Yes, that's right, if you're doing different cuts of chicken, it might take a little longer. In this video, I only used chicken back. you're so welcome, and I hope it comes out delicious!
Thanks for the suggestion! Yes, I could let the yeast activate in warm water, but rapid rise/quick rise don't have to be activated, it can be added to the dry ingredients, I tried not to add the salt directly on the yeast, I mix it all together then add warm water, I do it all the time with no problem, I like rapid yeast cause I just add everything in 1 bowl.
Thank you! I cooked it until it reduced and thicken up maybe less than 1/2 hour or more not sure, I made it only that one time. I added 1 1/2 cup water, I added 1/2 cup when removing the seeds and yes I add 1 cup sugar, I like it less sweet. Thanks for watching!
