Wow Amezing Yummy Thank you for your sharing recipie God bless you always more power Cheff from San Felipe Zambales Mabuhay Gusto ko ang inyong Recipie
Thank you sir for sharing ,iba ang style niyo ,i like it. Kaya ako nanunuod kc meron na ako timpladong legs ng chicken nakababad na,watching dito sa Canada,
Depende sa kapal ng meat kasi Yan..pag may bone mas matagal vs sa boneless...around 12-20 mins depende parin tlga. Pero pinaka ok gamit ka ng food thermometer dapat ,75celcius internal temperature ng meat
Sa paprika palang sir di na yan maglalasang jb dahil walang paprika ang jb.. Philippines made ang jb di ba galing ibang bansa naman yang paprika na introduce lang sa pinas
The baking soda acts as sanitizer that kills e-coli or bacteria present in the chicken and the brine solution becomes alkalized aside from tenderizing the meat. You will notice that the solution bubbled because of the addition of baking soda reacting with vinegar.
Thank you for sharing!!! Sa fish sauce lang ako alanganin. Sa may sensitive or di exposed ang ilong sa fish sauce, lalo ung mga puti, madali lang nilang marerecognize ung kakaibang amoy...baka may ibang gamit ang Jobee
Pag mga puti eto, Pwde nmn gamit ka chicken or beef powder(bouillon) Yung knorr cubes...then disregard dish sauce and bawas salt. Bali Yung knorr cubes magbibigay ng lasa sa marination.
Himalayan at normal salt almost same lang...it's just mas special si Himalayan. Wala sa salt Yun..pwdeng sa brine ng manok using water and bullion Ang try q next time.
Is that 20% glutinous rice flour or Non-glutinous (regular rice flour). I read glutinous isn't used in frying because it will give a sticky chewy batter? Thanks
