00:00Hello, hello to all of you Kapus!
00:02It's time for lunch.
00:03Say hello to our dish today,
00:05Chicken na Umaapoy!
00:06Oh my goodness!
00:07This is the chicken and this is the fire.
00:08This is the back.
00:09It's literally on fire, Kapus.
00:11The chicken in the restaurant that we went to this morning,
00:14it's on fire when it's stirred.
00:16Wow!
00:16Style, style!
00:17It looks like you're going to say bye-bye to the chicken
00:19but really, for sure, that's Mut.
00:22That's Jenzel!
00:24Hi, Jenzel!
00:26Jenzel, go!
00:27Be careful with your hair, Jenzel!
00:28Don't tie that!
00:31He's busy.
00:32There it is!
00:33Hello, Chicken!
00:35And hello, Kapus!
00:37I really went here to Malolos, Bulacan
00:40to go to our Flaming Chicken
00:43because when they serve this to their customers,
00:45it's really on fire.
00:47Or they make it on fire in front of them.
00:49Just like this.
00:50Oh!
00:51It's so beautiful, right?
00:53That's why now, of course, we're going to find out
00:55how this is prepared.
00:57We have with us today,
00:59the owner, Sir Ansel Pasco,
01:02and our chef, Kumar.
01:04Good morning, Sir!
01:06Good morning!
01:07The step we're doing here is
01:09we're going to boil this for 20 to 25 minutes.
01:13Right after that,
01:14we're going to remove the stocking.
01:17Then, we're going to fill this with boiled eggs,
01:20cheese, and ham.
01:22Cheese and sliced ham.
01:24Sir, what kind of chicken is this?
01:26This is a 45-day-old chicken.
01:2945-day-old chicken?
01:30Yes.
01:31So, after that?
01:32After that, we're going to put some flour
01:35that's soaked in water.
01:36This is going to cover it.
01:39It's going to seal it.
01:40Why did you think of doing business
01:43with this kind of Flaming Chicken?
01:45We made Flaming Chicken
01:46to make it unique to our people.
01:51That's right.
01:52This is the first time I've seen this.
01:53So, after that?
01:54After that,
01:55we're going to fry this for 7 to 10 minutes.
01:57Okay.
01:58Then, after that,
01:59we're going to put this on a sizzling plate.
02:03Sorry.
02:04We're going to put this on a sizzling plate.
02:06Okay.
02:07And then,
02:08this is where we're going to do the most exciting part.
02:11We're going to add special wine.
02:13So, this is wine, Sir?
02:15Yes.
02:16This is where we're going to light our Flaming Chicken.
02:19Oh, wow!
02:20So, how much does this cost?
02:22It ranges from Php 500 to Php 50,
02:26according to size.
02:28Okay.
02:29And then,
02:30we're going to add a little gravy.
02:32Okay.
02:33That's what's going to make it delicious.
02:35Oh, that's delicious.
02:36When can you open?
02:38We're open every 11 in the morning
02:41until 12 at night.
02:43And then, Monday to Sunday?
02:44Monday to Sunday.
02:45Okay.
02:46We're open every day.
02:47Is this okay?
02:48Yes.
02:49There.
02:50That's amazing.
02:51There's none left.
02:52Here's one.
02:53Oh, there's none left.
02:55But wow, if you serve this kind of chicken,
02:58you'll get a bye-bye chicken.
03:00Because, of course, you'll get to taste it and eat it.
03:03That's why we're going to taste it.
03:04Okay.
03:09Oh, it has a different taste.
03:11And you can taste the flame.
03:13Yes.
03:14You'll get a bye-bye chicken here.
03:16So, for more food trips,
03:18always tune in to Panbansang Morning Show
03:21where you're always first.
03:23First,
03:24Hit it!
03:26Bye-bye chicken!
03:27Bye-bye!
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