Tastes just like at a Chinese restaurant — The Ultimate Soy Sauce Chicken Recipe You Can't Miss!
Cooking with Hana Phung
[{'start': '0.000', 'end': '2.339', 'text': 'Welcome to Cooking with Hana Phung!'}, {'start': '2.385', 'end': '6.769', 'text': 'Today, I want to share with you a special soy sauce chicken recipe.'}, {'start': '6.770', 'end': '10.264', 'text': 'Tastes just like at a Chinese restaurant .'}, {'start': '10.265', 'end': '14.776', 'text': 'The ultimate Chinese Soy Sauce Chicken recipe!'}, {'start': '14.964', 'end': '18.521', 'text': 'Please turn on subtitles and watch your language.'}, {'start': '18.521', 'end': '22.576', 'text': 'Then please enjoy this video!'}, {'start': '26.090', 'end': '32.258', 'text': 'First, prepare scallion oil : 35g onion (cut into strips)'}, {'start': '58.183', 'end': '63.319', 'text': 'Cut 50g of scallions into sections, setting aside the white part separately.'}, {'start': '78.626', 'end': '82.501', 'text': 'Slice 12 grams of ginger.'}, {'start': '88.820', 'end': '93.638', 'text': 'Crush 3 cloves of garlic, approximately 15 grams.'}, {'start': '102.631', 'end': '106.983', 'text': 'Heat 145g cooking oil.'}, {'start': '108.047', 'end': '110.047', 'text': 'Then add ginger,'}, {'start': '111.173', 'end': '112.813', 'text': 'garlic,'}, {'start': '112.914', 'end': '114.882', 'text': 'The white parts of the green onions.'}, {'start': '114.933', 'end': '120.996', 'text': 'onion, fry over medium heat,'}, {'start': '126.916', 'end': '128.916', 'text': 'stirring occasionally.'}, {'start': '133.589', 'end': '145.458', 'text': 'When garlic, ginger, and onions are fried, the garlic turns a light yellow color. Then, add the remaining green onions.'}, {'start': '147.390', 'end': '152.017', 'text': 'Fry the scallions until they turn dark in color.'}, {'start': '157.508', 'end': '163.057', 'text': 'Extract the oil and set it aside.'}, {'start': '173.000', 'end': '178.453', 'text': 'Use a cloth bag or a thin piece of cloth to wrap the spices.'}, {'start': '179.879', 'end': '183.299', 'text': '1/2 teaspoon fennel,'}, {'start': '184.767', 'end': '187.275', 'text': '15g of ginger, sliced.'}, {'start': '189.830', 'end': '193.059', 'text': '1.5g Dried tangerine peel ,'}, {'start': '194.689', 'end': '197.621', 'text': '1.5g Star anise ,'}, {'start': '200.345', 'end': '204.114', 'text': '3 Bay leaves 1.5g'}, {'start': '207.667', 'end': '210.080', 'text': '1 crushed cardamom (1.5g)'}, {'start': '210.316', 'end': '218.425', 'text': 'NOTE: Do not use too many spices, or the flavor will become too strong and diminish the fragrant taste of the scallion oil.'}, {'start': '220.079', 'end': '223.043', 'text': 'Use thread to tie it up.'}, {'start': '224.826', 'end': '232.859', 'text': 'Use Seasoned Soy Sauce for seafood for this dish because it is less salty and has a lighter color compared to light soy sauce.'}, {'start': '233.254', 'end': '241.392', 'text': 'This is the reason why your soy sauce chicken used to be darker in color and not as delicious as when you eat it at the restaurant.'}, {'start': '241.705', 'end': '247.334', 'text': 'I use a bottle of soy sauce with a capacity of 410 ml.'}, {'start': '253.140', 'end': '255.977', 'text': 'add 1 liter of water,'}, {'start': '259.493', 'end': '262.923', 'text': '200ml Chicken stock ,'}, {'start': '264.564', 'end': '267.846', 'text': '10g Chicken powder ,'}, {'start': '268.847', 'end': '275.190', 'text': '20g Chinese Rose Cooking Wine (You can easily find it in Asian Shop.)'}, {'start': '276.545', 'end': '280.388', 'text': '50g of Dark soy sauce ,'}, {'start': '282.796', 'end': '287.349', 'text': '130g Brown Sugar Pieces ,'}, {'start': '287.748', 'end': '289.748', 'text': 'mix well.'}, {'start': '291.844', 'end': '299.174', 'text': 'Add the spice bag, then cover with a lid and cook over high heat until it boils.'}, {'start': '305.840', 'end': '313.558', 'text': 'Add scallion oil, then simmer over medium heat for 20 minutes.'}, {'start': '316.839', 'end': '322.674', 'text': 'Today, I will cook simply: 3 chicken wings and 3 Chicken Drumsticks .'}, {'start': '322.765', 'end': '330.292', 'text': 'If you want to cook a whole chicken, multiply all the ingredients in the recipe by 3.'}, {'start': '330.907', 'end': '335.746', 'text': 'After 20 minutes, remove the spice bag.'}, {'start': '344.268', 'end': '348.000', 'text': 'add chicken,'}, {'start': '351.082', 'end': '357.472', 'text': 'The chicken wings and thighs will be cooked in a short time, approximately 15 minutes.'}, {'start': '357.975', 'end': '363.593', 'text': "Look at that, it's almost done. It smells so good."}, {'start': '363.902', 'end': '372.757', 'text': "After 15 minutes, turn off the heat. If you'd like to make marinated eggs, boil the eggs separately and add them at this point."}, {'start': '372.874', 'end': '377.597', 'text': 'Because the longer the eggs are cooked, the firmer they become.'}, {'start': '377.669', 'end': '381.364', 'text': 'Rest for 45 minutes.'}, {'start': '381.427', 'end': '388.101', 'text': 'After 45 minutes, remove the chicken and drizzle some sauce on top.'}, {'start': '388.467', 'end': '393.761', 'text': 'The most important thing is that the sauce has enough flavor.'}, {'start': '393.978', 'end': '398.870', 'text': 'Wow... It looks very delicious and attractive.'}, {'start': '400.591', 'end': '406.387', 'text': 'If you have any questions please leave me a comment below .'}, {'start': '406.545', 'end': '416.675', 'text': 'After each cooking session, you should re-boil the sauce, let it cool, transfer it into a jar, and store it in the refrigerator.'}, {'start': '416.733', 'end': '420.958', 'text': 'Add a little water next time to reduce the saltiness.'}, {'start': '421.205', 'end': '430.582', 'text': 'However, as the marinade evaporates and diminishes over time, you need to add a new portion of marinade and reuse it.'}, {'start': '430.714', 'end': '436.391', 'text': 'Chicken tastes best when you let it cool completely.'}, {'start': '436.645', 'end': '438.645', 'text': 'Enjoy!'}, {'start': '439.147', 'end': '445.955', 'text': 'Thank you for watching and see you in the next video 😘🌺!'}]