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  • I'm so smart.

  • I got the chicken that's already chopped up.

  • No, you're supposed to chop it of yourself.

  • Hi, I'm Claressa and this is handling this series is all about teaching, handling how to cook.

  • Last time he made a pretty good Shanghai style meatball.

  • Today I want to spice things up a bit.

  • Will be making a cold Sichuan dish called coal swaggy, which literally means saliva Chicken in Chinese.

  • Making this ish usually involves approaching a whole chicken and dressing it with the spicy sauce.

  • So I sent handling to a local wet market in Hong Kong, where they Richard chickens and sell fresh poultry.

  • Home was way.

  • Got it.

  • Got a little more e o e.

  • You're supposed to get a whole chicken.

  • This is gonna turn out so rough.

  • Okay, whatever.

  • Ever since the role of the punch, why is it called spit chicken?

  • Why can't it just called spicy chicken?

  • Spicy cold chicken.

  • This dish is called saliva chicken because it's supposed to be so delicious that it makes you drool than burger Better because saliva Berg, what happened at the wet market would always see everything cut into pieces.

  • That story, man, he got these chicken out there just laying up to no good.

  • So I was like, Yo, I need the thigh.

  • I just need the upper thigh.

  • He was like, No, the legs come with it.

  • And I was like, All right, but it's cool that you can separate them, though, like I thought that it would make it easy.

  • So I asked him, Separate the leg and upper thigh.

  • That was it.

  • That's That's the That's the thing.

  • And he chopped in pieces.

  • All right.

  • Time, I guess you hold my head up.

  • You won.

  • You won?

  • Ha, ha.

  • They're nicely chopped, though.

  • So shout out to that dude, you know, shout to the web market.

  • Do The reason why we wanted whole pieces is so we can control the cooking temperature.

  • Now it's gonna cook really fast.

  • So this will be an experiment for both of us.

  • Damn, man.

  • Okay, so let's cut three slices of ginger.

  • Like about thinkers.

  • A dime as a coin.

  • E forgot.

  • Where do I start?

  • Rather where you start in the middle way.

  • Still gotta deal with Ginger.

  • When do we move up on ranks?

  • Man, when do we do truffle?

  • Always use ginger.

  • It's one of the foundations of Chinese things Is a scallion cut like this part?

  • Just the white parts off the rest of the scallions and minutes.

  • And finally, it's Episode five.

  • Can you believe that?

  • God damn!

  • Curve your fingers so that you won't cut your fingers off if you get too close, use your knuckles on.

  • Lee is your knuckles.

  • There we go.

  • Yeah.

  • Now you can go faster.

  • Damn, I need to wrap my head around this.

  • All right, Now we're gonna mince three cloves of garlic.

  • What's three close of garlic?

  • You have garlic right there.

  • Right.

  • What is the garlic?

  • Did you buy Charlotte E Kept trying to buy garlic, but the woman kept looking at me.

  • It was like we were trying to make.

  • I said spit chicken.

  • And she was like, Nobody makes spit chicken with garlic.

  • Used thes e chungchong.

  • How is that the oh, Hong Kong?

  • Uh, forget Should I have not listened to the grandma.

  • Let's see if we have garlic in here.

  • We ain't got no really Ain't got garlic.

  • You know, the little box.

  • Oh, my God.

  • We do have garlic.

  • And it's just like meditation.

  • What I'm saying you stare at the garlic and make sure the Garda ain't hurt.

  • Do you think I've improved?

  • Guess you're buying skills.

  • Haven't yet to chili peppers and then mince those.

  • Really?

  • Finally one.

  • This chili is so fine, man, it's Corona.

  • Don't be catching the corona at the white part of the scallions and the ginger in three big piece of ginger.

  • Yeah, and then cover it with water.

  • Meanwhile, let's make the sauce.

  • So how many teaspoons One?

  • That's a big one.

  • Okay, great.

  • And then won a spoon Wine trashing.

  • You have it.

  • The one thing that I realized is that, like, Chinese food?

  • Man, you gotta have Shaoxing wine.

  • You know what I'm saying?

  • Because half of us.

  • Loki Alcoholic.

  • One small for a sesame oil.

  • Okay.

  • Two tablespoons of black vinegar and then half a spoon of sugar and a pinch of salt.

  • Is it chicken boiling?

  • Yep.

  • Her, not me.

  • Well, let it sit for six minutes and then get the ice bucket out.

  • So let's rewind back to the salt part because a lot happened this now.

  • Okay.

  • We'll do a pinch of salt.

  • Got him that Z.

  • Okay.

  • And then four big stones of the chili oil.

  • You know, when I was getting this, the woman was like, once everybody getting this man isn't really that good.

  • And I like if everybody is getting it must be good.

  • You know what I'm saying?

  • Just like how everybody photo for Trump?

  • Uh huh.

  • Yeah.

  • Don't say that.

  • Uh huh.

  • Man, I'm being sarcastic for obvious reason.

  • I'm saying with it really hard with it, with it.

  • You, Henley, stir it, everything, yester it and then, like, taste it.

  • Oh, it does taste like spit chicken.

  • Can you story one more time for the camera?

  • Yeah.

  • Gotta do it for the camera.

  • Cameras first.

  • Without the camera, there's no point Ready the chicken's time sensitive.

  • Get a big bowl and put the ice in it.

  • It became one giant block of it.

  • Mhm.

  • This is hectic.

  • Maybe not with my hands.

  • That's good.

  • Work.

  • Work.

  • Take the chicken and, like, take one piece and check if it's rob the review.

  • Is this chicken Coke?

  • Yeah, it is cold.

  • Okay.

  • Strain all the chicken.

  • Put in the ice bucket straight away.

  • Just put in the chicken strain old strain that put it in the ice bucket, bro.

  • Whoa, whoa, whoa.

  • Dude.

  • Okay, now mix it so that it cools down.

  • We're doing this so it cools down.

  • He doesn't cook anymore.

  • It's hard.

  • I'm trying to cool it down.

  • If you pour some drinking water in that, then I'll cool down.

  • Oh, sink Water will do a no, not sink water.

  • Sorry.

  • Drinking water is a little too expensive.

  • We out of budget.

  • So, no, I mean like the ices to cool things down.

  • And it forms like that gelatin layer between the skin, But it's all cut.

  • It's a bit hard.

  • Todo pour the sauce on it, all of it.

  • There's no going back to make sure it's mixed.

  • Well, this whole thing was supposed to test your knife skills, but you cheated and got an uncle to do it for you in the region.

  • That is not true, man.

  • They call me Asian Andy Warhol in the kitchen.

  • Okay, now we're going to do the final touch, get a frying pan and put like four tablespoons of oil in it.

  • Once it starts bubbling, we'll put a spoonful of Sichuan peppercorns, one spoonful.

  • Do you think that's too much for the chicken?

  • play.

  • No, no, no, no, no, no.

  • One spoonful is good.

  • I was hoping that it would be more than one spoonful.

  • Look at that.

  • E news story.

  • Oh, my God.

  • Oh, whoa, whoa, whoa, whoa, man.

  • Thes peppercorns.