MAX'S Style FRIED CHICKEN l The BEST Recipe HACK l SARAP to the BONES
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- čas přidán 5. 01. 2021
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DISCLAIMER: This is NOT the Original Recipe. The Recipe that is presented is our own version, style, twist, and Innovation based on Max's restaurant. .and this channel has no affiliation whatsoever.
Ingredients:
1 whole medium size chicken (approx. 1 & 1/4 kilo)
bunch of kinchay (chinese celery)
2 tbsps iodized salt
5 tbsps fish sauce
6-7 pieces bay leaves
1 tsp peppercorn
3 cups water
fish sauce for seasoning steamed chicken
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MAX'S Style FRIED CHICKEN l Sarap to the Bones l Recipe Hack
Minang's kitchen
Minangs kitchen
how to cook
how to make
ang galing ng execution mo sa chicken, tama lang yung init ng apoy,. yung iba pag nagluto masyadong aggresive kaya nasisira yung integrity ng whole chicken, Sana may kinchay dito sa place ko. namiiss ko na yang chinese herb na yan
Yes kailngan maging maingat sa pag handle sa manok para dito..we have used rubber spatula to handle for demonstration/ viewing purposes pero depende sa atin kung ano gagamitin na tools depende sa available na gamit meron tayo..sa sobrang lambot ng manok kasi madali ito.masira.. Max's has all to the tools,.. kaso ilan sa mga kbabayan naten na wala neto ,. ang recipe na to will helps
Panalo Sarap to the bones! 😀
😀
great recipe 👍🤩
😀
Yummy, love this fried chicken recipe! Looks incredibly delicious and super juicy on the inside! A Fantastic video indeed! :)
Another way to cook fried chicken. Crispy yet juicy. Thanks for the visit 😍😊
nice simple lang
You may try this one,..satisfaction Guaranteed.. 👍👍👍👍
Air fryer recipes please
we have not acquired an air fryer yet, possibly soon.. thanks for that great idea.. 😁
@@MinangsKitchen thank you for sharing your great recipes!
@@eatsjanella1548 😊 welcome 😍... sharing iis caring ❤️
Theres should be second frying after resting it for 15 mins
👍👍👍
Ito lang yung buo yung manok. Yung iba pieces pag nag luto sa video. ❤
Maraming salamat 😍 God bless
Sinayang mo lang yung pinakuluan mo. Di sumasama ang solids sa steam.
Wala po nasasayang dito, let me explain,.....ang concentrated seasoned steam once heated ay na rereabsorb ng fiber tissues ng manok,. hinde po "solid" ang manok gaya ng inaakala nyo,... reason behind is "porous" ang fiber tissues ng chicken gaya ng iba pang meat produce, therefore papasok sa loob ang lasa at essense ng mga seasoning sa heated evaporating liquid,..just an FYI for everyone watching..hope this would clarify,..salamat sa panonood!
@@MinangsKitchen Hindi dinadala ng steam ang lasa ng seasoning mo.
Yan ang dahilan kaya pag pinakuluan mo matagal yang tubig na may patis ay may namumuo na asin at kulay sa kawali, dahil naiiwan lahat ng di tubig sa kawali.
Yan din ang dahilan bakit tumatapang ang lasa ng sabaw pag pinapakuluan mo, dahil nababawasan ang tubig pero ang lasa ay naiiwan.
Yan din ang proseso ng distillation na ginagamit para ipurify ang tubig. Pinapakuluan ang tubig at ang steam pag nag condense ay purong tubig, walang dala na kahit ano.
At most aroma lang dinadala nyan na mawawala din dahil ipprito mo rin sa mainit na mantika. Ibang usapan kung nilublob mo yung manok dun sa tubig o kung pinahid/pinatong mo yung mga seasoning sa manok habang iniisteam.
We respect your own understanding,. But We already have explained ours,..Thanks for your input though. :-)
@@MinangsKitchen :sinubukan ko both....steam at nilaga ang manok doon sa mga nilagay mong pang palasa (kahit sa karne ng baboy) let face it the truth...mas may lasa at masarap iyong nilaga kaysa sa steam...kaya para di masayang iyong pinag lagaan ay salain mo at gawing mong soup, lagyan mo lang ng additional na pamintang pino, konting ginger powder at garam masala powder...mayroon ka ng sabaw ng tinolang manok
thank you for added infos, re- inventing this recipe and all your inputs are noted as well... God bless and let's all be happy in cooking with love ♥️
useless, dapat pinakuluan mo mismo don sa tubig.
sge po... noted... Salamat