This is Eat— Whole Chicken Galantina | Unang Hirit
4 na araw na lang, Pasko na! Nag-iisip ka pa rin ba ng ihahanda? Tikman ang Whole Chicken Galantina na heirloom recipe ng isang pamilya sa Parañaque. Kung paano um-order sa kanila, ituturo ni Chef JR. Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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FunTranscript
00:00 - Oh, my God. - Oh, my God.
00:02 - Oh, my God.
00:03 - Anjo, put your eyes and nose.
00:06 Your eighth can be a snowman because it's fat.
00:08 - Actually. - Right?
00:09 - But, you know, you're good at this, my dear.
00:11 UH Christmas bonus.
00:12 Here it is.
00:13 Chef Slim is really gallant.
00:15 - Of course.
00:16 - Here, we have cold chicken.
00:18 - Yes.
00:19 - Gallant.
00:20 - We're so strong with Chef.
00:22 He's so strong.
00:23 He's so special.
00:24 This is ready.
00:25 This is whole chicken.
00:26 So, when you cut it, oh, my God.
00:29 - There's a surprise inside.
00:31 Show the inside, actually.
00:32 - Make me sweat.
00:33 - Let's look at it so you can see.
00:35 - There.
00:36 Oh, my God.
00:37 The meat is so gallant.
00:38 Look at it.
00:39 How do you do this?
00:40 That's what I'm thinking now.
00:41 - That is a good question.
00:42 - Well, let's just order, Ms. Hazelfina.
00:46 For sure, it's delicious.
00:47 Chef JR, order chicken galantina because it seems like this will be missing in the barricade this morning.
00:52 - Yes, it seems like we're going to eat this.
00:54 Wait, can we get the chicken?
00:55 - You're going to try?
00:56 - I'm sure.
00:57 I'm sure.
00:58 - I'm sure.
00:59 - I'm sure.
01:00 I'm sure it's going to be missing.
01:01 A blessed morning to you, Ms. Lynette Caloy.
01:03 And to all of you in the studio, if you can beat that, especially to Growing Boy, I'll answer that.
01:09 It's up to you.
01:10 And yes, it's so gallant and we're going to eat it all.
01:13 The greatness of our Christmas spread because of our food adventure this morning is what we had a hard time doing.
01:20 Chicken galantina.
01:21 That's why we can only eat this once.
01:23 That's why our best alternative for you is to just order.
01:27 But we're still going to teach you how to make this so we can be with you.
01:32 This is the second generation of this recipe.
01:35 Cyber Soup Net.
01:36 We're going to represent the North.
01:39 There you go.
01:40 We're done.
01:42 - It looks good.
01:43 - So, how do you make your chicken galantina?
01:47 - First, we debone it.
01:49 - Of course.
01:50 This is the hardest part.
01:52 - Yes.
01:53 - Deboning.
01:54 - So, is there a dedicated person here who will debone it?
01:56 - Yes, we do it in-house.
01:57 Everything is in-house.
01:58 - Okay, nice.
01:59 And you're the second generation.
02:02 So, this is an heirloom recipe that you're showing us.
02:04 - Yes.
02:05 - So, basically, what are the components of our stuffing?
02:08 - So, we have cheese.
02:10 - Okay, cheese.
02:11 - And then we have…
02:12 - I can see ham here.
02:14 - Onions, garlic, and then we have all chicken hotdogs.
02:18 So, it's all chicken.
02:20 - Okay.
02:21 - We don't have pork or anything.
02:23 - Okay, so chicken hotdog.
02:24 - Chicken hotdog and a lot of good things inside.
02:27 Although this is an heirloom recipe,
02:30 when they make it at home, they can do it with their own stuffing.
02:33 - Yes.
02:34 - When we say galantina, what is the essence?
02:37 What should we have inside?
02:40 - So, galantina comes from the root word galantin.
02:45 - Galantin, okay.
02:46 - So, that means gelatin in French.
02:48 And then we want to steam it to achieve that gelatin.
02:52 - Okay.
02:54 So, this is the difference between galantina and your family recipe.
02:57 - Yes.
02:58 - Okay.
02:59 So, we'll just steam it but why is the color golden brown?
03:03 - So, we actually have two processes.
03:05 We'll steam it and then we bake it.
03:07 - Ah, okay.
03:08 So, I think that's the most unique.
03:10 - Yes.
03:11 - That we have two cooking processes.
03:14 So, we've stuffed the cypher and then we'll add the egg.
03:20 So, the steaming process that we're talking about,
03:23 then we'll oven it.
03:25 How long does it take to steam?
03:27 - It takes about 55 minutes.
03:30 - Okay, 55 minutes.
03:31 Then, how will they order it?
03:34 Because we told them that since it's hard to make, we'll just order it.
03:39 So, here it is, Kapuso.
03:40 After 50 minutes, we have this steamer.
03:44 So, we have here an industrial type of steamer
03:48 and this is what it will look like after 40 minutes.
03:52 - Yes.
03:53 - So, we said that this is not yet done.
03:56 How much is this when they order it?
03:57 - This is P1,190. Good for 10 packs.
04:00 - 10 packs!
04:01 It's worth it, Kapuso.
04:02 And then, this is not yet done yet.
04:04 Like what we mentioned earlier,
04:06 we'll still coat it with anything?
04:08 - Yes, we'll coat it with butter to give that shine.
04:11 - Of course.
04:12 Shiny and appetizing.
04:15 This is what Kapuso will look like.
04:17 After brushing it with butter,
04:20 we'll put it in the oven.
04:22 Is there a specific time or until we get the golden brown?
04:26 - Until we get the golden brown.
04:27 - Oh my God.
04:28 It's so shiny and it's really beautiful.
04:31 Our Christmas spread will look like this.
04:34 Our spread will look shiny and amazing.
04:37 There you go, Kapuso.
04:39 We got the perfect one.
04:40 Of course, we'll taste it.
04:42 Cyber,
04:43 is it okay?
04:45 - Okay.
04:46 - You're a winner, Kapuso.
04:48 This is like a 8 out of 10.
04:51 It's so solid.
04:52 It's so good, Kapuso.
04:54 It's a feast and it has a nostalgic flavor.
04:58 Our full adventure in Paranaque City will continue
05:01 with Cyber.
05:03 We'll be back here in your country, Moes.
05:05 Be the first to hit it!
05:09 [music]
05:13 [silence]