Chef Boy Logro’s Chinese-Style Crispy Fried Chicken in Peking Sauce!

1 year ago

With a chicken marinated in a mirepoix and a glossy peking sauce, Paolo Ballesteros and Wally Bayola have a Chinese feast at their hands!

Transcript

00:00Welcome back to our show, Idols in the Kitchen.

00:04And what we are going to do today is Crispy Fried Chicken in Peking Sauce.

00:09Of course, we are going to use the ingredients that we are going to use.

00:13First of all, of course, we have our chicken.

00:16If we don't have chicken, we don't have chicken.

00:18Here it is.

00:20We can determine the freshness of our chicken.

00:25It should be fresh.

00:27Mmm.

00:28It smells like chicken.

00:30As you can see, the color is white.

00:33It doesn't have blood clots.

00:36It is cooked well. There are no impurities.

00:38Most importantly, when we go to the market, we will look at our chicken.

00:42Because we think that it looks good on the outside.

00:45But when we look inside, there are still impurities.

00:48So, whatever you say, I will give it to the guest.

00:50When he eats it, he will say, Chef, your chicken is still raw.

00:53Because if the chicken has impurities, blood clots, it will never come out.

00:58So, we should be careful.

01:00Okay.

01:02It's a roasted chicken.

01:04It's a roasted chicken. That's right.

01:06Okay. So, before the chicken is ready, we will make a stock of our Peking sauce.

01:11Here it is.

01:13So, we will add, do you know the star anise?

01:18Mmm. It smells good.

01:20Star anise.

01:22Okay. We will put it here in our one and a half liter of water in one chicken.

01:26Okay.

01:29About eight pieces or ten.

01:34So, all of you will be happy.

01:37The good thing is when you smell the star anise, it's really Chinese.

01:42Because normally, when it's Chinese food, it involves a lot of star anise.

01:46Okay.

01:48Then, laurels in Tagalog.

01:50In English, it's belief. Is that right? Beliefs or believes.

01:53I believes.

01:54That's right.

01:56Then, black peppercorn or whole pepper.

02:01Mmm.

02:06Alright.

02:09Then, we will put the so-called merpua.

02:14What is it?

02:16Merpua means the ingredients that we will put in our stock.

02:20Vegetables composed of leeks.

02:23Then, if you have celery, you can add celery if you want.

02:27You can have it or not.

02:29Then, carrots. Okay.

02:31We will cut it like that.

02:33Of course, to make it look good, we have what we call garlic.

02:39It's broken.

02:41Okay.

02:45Then, of course, the onion.

02:47No need to peel it.

02:50Okay.

02:52Cut it into four pieces.

02:54Actually, this is just a stock.

02:56Just four.

02:58That's okay.

03:02Then, ginger.

03:09Smell it.

03:11Do you know what it is?

03:13Wow, you have a long nose.

03:17You have a long nose.

03:20Then, Chinese wine.

03:22Again, Chinese wine.

03:24Wow.

03:26Okay.

03:29Oops.

03:31Then, sesame oil.

03:34Sesame oil.

03:40Mix it.

03:42Then, we will put the chicken.

03:45Only 30 minutes to 45 minutes.

03:51When you put the chicken there,

03:53when it boils, lower the heat.

03:56Low heat.

03:58It should not boil.

04:00I already did this earlier.

04:05This is the 45 minutes.

04:07Why did you sauté both of them?

04:10I will just put it so that it will have a bit of color.

04:14Like that.

04:16That's how important it is.

04:17And remember,

04:19when the chicken is already cooked,

04:2130 minutes to 45 minutes,

04:24when it separates,

04:27it means that it is already cooked.

04:31That's how it is in Chinese.

04:33Then, for the sauce, don't put cornstarch ahead.

04:38Because when you put it in the freezer and there is cornstarch,

04:41when you heat it again,

04:43it will not be creamy.

04:45It will not be saucy.

04:47Okay.

04:49Here it is.

04:51We will make it thick.

04:53Look at the texture.

04:57Glossy, shiny, brownish.

05:01Like my claw.

05:06Shiny.

05:08Shiny.

05:10Look at you.

05:12Glossy.

05:13That's oily.

05:16Okay, here it is.

05:19The good thing for the crispy fried chicken is you have only 800 to 1 kilo.

05:27Can you smell it?

05:30So, here is the sauce.

05:32It's beautiful.

05:34So, I'm flipping it until it's crispy.

05:36The oil should not be too hot.

05:38Again, if the oil is too hot,

05:41what will happen is it will turn brown.

05:44Then, you will serve it when you slice it,

05:46the inside will be cold.

05:48Of course, it comes from the cheater.

05:50So, as long as it's getting hotter, it should also be crispy.

05:55You should always enjoy Chinese food at the last minute.

05:58Stir-fry, like what we did earlier.

06:01Right?

06:03That's how it should be.

06:05Let's plate it.

06:06Let's start plating.

06:08But, I'll leave you for now.

06:10Here in Idols in the Kitchen.

06:13Welcome back to Idols in the Kitchen.

06:16Now, let's start plating.

06:18This is our Crispy Fried Chicken in Peking Sauce.

06:21It's really crispy.

06:24Wow, it's delicious.

06:26Did you see the color?

06:30Okay.

06:32Let's put it on the chopping board.

06:34And let's slice it.

06:37When we slice it, it should still be hot

06:39because my hands are heat-proof.

06:47Factory-deficient.

06:50Alright?

06:52It's a factory-deficient, right?

06:54This is the head.

06:56What a nice.

06:58Then, this one you have to cut very fast

07:01so that it won't be crushed.

07:03Let's put it in our bowl.

07:05Like nothing happened.

07:07So that our Crispy Fried Chicken will be good.

07:11This is a very simple garnish.

07:13Alright?

07:15Let's make a crown.

07:17Thank you, thank you.

07:19Then, I'll make flowers.

07:21What you need is a paring knife.

07:23If you don't have a paring knife, you'll have a hard time.

07:25Then, let's roll it like this.

07:26Let's roll it like this.

07:32And you have your rose on the top.

07:35Yes.

07:37Lastly.

07:39It's the orchids.

07:41Okay.

07:43Then, of course, the sauce.

07:49This is the sauce.

07:52Okay.

07:54This is the Crispy Fried Chicken in Peking Sauce.

07:56Are you all excited?

07:58Yes, we are!

08:00Okay.

08:05Paolo, clean your plate.

08:08We're going to eat.

08:10Wow.

08:13Chef, I want a lot of skin.

08:15Okay.

08:17Thank you, daddy.

08:19Wow.

08:21This is the meat.

08:23Okay, enjoy your dinner.

08:26Paolo.

08:28Perfect.

08:30Dip it in the sauce.

Chef Boy Logro’s Chinese-Style Crispy Fried Chicken in Peking Sauce! | Idol Sa Kusina

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