I’m Thai, we have glass noodles filling. You rarely see this menu on street stalls because it’s time consuming so it’s only served on special occasions.
Omg I wish I knew I could cook this cuz I would sure enough try that looks so good God bless the cook and the person that filmed it and the person that's eating it Amen to all of it
All that prep time and the cook time, just to be wasted because the carrot flower possibly contaminated the whole damn thing! Who knows what was transferred from that dirty band-aid and is now over all the food, just because he took his glove off and forgot to put a new one on.
I was a meat cutter at a Chinese restaurant years ago beef, chicken, pork, and absolutely love their cuisine, but was looking for a recipe that was a mac and cheese stuffed Southern fried chicken, and and stumbled onto this and after watching this, I can do this. 😋
Apparently, the technique of blanching with water and salt, plus a subsequent hot vinegar bath, and then a drying step… is a key part of the technique of sealing and making an optimal crisp without breading or breading. It is the use of the aesthetics and the power of the skin of the chicken wing, Bravo and admiration to the Chef!!!!
Al parecer, la técnica del blanqueado con agua y sal, más un siguiente baño de vinagre caliente, para luego pasar a un paso de secado… es parte clave de la técnica de sellar y hacer un crujiente optimo sin rebozados ni empanizados. Es el aprovechamiento de la estética y del potencia de la piel de la alita de pollo, Bravo y admiración al Chef!!!
UGGGH! First of all I would NEVER 👎🏽 have the PATIENCE to prep and stuff all those wings! So I can see why these wings would probably cost 💲 a pretty penny if you were going to order them!!!
36 Comments
I need to go here. NEEED to.
I think u got the title wrong they stuffed it with shrimp not rice
AT LEAST CLEAN OUT ALL THE GARBAGE FROM THE SHRIMP FIRST!!!
I looked at their menu seems like they don’t have these anymore 😢
Masakan yang mantap..👍👍
Wow. What labor intensive prep work!!!
Impressive!
Is that oil? if it is why does it look like water?
25:15 I hope these chefs are receiving decent pay
I swear that Chinese cooking is done in such a way to confuse any non Chinese to even try to make it🙂
I’m Thai, we have glass noodles filling. You rarely see this menu on street stalls because it’s time consuming so it’s only served on special occasions.
I'm Hungry 🤤
I was confused the whole time watching this video
Stink new yorkers please note to take out the black little vein on the top of the shrimp
Im sorry too much goin on with the preparation of this chicken i bet they touched it 20 different times. Too much for me
Que buen trabajo
Damn never knew they had a dish like this
Do you deliver??? TO Los Angeles???? OMGAWD!!! This made me sooooo hungry! Excellent recipes!!! So beautifully done! I'm a fan!
Wow! I guess no cleaning out the guts of the shrimp. Just smash away, fecal matter and all lol.
Omg I wish I knew I could cook this cuz I would sure enough try that looks so good God bless the cook and the person that filmed it and the person that's eating it Amen to all of it
Y’all lost ya mind this is disgusting
Thanks for Sharon been there done that so delicious⭐️⭐️⭐️⭐️⭐️🤗🤗🤗
Too much work for each individual chicken wing.
What is the name of the restaurant
Shrimp wasnt deveined so those wings are atleast 5-10% poop.
How you take the bone out the drum and flat but only show the flat in the end? You know what…never mind…how many wangs per order!?…
All that prep time and the cook time, just to be wasted because the carrot flower possibly contaminated the whole damn thing! Who knows what was transferred from that dirty band-aid and is now over all the food, just because he took his glove off and forgot to put a new one on.
💯% Beautiful looks so invitingly tasty and delicious!!!
I was a meat cutter at a Chinese restaurant years ago beef, chicken, pork, and absolutely love their cuisine, but was looking for a recipe that was a mac and cheese stuffed Southern fried chicken, and and stumbled onto this and after watching this, I can do this. 😋
Apparently, the technique of blanching with water and salt, plus a subsequent hot vinegar bath, and then a drying step… is a key part of the technique of sealing and making an optimal crisp without breading or breading. It is the use of the aesthetics and the power of the skin of the chicken wing,
Bravo and admiration to the Chef!!!!
Al parecer, la técnica del blanqueado con agua y sal, más un siguiente baño de vinagre caliente, para luego pasar a un paso de secado… es parte clave de la técnica de sellar y hacer un crujiente optimo sin rebozados ni empanizados. Es el aprovechamiento de la estética y del potencia de la piel de la alita de pollo,
Bravo y admiración al Chef!!!
UGGGH! First of all I would NEVER 👎🏽 have the PATIENCE to prep and stuff all those wings! So I can see why these wings would probably cost 💲 a pretty penny if you were going to order them!!!
So we don’t de-vein
They didn’t take the poo out of the sea food, that is a intoxication waiting to happen
What was the mayo looking stuff put into scallops and shrimp?
Can’t wait to get to Brooklyn
I’m in dea!!! Oh! It’s ahhh WRAP!!!!! PUT SUM SOUF IN YO MOUF!!!! Braddahoods!!!!!!🤙🏾