He's pouring boiling water onto the raw chicken to tighten up the skin around the meat. Notice the toothpicks placed on the raw chicken to hold up the wings? The "armpits" are also important and need to be dry. He brings in a new chicken because he did the first one just to show you the process. These chickens must be air dried to complete exterior dryness. The cooking process invovolves pouring hot oil onto the surface of the chicken by hand. This crisps the skin beautifully and at the same time cooks the interior of the chicken while maintaining the meat's moistness. Most if not all higher end Cantonese restaurants in the U.S. should have this dish, but the difference is in how much effort they put in each of the steps of this process. I had this in Hong Kong one time and I've never had a chicken so juicy yet nearly boiling hot on the interior and the chicken skin had an audible crunch. Notice how the skin somehow adheres to the chicken as he cuts it with his cleaver. You can also sometimes hear the skin's crispyness on some cuts as he slides the knife in before he slams down to sever the bone. Truly a high level chef.
I've shown this video to my friends before and no one knows and I can't explain why it is so amazing to me, I think it's the process, so meticulous yet relaxing. I fucking love cooking, the process of it, all the control and focus
This is so amazing, the way the chicken is never directly submerged in hot oil and water and is handled very carefully. I'd even eat that leftover bowl beside the chopping board.
Never the less it reminds me of the scene in "a Christmas story" when the family goes out to an Asian place to eat a Turkey dinner and they get a duck with a head on it
That looks so good. I had to watch it twice! What an unique and interesting way to cook chicken. And I agree with others: *That smile at the end was everything!*
Basically, all you have to do is run boiling water on the chicken and dry it for 1hr. Then, run boiling sugar & spice water before drying it again for the second time. After that, bathe it in hot oil and you're done.
Thought the same... Would have love to see his reaction if it was the other cooks cutting the chicken like that, specially without cameras.... And not just the cutting....
Without having understood a word of instruction, I'm 100% confident I can cook a chicken this way. Also, the part where the assistant tries to garnish the dish at the end was unexpectedly hilarious.
You need to hang the chicken n let dry for 5 hours just to make sure the chicken skin is dry and contract after the pour over of hot water (otherwise it won’t be crispy). N the other hardest part is to get that shiny surface while keeping it crispy. The chef there didn’t put the whole chicken in the wok to deep fry it but pour the hot oil over the chicken spoon by spoon which requires years and years of practise for getting the even colour through out the whole chicken and to make sure the whole chicken is fully cook that way. Just saying~
@Russell Tang It might have been meant as a joke, but the channel states that the videos are with "no editing" and "documentaries at it's best". I mean the chicken is pale as a sheet of paper and the next second it is cooked...🤔
Phenomenal, all that technique just to utterly maximize the crispness of the skin and the moisture of the meat simultaneously, everything with a giant cleaver as well.
He says choose a fatty chicken about 3 kg. marinate with star anais salt inside chicken for 2 hours. the first hot bath looks to be water and salty broth (he doesn't say), the second hot bath he says is sugar water. Air dry hanged chicken for 5 hours. He then says he will oil fry the throat.
It's the same as the preparation of Peking duck, you baste the skin with hot water to make it expand, then hot oil, then it goes into the oven to cook the meat and make the skin crisp. They brought him an already cooked chicken from the oven. Easy to miss, that.
The 2nd preparation step was skipped..video basically showed the first hot water bath again..the chef didnt put in oven, he used hot oil to bath the dried chicken (same as first step but use oil instead)
Watch chef’s technique with the blade...never more than one or two strokes,...each Stroke with great authority and accuracy....and just confidence that borders on brazen ! But the sheer grace and humility of his final actions pulls you back... and you realize... he is but an Actor in the dish’s creation ( as important the role he plays is notwithstanding)....but in this pieces’s final moments... he invites us all into the tasting of dish itself ... this is me... and everything I know.....what more could be asked, of any one of us......
In the start, he says the chicken is about 3.5kg and the salt is a mixture of 5 spice and salt. He does a boiling water bath followed by a sugar syrup bath. Air dry 5 hours. Following that, it's ready for frying. There's a middle bit where he does a boiling water bath again. Not sure what that is about. Looks like a different chicken.
Lol he is seasoning his water with chicken ps the water is cycled more often than your subway sandwich artists wash their hands in case you need something to refer to
Bravo chef, that looks magnificent. What a demonstration of technique that one can only gain, through years of experience as an apprentice and patron chef.
Skills you are a idiot . Thats why most restaurants make many on you. Always stuff from here is amazing for you but the guy didnot make anything special
Well it’s the same as our home plastic cutting board, it’s just bigger that’s all. Wood may not be clean enough since food can get into the crack of the wood and bacteria can grow on so plastic cutting board made it easier to cut and clean.
OMG That’s looks mouth watering. The super rich eat just the skin and let the kitchen staff fight over the succulent flesh. He made that look easy. That’s why he is so great. It’s not easy. If you don’t “nail” the skin you miss the point and end up with a $100 perfectly broiled chicken.
I'd like us to be realistic about the scale of the cross contamination issue. 1) majority of people who die from food bourne illnesses are from extremely poor African and Asian countries, where food isn't properly cooked, no regulations of animal farming exist and water supplies are either low or contaminated 2) How many people die from eating KFC each year? They have over 20k outlets world-wide. Can we assume that because nobody has died from KFC that every store has perfect standards of hygiene, or have humans managed to build up a level of tolerance to bacteria? 3) prehumans started eating meat 2 million years ago and cooking 500k years ago, what were their hygiene standards like? 4) when should we start feeling bad that we come from a generation of whiney crybabies?
For those who don't speak cantonese he starts with water and oil hot enough to flash steam chicken, then sugar water and uses residual heat to glaze chicken. Afterwards mentions he hangs chicken to air dry for five minutes, then takes previously dried chicken explains skin is dry and ready for flash frying.
Sad. This visual brings the reality of what we are eating. Head on. Shocking. It is a real chicken. Not pieces that have already been cut up to not look like the animal we are consuming without a care.
Those lines cooks watching in the background, who do this every day, are thinking "what's this dude who is never here taking so long to cook this food?"
What I see is a kitchen without even a window!! Respect for your Staff should be at the top of the list in the opening of any Company! But the chicken looks great ;-)
That smile at the end melted my heart .. hats off to this chef hope his skills are passed down
You can see at the end the pride, passion and love he puts into his plates by the way he smiles.
Michael Garrido Muy cierto ese orgullo de hacer las cosas con pasión
I was looking for this comment. I totally agree. his smile brightened up my day.
This should be the top comment.
I love seeing peoples smile, fuckin awesome
and he also puts a lot of msg into the chiken...
He's pouring boiling water onto the raw chicken to tighten up the skin around the meat. Notice the toothpicks placed on the raw chicken to hold up the wings? The "armpits" are also important and need to be dry. He brings in a new chicken because he did the first one just to show you the process. These chickens must be air dried to complete exterior dryness. The cooking process invovolves pouring hot oil onto the surface of the chicken by hand. This crisps the skin beautifully and at the same time cooks the interior of the chicken while maintaining the meat's moistness. Most if not all higher end Cantonese restaurants in the U.S. should have this dish, but the difference is in how much effort they put in each of the steps of this process. I had this in Hong Kong one time and I've never had a chicken so juicy yet nearly boiling hot on the interior and the chicken skin had an audible crunch.
Notice how the skin somehow adheres to the chicken as he cuts it with his cleaver. You can also sometimes hear the skin's crispyness on some cuts as he slides the knife in before he slams down to sever the bone. Truly a high level chef.
Taste like crap.. nothing beats my home made chicken 😂😂😂
Dude the first chicken skin falling off and desperatly trying to put it together
thanks for noticing, your notice will be noticed. most of the viewers have eyeballs I think
Thank you! I hadnt a clue what was happening or why. Very informative comment.
Thanks, I also didn't know wtf was going on (not being sarcastic)
That smile at the end...reflects his pride on his dish. Well done chef
The chicken looks amazing.
But I most loved the look of pride on the Chef’s face at the very end.
much respect chef. great presentation and technique
even the "waste" was handled with respect.
the last moment Chefs smile just was a great culmination 🙂
Who thought he was going to cut a big ass piece of cheese.. 😂
And stuff a chicken inside it.
@@Poseidon99Jeus Keep your mother out of this.
I did
@@Poseidon99Jeus wow.
thats because your not to bright
I've shown this video to my friends before and no one knows and I can't explain why it is so amazing to me, I think it's the process, so meticulous yet relaxing. I fucking love cooking, the process of it, all the control and focus
This, but Also The pleasure you know it's going to give, and the way you know it's going to plan.
I love it how he has this huge cutting board, but every time he chops the whole table with all cutlery is smashing 😃
This is so amazing, the way the chicken is never directly submerged in hot oil and water and is handled very carefully.
I'd even eat that leftover bowl beside the chopping board.
Are you suffering a tough time? You are so mean
Never the less it reminds me of the scene in "a Christmas story" when the family goes out to an Asian place to eat a Turkey dinner and they get a duck with a head on it
Adrian Gomez it’s...smiling at me
I love watching people play in their playground. The smile on his face made me smile even bigger. Such a pleasure to watch and see.
That looks so good. I had to watch it twice! What an unique and interesting way to cook chicken. And I agree with others: *That smile at the end was everything!*
this is how my mom gives me a bath
Nice one
@@TakeshiMagdonish thanks
Octavio F. G. 🤣🤣🤣
😂😂😂
haha
I love how proud he looks at the end
Aww, his smile at the end :)
Joseph Jacob you call that a smile?🤣🤣
So,i'm not the only one that see his smile at the end :)),a true master i will say
It's the smile of confident about his work. I think he's a truely master.
shrek frog smile
Fucking Art!
Yea his smiling face at the end sold it for me what an og
Fascinating to watch chef prepare the chicken at cooking, cutting and plate the final product in all beauty and simplicity
The smile at the end, its prove almost every chef is a good people
I thought he was cutting the chicken on a cheese wheel in the thumbnail
lol
@Dream the Swiss i guess
Dream fake American cheese
@Dream young gouda
Michelin star ...??? Where are the ingredient...please ...
The trick is to cut it with Dr Mundos cleaver on a giant wheel of cheese
I would use Darius R
Erik de Jong
i would use yasuo r chop it mid air
Eh I feel like a quick yone W would do the job well
This I clearly a job for Rivens sword
"Bones...what bones?"
-A Giant's knife
This video used to have subtitles explaining the process cooking it. Why was it removed? :(
Basically, all you have to do is run boiling water on the chicken and dry it for 1hr. Then, run boiling sugar & spice water before drying it again for the second time. After that, bathe it in hot oil and you're done.
Great skill and technique
Years of perfection made to look simple
God bless you and thanks for sharing
10:05 I LOL when he gave the chef the tiny garnishing for the big plate of chicken
One doesn't have to speak Chinese, in order to understand what the chef said, when he saw that tiny garnish. :'D
hey, that's something I can do.
Love it, he ain’t going to start till the temp is right, camera rolling or not, good one Chef !
Nice! I'm gonna try that tomorrow. Got my alarm clock set for 2am to go next door and steal one of my neighbors chickens. Can't wait!
Haha be careful not to poison the entire family 😂😂😂
dave Chef2: How did it turn out?
@@extender21 neighbors caught him and locked him up. He's still waiting for rescue.
He shows respect for the animal in his preparation! Nice
It's nice of that man to keep giving the chicken something to drink while hes cooking.
7:33 "long time haven't chopped (a chicken)"
LOL... love the candidness of this video
Thought the same... Would have love to see his reaction if it was the other cooks cutting the chicken like that, specially without cameras.... And not just the cutting....
There should have been english subtitles to understand what are the processes adopted for ongoing cooking and what this chef is saying in Chinese.
Tat is Cantonese bruh
Or...... learn the language then come back and watch it again!
woooow
ok stfu
@@philipwelsh5758 yeah come back in 5 years after you learn it and write the sub for us
This is what hell looks like in chicken universe.
It's what hell looks like for the consumer, chef scrapes plastic into your food...
@@BetterExplanation that's some tasty ass plastic then. 2 Michelin stars from that
And a heaven for salmonella universe
Salmonella? Do you see how fucking clean that kitchen is?
Duck universe*
You can tell he is a chef too. No way a line cook is that slow but after supervising he ain’t as fast as he used to be. Good stuff.
I love to see tradition passed down by the world's different cultures.
Young people, pay attention, and it looks like these two young men are.
The smile in the end makes this video
Destrudo Alexandros you mean the chicken or the dude?
It was the guy who does the subtitles day off
Lmaf😄😄😄
LOOL
Amazing skill. I would love to try this technique out one day.
This is a true work of Eastern art; culinary with spirituality
Do you eat the chicken or does the chicken eat itself?
For me, this is the endless pleasure to watch master chefs doing their job)
I like this chef from all his work in the ip man movies
Without having understood a word of instruction, I'm 100% confident I can cook a chicken this way.
Also, the part where the assistant tries to garnish the dish at the end was unexpectedly hilarious.
You need to hang the chicken n let dry for 5 hours just to make sure the chicken skin is dry and contract after the pour over of hot water (otherwise it won’t be crispy). N the other hardest part is to get that shiny surface while keeping it crispy. The chef there didn’t put the whole chicken in the wok to deep fry it but pour the hot oil over the chicken spoon by spoon which requires years and years of practise for getting the even colour through out the whole chicken and to make sure the whole chicken is fully cook that way. Just saying~
@@cherrywty0821 Thank you!
“It’s smiling at me!”
Fa ra ra ra ra, ra ra, ra ra.....load your red rider cause black bart is coming.
Lmfao best comment on here so far😂
Simple...I know what I'm eating. Looks great. A classic.
First he looked angry or just like you know.. after he shows his humanity and smiling bright
It's like magic. Suddenly the chicken is cooked 😂
Didnt want to show the secrets of how it was cooked
@Throngdorr Mighty you must be fun at parties
The chicken was COCKed
@Russell Tang It might have been meant as a joke, but the channel states that the videos are with "no editing" and "documentaries at it's best". I mean the chicken is pale as a sheet of paper and the next second it is cooked...🤔
"No editing" lollll
I feel hungry already.
Dude, anybody can make English subtitle for this ?
Cantonese Fried Chicken
something tells me this isn’t the first time he prepared chicken but i could be wrong
My best friend, I liked the video very much, thanks you for sharing, stay safe, stay blessed
So what happened between 5:30 and 5:45. Does he keep pooring over oil until it's cooked? How long does that take?
Why skip the steps? First we see him pouring water or oil on the bird then it cuts ahead and it's totally crispy.
good point
Probably because it took too long for camera?
Exactly! Annoyed the hll out of me. Maybe it's a secret? I'm looking for a full recipe or explanation too.
Oh my god, I thought the chef was doing a delicious Mango cake instead of chicken.
I'm really disapointed thats not a cheese honestly
Does anyone know what type of cutting board that is.. Looks very useful.
Phenomenal, all that technique just to utterly maximize the crispness of the skin and the moisture of the meat simultaneously, everything with a giant cleaver as well.
Fascinating, like that there isn't much waste.
No waste but customers will be having hard time taking out that bones
"Carefull don't choke on the bonefragments" cluck a doodle doo!!
The one thing I learned is this chef does not wash his hands after touching raw chicken
he rinses his hand in the sink.
@@papagen00 That 'sink' is a pot of water. the same water he cooks with in his dish. Rather nasty
0:27 Take it out to dinner first chef, damn son lol
made me laught a little bit . Thanks for that
He says choose a fatty chicken about 3 kg. marinate with star anais salt inside chicken for 2 hours. the first hot bath looks to be water and salty broth (he doesn't say), the second hot bath he says is sugar water. Air dry hanged chicken for 5 hours. He then says he will oil fry the throat.
Worth it just for his smile at the end 👍🏼
He even cleans chicken's underarm. Quite impressive
He even put chicken deodorant on it, 🙏 respect
So can anyone translate what is the secret of the preparation of this chicken? For me it looks like he is only using hot water to cook the chicken?
It's the same as the preparation of Peking duck, you baste the skin with hot water to make it expand, then hot oil, then it goes into the oven to cook the meat and make the skin crisp. They brought him an already cooked chicken from the oven. Easy to miss, that.
The 2nd preparation step was skipped..video basically showed the first hot water bath again..the chef didnt put in oven, he used hot oil to bath the dried chicken (same as first step but use oil instead)
Nope! I did explain it in English; scroll up!
100% he loves a late night casino after work
on the wall lmao
Watch chef’s technique with the blade...never more than one or two strokes,...each
Stroke with great authority and accuracy....and just confidence that borders on brazen ! But the sheer grace and humility of his final actions pulls you back... and you realize... he is but an Actor in the dish’s creation ( as important the role he plays is notwithstanding)....but in this pieces’s final moments... he invites us all into the tasting of dish itself ... this is me... and everything I know.....what more could be asked, of any one of us......
Man, the effort of this cooking makes it look good!
We think so too!
6:50 Look at the juice spurt out as he cuts in.
Water i thought
OIL
Looked like he was giving his chicken a bath. got under the arm pits too.
It would be nice if I could understand what he's saying.
translation: how i cook a chicken...please no need to pay me it's a free service.
In the start, he says the chicken is about 3.5kg and the salt is a mixture of 5 spice and salt. He does a boiling water bath followed by a sugar syrup bath. Air dry 5 hours. Following that, it's ready for frying.
There's a middle bit where he does a boiling water bath again. Not sure what that is about. Looks like a different chicken.
Then learn Chinese.
Vincent Aguirre Chinese ain't a language bruh
Right, make American great again
He's not a man of many words but at 10:20 you can tell he loves what he does by the look on his face when he finishes it and shows it off.
I would be happy with the chicken crumbs he scraped off his cutting board. The dish looked awesomely delicious! ♥
He just washed his hand using the water that went into the pan
Don't be scared 😂 you eat pizza with those same hands.
Its seasoning
Lol he is seasoning his water with chicken ps the water is cycled more often than your subway sandwich artists wash their hands in case you need something to refer to
-And how did your dish taste?
-Chicken.
delish!!!
Cleans the board after every cut...wow
Bravo chef, that looks magnificent. What a demonstration of technique that one can only gain, through years of experience as an apprentice and patron chef.
Skills you are a idiot . Thats why most restaurants make many on you. Always stuff from here is amazing for you but the guy didnot make anything special
To me, he treats the chicken with decency and devotion, showing it has been a living soul before being chosen for human dinner.
No chicken, nowhere, is EVER treated with decency and devotion. EVER. 80 million of'em get cooked and eaten every week.
Chicken don't give a shit
I showed this to my dad and he swear he can do it better lol. I was like this guy has two stars and you don't. Lmao
>has 2 Michelin stars
>touches raw chicken
>touches everything else on the line
Whys his cutting board a wheel of cheese
if I had to guess, he uses the scraps of chicken, as well as whatever melted cheese when he scrapes, for the next batch of stock
My guess is something to do with keeping his knife sharp? So it won't hit a hard surface and dull the blade.
it is a pile of plastic boards
Well it’s the same as our home plastic cutting board, it’s just bigger that’s all. Wood may not be clean enough since food can get into the crack of the wood and bacteria can grow on so plastic cutting board made it easier to cut and clean.
i dont its quite the same as plastic, because if it was plastic the shards hes scrapping off would get stuck in the food or something else negative.
OMG That’s looks mouth watering. The super rich eat just the skin and let the kitchen staff fight over the succulent flesh. He made that look easy. That’s why he is so great. It’s not easy. If you don’t “nail” the skin you miss the point and end up with a $100 perfectly broiled chicken.
I ate at this place last time I was in China and the food was so good I cried in the restaurant. I’m tearing up just thinkin bout it ngl >.>
At first I was thinking “now this is my type of cheese platter”.
That "cheese platter" is not where it's supposed to be. Notice the rattling on the stainless steel counter every time he chops away at the chicken.
Around 4,700 vegans/vegetarians disliked this video.
And attend 47,000 of the rest of us disliked the vegans.
Not sure if his knife is big enough.
That master chef is no joke.
Grande Maestro, bravo 👍👍👍👍
I'd like us to be realistic about the scale of the cross contamination issue.
1) majority of people who die from food bourne illnesses are from extremely poor African and Asian countries, where food isn't properly cooked, no regulations of animal farming exist and water supplies are either low or contaminated
2) How many people die from eating KFC each year? They have over 20k outlets world-wide. Can we assume that because nobody has died from KFC that every store has perfect standards of hygiene, or have humans managed to build up a level of tolerance to bacteria? 3) prehumans started eating meat 2 million years ago and cooking 500k years ago, what were their hygiene standards like?
4) when should we start feeling bad that we come from a generation of whiney crybabies?
One could argue kfc food kills people, from high cholesterol
Hell's Chicken
Beautiful comment
This comment made me moist 🔥🔥🔥
IT'S FUCKING RAW!!!!!!!!!!!!!!
Where's the lamb sauuuuuuuuce!
@@robinsss you know nothing at Chinese cuisine !! Shallap !!
I couldn't understand everything he was saying but I liked it anyway.
He said hahohihoha hohahohiho
For those who don't speak cantonese he starts with water and oil hot enough to flash steam chicken, then sugar water and uses residual heat to glaze chicken. Afterwards mentions he hangs chicken to air dry for five minutes, then takes previously dried chicken explains skin is dry and ready for flash frying.
air dry for 5 hours not 5 minutes
The same water for washing hands and for cooking?
His hands are clean, he just puts water on his hand so it doesn't get burned.
i cried when he threw away the crispy tip of the wing 😥
wtf u cut the most important part of this video. wtf
Head still on. How the hell did they kill that poor chicken? Electric chair?
Sad. This visual brings the reality of what we are eating. Head on. Shocking. It is a real chicken. Not pieces that have already been cut up to not look like the animal we are consuming without a care.
They're tortuously twist it's neck around to kill it.
Chinese used to cook whole chicken with head on...coz... without head it's not chicken...that being serve to you..
Why are there thumbs down for this video SMH, Great job Chef! 👏
Pure genius.....I would work in his kitchen for a month, for only water and rice to learn.....it would be my lottery win to do this!
2 Michelin stars for giving a chicken a bath?
Its the same as saying cooking rice and putting a fish on top to a 3 Michelin stars sushi chef.
How to turn $5 into $50
All these chicken experts coming out to play
i know right? lol. seriously, it's hard to fuck up a chicken dinner
Those lines cooks watching in the background, who do this every day, are thinking "what's this dude who is never here taking so long to cook this food?"
What I see is a kitchen without even a window!! Respect for your Staff should be at the top of the list in the opening of any Company! But the chicken looks great ;-)