Thank you Chef Limitless 20 for sharing your chicken dismantling technique without the traditional violent chopping on the cutting board. I find your method more gentle and easier to do for me. Also, I'd like to thank your sister for demonstrating how to debone chicken wings a while ago on this video channel. Bravo to your family's sharing simple, practical cooking skills online to help others. :-)
![【輕鬆浸雞法】無骨海南雞🐤｜海南雞有n咁多種？[Eng Sub]](http://i.ytimg.com/vi/WKeTw5LAqJw/mqdefault.jpg)
![【輕鬆浸雞法】無骨海南雞🐤｜海南雞有n咁多種？[Eng Sub]](/img/tr.png)
你岩，我好多朋友自己住唔好話熟砧板…菜刀都未必有，佢地又會帶飯，所以買肉多數超市肉…唔使點切，你依個方法幾好呀😄放飯盒都靚仔啲👍🏻
我睇見你切雞真係牙煙， 幾驚你切到手呀。👍👏你把係咪陶瓷刀，好似好利🤭
應該係陶瓷刀。 我好少切到手嘅， 多謝提醒
@@20無限 。。。。我好少切到手，有D保留！！∶D
@@tanchingmrcheng 大吉大吉😁
Overcooked
我怕血
戴手套拆肉係唔係快靚正好多呢?
有些少分別，連唔到皮， 連皮食超級正😍
七除八拆後....唔夠食,買多隻喇！
我買咗兩隻㗎 ，放在冰箱
Thank you Chef Limitless 20 for sharing your chicken dismantling technique without the traditional violent chopping on the cutting board. I find your method more gentle and easier to do for me. Also, I'd like to thank your sister for demonstrating how to debone chicken wings a while ago on this video channel. Bravo to your family's sharing simple, practical cooking skills online to help others. :-)
佢地介意就冇人煮佢食，自己切实干凈，雞熟冇血既，29元扺过食豬肉，我要脾同翼，其他煲湯，一雞兩食。
，
一早搵鉸剪唔使煩啦。😄
買多塊砧板啦！
有呀， 有塊 綠色，有塊玻璃
好似浸得幾靚👍 手撕唔洗咁麻煩😄
一般人都唔識斬雞，這樣做法都唔錯！👍😄
👍
多謝"識食之人"大少😄精彩分享啊!😆
C好味加油呀
🥰👏👍🙏💪🌈🌹🍎👌🇨🇦
🤔😔can’t say anything???bcuz why don’t use cutting broad???
因為碟易洗😄
😅😂 你最識食！好味呀！
淨係落鹽 ，隻雞真係好好味
@@20無限 那是一定😂😂
靚仔，隻🐔係咪落左黃薑粉浸？？見啲皮咁黃
靚女，冇呀， 應該係客廳燈光偏黃
完全唔覺核突，因為我同阿仔阿女喺屋企，係用手扯開嚟食😬🤣
睇不出，無限重有咁嘅技能，叻！🤗🤗
因為你睇得唔夠多🤣
我睇咗你起碼兩年，重睇返啲舊片，不過冇留言之馬 😀😀，時時都注意你𠺢 😜
👍
如果隻雞嘅內臓冇清理乾淨係好難熟，尤其雞肶位。我發覺好多人只知清走雞肺，而忽略咗雞pat pat 對上小小仲有一舊紅紅哋嘅東西一定要挖走，咁樣隻雞連啲骨都好容易蒸熟透
可能係脾臟或胰臟
拍片嘅話，先斬咗個雞頭放埋一邊先啦。
雖然係拍片教人，但好似玩雞玩得太耐，玩到雞肉散收收。無乾淨利落感。
😂😂😂
我都覺得係， 唔夠利落， 都諗過要改善一下
@@20無限 同你一向風格有少少違背咗
👍👍👍!!!
冰鮮雞才較易切😊
骨髓根本全熟 肉亦相當脫骨 只浸25分鐘居然會有這樣的熟度
可能隻雞細， 啲骨未算全熟， 灰色才算
幾似一隻鷄？唔通佢唔係鷄🤔
我好多時煮雞第一時間就斬咗個頭😁