times you brush your hair as you handle food is a bit off-putting. Thinking of buying your book though.
I saw your spatchcock chicken and developed an instant crush. You’re just so darned cute. Love the pixie look. Naturally I had to watch anything that said “saliva balls”...no homo though.
Okay, the name is gross but I watched anyway and made these for dinner tonight. I don’t want to be mean but I just want to comment for anyone else thinking of making these-don’t. The meatballs were seriously under seasoned (I would have liked to season for taste, but raw chicken, you know? So I trusted the recipe). The worst thing though was the texture. I have never made meatballs solely from chicken, and the texture in your mouth was almost like a pate. The tahini sauce definitely helped, but please skip this one.
@@raluko1111 Apart from that being utter bullshit, since there is absolutely no food in the world the is specifically “meant for human consumption,” how does being squeamish about a word in the name of a dish protect anyone from a virus?
To everyone saying the title of the recipe should be changed: it is clearly stated in the video description that the title has cultural roots to playful recipe names used in Chinese culture. Instead of turning up your nose you could take the time to read the description, see that it is a cultural element to the cuisine, and understand its roots rather than asking for the name to be changed so that it is 'more palatable' to Western audiences and perceptions. Do the work!
oh bullshit! Cornish hens are baby chickens, wanna eat a baby….chicken!
and for the fascist who feels Im their fool: Cornish and White Plymouth Rock chicken breeds, that is served young and immature
Lighten up.
@@sullivanspapa1505 Cornish hens are cornish birds. They aren't babies you fool.
@@sullivanspapa1505 Cornish hens are NOT baby chickens! They are a cross between a Cornish and White Plymouth Rock chicken. It is bred to be small with a mature Cornish hen weighing about 2 pounds, while a roasting chicken typically weighs around 5 pounds. But even if they were baby chickens, they taste delicious!
@@sortathesame8701 thank you for the clarification, however eating any kind of “baby” isn’t and won’t be on my plate unless it’s baby spinach!
As a first generation Chinese-American, I cannot express to you how incredibly happy it has made me that Food52 has branched out into presenting Asian cuisine, presented by Asians. Thank you for giving us the space for more visibility.
Hi comments section, I see you're being insensitive today!
1. The name should NOT be changed just to make Western audiences happy. Read the description, learn about the roots, learn that different humor isn't bad humor.
2. To everyone saying she says "umm" too much, English is not the only language Mandy speaks. Saying "uh" or "um" are really common filler words used by people who are bilingual (because translating things into other languages is difficult and takes time)!
Be kind. Enjoy the opportunity to learn a new recipe. The recipe looks great, Mandy!
As a polyglot it makes me wonder why some folks reckon some breaks (for lack of a better word) in conversation imply limitation when in essence we think in multiple languages while speaking in one.
I was put off by the title. I might not have been were it not for the current COVID-19 circumstance. Good grief!!! How could Food52 and Mandy NOT think that this might be off putting in current circumstance. I came here with an open mind , despite the title but seeing this comment .... moving on. I might/probably will be missing a great recipe, but in light of current circumstance, I will pass and suffer the consequences.
@@raluko1111 this is the internet, not the "Western audience" you speak of mate.
I came to see if she was really going to put saliva in the meatballs.
Words don't always translate precisely and I can't help but wonder if another translation would more accurately match the original intent. "Salivating" and "mouthwatering" refer to the same concept, but mouthwatering refers to the anticipation of eating something delicious, where salivate is a biological term for a digestive process. I vote for "Mouth Watering Chicken Meatballs"!
@@OjaysReel if the language is English, it is a Western audience.
OMG MANDY LEE! I actually clicked on this and thought during the intro "I bet that chili oil isn't half as good as Mandy's chili oil recipe" If you haven't heard of Mandy Lee, do yourself a favor and find her blog. She's cooking rock star. I got her cookbook just on knowing how awesome her recipes are and every one that I've tried has been incredible. I even had someone ask to take home the leftovers from her bean dip recipe I made for a party one time, seriously.
Her chili oil recipe is addictive. Best. Chili. Oil. Ever. I'll say flat out what she was avoiding saying.. There is no substitute for her chili oil. It is the best and nothing comes close.
Right on! Will get the book.
After seeing her approach and reasoning to cooking I instantly went and ordered her book. Not just blindly cooking dishes following recipes. Her alterations to recipes are really well thought out
i just saw the crispy chicken video and was so impressed by it and the teaching style that I had to pick up her cookbook.
yes. and its a wonderful cookbook! just got it.
@@redhousepress You are correct. It is a beautiful cookbook.
I deeply adore Mandy Lee's style of cooking, pedagogy, and them showcasing their mastery. As a Black, trans, Cajun home-cook committed to the culinary arts and gifts of my people, it brings me great joy to witness someone unapologetically celebrating these lessons, perspectives, and directness that define what it means to be a champion of culturally-specific cuisine in an accessible way. Thank you, Food25 for making excellent content like this possible!
YAY Mandy Lee! I cook from her cookbook regularly and can tell you that her food is OUTSTANDING. It's a bold move to call your chili oil "Ultimate" but in this case, it's true. The first time I made it, two things happened: it made the house smell so good I could hardly stand it, and the friends I had over later that day went home with half of it because they recognized that it was incredible. The Ultimate Chili Oil recipe is on Food52. Haven't made this recipe yet, but looking very forward to it. Please more Mandy, Food52!
I am so happy for Mandy getting the opportunities and recognition she deserves, and to see her among such good company on Food52! I've followed her amazing blog for years. She's a spectacular chef and writer and it's great to see her on video, too!
The clarity of your instructions and your communication style makes it a pleasure to watch your video. I was so impressed that you checked your (own) recipe signalling to me your honesty and sincerity. Your high intelligence shines through all your presentations. All the very best and thank you.
MANDY!!!!!! Its so nice to see you here. People who don’t know Mandy won’t understand the name of the recipe. Pls don’t comment about the name of the recipe and just go check her blog out and then you will understand the name. Her recipes and her writing are out of this world.
This is the second of Mandy Lee's videos that I've seen. Really impressed by the presentation and clarity of explanation. I'm a little intimidated by the recipe but it's saved for when I feel a little more adventurous like next week. I gotta get the cook book.
I’m in. I have ordered the book. I have tried a few of your recipes and what I love about them is that you think outside the box.... I like to wow with my cooking but lack the imagination... did the fried whole chicken yesterday... very nice and I would not have come up with that on my own. Thank you Food Genius.
Good gravy Mandy! Every time I watch your videos I learn like five new brilliant cooking tricks. I never would've thought about using a takoyaki pan to brown perfectly shaped meatballs. It's so obvious. Please keep making videos! 🙏 You are a gift to the food world.
Mandy lee shud have her own youtube chanels with recipies its so great to listen to her explanations and her recipies taste so great i made her flattend crispy chicken its heavenly
There is nothing like perfection with Mandy Lee. Love your cookbook.
Mandy Lee is so well spoken I’m pretty sure she could have whipped together some fancy western name if she wanted to. This is the name used for this style of dish, it’s a direct translation and have been used for a long time. If you can’t handle something like a name maybe you’re in the wrong place. The Chinese don’t sugar coat names like black pudding (blood sausage), sweet breads etc.
Excited to try this recipe. Probably with far less chili sauce😄 And thank you for the little bit of history you gave on the name in the video and in the description box. I love learning about different culture's approaches to food! I had to stop reading some of the inane comments you recieved because my eyes were about to snap off with how hard I was rolling them. I'll be checking out more of your food. Thanks for sharing!
Thanks Food 52 & Mandy Lee for sharing this recipe with us. I love a good meatball and these look amazing.
This lady is a pure delight.
More Mandy Lee!! Haven't tried the meatballs yet, but am addicted to the mochi challah in her book.
Wow. This looks utterly delicious. Thank you.
I love how she checks the recipe. That's the way to cook properly, if you're following a recipe, use it
I love this recipe so much, I can't wait to try it! Also, I totally agree that when you cut too many corners a recipe it starts to lose its soul.
I am udderly so impressed by her content! Please can you post more? I will research topics to suggest if you like to create that way, as well as finding the cookbook you mention! Thank you as always, with love and respect! Cook on!
Just watching you make this my mouth is watering. Can't wait to try it. Thank you 😊
The takoyaki pan tip is amazing! so much less messy than frying it traditionally! LOVE IT!
Can’t wait to try! Thanks! Flat fried chicken was amazing!
Just ordered Mandy's cookbook! So excited!
Same.
Great narrative! Just ordered the cookbook!
Ok, I‘m now officially on a Mandy-bender watching all her videos and tasting that delicious food in my mind... also, her kitchen is #chefskiss too!
Stunning. I don't think using a different chili oil would be wise either. The recipe in your book is the one to use, & keep using. I just made some tahini as well. Excited to attempt this- & find that pan!
Never thought about this before, but could we not harvest the chicken knuckle ourselves- from the raw chicken?
I’m gonna cook 👨🍳 it
It looks very very delicious but I will have a bowl of rice 🍚 with it 😋
Your videos are very inspiring indeed
Immediately convinced to buy your cookbook
Sounds amazing! Can’t wait to try them, thanks Mandy! You do a great job explaining the recipe too.
More Mandy Lee!
Great video Mandy thank you for posting "awesome" a must try .
Howdy from London! I fell in love with Sichuan cuisine when I first discovered Dan Dan mien in Hong Kong. This recipe is indeed making my mouth water and encouraging me to learn more. I’ll be making this recipe and will attempt to flatten the bird! Thanks for sharing.
p.s. where have three pronged forks been all my life? Need to figure out where Mandy picked those up.
this is the second recipe i have tried from this lady and if you are as happy as i am with the results then buy her book...i did
Incredible recipe Mandee... Mille Bravos
I definitely want to make those meatballs. The takoyaki pan is a great idea, and I think I may try it when I make mini crab cakes too
Everything looks awesome!
I have never seen chicken knuckles for sale. My mother, when she made chicken and dumplings, would include them in with the chicken meat and I hated it. I started pulling apart the boiled chicken for her, lol.
omg this looks so good! hi where did you get ur takoyaki pan?:)
Great recipe! Do you have a link to where to buy that takoyaki pan? Thanks!
Stunning
Interesting name for a dish. Read the description for a history lesson. A rose by any other name would smell as sweet. Afterall, just because you're eating Rocky Mountain oysters doesn't mean you're still aren't eating bull avocados.
You are addictive too Ms. Mandy. I am going to fix this up for the gang. Thanks for sharing.
when you accidentally found your fave blogger in food52 video, happy day...
Hi Mandy. I've just discovered your channel. Excellent!!
The videos need greater color saturation and also white balance to be super pro.
Either, keep these visoes coming. Thanks. Awesome!!
This is such a different and interesting recipe!
Perfect!
Would using a toasted sesame paste that's Chinese be more accurate? And also changing the balsamic vinegar into a black Chinese vinegar work? Just asking.
I'm going to get her recipe book
She is so pretty and gives so many tips along the way!
Is the sesame sauce cold when poured over the meatballs?
You should do a video to make your chili oil. PLEASEPlease!
She back!
Mmmmmmmm.........I'm salivating......
A Danish Aebleskiver cast iron pan should also work.
I need to make this.
I'm interest with her Ultimate Sichuan Chile oil, 🤤🤤 I'm curious how it make??
They look delicious.
Finally someone who takes cooking seriously. Also much more fun to watch than Gordon Ramsay ;.). But seriously, I am so bored with all the ladida "chefs" here in youtube. When you follow her recipes step by step you can be sure something wonderful ends up on your table.
You had me at chicken fat. Chicken schmaltz is the yummiest frying fat.
This made me so hungry!!! I really want to eat that :) :)
I love your style.....cheeky thing
this looks delicious.
That food processor sounds like Lars Ulrich's drum playing.
Yum. I love you. Thank you for sharing. You rock
Josh Evans thx so much Josh. I will check it out for sure, like right now on Amazon. I’m a senior and cook from scratch the old fashioned way but this meatball pan is freakin awesome. I gotta have one. Thx again!!!
Def not my moms meatballs ugh these look amazing
People get so butthurt over the stupidest things. Did you honestly think you put saliva in chicken? Open your minds and shut your mouth if you can't accept things from other cultures. Just look at some of this stupid eating challenges that are out there that you happily watch and laugh at. I can't wait to try this recipe thank you Mandy
Wow this would make a mean chicken meatball sub! Go watch Mandy’s crispy chicken video!
You’re absolutely lovely! 💖💖💖
That’s chin kiang black vinegar? Not balsamic?
You forgot the soul of this dish!!! CILANTRO ！🤣🤣🤣🤣
She kinda looks and talks like Winona Ryder
"It's not spicy at all, it's not like white pepper or black pepper"
*Indians have left the chat*
I'm sure there's an origin behind the name but...yeahhhhhhh....lol #lostintranslation?
I bet that pan is...NON-STICK!!! 🤣💖
Numbingness™. :)
Saliva 🤤? Noooo that name is throwing me but this looks tasty.
Pours Chinese black Chinkiang Vinegar, calls it balsalmic... uhhhhh no, not the same, not even close
🤓
Please stop yelling at me. :(
*Ugh*! Come on! 口水 should be translated as "mouth-watering"... this makes it sound like saliva is a main ingredient. Unfortunate naming aside, looks like a good recipe.
I’ve found other Chinese blogger chefs (who live in America and speak fluent English - and Chinese, of course) who ALSO call it “saliva chicken” on their blog...... just saying. Here in Japan, at my local, very elegant, very proper Chinese restaurant has this dish and it’s called よだれ鳥 or yodare chicken, supposedly so good that when you eat it you will “ drool”!!
You re so beautiful,
Looks fantastic, maybe rename it "Mouthwatering Sichuan Meatballs" lol, the title shocked me
hahaha same, you should have seen my face
The name is terrible lol
Hi Mandy you are awesome as always in your cooking demonstration but please do not touch your hair all the time while you are cooking because it conveys a sense of unprofessionalism. Love your recipes keep it up.I shall look for your cookery book.
I love your recipes and also your presentation. But please wear a chef's hat. The number of times you brush your hair as you handle food is a bit off-putting. Thinking of buying your book though.
I saw your spatchcock chicken and developed an instant crush. You’re just so darned cute. Love the pixie look. Naturally I had to watch anything that said “saliva balls”...no homo though.
Okay, the name is gross but I watched anyway and made these for dinner tonight. I don’t want to be mean but I just want to comment for anyone else thinking of making these-don’t. The meatballs were seriously under seasoned (I would have liked to season for taste, but raw chicken, you know? So I trusted the recipe). The worst thing though was the texture. I have never made meatballs solely from chicken, and the texture in your mouth was almost like a pate. The tahini sauce definitely helped, but please skip this one.
So you're admitting to being a lousy cook, no?
Ojay Is Ojay lol. No, I wouldn’t say I’m a lousy cook. I’m warning others of a lousy recipe.
Did you also make the chili oil? Given how much she stressed it's importance in this recipe I suspect it adds a lot to this..
@@dmclaude She’s talking about the texture, with what chilli oil isn’t going to help (save).
The cooking host had plastic surgery in Korea.
Who cares. We are here for her recipe not for how she looks.
@@ndn6183 That is incorrect.
Holy smokes that title! I didn't see the video yet, I came right to the comments to see if if I read it wrong lol
You were supposed to be a chef you should know better you don’t scratch your temple rub a release your nose and play with your hair Gross
you need to stop saying "umm" every word or two. Love your recipes but it's incredibly distracting.
"Um" count: 274
😂 I thought I was the only one to notice. The recipe looks awesome, but I was definitely distracted by the “um’s.”
Get a life.
did you truly watch the entire video to count the number of times she said um?
I guess this is what people do when they have achieved nothing in life. Counting the Ums of the more successful.
Title is a turnoff. Otherwise awesome.👍
Saliva?
Might want to come up with a different name
My thoughts exactly!
But if that’s what it’s called, why? The world would be boring if everything were sanitised to fit the squeamish.
@@raluko1111 Apart from that being utter bullshit, since there is absolutely no food in the world the is specifically “meant for human consumption,” how does being squeamish about a word in the name of a dish protect anyone from a virus?
Title really needs work.