Marinating chicken for baking or grilling is easy, and you don’t need a bottle from the grocery store to do it. In this video recipe, CHOW Food Editor Amy Wi…
Video Rating: 4 / 5
Full recipe (cong thuc tieng Anh + Viet ) http://danangcuisine.com/?p=568 Marinade (for each 500g chicken) 1 tbsp minced lemongrass 1 tbsp minced garlic 3 tb…
Richard StarkJanuary 4, 2014 at 6:13 am
*+CHOW, You’re doing it all wrong*
*Glass under the broiler? Recipe for disaster. Do not do.*
Doritos consomme? *Amusing, frivolous, tons of additives, but no worries*
Chill champagne for mimosas in frig, rather than ice bucket? *Not optimal,
but no worries. Might keep juice cold with juice cubes, but again, no
worries*
*Pyrex under the broiler?!?!?*
*Can you say thermal shock? Sure you can*
*Can you say flying shards of broken glass? I know you can*
http://www.pyrexware.com/index.asp?pageId=32&TruthID=3
I am still a big fan, but maybe step up your game a bit.
*If I didn’t care, I wouldn’t say a thing*
How to Make Doritos Consomme – CHOW Tip
You’re Doing It All Wrong – How to Make a Mimosa
#cooking #video #tips
irisgutierrez76January 4, 2014 at 6:23 am
Nice …..and easy.
nemoryerJanuary 4, 2014 at 7:23 am
How do I cut your recipe to make 2 drumsticks and 2 thighs? Thank you. I
love your video. 475 degrees is pretty high (almost like oven-frying (?)).
Did you mean 375?
esraa abdel rheemJanuary 4, 2014 at 8:07 am
i think u didn’t see the video properly she marinated and baked it in the
baking dish ….so pshh you
shantell jordanJanuary 4, 2014 at 8:14 am
I’m black I love me this reciepe shet go hard fareals cooked me ssh om of
this fo my kids n dey said damn mommabu should b s chef oohh gur
TheRuffEditsJanuary 4, 2014 at 9:00 am
they did me wrong with all the close ups at the end 🙁 hungry!
Solid WingerJanuary 4, 2014 at 9:05 am
Thank you for sharing . Excellent presentation!!
mymarkis666January 4, 2014 at 9:40 am
I’m Indian, but thats real nice.
Claresa EverlastingJanuary 4, 2014 at 9:51 am
Great series!
LZSchneiderJanuary 4, 2014 at 9:51 am
Oh yeah I’m just being facetious as the truth of the matter is that the
time ease of use differential between marinating in a freezer bag and
marinating in the baking dish is relatively small.
TOstevoJanuary 4, 2014 at 10:40 am
Yup. You don’t have to turn the chicken because it’s surrounded by the
marinade. It takes up less space in your fridge. And you don’t have to
worry about a cold dish exploding in your oven.
Ricky RioJanuary 4, 2014 at 11:14 am
YAMANASHI DONT YOU EEEEEEEVER CALL ME BRO!
vanderley3January 4, 2014 at 11:43 am
2 things: 1) Great video! 2) I use this same recipe for bone-in beef short
ribs and it’s way yummy
HomepieJanuary 4, 2014 at 12:29 pm
That includes me, yes
CorCat87January 4, 2014 at 12:44 pm
now you did!.. and i guess i did by proxy!..oh nooooooooo
FruniefryyeahJanuary 4, 2014 at 1:25 pm
Wait wait wait. Please tell me the purpose of having like 10 glass baking
dish.
mikebee02January 4, 2014 at 1:29 pm
Don’t have to turn a couple times or worry about your dish exploding.
magebotjz2January 4, 2014 at 2:04 pm
So then it isn’t easier… It takes more waste and effort right?
Ashanti11190January 4, 2014 at 2:45 pm
this marinade looks like Filipino chicken adobo without the bay leaves :/
Amelia BeeJanuary 4, 2014 at 2:53 pm
Nearly 500 degrees?!? Jesus…well, it looks delicious, so I’m still
willing to give it a try, but if it dries out so help me CHOW, I
will…um…well, probably do nothing and just have a ruined dinner. And a
smoke-filled house.
goronyudoJanuary 4, 2014 at 3:21 pm
0:49 : my knife screamed in terror.
Homer SimpsonJanuary 4, 2014 at 3:25 pm
She’s so beautiful
JinjancoJanuary 4, 2014 at 3:30 pm
Chow, where the cooking noods are at.
golfdom1987January 4, 2014 at 3:49 pm
Looks great! Can’t wait to try!
Robert BooneJanuary 4, 2014 at 4:24 pm
lol I am watching at 5 min. before midnight. :)
Huỳnh Minh TuấnJanuary 4, 2014 at 4:39 pm
I’m watching this at midnight :((
HerroSammityJanuary 4, 2014 at 4:58 pm
Helen you are so sweet and intelligent! Thank you for sharing all of this
beautiful food with us.
April McCulloughJanuary 4, 2014 at 5:52 pm
yummy
Tina NguyenJanuary 4, 2014 at 6:26 pm
I just did….really good
Dominic SpahnJanuary 4, 2014 at 7:08 pm
You are the only person I subscribed too. I absolutely love your cooking
show and use it all the time! Thank you so much for helping me along the
way!
LastGirl13January 4, 2014 at 7:17 pm
Ah I watched this at 15 minutes to midnight! Looks good. I grew lemon grass
this year so maybe I’ll make it!
karen abudJanuary 4, 2014 at 7:29 pm
i love ur tutorials i have make some of ur food n my family love it thank u
so mach
baobest3579January 4, 2014 at 7:48 pm
Hello, can you please please make Bún Mắm?? Your tutorials are very helpful
and valuable! Other tutorials aren’t working out. I’m desperately craving
for it >.<
Helen's Recipes (Vietnamese Food)January 4, 2014 at 8:12 pm
Jasmine rice is good 😉
apple jacksonJanuary 4, 2014 at 8:21 pm
What is a good rice to use.? Going to the store now!! Plz thanks
cynot71January 4, 2014 at 8:46 pm
Tried this tonight and it’s a keeper! I used two full stalks instead of 1
tablespoon of lemongrass.
mojosonopeJanuary 4, 2014 at 9:20 pm
Now I have to call my mom and tell her to make me some. That and stuffed
bitter melon soup.