In 2019, we went to Macau to eat that Bai Qie Ji
Yes
It's very delicious
You are going to cook that with this chicken right?
Yes, I can do that
This chicken can be described as "three-yellow" chicken
Yes
You see
Three Yellow Chicken
In fact, many friends do not know what a three-yellow chicken is
First, yellow foot
It also has a yellow skin
Then it has a yellow beak
But this mouth is not very yellow
You can see it's a little dark
Kuan, come and help
Catch the chicken
I cannot see that
Catch the wings
Hold it
Uncle, you're also good at scalding chicken
This is easy
If I cannot handle a chicken
Have I been living for decades for nothing?
I think I've lived 30 years for nothing
That's nonsense
When scald the chicken, the water should not be too hot
If it's too hot, it will break the skin
I used to have a colleague who was not afraid of hot for scalding chickens
Really, he'd take it out and just start doing it
A chicken will be ready after a few seconds
It's not like duck, there is no fine feathers
The duck is more harder to handle
Okay, this chicken is done
Let's cut the toenail off
Nails off
Chicken feet is the money grabber
Do you remember that we weren't allowed to eat chicken feet when we were kids?
Saying if kids eat chicken feet
The hand writing will be crooked
Writings are all curved
There is such a thing
And kids can't eat the chicken intestines either
If the kid is still studying
Okay, we've finished gutting this chicken
Now we're going to cook it
We only need two things to boil this chicken
This ginger and this scallion
Take a beat on the ginger
This scallion is favourite in Shandong
Eat the scallion with a bun is so good
hmm
Northeast big scallion
It's also called Golden Scallion in some places
They have a sweet after taste
Yes
Good
For this chicken we have prepared two big pots of water
This one is boiling water
This is cold water
The cold water is for cooling down the chicken
Put it in cold for a few seconds
Let its skin shrink and tighten up a bit
To cook this chicken we pour two or three liangs of salt in
Then put in this ginger and scallion
Okay, start the fire
For making this poached chicken
There must be enough hot water
Make sure to drown the chicken fully
Otherwise, the chicken will not cook well if it is left exposed
The water is boiling
Okay, when water is boiling
Let's turn off the heat
Turn it off
Normally if you cook this chicken at home
Don't turn off the heat
Because we have huge pot with a lot of water, so I can turn it off
What do we call this one?
Bigger is better
hmm
Let's stuff the chicken feet inside its belly
Now let's put the chicken down
Do you hear the sound?
Hoo hoo hoo
Let it get hot water in the belly
Let the water soak in
Then lift it up again
Pour the water out
This is for the even heating of the inside
After fully scalding it, put it in cold water
It's going to shrink when it's hot and cold
Definitely
Then lift it up and pour the cold water out of its stomach
Its meat should be tightened up
The skin will be tender when tightened
Okay, put it in hot water again
Pick it up again
good
We'll let this chicken go in and leave it
If it's a chicken under three jins (1.5kg)
Soak it for half an hour and that's enough
If you use a small family stove
In case you have less water
Make sure you give it a 20-minute boil on very low heat
Then let it soak for another 10 minutes or so
If we do it in the restaurant, we need ice cubes
or ice water
That works better
The colder is better
When water is so cold
It get goose bumps if you take it down
Goose bumps on chicken skin
That's right, it's the same as people
It's true that when it's cold, you get goose bumps
Yes
I'll give you two flavours for this chicken today
One dipping is ginger and scallion
Cantonese Flavor
Get you another Kou Shui (Drooling Over) Sichuan flavour
One spicy and one not spicy
Yes, I already drooling
Kou Shui (Drooling Over) chicken?
You can't stop drooling when you eat it
Yes
Okay, take a break
good
resting session
Good, good
Now let's hook it up and check it out
Try to hook it here under the neck
How do we usually check if the chicken is cooked?
Squeeze its leg with your hand
When the legs are firm
This means
It's almost done
If you touch it and squeeze it, it's soft
If it bounces back
That means it's not cooked
Okay
Put it inside cold water for a while
If we eat it now
There will be blood inside the bones
Because it's only been about 30 minutes
You have to pour out the water (from stomach) when you're soaking this
Otherwise the temperature in the belly is still high
Okay, now let's dip back in hot water
Let it soak for another ten minutes or so
This will ensure that it's almost well done
Okay, this chicken is ready
It meets the requirements of Uncle
Almost fully cooked
But still tender enough
Okay, now we'll get this chicken out
Put it in cold water
Let it cool through
This water is drinkable cold water we prepared
Okay, let it soak for a while
Uncle, take a break
I'll cut it for you when it's cool
I'll do it when it's done
Eat intensively
Yes, intensively
Take a break, Uncle
Now this chicken is cooled
Let's cut the chicken
Nice colour
Very Yellow
Yes, the colour is very good
Let's start from here
Take the wings off
Then get off the leg
For the leg, cut a little bit from here
Take off this leg
Then cut across like this
Cut the butt off
Cut it here and place it on later
It just for looking good
It doesn't matter if you eat it or not
That's the butt
Don't want any of those
And then tears this meat off
Take out the bones
These are so nice, see
A lot of meat
Don't want this bone
Threw this bone to a dog
The dog will tear up when he sees it
Because there's no any meat up there
And then
This middle piece of meat
Cut it off
Cantonese chefs like to cut it into a plate decoration
Make it like wing
Now let's deal with the chicken head
For the chicken head, this is how to chop it up
Chop it smaller
Make it look like this
Put the head like this
Like this
For this one, just put it in the middle
Let's
give it a chop
Slice the chicken leg
Slicing it open
It's normal for the bone to have a little blood in it
Put this on the side
They eat it on purpose like that
Eat this kind
Put it on this
It's a nice piece, full of meat
It will be very nice to eat
ok
This plate is too small
If it's big enough
Can put it in full directly
Put it here
This is its foot
Okay, that's it
I'll start with the Sichuan dipping
Check it out
Actually, the cut of this Bai Qie chicken is not that professional
I will go to Guangdong when I have the chance
Learn the cut a Cantonese Chef
Learn this dish properly again
For making this dish, chicken better be from Qingyuan
I don't think this chicken is as good as the one from Guangdong
Not as tender as that one
I knew it when I chopping
Mouthwatering Sichuan chicken is easy
It is
Chopped ginger, scallion and garlic
Fresh spicy chilli
Chopped
Add red spicy oil, soy sauce, vinegar, sugar and Sichuan peppercorn powder at the end
That's it
I'm not so professional at cutting this chicken
I'll take you to Qingyuan when I have time
Guangdong Qingyuan or Zhanjiang
Or Shunde is good
They make better chicken
Pour the soy sauce first
Okay, let's have some hot water from soaking the chicken
In
Good
Add some chicken soup
Then add a spoonful and a half of oyster sauce
After the oyster sauce in
and it changes colour
Make the sauce thicker
Put some salt in
Put some MSG in
Some sugar
A little more sugar
Put in three spoons
And then there's this
What's this one?
Spicy Red Oil
Red Oil
Wow, that's a lot of it
You need a little bit more this
Also a bit more vinegar
It tastes good
Put two spoons of it
Do you know why this is called "Kou Shui (Drooling Over)" chicken?
You want to eat this chicken and you are going to drool when I see it
I'm telling you
It's because the sauce is spicy and tangy
It smells so good you want to eat it
a little sour, spicy
Then fresh and fragrant
The mouth starts to salivate when you eat it
Drooling like crazy, that's why it's called drooling chicken
That's where this drooling chicken comes from
Well, not really add some saliva into it
It has nothing to do with drooling
It's just that it's called drooling chicken, isn't it?
It's the same as some other dishes that have a name but without actually different
It's the same
It's the same as Yu Xiang Rou Si (Fish flavour shredded pork)
There is no fish either
It's just a flavor type
Okay, after we've stirred this up
Putting in some of the Sichuan peppercorn powder
Sichuan green peppercorn powder
A little more
The taste of this one is salty, fresh, tangy and sour
Slightly sweet aftertaste
And spicy
That's why it's called Kou Shui chicken
Okay, this one is ready
Put this one aside
Dip it when you eat it
No need to pour it in
Just use it as a dip
And the next one
Ginger and Scallion Paste
It's the classic dipping of Bai Qie chicken
Let's do it now
Slap the ginger into paste
Put the ginger paste in
Chop some more small scallions
Okay, when I'm done, you can heat some oil
Put in some salt
You can go a little heavy on the salt
because this is to be used for dipping
good
Okay, heat up some oil and give it a good splash and you're ready to eat
Try it, Uncle
Taste the chicken first
Yes, sure
Taste this first
See if it tastes like few years ago
Okay
Dip in this
That's the spicy one, Kou Shui chicken over there
This side is Bai Qie chicken
Eat this
Dip it a little more
This chicken is not as tender as the ones in Guangdong
It's not as tender as theirs but it still tastes good
Still tastes the same
You have it in Macau, right?
Yes, it tastes the same
This one needs a little bit of ginger paste to make it tasty
There's blood here
Where?
Inside the bone
Tender
It's intentional
Try this. This is my specialty
I don't want the bones
I eat the middle meat
Go for a dip at the bottom
The oil on top and the sauce underneath
You have to dip it in the sauce to get it to work
Yes, good
You have to go under the sea to get the salt taste
Eat it, Auntie
I'm afraid of spicy
The middle is pure meat
Good, good
I like to eat chicken skin
Yes, it's so good
What a big piece
This is spicy in the mouth first
with hemp
Aftertaste is sour
with slightly sweet
With a touch of sweetness
When you eat it, you just drool a lot... you just cannot stop
Taste it
Deep Down
Nice
Eat intensively
Eat, Auntie
Eat eat
So nice
Next time to Guangdong
Keep learning this dish again
This dish
I think it could suit a lot of people
That's not bad, this is not bad at all
That's good
Yeah, that's fine
It's good, it tastes good
The taste is the same as the one in Macau
But the chicken is a bit older
It's not as tender
This chicken is still overall good
I gave myself a score of 75
There's still some way to go
Later
Next time we'll go together and learn it properly
Learn it and come back
Bring back the chicken over there and cook it
Our local chicken is good for firm meat
To be honest with you
The chickens over there are a bit too tender and the feeding time is short
So for making this dish is fine
It will be good for this one
If you really eat the chicken meat
Eat our local chicken
That's better
Yes
Okay, that's it for this video
Learn and do better in the future
Try some other dishes
Do it
Eat eat
Everybody come
What is this?
Put down your camera and come eat chicken!