00:00 It looks like a turkey.
00:05 It's like the answer is right in front of us.
00:07 See, the answer is right here.
00:10 You're so good, my dear.
00:12 But Ms. Lyn, I know you like chicken lechon,
00:14 so I have a surprise for you.
00:17 Not just one, but two!
00:18 Why did you bring them?
00:19 Is it because I'm young?
00:20 Yes, I saw how you eat it.
00:23 But it looks delicious.
00:25 Yes, it's not just chicken lechon,
00:27 so go and try it, Ms. Lyn.
00:29 I know you're on a diet, but...
00:31 I'm always on a diet, except in China.
00:33 Except in China!
00:34 When traveling, that's true.
00:36 Yes.
00:37 Go for it.
00:37 It's delicious!
00:41 It really tastes like sinigang.
00:42 Is the chicken lechon floating in the meat?
00:44 It is.
00:45 That's right.
00:46 You're right, Ms. Lyn.
00:47 That's the dish that Chef JR today made,
00:49 lechon manok na lasang sinigang,
00:51 or what we call bat-sigang.
00:54 Look at the name.
00:55 It's so unique.
00:56 It costs up to 300,000 pesos.
00:58 Look at that.
00:59 Oh my goodness, Chef!
01:00 Look at that!
01:01 I'm curious.
01:02 What is this baked chicken sinigang?
01:04 Good morning!
01:05 Good morning, Chef!
01:06 Hi, Chef!
01:07 He has a lot of dishes.
01:08 One, two, three, four.
01:09 Amazing!
01:10 Wow!
01:10 A blessed morning!
01:12 Hello, ma'am.
01:13 And of course, Kaloy, welcome back.
01:15 We're here today.
01:16 Yes!
01:17 Our food adventure this morning
01:18 is here in Kaloocan City,
01:20 where our favorite dish,
01:23 lechon manok,
01:24 and our ever-present
01:28 in any type of sinigang,
01:30 we made it together.
01:32 Look at this.
01:33 Kaloy said that
01:34 yes, this simple business
01:37 is now earning up to 300,000 pesos
01:41 every month.
01:43 And to explain to us
01:45 how this success happened
01:47 and to give us tips,
01:49 we have with us Ms. Jane.
01:51 Good morning, Ms. Jane.
01:52 Good morning, Chef!
01:52 A blessed morning.
01:53 Hello!
01:54 Your success story is inspiring.
01:56 How did Batchigang start?
02:00 Batchigang started in 2020
02:03 in the midst of the pandemic.
02:05 We were just an online business back then, Chef.
02:08 Wow!
02:08 You just got orders?
02:10 Yes, every week.
02:12 Okay.
02:12 Now that we're earning money,
02:14 we're able to save money,
02:15 we've built our own physical store.
02:18 Here it is.
02:19 We're actually celebrating
02:21 their success, Ms. Jane.
02:23 Because when they were just selling online,
02:26 we also brought them to the first heat.
02:28 Yes.
02:28 So we're proud to see
02:30 their success in their business.
02:33 Ma'am, your recipe is very interesting.
02:36 This is from Ma'am Dina, right?
02:37 Yes.
02:38 Her mother.
02:39 So basically,
02:40 give us an overview
02:42 on how you prepare
02:43 your signature Batchigang.
02:46 Actually, our chicken
02:48 is a fresh raw chicken.
02:50 Okay.
02:50 And then,
02:50 we marinate it for a week.
02:53 We marinate it for a week?
02:54 Yes.
02:55 Before we sell it.
02:58 That's why Ma'am Lynn said
02:59 that the flavor is really strong.
03:00 How do you prepare it?
03:02 How is the marination process?
03:04 What's the most
03:05 strong flavor inside?
03:07 We have the original and spicy.
03:10 Okay.
03:10 So this is our special Sinigang sauce.
03:14 How do you prepare the Sinigang sauce?
03:16 Of course, Chef,
03:18 we have our Sampalok.
03:20 Wait, is that a real Sampalok?
03:21 Yes, of course, Chef.
03:22 Very good.
03:23 We have our Sampalok.
03:24 So this is their special sauce
03:26 that you prepare and then?
03:28 This is what we mix in the marination.
03:31 Then, we pour it in there, Chef.
03:34 Alright.
03:34 So, Kapusod,
03:35 just a disclaimer,
03:36 let's assume that this is,
03:38 of course,
03:39 done when the chicken is still raw.
03:41 Basically, we just par-cooked it.
03:43 I'm sure you all saw it
03:45 or everyone knows how to bake chicken.
03:47 Then, we'll just sprinkle some pepper.
03:50 Pepper.
03:50 Because that's what makes our roast look good.
03:53 Oh, yes.
03:54 And then,
03:55 we'll top it with a slice of butter.
03:57 This is another reason why this is delicious.
04:01 I can see how they prepare it.
04:03 Yes, that's how much butter they put in.
04:06 And, Ma'am, of course,
04:07 we need to preheat our oven to 350 degrees Fahrenheit.
04:11 Right now, we're at 400 degrees.
04:14 But that's okay because we'll cook a lot of chicken in there.
04:17 And then, how long does this take, Ma'am?
04:20 45 minutes to cook it out.
04:22 15 minutes to cook it front and back.
04:24 So, 30 minutes each.
04:26 And then, we have allowance time
04:27 to check if our chicken is really cooked.
04:31 So, this is it.
04:31 So, all in all, 45 minutes cooking time.
04:34 This is what we'll get when we roast or bake the chicken.
04:38 And we'll see how it looks.
04:40 Ma'am, I'll be taking a peek.
04:42 Yes, Chef.
04:43 Oh, Lord.
04:44 There it is.
04:45 The inside.
04:46 The juice.
04:48 We can see it.
04:50 Here it is.
04:51 Can you see it, KaPuso?
04:52 Very moist.
04:53 But of course, what's important is the flavor of the Sinigang.
04:57 Winner.
05:01 You're right.
05:02 The flavor is really intense.
05:04 And here.
05:05 I know the flavor of the Lechon but it has a bit of Sinigang.
05:09 This is a perfect meal.
05:11 Our food finds are all up to you.
05:14 So, if you're looking for a good food adventure,
05:16 just tune in to your country's morning show where you'll always be...
05:20 Kulang Tirit!
05:22 Bye!
05:24 [BLANK_AUDIO]
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