Now that's a place to be hoping look at at the number of folks that seem to to be enjoying them selves. I can almost smell and even taste the entrees. Sure there is a chance of sickness but I have gotten sick out of an A rated place. Just go for it and enjoy 1rself .🤕😋😋😋😁
Is it dangerous to leave certain part of the chicken RAW, because can cause Salmonella ??????.......Banned in most countries, like Singapore ??????????
SG rules are that chicks need to be at least 80% cooked. however in SG most chicks are frozen thus the core of the bone marrow is already black. thus it wont taste good. in other parts ie great Malaysia some chick undercook to maintain the marrow red / pink, tastes good though. confidence is there as the msia chicks are normally same day harvested. ice baths allow the cooking to stop and thus a firmer skin and the formation of gelatin beneath the skin thus giving u better texture and glicerin. whilst the undercooking, generally makes the breast meat juicier, and the thighs smoother. just a dash of warm soup (in vid) will make parcook them. u cant do that if ur chicks are frozen or unfresh.
Wow, impressed with the 2 young masters. Such and amazing vibe and hard work behind!
Delicious meal, all my favorites 😋😋💕💕
I fall in love with this channel, no joke really great content
Yummy 😋
Now that's a place to be hoping look at at the number of folks that seem to to be enjoying them selves. I can almost smell and even taste the entrees. Sure there is a chance of sickness but I have gotten sick out of an A rated place. Just go for it and enjoy 1rself .🤕😋😋😋😁
5:32 why do they put the chicken into the ice??
Stop the chicken from continuing cooking fast, chicken more tender and the chicken skin texture
stops the chicken from overcooking.. and keeps the skin texture firm.
在那里地址？
请看 description , 那里有写👍
It is Halal or not..
ada pakai wain semestinya tak halal
Is it dangerous to leave certain part of the chicken RAW, because can cause Salmonella ??????.......Banned in most countries, like Singapore ??????????
There is a final step they make the chicken meat fully cook... u never see, that's the tatic of hainan chicken cooking method.
🥲🤣
Banned in SG ??😊 Welcome to the world of f&b. I'm in dis field for20yrs .every Kung Fu has its own secret brother...
SG rules are that chicks need to be at least 80% cooked. however in SG most chicks are frozen thus the core of the bone marrow is already black. thus it wont taste good. in other parts ie great Malaysia some chick undercook to maintain the marrow red / pink, tastes good though. confidence is there as the msia chicks are normally same day harvested. ice baths allow the cooking to stop and thus a firmer skin and the formation of gelatin beneath the skin thus giving u better texture and glicerin. whilst the undercooking, generally makes the breast meat juicier, and the thighs smoother. just a dash of warm soup (in vid) will make parcook them. u cant do that if ur chicks are frozen or unfresh.