00:00 If being the star of the Filipino food is the battle,
00:03 the chicken will not be last in the list.
00:06 Just a little trivia,
00:07 do you know that here in the Philippines,
00:09 there are more chickens than humans?
00:12 According to the Philippine Statistics Authority,
00:15 it is estimated that there are more than 200 million chickens in the country today,
00:19 which is more than the population of Filipinos,
00:23 which is only around 117 million.
00:28 That's why the chicken's tail will not be lost wherever you look.
00:32 And I'm sure that in your barangay,
00:35 there are a lot of canto food stalls that offer fried chicken.
00:39 The other restaurants are also trending and are being listed
00:43 because of the unique taste of their chicken
00:45 that is worth it when you serve a lot.
00:49 It's easy to cook and the chicken's meat is delicious.
00:53 So sometimes, you just need to pair it with rice.
00:56 It's a great snack.
00:58 Just like the pastel that Dex tried.
01:01 Chef, I already sauteed the garlic. Let's start.
01:05 Okay, Chef.
01:06 Just quickly, let's add the Thai ginger.
01:13 Okay.
01:14 And let's add the onions.
01:19 We need a lot of onions.
01:23 This is the minced chicken.
01:28 We still have some chicken stock. Let's get some.
01:37 Okay.
01:37 So that the chicken will have a richer flavor.
01:41 We're only gonna use a little bit of soy sauce.
01:44 Just one tablespoon is enough.
01:48 To add some flavor, we have some oyster sauce.
01:51 Correct. And a little bit of sweetness.
01:53 Correct.
01:54 And pepper, Chef.
01:55 To make it more delicious, I'll add some chili.
02:01 Let's add some chili.
02:02 If you have time, chicken is also great for stew.
02:11 Especially if you have a strong meal.
02:15 Next, let's chop the tomatoes, garlic, and onions.
02:21 We'll also use Italian sausage.
02:24 After we portion the chicken,
02:37 we'll cut it into small pieces.
02:39 Okay.
02:40 After we portion the chicken,
02:45 we'll cut the sausage and other vegetables.
02:48 We'll season it with salt,
02:51 a little bit of olive oil,
02:55 and massage it.
03:05 And of course, to prevent it from drying out,
03:08 we'll add some stock.
03:10 We can now put it in the oven.
03:14 Hi, Ma'am.
03:20 Hi.
03:21 Hello, hello, hello.
03:23 Even though Bax Office Queen is Bea Alonzo,
03:26 she has a big chicken dish that she got from her mother.
03:30 A unique recipe of Pininyahang Manok.
03:33 Onions.
03:35 Garlic.
03:40 We'll add garlic.
03:41 Okay.
03:42 We'll add pineapple juice from the can of pineapple chunks
03:50 that we'll use later.
03:51 We'll boil it.
03:53 At this point, we'll add the pineapple chunks.
03:57 We can also now put the bell peppers.
04:01 Okay.
04:02 Hi.
04:03 It's fine.
04:04 We'll now add the coconut milk.
04:10 Okay.
04:11 I love coconut milk, Chef.
04:13 Spot on.
04:17 Spot on.
04:18 I'll add it.
04:19 It's like fairness.
04:20 Yeah.
04:21 I'm happy.
04:22 I'll add a little bit of fish sauce.
04:25 Fish sauce.
04:26 Yes.
04:27 See?
04:29 It's spot on.
04:30 It's spot on.
04:31 If you're a fan of the hot Korean restaurants,
04:38 you'll surely enjoy the chicken when we use it
04:41 as one of the signature Korean condiments, Gochujang.
04:45 We have ginger and leeks.
04:47 We'll use our blender to combine the ginger, leeks, and Gochujang.
04:57 [blender whirring]
04:59 The level of spiciness of your sauce will also depend on your preference.
05:08 We'll add pepper.
05:10 We'll add salt.
05:12 Solid.
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