Korean chicken takes centre stage in this episode of Agri Food. This emblematic South Korean street food dish has a unique flavour and a crispy texture.
The finely cut chicken is marinated in spices, coated in yellow corn flour and then fried. With an estimated preparation time of between 20 and 25 minutes, this dish combines both technique and flavour.
Let's take a look at this dish with Nelly PARÉ, a passionate fan of Asian cuisine and promoter of "Asian Food Ouaga".
The finely cut chicken is marinated in spices, coated in yellow corn flour and then fried. With an estimated preparation time of between 20 and 25 minutes, this dish combines both technique and flavour.
Let's take a look at this dish with Nelly PARÉ, a passionate fan of Asian cuisine and promoter of "Asian Food Ouaga".
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Court métrageTranscription
00:00Hello everyone, I hope you all are well. I am Nelly Roxane Pare, the promoter of Asian Food Waga.
00:06Today I am going to discover the Korean poulet. Come to my kitchen.
00:19The Korean poulet is an emblematic of the Korean street food.
00:22You can find it everywhere, in all the streets of Korea.
00:25How much time does the preparation take?
00:28The preparation of the Korean food takes about 20-25 minutes.
00:32It's really a quick and easy to make.
00:34First step is to make, to make, to make and to make your poulet.
00:38You can make your poulet with the water, the bicarbonate and the citron.
00:42It's important because it's on the kitchen.
00:44Once you have finished making your poulet, you can make it all good.
00:47You can make it with the oil, the paprika, the persil, the sel.
00:51Or you can make it in your environment.
00:52And when you have finished making it, you will go to the pan.
00:55You can use the honey-de-ma-s-jaune, but you can use the honey-de-blé classic.
01:01Or you can use the honey-de-blé, or the honey-de-blé.
01:03Now I'm trying to make the poulet with the honey-de-ma-s.
01:07I'm doing it correctly. It's going to look like this.
01:09I'm doing the same thing with it.
01:11So after having finished making the poulet with the honey-de-ma-s, we'll move on to the future.
01:16What do you want to do with the honey-de-blé?
01:22What do you want to do with the honey-de-blé?
01:23You must already know that I'm a very big fan of the manga, the anime,
01:27everything that there is around the Asia, my fashion, since my childhood.
01:32So when I decided to make it in an entrepreneur, it was in June 2021.
01:38I told myself, why don't we propose something different and especially what I like?
01:43I was looking for, I said, Nelly, you like Asian cuisine?
01:47You like Asian cuisine? You are a fan of the anime?
01:49I propose Asian cuisine in Burkinaw.
01:51It's not because I'm Burkinaw that I must be limited.
01:54I like the cuisine of my country and nothing will surpass the cuisine of my country.
01:58Where did you learn to cook Asian cuisine?
02:02Frankly, it's in the anime that I learned.
02:04The first Asian recipe that I had to make, I learned it in an anime called Full Wars.
02:10It's an anime of cuisine.
02:12It represents an anime of cuisine with Japanese students who make recipes.
02:16After that, I found out on the internet.
02:18I used an application to learn Korean language.
02:22And it's there that I met my friend who shared a little bit the recipes of his country.
02:27And for Japan, it's a bit the same thing.
02:29They shared a little bit the recipes of their country,
02:31and I applied here.
02:37In addition to the Korean food, do you propose something else?
02:40I make sushi, a typical Japanese food.
02:45I make ramen.
02:47I make gyoza.
02:48I make bruxes of printemps.
02:50I make mènes vietnamiennes.
02:52I make Vietnamese, Japanese, Korean, Chinese food for the moment.
02:57The first difficulty, it's the availability of ingredients.
03:02Since I do the cuisine asiatiques,
03:04in the Burkina Faso, there's no place where we can find food asiatiques.
03:08And the most part of the time, I do it directly from China.
03:11Now that the first step is done, we go to the marina, which is really the Korean food.
03:21For the second step, we're going to add our soup.
03:23And we're going to add our soup, the gauche-jian.
03:27It's called like that.
03:28Because it's sucré, it's saly and it's épicé.
03:31So we're going to add our soup first and then mix it slowly.
03:37It's important to not put all the soup in there,
03:41otherwise it's going to break the soup.
03:43You need to add a little bit to mix it up and mix it up
03:47so that it can fit in our soup.
03:50One samo who makes good things.
03:55It's not cool, that's right.
03:57Franchement, I'm at least one samo.
03:59The most of the show with me.
04:01So here, like that, I can already eat it.
04:04Now, we'll go to the sesame.
04:07Why do the sesame in the Korean roulette?
04:09The ayathe consume a lot of sesame because it's good at their body
04:12and it's filled with good fruit.
04:15So we put the sesame in the Korean roulette,
04:17to conserve the flour and the fried rice,
04:19Because often with the gochujang, it gets a little bit of the poulet.
04:22So the sésame is here to re-hausser the croustillant and also because it's good.
04:27So we're going to put a good dose of the sésame.
04:31We're going to mix it first, so that all the pieces have a bit of the sésame.
04:36But is it the facultative?
04:38Yes, it's not necessary, it's not necessary to put it in.
04:41It works very easily without the sésame, but it's really better with the sésame.
04:45We're going to film it in Korean, but when I like the presentation and I like what is joli,
04:49I'm going to add the feuilles d'unan until the décor.
04:52How do you eat it?
04:54You can eat it like this. You can eat it with the fromage.
04:57You can eat it with the rice. You can eat it with the rice.
05:02Nelly has a last word?
05:04Yes, what I can say is that we need to be a bit more open to the spirit.
05:10It's not because I'm doing the Asian cuisine that I'm reading my origins.
05:13I'm going to try and prepare our local meals.
05:17But it doesn't help me to go out ailleurs,
05:20to find out how the others are, how the others are,
05:23and to try to add and modify our meals.
05:27And that's what I can do if God allows me to do a day,
05:31I will propose an Asian and African meal.
05:34So, thank you very much for joining us in the kitchen.
05:37I was happy to receive you and to show you what I do.
05:41So, have a nice day and thank you very much.
05:44It's the moment to judge and appreciate the chef-d'oeuvre of Nelly.
05:50The chef-d'oeuvre of Nelly.
05:52The chef-d'oeuvre with the fromage.
05:55With the fruit.
05:58It's not bad.
06:00The Samoa, why do you do this?
06:03It's very good.
06:07It's very, very good.
06:09Don't hesitate to try it at home.
06:11Also, to cook with Nelly.
06:13Bye!
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