Chef Edward Lee | Fried Chicken and Waffles
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- In this online exclusive, watch as Edward Lee cooks his own rendition of fried chicken and waffles.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season three, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Edward Lee and Magnus Nilsson, airing Saturday, September 6th on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
For the first time ever, the new episodes will be available for immediate download and viewing on iTunes, Amazon Instant Video, and Google Play beginning Monday September 8. The first eight episodes of Season Three will also be available to purchase on DVD on ShopPBS.org and other retail outlets starting Tuesday September 30.
Google Play:
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Amazon Instant Video:
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iTunes:
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Chef Edward Lee bio: www.pbs.org/foo...
Check your local listings for air times here: to.pbs.org/Z0rfcq
this man just randomly pulled out a waffle lol
Pre-cooking the chicken is the key to many chicken dishes, especially Fried and Barbecued.
When you eat too many fried chickens in front of someone, you know you're ready to marry that person.
+Shichao Wang I saw your other comment about how Chinese don't use measuring tools. I agree with your comment though.
My wife has actually told me whenever she sees chicken she thinks of me.
Love this recipe. I've stolen and adapted it... I'm half-Filipino, half-Southerner and this concept really struck a chord with me. Actually just finished making a batch and come back to compare/contrast. xD Great idea from a great chef! Thanks
For those wondering, adobo recipes vary a lot, but an equal portion of vinegar and soy sauce will usually give a balanced flavor. Don't forget the bay leaves, GARLIC, and peppercorns. Happy cooking
+BritishK2 so you're a happa?
BritishK2 did you cook it real low like he did and how did the frying turn out?
His tone and the cadence reminds me of Jerrod Carmichael - slow, and relaxed but right to the point kind of talks. Wonderfully comforting.
Did anybody else mouth salivate watching this ?
+RexyFan Yep right at the end ...
you pre cook your meat before cooking? You have earned UTMOST RESPECT! That is how you should cook meat! Thank yoU!
This guy's awesome.
"Got a bucket of fried chicken, wanna marry me?"
Before we closed we just did this. We sous vide some wings in a marinade and then egg and seasoned flour and into the fryer. I already miss cooking so much.
I'm on board with this. One of my fav dishes as a kid was my mom's friend chicken, she'd actually steam them first with fish sauce, and fry them without breading. Flavorful and tender.
woahh that's really interesting
Love that edward lee is in my hometown louisville. Stay weird, chef.
Proposing to your girl with a bucket of fried chicken...THATS GENIUS!
Ed looks and sound permanently high
there you go , fried chicken ... with some waffles .
LOL
Very nice, thanks
👍👍Loove this Chef!"Chicken with some waffles." ☺☺
I know on the bone is best for any meat, but I do the chicken thigh without bone…so waffle and chix in same bite!
fried chicken and waffles comes from when people would make fried chicken for dinner and have leftovers, they would just make waffles to go along with it.
love that adobo style version of cooking fried chicken..i will try this recipe :)
Pre-cooking this sous vide in a vacuum sealed bag would be even better, I think. That way you can get all the flavours of the soy sauce, etc. without losing any of the chicken flavours into the broth.
So the adobo method is basically an expedited version of a 72 hour buttermilk/vinegar hotsauce marinade. After 72 hours the meat has been essentially poached by the acid and enzymes.
Wow amazing!
Yes.
You are really cool and good Chef i hope you do more vídeos.
yeah here we go. pre cooking. some new flava's
Where is the actual recipe? ( Love Ed.
this looks delicious.
@2:23 i dont follow rules. One handed lol
adobo is based in soy sauce & vinegar not just vinegar alone. soy sauce, vinegar, pepper corns. laurel leaves. onion. salt & pepper to taste
He's saying the technique is based on the vinegar. The other stuff is flavoring, which he also uses.
It's not that crazy actually. A lot of Chinese dishes parboil the meat first before actually cooking it or deep frying it. Sweet and sour ribs is boiled first with cooking wine and aromatics before being covered with cornstarch and deep fried. It's finally tossed in the wok with the sweet and sour sauce/ginger/onions. Twice cooked pork is boiled all the way through before being finished in the wok.
You are great!
Great tip to let it sit after dredging.
Chef Lee, you are so awesome. Can anyone help me. If I wanted to make this in large batches for example 4 birds ( 8 pieces each), can I reuse the poaching liquid repeatedly until I finish poaching all the chicken pieces?
+Izat Emir You could reuse the poaching liquid, or just make it in a larger quantity if you want to do all pieces at once. It is fine to reuse it, and hell, you could even turn the liquid after into a stock or a broth, or reduce it down to use in other dishes if you wanted. just be mindful of all the chicken fat that will be floating on the top after youre done with all the poaching as you may want to strain it off first before using the liquid for something else.
Reuse it but don't let it cool down too much between batches.
Anyone know the measurements?
Korean fried chicken is always deep fried first then coated in sticky sauce. It’s nice but yes a lot of texture is lost
Not necessarily, I'm Korean and I only eat the OG, non-marinated FC. By definition, Korean FC is twice battered and fried.
How long does he poach the chicken for?
+IKnowYouKnow I would imagine until it is just barely cooked through as to not over cook it in the deep fry stage. This is just an assumption.
Anybody try this recipe out?
I wonder what it tastes like
random wild idea: why not take those waffle croutons and give them a flash fry in the deep fryer too?
acrophobe wildddd. what a madlad
A spa for my bird...
Is chef Edward Lee part Filipino?
I think he is part korean actually. Lee is a very common family name for korean.
Byungmin Kim common name for chinese too
But if you put the sauce on it one loses the crisp. Why not serve the sauce on the side?
In any case, beaituful.
"nooks and crannies"
ASIAN SEAN BROCK
It used to be that everyone would parcook their fried chicken. But they just used water.
hungover cooking
Is this guy related to Bobby Lee?
Lol
Why tf do you have to make it into a music video!? Left after a minute because annoying and hard to hear what’s said.
Fried wet chicken
Chicken and Waffle*
Fried chicken is not that difficult.
I hate that animation at then beginning. It's really rapy
What a waste of good chicken.
So much trouble, so much ingredients for fried chicken. Not worth it.
Nope. No no. Don't even look apetizing enough for me to want to give it a chance.
I am Asian myself. Very Asian. Laotion to be exact and 90% of the food we ate at home was Asian food so I do have that taste for traditional or even non traditional asian flavours.
However! When it comes to fried chicken, southern style fried chicken, nothing beats the traditional way. Whether it's from Popeyes, KFC or an independantly owned family shop, American style fried chicken is tops.
I am not taking anything else away from Chef Lee. He is very talented and successful in his own right but I don't get what he's going on about with the gettting the chicken fried right and all that jazz. Just look and taste around. All these places that do their fried chicken amazingly start from a raw product without poaching the chicken and they hit all the points chef Lee said he wanted fried chicken to hit. Is he talking about when doing it at home? I don't get it.