Pares ng Team Payaman, ating titikman | Unang Hirit
Chicken Pares ng Team Payaman, binalikbalikan! Paano kaya sila nagsimula sa kanilang negosyo? Alamin ‘yan kasama si Boss Awi sa video na ito.
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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 Our breakfast is delicious.
00:02 We just ran out of things to read.
00:04 So, pass!
00:06 What we're cooking here,
00:08 and it's almost done,
00:10 there's one batch left.
00:12 But this one, mommy Sue,
00:14 I really cooked this.
00:16 Really? Yes.
00:18 We'll find out later what it tastes like.
00:20 You cooked it, right?
00:22 We'll be judged.
00:24 But guys, the Paris craze is not yet over.
00:26 And this morning,
00:28 one of the members of Team Payamanang
00:30 will be our judge.
00:32 That's Chef JR Zabacor's food trip
00:34 this morning. Hi, Chef!
00:36 That's right. It's cold.
00:38 Delicious! Bye!
00:40 Hi, Shaira!
00:42 Hello, Ma'am Susan!
00:44 A blessed morning, Food Explorers!
00:46 And yes, this is our
00:48 food adventure this morning.
00:50 We're still in Paris.
00:52 We are starting the week right.
00:54 Aside from the food we crave the most,
00:56 we have a special guest.
00:58 We have with us
01:00 the owner of the Paris restaurant
01:02 we visited here in Bacolod, Cavite.
01:04 He's a member of Team Payaman.
01:06 Good morning!
01:08 He's a Renaissance man.
01:10 Sir Awi.
01:12 Artist,
01:14 vlogger,
01:16 and businessman.
01:18 Boss Awi, we know
01:20 that there are many Paris restaurants
01:22 that are now in business.
01:24 But one of the restaurants
01:26 that you always visit
01:28 is your Chicken Paris.
01:30 Chicken Paris.
01:32 Our Chick's Paris.
01:34 We call it Chick's Paris.
01:36 So, how do we make
01:40 our delicious Chick's Paris?
01:42 Of course,
01:46 we'll start with Chick's Paris
01:48 because it's still Paris.
01:50 We have a soup base called
01:52 Chicken Paris.
01:54 It still has the taste of Paris.
01:56 This is our soup base.
01:58 The soup base.
02:00 When you order Paris,
02:02 no matter what toppings you get,
02:04 the soup is the most important.
02:06 It's the heart of the dish.
02:08 Boss Awi, how do you season your soup?
02:12 We start by boiling the chicken bones.
02:16 The bones.
02:18 Within 6 hours.
02:20 6 hours of boiling the chicken bones.
02:22 Yes.
02:24 They have a back kitchen here
02:26 so that's where the magic happens.
02:28 That's where the magic happens.
02:30 So, after 6 hours,
02:32 this is what we'll get.
02:34 After 6 hours of boiling the chicken bones,
02:36 that's where you'll add the aromatics.
02:38 Okay. So, after it's tender,
02:40 we'll get the essence of the chicken.
02:42 Then, we'll season it with aromatics.
02:44 Then, we'll add the seasonings.
02:46 Star anise and
02:48 sea bot.
02:50 That's the kick of Paris.
02:52 Once you taste it, you'll know it's Paris.
02:54 Okay.
02:56 Since your place is beautiful,
02:58 Boss Awi,
03:00 how often do your friends from Team Payaman come here?
03:04 They always come after they finish playing basketball.
03:08 And after they finish vlogging.
03:10 So, every night,
03:12 they come here.
03:14 And of course, aside from the beans we're talking about,
03:18 that's what your guys are using to make Chicken Suki.
03:24 Our Chicken Suki.
03:26 Here, we have--
03:28 Of course, the chicken you're making is pre-made.
03:32 It's pre-made?
03:34 But the thing is
03:36 it's similar to the chicken Karage.
03:40 Karage! Ah, okay.
03:42 It's salty and has a sour taste.
03:44 Perfect.
03:46 It's a bit different, right?
03:48 When we say Paris,
03:50 you usually have Chicken Chicharon Bulaklak,
03:52 and then, the beef.
03:54 But this is the chicken.
03:56 So, how long does it take to cook?
03:58 Since this is pre-made,
04:00 it's already the first fry.
04:02 This is the second fry.
04:04 So, what we'll do is
04:06 just one minute.
04:08 Okay.
04:10 So, we'll just get the look
04:12 and the time.
04:14 Okay.
04:16 So, out of all the things we offer here,
04:18 my question is,
04:20 how much is the price of your Beef Pares?
04:24 What's your Beef Pares?
04:26 Our Beef Pares base price is Php 65.
04:29 Yes.
04:30 But we have--
04:32 We have what we call Ultra Overload.
04:34 So,
04:36 it's when you combine everything.
04:38 But how did you end up going to Paris?
04:40 Is it different?
04:42 Paris, because I've been having this thing for a long time.
04:44 You know Paris Kart?
04:46 The country.
04:48 Oh, okay. The Paris League.
04:50 But we were caught by the pandemic.
04:52 So, it's not allowed on the streets.
04:54 Then, it got stopped.
04:56 So, we stopped going to Paris.
04:58 And until we had an event
05:00 called Team Payaman Fair.
05:02 Team-- Oh, okay.
05:04 It was held here.
05:06 We started this.
05:08 Team Pares.
05:10 So, your recipe for Chick's Pares
05:12 and all the Pares flavors
05:14 that you offer here,
05:16 you made it yourself?
05:18 You made the recipe?
05:20 So, here it is.
05:22 We're just assembling our Chick's Pares.
05:24 After one minute, this is what it'll look like.
05:26 That's right.
05:28 What you're doing is right, Chef.
05:30 Because usually, we don't mix the chicken in the soup.
05:32 Okay.
05:34 So, it'll lose its crispiness.
05:36 Yeah, because the texture will be wasted.
05:38 So, we can serve the soup separately.
05:40 There you go.
05:42 That's the magic.
05:44 Okay.
05:46 What time do you open?
05:48 Actually, we open from 12 noon to 3 am.
05:52 Oh, okay.
05:54 So, our guests here are still young.
05:56 Still young.
05:58 So, we opened at 6 am for you.
06:00 Nice.
06:02 So, this is the perfect combination.
06:04 We can see here that no matter what sauce you use,
06:06 you can do it.
06:08 It's all up to you.
06:10 It's self-service.
06:12 You can add more if you want it to be more spicy.
06:14 But for me,
06:16 let's go for the chicken.
06:18 You can try it, Chef.
06:20 Chicken first, right?
06:22 Chicken.
06:24 You're right.
06:26 The seasoning is salty.
06:28 It has a bit of sourness.
06:30 But it's very savory.
06:32 And here's the best part,
06:34 let's have a bite of the soup.
06:36 Plain soup.
06:38 6 hours, Bene.
06:40 Boss Awi, thank you so much.
06:42 Thank you.
06:44 We still have a lot of food trips ahead.
06:46 So, keep watching
06:48 Pagdansang Morning Show where you're always first.
06:51 First to eat!
06:53 Thank you.
06:55 [BLANK_AUDIO]