It's kind of a play of the Huli Huli Hawaiian
chicken. Yes!
So we have OJ, pineapple juice, lime juice--
My husband would add some rum.
Yeah, totally.
And a little bit of oil.
And then what we'll do is we're gonna go in
with some soy, and--
So it's salty and sweet.
Absolutely. Mm.
And then those fruit juices,
the natural sugars are gonna help create
a beautiful glaze that we're gonna need.
And then here darlin', we have of course, the aromatics.
So we have some beautiful ginger,
and I think we should show 'em the trick
on how to peel ginger,
what do you think? With a spoon,
yes. Yeah.
So that way you don't-- Don't use a vegetable
peeler. That way, yeah.
And having at it with a knife,
you'll probably open a vein.
It's really the easiest to peel it with a spoon
to get in and out of all the little nooks and crannies.
Absolutely. And when you're done
peeling the ginger root, keep it in your freezer.
It'll grate even easier the next time
and it won't shrivel up in your fridge
and look like one of them creepy witch claws.
Totally, yep.
And incidentally, this is what I do at the restaurants
when I make my guacamole.
I actually grate the onion and the jalapeno.
So it's really juicy,
yeah! Yeah,
and it distributes that flavor properly.
Without chomping down on big pieces.
Absolutely, so we have some--
Both digestible too,
don't you think? Absolutely.
Some people have trouble with onions or garlic.
Yeah, so now what we're gonna go ahead and do
is add all those beautiful aromatics.
So you got a green chili, some ginger,
and some garlic in with the sugar,
the natural sugars of the fruit juices
in with the salts from the soy.
If you're not a fan of cilantro,
you can use flat leaf parsley which just tastes like grass.
Yep.
And then basically what you wanna do
is make sure that you use all of the stems.
Cilantro's one of those few herbs
that you can actually
use the stem. Right, you can use
the whole thing, yep. Yeah.
All right, so basically what we're gonna go ahead
and do is just give that a nice little stir.
We'll go in with a copious amount of salt,
little bit of coriander, and then black pepper.
And then all we're simply gonna do
is add this beautiful marinade inside.
And we're gonna reserve just a hair,
and we're gonna reduce this down
to make a glaze, guys.
Yum! To kinda reinforce
that flavor, right?
You put this over the heat?
Yes, ma'am.
So as that kinda reduces down,
you're gonna kinda get that beautiful glaze,
almost like a little barbecue sauce love action, okay?
We have these that have been marinated.
I like to do you know, maybe two hours at the minimum
up to six hours. Overnight is okay?
Overnight's cool, but you do have lime juice in there.
So you don't wanna make ceviche chicken,
you know what I mean?
Put a beautiful amount of that glaze.
Look how delicious that looks guys, huh?
Mm!
And then making sure you cover that up.
And you've got it on a wire rack lined
rimmed baking sheet so all the fat is dripping away
from the chicken pieces, in this case, the split wings.
Yeah, and then what we'll do is we'll go ahead
and cook this in the oven.
And then as it comes out,
we'll give it one more little shellac.
We'll do the swappy-doo. Add that in there.
Yeah, so we have those
and then we'll-- That's the extra shellac-er?
Yeah, this is the exta shellac-ing.
Come on baby, let me shellac you.
Yes, anyway.
But we do know each other a lot,
we're like besties kinda thing.
Yeah, that's right.
We could shellac each other.
Yeah.
And then at this point,
you're really ready to rock and roll.
All you gotta do is just put this back in the oven,
let that glaze really do it's work, and kinda render
down that skin. Last drop,
last drop, last drop. Yeah.
Yeah, you want the skins tight,
yes? (speaking foreign language)
And then what we're gonna do is
we're gonna put it down. Oh, look at those!
And everybody-- (audience oohing)
Oh, what! (audience cheering)
Stop playin'.
Oh my God. Pump the breaks!
Woo-hoo! Woo-hoo!
And then what we're gonna go ahead and do
is put some beautiful sesame.
Sesame everywhere. Yep.
And then we're gonna do some scallion, guys.
And while you're making people happy,
you're making people happy with this one, really special.
But the book really, the book is really
an inspirational tale.
It's like me cataloging how important the kitchen was.
It was my salvation really in that sense
'cause I had a really tough teenage years.
I lost my father and I reacted poorly,
and the kitchen is kinda what got me
the strength back. Brought you back to center,
right? (speaking foreign language)
"Where I Come From", his life lessons,
and the recipes that are most near and dear to him
is out now, yes? Yes.
(audience cheering) (audience applauding)