Quick and Easy Crispy Chicken Chow Mien is on the menu for Kris Bernal and Mark Herras!
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00:00Hello!
00:02Alright!
00:03How are you?
00:05How are you?
00:08Hello, hello, hello.
00:14How are you?
00:15How are you?
00:18Are you all doing well?
00:20Are you all doing well?
00:22Hello!
00:27Our guest today is one of the hottest love films of the GEMI Network.
00:33He starred in the first dance series on television,
00:38which is called Time of My Life.
00:41Chris Bernal and Mark Piras!
00:47Hello!
00:49Hi, Ken!
00:50Hello!
00:51How are you?
00:52Wow!
00:53Hi, Mark!
00:54How are you?
00:55Yup!
00:56Okay!
00:57Yup!
00:58I made this beautiful!
01:00I'm sweating because I know I'm going to be a guest here.
01:02So, I'm really going to eat here.
01:03Wow!
01:05Good, good!
01:06I'm going to eat here, Chef!
01:07Why not? Why not?
01:08I'm going to eat here.
01:09I'm going to eat here. I'm just hungry.
01:10Chef, let's welcome the students and faculty of Lyceum of Alabang!
01:15Yay!
01:18And a delicious night for all of you here at Idols in the Kitchen.
01:22You have nothing to do but…
01:24Eat!
01:26Eat!
01:31Okay, let's eat!
01:38Okay, what we're going to cook now is Pampiesta.
01:44Yay!
01:45But it's easy to make, just like what we're going to make first, the Crispy Chicken Chow Mein.
01:52Yay!
01:53Wow!
01:55Okay.
01:56Chef, let's start!
01:57Let's start!
01:58So that the two of them can taste it.
02:00They said…
02:01I'm going to fry the chicken!
02:02They forgot their diet this evening.
02:04So, I'm sure you'll enjoy it.
02:05You're not allowed to diet!
02:06Alright.
02:07As long as I'm hungry.
02:08As long as you're hungry.
02:09Okay.
02:10So, in Tagalog, we have Picho.
02:15Picho.
02:16Chicken.
02:17Because when I say it in Bisaya, my tongue is a bit stiff.
02:20Breast Chicken.
02:21Yes!
02:22Is my English correct?
02:24Correct!
02:25Breast Chicken.
02:26So, we're going to remove the skin.
02:29What Chow Mein means is quick.
02:33Right?
02:35It's easy to make and to eat.
02:37Chicken!
02:38You should serve it right away when it's cooked.
02:41Because the Crispy Noodles will fall apart and won't be crispy anymore.
02:45So, when you cook this, you should eat it right away.
02:49Let's just slice it long and wide.
02:51Not julienne.
02:53Thinly shredded.
02:57Chris, when you taste this,
02:58Mark, right?
02:59When you taste this,
03:00you'll forget your…
03:03name.
03:05That's it.
03:06So, we'll add a bit of sesame oil.
03:11Salt.
03:12Cornstarch.
03:14Then, of course,
03:15the…
03:18Chinese wine.
03:20Chinese wine?
03:21One glass so that you'll get drunk.
03:26Okay, this time,
03:27we're going to make it crispy.
03:29Well,
03:31who's going to go first?
03:32I feel like I have a partner here.
03:34Ladies first.
03:35Oh, like that?
03:36Okay.
03:37You know what? You're cheating.
03:38Ladies first.
03:39Gentleman.
03:40You're really a gentleman.
03:41Come here, come here.
03:42Yeah, yes!
03:45Chef,
03:46I'm used to a difficult dish.
03:48Yes, later it'll be difficult.
03:49It'll be difficult.
03:50You'll cry.
03:51You'll cry.
03:53I'll do it.
03:54Don't come too close because it's hot.
03:56Come here to my side.
03:57Don't worry.
03:58I'm harmless.
03:59There.
04:00Okay.
04:01Then, we'll put our noodles here.
04:05Just half of it.
04:06Can you move a bit?
04:07You're being rude.
04:08Oh, sorry.
04:09No, no.
04:10Move it to me.
04:11Oh, here?
04:12Here.
04:13Oh, I'm sorry.
04:14What do you need?
04:15That's your job.
04:16Your job.
04:17You're an assistant now.
04:18I'm your assistant now.
04:19There.
04:22There.
04:23It's crispy now.
04:24That's fast.
04:25Yes.
04:26Let's put it there.
04:27What we're going to do
04:28is we're going to blanch the chicken.
04:30What did you do, Chef?
04:31Did you do formal schooling?
04:32Oh, that's a good question.
04:35I graduated from U.E.
04:36I graduated from the University of Experience.
04:41Oh, yes.
04:44Right?
04:47I didn't finish any courses.
04:53This is called blanching to the oil
04:56to maintain the tenderness of the chicken
05:01and at the same time, it's not black.
05:03It's brown.
05:04It's still white
05:06because Chris is white.
05:08Hey, I'm not white.
05:10The clothes.
05:11I'm embarrassed.
05:16Get used to being an idol in the kitchen
05:17because it's always fun here.
05:19Yes.
05:23Chef, I'm envious.
05:24There.
05:25Good, you two are here.
05:26I'm just here.
05:27Okay.
05:28Me too.
05:29Ask for it, Chef.
05:30Okay.
05:31This is called appetizer.
05:32I'll pour it here in the oil.
05:34Like that.
05:35I'm hungry, Chef.
05:36Okay.
05:37First, the onion.
05:38Are you afraid to cut it?
05:39Yes.
05:40Why?
05:42Because in the past,
05:43when I was in Korea,
05:44they taught me.
05:45Really?
05:47Where in Korea?
05:48Where?
05:49They taught me.
05:54You're a Korean dish, right?
05:56Yes.
05:57Is that what you do?
05:58No, no, no.
05:59I don't do that.
06:00That's rare.
06:01They taught me how to do this.
06:02Yes.
06:03But I really can't do it.
06:04You can't do it?
06:06I'm so scared.
06:07I'm not scared.
06:08Look, I have a thick face.
06:12Have you ever gotten hurt?
06:14Yes, I often get hurt.
06:15I just endure it.
06:16Especially when there's a fee.
06:18Oh, Chef.
06:19You really need it.
06:20Right?
06:24The show must go on.
06:25The show must go on.
06:26That's right.
06:27Right?
06:28Mark, when you reach the cabbage.
06:31Yes.
06:36Yay!
06:38Carrots, Mark, please.
06:41See?
06:42It's already sliced.
06:45This is 37,000.
06:47That's all?
06:48Yes.
06:49Do you want to do it?
06:50I don't want to.
06:51Do you want to do it?
06:52Yes.
06:53This is cheap.
06:54I'll do it.
06:55No.
06:56I'm a Xerox.
06:58I'm a Xerox so you can do it.
07:01It's cheap.
07:02It's only a peso.
07:03Don't you want to do it?
07:04Don't you want to do it?
07:05It's only a peso.
07:06I don't want to.
07:07I really don't want to.
07:08Now, everything is ready.
07:09It's here.
07:10Then I have a chicharro.
07:11Snow peas in English.
07:13The shiitake.
07:14Okay.
07:15Let's add ginger and garlic.
07:19It smells good.
07:22Don't be scared.
07:24Yay!
07:26Yay!
07:28Oh!
07:29Oh!
07:31Oh!
07:32Yay!
07:33Yay!
07:34It smells so good.
07:36Yes.
07:37I told you it smells good, right?
07:39Let's add celery and onion.
07:42Here are the vegetables, chef.
07:43Yes.
07:45Oh!
07:46Kris Bernard.
07:47Kris Bernard.
07:51Are you scared?
07:52So chef, you made us a guest right?
07:55So we can also make you a guest in the dance series.
07:57Oh my God!
07:58You said it.
07:59There.
08:00We just started, chef.
08:02We really need a dancer.
08:04Have you seen a dancing chef?
08:06Not yet. We don't have a dancing chef.
08:16Go, chef.
08:26Okay. Thank you, Derek.
08:28Then, the vegetables.
08:30My favorite.
08:31Your favorite.
08:36Shitake.
08:37Here it is.
08:38Just a bit of black pepper.
08:40So here it is. Let's add the chicken stock.
08:42You know chicken stock, right?
08:44Snow peas or chicharo.
08:46Then, let's dissolve the cornstarch.
08:50Let's add some thickener.
08:54So, let's put it on top.
08:56What about?
08:57What a beautiful chow mein.
09:02It's delicious.
09:03We need to add the salt at the last minute
09:06to sustain the crunchiness of the noodles.
09:09So, let's add some pepper.
09:18Here it is.
09:19Crispy chicken chow mein.
09:20Let's eat!
09:21Let's eat!
09:41So, is it delicious?
09:42It's delicious.
09:43Delicious.
09:44So good.
09:45So, this is the first time you taste my vegetables.
09:46Your vegetables are different, chef.
09:47Yes.
09:48How about the chicken, chef?
09:49It's tender.
09:50It's tender.
09:51Wow.
09:52Okay. Enjoy both of you.