00:00And ayan, pandagdag natin dun sa kinukompleto nating menu para dun sa ating Karinderia series.
00:05It's of course, an ingredient na galing mismo dito sa farm.
00:09Nagamit tayo ng Black Ostrolorp, and we'll make Black Pepper Chicken and Garlic Rice.
00:15So we have here yung kanilang Black Ostrolorp.
00:20Ede-debone ko lang yung ating chicken.
00:21So makikita ninyo, pakita ko lang na kung gaano kataba yung kanilang manok.
00:28Kung mga papansin nyo yan, ito yung mga panalong piraso para sa inyo yung mga chicken oil sa bahay.
00:39And yan, makikita nyo rin yung bahay itlogan niya.
00:50And since we're practically making a stir-fry dish,
00:54and yun nga, since galing sa farm mismo yung chicken na gagamitin natin,
00:59mas makunat, and this would take long cooking time.
01:04So tatanggalin din natin siya.
01:05We'll be saving yung mga hindi natin may sisama for this dish.
01:10Itatabi natin siya for stock and other future use
01:14na pwedeng-pwede pa natin definitely mapakinabangan.
01:46Itatabi natin siya.
01:53We're just gonna season this with salt and pepper
01:59and of course yung ating turmeric
02:03and yung ating cornstarch.
02:11So bago natin siya ihalo dun sa ating stir-fry,
02:15dibigyan muna natin siya ng ibang texture by frying.
02:27So habang nagre-relax yung ating mga chicken bits sa gilid,
02:31atin lang igisa yung ating sibuyas
02:38at siyempre yung ating bawang.
02:57So mas marami yung tubig.
02:58Hindi ito yung normal ratio ng slurry natin.
03:01Mas marami yung tubig
03:03versus sa cornstarch
03:05kasi in-anticipate ko na mag-evaporate pa yung liquid.
03:09And para tulungan yung consistency
03:12or yung lapot ng ating sauce,
03:14magdagdag tayo ng honey.
03:16Kung wala man kayong honey,
03:17you can use sugar
03:20and yung ating chicken.
03:27Habang pinagsasama-sama natin yung flavors
03:29noong ating chicken at saka yung parang pinakasauce natin,
03:32ire-ready ko na yung ating gulay.
03:34So ihiwalay ko lang yung pinakatangkay
03:36kasi yan yung mga medyo mas matagal maluto
03:39kumpara dun sa pinakadahon.
03:49And for texture,
03:51hahabulan lang natin ang ating mani.
03:54And season lang natin with some soy sauce.
04:00And to finish it off,
04:02lagay lang natin yung ating petchai leaves.
04:13Siyempre, hindi makukumpleto ang putahing ito
04:16kung wala ang mainit na silangag.
04:20Siyempre, hindi makukumpleto ang putahing ito.
05:05There's another person I can call this.
05:07It's a汽p
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