Experimenting with a Whole Fried Chicken at Two-Star Win Son - Prime Time
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- čas přidán 10. 09. 2024
- Ben Turley and Brent Young, of the Meat Hook, are back with another episode of Prime Time. Today the guys are Win Son in Brooklyn, where chef Trigg Brown is tinkering with a whole fried chicken dish that might make it on the menu at the restaurant.
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more - it’s the most indulgent food content around. So get hungry.
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So happy you're enjoying Prime Time as much as we enjoy making it. Check out our critic Ryan Sutton's two-star review here: ny.eater.com/2018/2/27/17053136/win-son-nyc-review-two-stars-taiwanese-american
I didn't see the whole chicken listed in the review you linked. Did they decide it was too much effort? It looked delicious, and I think it's a shame that more restaurants don't serve dishes or entire meals family style.
A much easier and faster technique for deboning birds
czcams.com/video/42SKrRkFk7Y/video.html
U can serve it with five spice salt. If u dont steep in salt solution.
Is that a Death Metal shirt? I'm subscribing!
The sausage sticky rice is what we stuff our thanksgiving turkeys with !!
why does everyone in the video look like a Bob's Burgers character
Anthony Sengsouvanh lmao
Because ppl wanna be characters nowadays. Why be authentic when you can copy popculture references.
Dumbest thing I have ever heard
lmfao yesssss
czcams.com/video/fmLfpoj5e84/video.html
Chef is a respectful dude man. I dig it.
@Jiggle Billy My god, why does someone being a decent person always become a negative thing. PC IN MODERATION ISN'T A BAD THING.
czcams.com/video/O9PuAZv8VKI/video.html
Must watch Asian cuisine
Do subscribe
lol this comment aged like milk.
From Eater Jul 13, 2020:
"Brown ran a kitchen rife with verbal abuse and intimidation - including allegedly throwing a cleaver, food items, and, in one instance, a bell that narrowly missed a server’s head."
Not so much. The guy proved to be a real scumbag apparently...
This recipe comes from a Shanghai-nese dish called "8 treasure duck". I've been doing something like this for my Thanksgiving turkey for years, basically you can just put it in the oven low and slow and blast it at the end. To me, the key is to put the rice in under cooked and seal the chicken so the bird forms something like a rice cooker.
My guy literally said one line the entire video and it was a tootsie pop reference lmfaoo
I thought the same thing. Had a good chuckle when I read your comment
These guys are killing it! Love the show. Love the way we get to meet the cooks, chefs, and butchers in a no bullshit environment. A glimpse into a real working kitchen with no 'gloss'.
LeGourmetTV Recipes u mean meat? Lol
Just had to do that
Food R&D is literally my favorite thing. You need to keep doing this series forever
when the chef made a mistake
me: i guess you win son, you lose some
You can see how much fun these 2 are having while cooking. When you truly enjoy your job, your performance skyrockets. I wouldn’t be surprised if their food is some of the best in the city
I'm loving these "experimental" cooking videos. We need more content like this.
As a waiter in the the game for over 30 years, you gotta poach the chicken first, then rest it, over night! Then deep fry it! It’ll be awesome 😎
Excuse me did he just say “paper, rock, scissors”?
😂
jr132 aight we say scissors paper stone
I've heard people say it that way before. Now, if he said "Scissors, Paper, Rock." then he'd be fucking weird.
Hahah I say scissors paper rock
Tim O'Brien Weirdo.
I am from Taiwan and thank you, chef, for sharing everyone about some subtle difference between Chinese and Taiwanese way of approaching some ingredient, as well as mentioning the even further difference between different cities in Taiwan on how the dishes or ingredients may vary. Full respect and appreciation.
Honest and professional. No wonder he excelled in his craft.
I love how respectful them and their guests are to the cultures that inspired their food dishes 👍🏾👏🏾👌🏾✊🏾🤘🏾
🤦♂️
"I like the dark meat better than the white meat..."
Video editor immediately cuts to the only not white guy in the room..
Comedy genius.
This hit a nerve with me, I can remember my old passion for food. Being in the bad part of the food industry can numb a person. Thank you!
Ben and Brent are so enjoyable to watch. Great hosts, lots of personality. Keep up the good content.
My grandpa taught me a recipe like this, but we brine our chicken with soy sauce, white onion, ginger, and 5 spice powder.
Pure soy sauce? Or 50/50 water, soy?
This is how I spend my sunday....rewatching Prime Time and dreaming up food ideas!
I am going to try this!!! I never thought of taking the rib cage and all the other bones you can take out!
Now I see why WinSome is so popular!
One thing I respect is trial and error! Life is all about that, keep bettering your knowledge guys!!!! Killing it!!!
That looks absolutely delicious!
1:00 Brent shoulda "done the honourz" 'cuz he won the famously short manual game.
6:31 definitely go with the brining 👍
PAPER ROCK SCISSORS?!?!?!? bruh. Ro sham bo before your butcher rock paper scissors xP These guys are too funny.
Just 7
Thank you for mentioned about Tainan and Taiwan~ as a Tainan Chef.... I must say...the food in Tainan is amazing! Hope one day you can come to Tainan~ I can be the tour guide~lol
fried chicken + beer is the best combo.
A great video and a fascinating dish form aTaiwanese 's point of view.
Especially for someone NEVER heard of stuffing sticky rice into fried chicken.
There's a similar one using duck, and it should be steamed before fried.
But I guess chickens don't need steaming since they're smaller.
7:18 the captions say “roars” and afterwards he says predator, but all I heard was Gollum/Smeagle’s signature sound 👌
“Chinese food” nightmare 🤣, nothing related to Chinese but that Asian dude
Plus not even 2 stars ahah
How could deep fried boneless chicken stuffed with fried rice not taste good?
Love that you kept the mistake and the learning/thought process in here... looks brilliant. I’d love to share that with my mates.
Much respect to the chef talking about his mentor and the culture.
Watching recipe develop in the kitchen is awesome!
I had a whole fried chicken at a restaurant somewhere off I-70 in Indiana back in the early 80's. They fried it on the bone and brought it to the table with a whole bag of white bread and a fresh container of Parkay. It was so funny because we didn't realize it was going to be fried whole and that it would arrive rolling around on a plate, like bloated roadkill! In the end, it was an amazing meal and though we looked for it on several trips we never could find the place again!
They all look so chill. Especially the tall asian dude in the background lmao
I love these hosts so much - best hosts on Eater.
Brent reminds me of Ralph from A Christmas Story 🤣😂
In the Chinese dish, they stuff all the limbs and segment it into smaller bits rather than slice it whole.
That being said, this looks really delicious. The garnishes and dressing really distinguish it from the traditional dish.
I wonder if they season the inside before stuffing it?
I really enjoyed watching your shows!!! Keep it up! Love the things you guys do!!!
This is one of my new favorites on CZcams. Thanks guys/gals for these great videos.
Thanks for this, ZIGGY! So glad you like it.
So I probably replayed the first 6 seconds of the video about 20 times. So funny for some reason 😂😂.
But great episode. Love the idea of the stuffed bird. And I recently learned the history of China and Taiwan on another CZcams channel. So the timing of this for me was perfect.
you're a dullard
For a cheap winner, chicken dinner, buy a roasted whole chicken (already seasoned) on its expiration date and put it in a pressure cooker for 25 min or so. It will be so ready to pick apart and quickly. It will produce at least 3-4 meals in cassoroles or bbq.
Wow it is worth ordering at a $20 - $30 a dish. Looks amazing. 😋
In korea this is called sam-ke-tang 삼계탕. But boiled not deep fried. Obviously rice stuffing and and ginseng
I'm sorry but obviously not "this is" since they are so different, the only similarities are chicken, rice and submerge. Sam = ginseng, gye /ke = chicken, tang = soup / broth, the name itself indicates chicken soup.
I love these two guys. Very charismatic. Could watch alot of them!
This is very similar to the Cantonese style of fried chicken and sticky rice.
Simon Fan yes in Hong Kong? There is a good place called Farmhouse it’s delicious
មម
មហ
ម
It's almost as if they're related cooking styles!
Brooklyn is the center of the universe!!!
"You licked my fingers.." teehee
Please put the subtitles on for this, you're going to want to see them.
Love this show. You guys cooks food that I want to eat. Keep up the good work.
This is a cool as hell series greatly enjoy it
"I want four fried chickens and a Coke."
make it a diet coke lol
"Can I also get plain white toast?"
Classic movie : )
"You better think... on what you are trying to do to me!"
Four who!e fried chickens? Not drums and wings?
I wonder if this is going to make the menu finally..
wondering if the original idea was from a Chinese restaurant in SF?
Big fan of the green tape holder. 2:35
5:57 beanie dude got left out on the cheers
Probably b.c he's wearing a beanie inside .
Trigg, Laura and I remember you talking about three ways to chop garlic when you are 14 years old. Come visit us in the Florida Keys anytime
I feel the need to apologise for cooking a chicken ha.
In term of flavor, would this be any superior than eating deep fried chicken with the taiwananese rice? I kinda want to try making this at home, but my knife skill is not good enough to debone an entire chicken.
Webbs Kruiser start out smaller at first you don’t wanna waste a whole chicken and a couple hours just to end up with charcoal
A fried half chicken is also traditional in Berlin. You can get a very tasty one at zur kleinen Markthalle.
Though this is a very different version of the dish, and it looks fantastic!
These dudes are the epitome of the Brooklyn Hipster who is a little past their prime.
I believe the chef was referencing R&G Lounge in San Francisco. I grew up across the bay and I used to order this dish at the former China Station in Berkeley. Needs at least 24 hours advanced notice and it's not cheap. Presentation is also completely different, it is flattened out, less meat and cut in squares. Best of luck to these guys on their rendition.
There's a lot of places in SF that do sticky rice stuffed chicken.
Interesting and yummy. FYI the Philippines has a version called Chicken Relleno. Its also de-boned and stuffed with a meatloaf mixture similar to Lumpia Shanghai and sometimes whole boiled eggs. Its roasted instead of deep fried. We also have a version where a whole milk fish is de-boned and stuffed with minced fish meat and veggies.
Bens jumper is incredible!
You had me at "stuffing the bird".
The chef sounds like the turtle off finding Nemo 😂
Food experiments are so fun and interesting!!! Please keep these kind of videos coming
The perfect ramp for lunch.
I'm not really a Star Wars fan but that shirt is amazing. Thank you for making me smile Ben.
*Sorry for being almost two years late in seeing this.
I saw Vader but I assumed it was a band shirt
That darth vader black metal-ish sweater
One of my favourite episodes.
Chef, I think it would be worthwhile presenting the whole bird in front of the customers once it’s set out on the menu! When you cut the bird and it’s just starting to showcase the sticky rice inside... I JUST GASPED.
Wow..Taiwanese propel where are you at? Send some love to this amazing video!
I'd mix soy sauce, mirren, somthing like a Chinese vinegar or some other vinegar and a touch of fish sauce. Then immediately brush it onto the chicken when it comes out of the fryer.
In Vietnam, we actually cover the whole grilled chicken with cooked sticky rice and fry the whole thing instead of the sticky rice inside.
The extra 2 minutes made a huge difference in the deep fry.
The chef is a dope dude
It doesn't have two stars. It's recommended by the Michelin guide with 2/3rds of 1 star.
We have a similar dish here in the Philippines called Chicken Galantina. 😊
Eater, please have Ben tell us how we can find that shirt!
This is what I'm in the comments for.
Love the show! Where does this black seeater with the Darth Vader skull come from?
So stuffed boneless chicken? Like a mini turducken? Holler at gourmet butcher block in Gretna, la. Or walk into any rouse's supermarket. Looks good though.
How is it at all like a turducken when there's no turkey or duck.... There's a Chinese place in Elmhurst that makes duck-chicken-squab-quail thing, iirc. Duckensquail.
Love to see the creative culinary minds at work...
Looks fantastic!
I saw the giant word "Classic" and I knew it was a Taiwanese beer. Interesting to see them delve into Taiwanese food.
The great myth, that rest time makes a huge difference in doneness. The smaller a cut of meat is the less the temp rises during rest. A large brisket barely rises 10 degrees, a steak only rises a couple degrees. Letting that first chicken rest a touch more isn't gonna help Jack.
I mean this sounds cool but in reality how different is this really gonna taste then if you just fried them regularly
one of the best looking chickens i have ever seen.
Be cool if he put an American twists to it, maybe stuff it with some barbecued meat and it'll be a killer dish
Looks awsome. I should try that.
If you have the chicken already deboned and stuffed in the cooler, you only have to fry it....then it takes only 13 minutes. That’s not too long to put it on the menu
No, it would take longer because the filling would be cold, too, and then I think it would be overcooked. But I guess you can definitely do the deboning beforehand, and have your rice cooker full of the stuffing. Then you just stuff and fry.
Him just squeezing out that beer he been drinking for 3 days....
I love this show!, cheers
from Chile!
Kind of unrelated but... what's the band on Ben's shirt?
I want to know the same thats why iam here
I tried, but the logo is too brutal
If my eyes don't decieve me, looks like force awakens ?
david leeper I found online somewhere that’s what it says force awakens for the movie force awakens movie deathcore shirt
This is some shokugeki no souma shit
I wonder if an Asian McDonald's burger flipper has ever reflected before he started his day and thought "As an Asian dude this is something that I'm going to try to respectfully and humbly approach, my mentor was a clown from America called Ronald. He identifies politically as an American and he explained to me that there's like a cultural nuance about burgers which is like something and some other stuff. So ya that's kind of a philosophy I hold myself to. Respectfully"
ohh man that looks great, cover it in a batter / breadcrumb to add another dimension to this dish.
Souma would've used ketchup and Parmesan cheese.
now that dudes cool af. food looks good as well