Hi Remus. It can be done in one pot of cooking for thick chicken by adding 1 - 2 tbsp of apple cider . You could achieve the same result with cooking time is 90 mins to 2 hours. It is ideal for children and adults as apple cider or good vinegar. The purpose is extract the bone iron from the soup. Thanks for sharing your method.
Hi Remus!!! Finally you were enjoying your food!! I’m so happy that you ate some chicken and was giggling!! 🥰🥰🥰. Wow that is a great way to make the best chicken broth!! Thanks! 👍👍😉😉
Hi, I’m back with the usual quick translations for those who don’t really understand Cantonese or read Chinese subs. Remus bought a “fatty” chicken at the market. Today, Remus is cooking “Thick/Rich chicken broth”, it’s a simple and versatile broth. ⭐Ingredient --> One whole chicken, cut into quarters or big sizes. The chicken should be one with loads of fat (the more chicken oil, more golden yellow the broth will be). Firstly, he used cold water in the wok, put the chicken inside and heat it up. It must be cold water, otherwise the blood from the chicken will not come out completely. Using this method, you are sort of cleaning the chicken too, so he said you don’t need to clean the chicken beforehand. While the chicken is heating up in the wok, he explained about how versatile the chicken broth can be used… like base for sharksfin soup, fish maw, sea cucumber and many more. Also can be used as chicken stock for vegetables etc. Remus guarantees that once you learn this recipe, everyone will praise you. The chicken should be cooked at least 5 minutes once the water starts boiling. Take the chicken out and then clean it with water. Then, placed the chicken into a pot of water, preferably half of the pot or not too much water. It will be reduced to make it “thick”. Close the lid and let it boil in high heat. Once it started boiling, turn to lowest heat and let this cook for about 2 hours. While cooking, he took out some Chinese New Year fried snacks to eat. He said he loves to eat heaty snack food but he hardly cooks fried stuff at home. While he was eating the puff, he said it was very dry and needed to drink water. Remus mentioned he made meat puff last year in one of his videos and tells us to check it out if haven't. After 2 hours, he takes out all the chicken with the flesh falling off the bone easily, and separate the chicken feet. With a heated dry wok (no oil or anything), put in the chicken (not the feet). The main reason is to mash the chicken up and take out as much bones as you can especially the big ones. Do not burn the chicken though! After mashing, pour in some of the soup, and the rest later. Put in a bit of rock sugar and some salt. Boil it in high heat for 5 minutes with a closed lid. After that, sieve out the chicken. He said not to throw away the mashed chicken. You can reuse it again to cook another round of broth too. Or you can also eat it since it’s so soft, and he suggested making mashed chicken rice or chicken corn soup. Next, the broth is sieved into a pot. For the leftover mashed chicken, he said he had a “good idea”… so he adds some salt on it and just eat it like that, yummy! The broth is ready at this point. So this video is only the first part! The next part will be uploaded on another day because it will be a dish that uses this chicken broth. So he said remember to subscribe, like and click on the notification bell if you don’t want to miss it! 💚If you find this translation useful or want me to continue in future, please give a like to this comment. Yup, chicken broth is very versatile but I’ve never made one that’s so yellow and thick like this… Looks so good. Thank you Remus for the tips! - Love, ❤Aarin from Malaysia
@@slyjcsussex8128 Yeah you are right, broth is the more accurate one. It's mainly because where I come from, everything like this is called soup (Pretty much direct translated too because in Cantonese both broth and soup are 湯 - 'tong')~ I will edit it to broth then. Thanks!
賣雞叔叔見到你很開心，他又可以出鏡啦😂🤣
Wah 嘩 這個黃金雞湯顏色不簡單 功序不算複雜有營養 平時煲落又可以百變配搭 傑少每吃一口雞蓉雙眼都會發光 是開心嘅 👍👍🧡💛💚💙💜
I love the chicken soup and you can use for everything. Thanks Remus for sharing the recipe.😍👍 I can't wait to see the part 2.🙏🙏
傑少，真的超厲害了！過農曆年了！這道特濃雞湯，台灣節目，沒見過@真的可以，煮更多好的菜，跟好愛雞湯加冬菇喔！超愛雞湯的。感謝傑少，永遠愛你的，台灣鐵粉@@
廣東菜式特別吸引呢！👍😘👍
Hi Remus. It can be done in one pot of cooking for thick chicken by adding 1 - 2 tbsp of apple cider . You could achieve the same result with cooking time is 90 mins to 2 hours. It is ideal for children and adults as apple cider or good vinegar. The purpose is extract the bone iron from the soup. Thanks for sharing your method.
多謝分享😘同你一樣我最鍾意食雞！見到你個為食滿足樣！真係好正🤣
哇！這道傑少濃雞湯看起來好濃郁喔！簡直可以組合成雞蓉玉米濃湯喔！👍👍一定很好喝喔！😋😋謝謝傑少的分享喔！😁😁😍😍👏👏
😘🙏🏻
Ol
Hi Remus!!! Finally you were enjoying your food!! I’m so happy that you ate some chicken and was giggling!! 🥰🥰🥰. Wow that is a great way to make the best chicken broth!! Thanks! 👍👍😉😉
Support 傑少煮意👍
好主意！今日可以同家人一齊分享靚雞湯🥣
多謝傑少💕💕同時預㊗️大家新年快樂🎊🎊身體健康💪💪💪
😘🙏🏻
嗰煲好靚吖~超愛飲雞湯😋呢煲濃雞湯可以一個人飲哂😅
今日非常突然收到杰少煮意提早通知，心情万分惊喜。这道浓鸡汤我非常喜欢，期待杰少教下一part 怎样煮啦。祝新年快乐，荷包涨扑扑(千万不要像肉松角那么干)😂😘
😘🙏🏻
原來仲有下集雞濃湯Part 2, 怪唔知得傑少今日咁早出片，知道Fans都頭痛緊煮賀年餸，期待你的下一集出現，多謝傑少介紹咁美味的雞濃湯，真的實用又應節。👍🐔🐓🍲
😘🙏🏻
厲害了，第一次知道這種做法。
咁突然岀片 即刻睇加比like ❤️
多謝Remus分享💞💞💞你諗住煮咩呢？好，估中有冇獎先？，嘻嘻🤗，🙋期待下一集👍👍
又後生又靚仔，咁叻煮嘢食嘅，叻仔!
傑少，好鍾意你拍「街市實況」給我們海外的網友看。尤其在鴨脷洲大街街市！
多謝你的好介紹「傑少濃雞湯」
Hi jie today cook chicken soap I like it, see you next video goodbye best jie 👍👍👍👍👍👍👍
正呀，一直都想整濃雞湯而唔用濃湯寶，太好喇，又簡單👍🏻👍🏻👍🏻
😘🙏🏻
鸡油很美啊，拿来煮鸡饭或弄海南鸡饭的辣椒，一流啊！鸡肉渣是不是可以做成鸡肉松？
賣雞叔叔雖然靚仔，但都要帶返好個口罩安全啲，保護自己保護街坊呀嘛
你终於用铸鐵煲了，炆羊腩用呢個煲就吾使咁哩 hea。快靚正。
哇～這湯頭光是看就很威🥲，你真的很厲害👍👍👍
Hi 傑少！剛跟你濃雞做法，好掂！家人勁喜歡，多謝😘！
Yum, will make it tmr🙌🏻🎉
個湯渣可以再做碗仔翅👍🏻🤩
喜歡雞湯，好有營養的感覺啊🥰
0:39 冇禮貌, 講唔該
用冰格雪成一粒粒，用嚟做湯底食麵淥菜，正👍
傑少你實在太可愛喇！煮意多多😘😘 濃雞湯超正！😋😋👍👍👍多謝傑少分享🙏🙏
😘🙏🏻
👍🏼
嘩～ 香噴噴的🐔湯！謝謝你的細心講解 👍 期待𠎀少下一集的濃雞湯菜式 🤩💖
傑少濃雞湯真係百搭煮唔同嘅餸，一定要學識，多謝傑少分享，期待下集
期待雞湯下集的介紹，還有能否多教香港在地的褒湯呢？如果疫情疏緩後是否也可以出外景介紹香港有趣好玩的地方呢？
雞蓉好正呀🤤🤤🤤
傑仔：真系好介紹，過年系要有香濃雞湯做餸菜，你好叻。💯
😘🙏🏻
'
傑少，好介紹🥰 好鍾意你啲咁落地嘅介紹 ,下次可唔可以教整牛肉湯底我想用嚟 煮韓國冰冷麵😀
珍惜食材不浪费， 赞!
杰少就是有衣食、浪费🤗
湯太多油了！
又後生又靚仔咁叻煮嘢食嘅，難得一見！
傑少！煲湯-定要用瘦雞呀，對血管唔好。我有個friend好迷你，比佢知你有呢個頻道，-定開心死🤭。可惜己失去聯落。😷
雞湯就真係冇乜興趣嘞！
豬骨濃湯反而吸睛多Ｄ播，做拉麵湯底一定要做得好嘛！！！
傑少濃雞湯 😋😋👍👍 期待下集雞湯搭什麼什麼料呢？！😍😍
我建議雞肉用來炒椰菜
Love it! Will try! Thank you for the recipe!
Thank you for the sharing. Hope to see you in person one day 😁😁😁😁😁
做法太煩覆,雞皮無除.一小時內可做純雞湯,你太浪費時間了
自己煲 真係唔同啲 真材實料
😘🙏🏻
傑少特濃雞湯past2有了嗎？
真係正到冇得頂👍👍👍我今日會學傑少煮特濃🐔湯，年初一用嚟煮魚翅湯🥳🥳🥳多謝🙏傑少分享
又是這個雞販伯伯😆
終於知道雞湯係點整喇! 😋😋 好想知道咁大煲湯可以點樣儲存呀？🙏🏼🙏🏼
这浓郁的鸡汤好漂亮😍非常期待下一道菜的烹饪😋😍
😘🙏🏻
想念草蜢，很喜歡蔡一傑，這道雞湯真的很讚👍👍👍😋
一煲濃雞湯可以配唔同食材又幾好喎，加花膠鮑魚正呀喂😍🤤靚仔廚神嘅介紹的確喺好嘢，期待Part 2💪💋
😘🙏🏻
蔡一傑好靚仔呀
嘩！鷄湯新知識 亞媽煲咗幾十年湯 都吾知原來雞湯係要咁煲 傑少出手 非同凡響 利害 利害 真係要好好學習
今個星期日即刻去買雞 期待下集 傑師傅等你下條片呀！😋拜服
😘🙏🏻
估唔到你識食又識煮
那麼多要求買隻雞不如叫人吃左去好過
我教你啦你 張淨返啲雞蓉炒蛋 仲好食
With love always ❤️❤️
星期三都出片？太多存貨嗎？
Hi, I’m back with the usual quick translations for those who don’t really understand Cantonese or read Chinese subs. Remus bought a “fatty” chicken at the market. Today, Remus is cooking “Thick/Rich chicken broth”, it’s a simple and versatile broth. ⭐Ingredient --> One whole chicken, cut into quarters or big sizes. The chicken should be one with loads of fat (the more chicken oil, more golden yellow the broth will be).
Firstly, he used cold water in the wok, put the chicken inside and heat it up. It must be cold water, otherwise the blood from the chicken will not come out completely. Using this method, you are sort of cleaning the chicken too, so he said you don’t need to clean the chicken beforehand. While the chicken is heating up in the wok, he explained about how versatile the chicken broth can be used… like base for sharksfin soup, fish maw, sea cucumber and many more. Also can be used as chicken stock for vegetables etc. Remus guarantees that once you learn this recipe, everyone will praise you.
The chicken should be cooked at least 5 minutes once the water starts boiling. Take the chicken out and then clean it with water. Then, placed the chicken into a pot of water, preferably half of the pot or not too much water. It will be reduced to make it “thick”. Close the lid and let it boil in high heat. Once it started boiling, turn to lowest heat and let this cook for about 2 hours.
While cooking, he took out some Chinese New Year fried snacks to eat. He said he loves to eat heaty snack food but he hardly cooks fried stuff at home. While he was eating the puff, he said it was very dry and needed to drink water. Remus mentioned he made meat puff last year in one of his videos and tells us to check it out if haven't.
After 2 hours, he takes out all the chicken with the flesh falling off the bone easily, and separate the chicken feet. With a heated dry wok (no oil or anything), put in the chicken (not the feet). The main reason is to mash the chicken up and take out as much bones as you can especially the big ones. Do not burn the chicken though! After mashing, pour in some of the soup, and the rest later. Put in a bit of rock sugar and some salt. Boil it in high heat for 5 minutes with a closed lid. After that, sieve out the chicken. He said not to throw away the mashed chicken. You can reuse it again to cook another round of broth too. Or you can also eat it since it’s so soft, and he suggested making mashed chicken rice or chicken corn soup.
Next, the broth is sieved into a pot. For the leftover mashed chicken, he said he had a “good idea”… so he adds some salt on it and just eat it like that, yummy! The broth is ready at this point. So this video is only the first part! The next part will be uploaded on another day because it will be a dish that uses this chicken broth. So he said remember to subscribe, like and click on the notification bell if you don’t want to miss it!
💚If you find this translation useful or want me to continue in future, please give a like to this comment.
Yup, chicken broth is very versatile but I’ve never made one that’s so yellow and thick like this… Looks so good. Thank you Remus for the tips! - Love, ❤Aarin from Malaysia
I'd call this "broth" or "consommé" rather than soup 😅
@@slyjcsussex8128 Yeah you are right, broth is the more accurate one. It's mainly because where I come from, everything like this is called soup (Pretty much direct translated too because in Cantonese both broth and soup are 湯 - 'tong')~ I will edit it to broth then. Thanks!
抄足星星廚房,時間做法一樣,絕！
睇中你隻wok 邊到買架？
❤❤❤❤❤😊❤❤❤❤😢😢😮😮😅😅😊
可惜是網絡抄襲別人的...
Like
原來學咗傑少雞湯可以變咸蛋超人🤣🤣
雞佬又上鏡啦，開心到佢呢😂😂🤣🤣🤣
90後都like你
👏👏👏😋😋😋😋😋😋😋😋👍👍👍👍謝謝分享！
好多油
哇！廢話真係多。
令我諗起上海吉士個雞湯！😋😋😋🐓🐓🐓
🐔🍵👍
LIKE! ❤️ 正❤
每次看你的片都會變得心情好好！多謝你❤️
😘🙏🏻
应该唔要鸡皮，无咁肥
傑仔，D湯会吾会好肥呢？
點解唔用得新鮮雞
Hahaha...I love this video, so funny again🤣🤣🤣 hohoho (嗰啲小食乾過個荷包好好笑呀，期待你嘅Part2 video啊)
YUMMY!
Omg you like me eating anything crispy snacks while cooking.
這期100 讃！快靚正👍🏼
傑少加場了
👍👍👍
真係乜都識👍👍👍
鸡汤。 真好
走地雞👏👏👏
同4年前 百喜星星 條片教既一模一樣😶
煮法都係大同小異啦
我同埋我屋企人好多時都會煲雞湯魚翅，有機會我親自煲俾你食好嗎？
傑少你真的多才多藝咧！這道我喜歡，我要努力學起來😅
😋😋😋😋😋👍👍👍👍👍🥰🥰
謝謝分享
I love to watch your cooking . You are very sincere and your cooking skill are very good . I live in LA . Our family loves your show
期待下集😉
雞油太多膽固醇, 其實煮完要飛曬D油
點解今次影片較以前清昕左好多😊 特別煲完湯後那雞肉的紋路纖維超級清楚睇到