With a chicken marinated in a mirepoix and a glossy peking sauce, Paolo Ballesteros and Wally Bayola have a Chinese feast at their hands!
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00:00Welcome back to our show, Idols in the Kitchen.
00:04And what we are going to do today is Crispy Fried Chicken in Peking Sauce.
00:09Of course, we are going to use the ingredients that we are going to use.
00:13First of all, of course, we have our chicken.
00:16If we don't have chicken, we don't have chicken.
00:18Here it is.
00:20We can determine the freshness of our chicken.
00:25It should be fresh.
00:27Mmm.
00:28It smells like chicken.
00:30As you can see, the color is white.
00:33It doesn't have blood clots.
00:36It is cooked well. There are no impurities.
00:38Most importantly, when we go to the market, we will look at our chicken.
00:42Because we think that it looks good on the outside.
00:45But when we look inside, there are still impurities.
00:48So, whatever you say, I will give it to the guest.
00:50When he eats it, he will say, Chef, your chicken is still raw.
00:53Because if the chicken has impurities, blood clots, it will never come out.
00:58So, we should be careful.
01:00Okay.
01:02It's a roasted chicken.
01:04It's a roasted chicken. That's right.
01:06Okay. So, before the chicken is ready, we will make a stock of our Peking sauce.
01:11Here it is.
01:13So, we will add, do you know the star anise?
01:18Mmm. It smells good.
01:20Star anise.
01:22Okay. We will put it here in our one and a half liter of water in one chicken.
01:26Okay.
01:29About eight pieces or ten.
01:34So, all of you will be happy.
01:37The good thing is when you smell the star anise, it's really Chinese.
01:42Because normally, when it's Chinese food, it involves a lot of star anise.
01:46Okay.
01:48Then, laurels in Tagalog.
01:50In English, it's belief. Is that right? Beliefs or believes.
01:53I believes.
01:54That's right.
01:56Then, black peppercorn or whole pepper.
02:01Mmm.
02:06Alright.
02:09Then, we will put the so-called merpua.
02:14What is it?
02:16Merpua means the ingredients that we will put in our stock.
02:20Vegetables composed of leeks.
02:23Then, if you have celery, you can add celery if you want.
02:27You can have it or not.
02:29Then, carrots. Okay.
02:31We will cut it like that.
02:33Of course, to make it look good, we have what we call garlic.
02:39It's broken.
02:41Okay.
02:45Then, of course, the onion.
02:47No need to peel it.
02:50Okay.
02:52Cut it into four pieces.
02:54Actually, this is just a stock.
02:56Just four.
02:58That's okay.
03:02Then, ginger.
03:09Smell it.
03:11Do you know what it is?
03:13Wow, you have a long nose.
03:17You have a long nose.
03:20Then, Chinese wine.
03:22Again, Chinese wine.
03:24Wow.
03:26Okay.
03:29Oops.
03:31Then, sesame oil.
03:34Sesame oil.
03:40Mix it.
03:42Then, we will put the chicken.
03:45Only 30 minutes to 45 minutes.
03:51When you put the chicken there,
03:53when it boils, lower the heat.
03:56Low heat.
03:58It should not boil.
04:00I already did this earlier.
04:05This is the 45 minutes.
04:07Why did you sauté both of them?
04:10I will just put it so that it will have a bit of color.
04:14Like that.
04:16That's how important it is.
04:17And remember,
04:19when the chicken is already cooked,
04:2130 minutes to 45 minutes,
04:24when it separates,
04:27it means that it is already cooked.
04:31That's how it is in Chinese.
04:33Then, for the sauce, don't put cornstarch ahead.
04:38Because when you put it in the freezer and there is cornstarch,
04:41when you heat it again,
04:43it will not be creamy.
04:45It will not be saucy.
04:47Okay.
04:49Here it is.
04:51We will make it thick.
04:53Look at the texture.
04:57Glossy, shiny, brownish.
05:01Like my claw.
05:06Shiny.
05:08Shiny.
05:10Look at you.
05:12Glossy.
05:13That's oily.
05:16Okay, here it is.
05:19The good thing for the crispy fried chicken is you have only 800 to 1 kilo.
05:27Can you smell it?
05:30So, here is the sauce.
05:32It's beautiful.
05:34So, I'm flipping it until it's crispy.
05:36The oil should not be too hot.
05:38Again, if the oil is too hot,
05:41what will happen is it will turn brown.
05:44Then, you will serve it when you slice it,
05:46the inside will be cold.
05:48Of course, it comes from the cheater.
05:50So, as long as it's getting hotter, it should also be crispy.
05:55You should always enjoy Chinese food at the last minute.
05:58Stir-fry, like what we did earlier.
06:01Right?
06:03That's how it should be.
06:05Let's plate it.
06:06Let's start plating.
06:08But, I'll leave you for now.
06:10Here in Idols in the Kitchen.
06:13Welcome back to Idols in the Kitchen.
06:16Now, let's start plating.
06:18This is our Crispy Fried Chicken in Peking Sauce.
06:21It's really crispy.
06:24Wow, it's delicious.
06:26Did you see the color?
06:30Okay.
06:32Let's put it on the chopping board.
06:34And let's slice it.
06:37When we slice it, it should still be hot
06:39because my hands are heat-proof.
06:47Factory-deficient.
06:50Alright?
06:52It's a factory-deficient, right?
06:54This is the head.
06:56What a nice.
06:58Then, this one you have to cut very fast
07:01so that it won't be crushed.
07:03Let's put it in our bowl.
07:05Like nothing happened.
07:07So that our Crispy Fried Chicken will be good.
07:11This is a very simple garnish.
07:13Alright?
07:15Let's make a crown.
07:17Thank you, thank you.
07:19Then, I'll make flowers.
07:21What you need is a paring knife.
07:23If you don't have a paring knife, you'll have a hard time.
07:25Then, let's roll it like this.
07:26Let's roll it like this.
07:32And you have your rose on the top.
07:35Yes.
07:37Lastly.
07:39It's the orchids.
07:41Okay.
07:43Then, of course, the sauce.
07:49This is the sauce.
07:52Okay.
07:54This is the Crispy Fried Chicken in Peking Sauce.
07:56Are you all excited?
07:58Yes, we are!
08:00Okay.
08:05Paolo, clean your plate.
08:08We're going to eat.
08:10Wow.
08:13Chef, I want a lot of skin.
08:15Okay.
08:17Thank you, daddy.
08:19Wow.
08:21This is the meat.
08:23Okay, enjoy your dinner.
08:26Paolo.
08:28Perfect.
08:30Dip it in the sauce.