Experimenting with a Whole Fried Chicken at Two-Star Win Son - Prime Time

Ben Turley and Brent Young, of the Meat Hook, are back with another episode of Prime Time. Today the guys are Win Son in Brooklyn, where chef Trigg Brown is tinkering with a whole fried chicken dish that might make it on the menu at the restaurant.
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[@eater]

So happy you're enjoying Prime Time as much as we enjoy making it. Check out our critic Ryan Sutton's two-star review here: ny.eater.com/2018/2/27/17053136/win-son-nyc-review-two-stars-taiwanese-american

[@Amberscion]

I didn't see the whole chicken listed in the review you linked. Did they decide it was too much effort? It looked delicious, and I think it's a shame that more restaurants don't serve dishes or entire meals family style.

[@vaniasito]

A much easier and faster technique for deboning birds kzbin.info/www/bejne/amO2fKWIoKuebbs

[@anoobiscooking1193]

U can serve it with five spice salt. If u dont steep in salt solution.

[@abrahamparish]

Is that a Death Metal shirt? I'm subscribing!

[@jonreytan]

The sausage sticky rice is what we stuff our thanksgiving turkeys with !!

[@nicoliciousxx]

why does everyone in the video look like a Bob's Burgers character

[@ykoijin1310]

Anthony Sengsouvanh lmao

[@Dequda]

Because ppl wanna be characters nowadays. Why be authentic when you can copy popculture references.

[@osscarfransson]

Dumbest thing I have ever heard

[@pandabutter1266]

lmfao yesssss

[@uncledeadlythefirst]

kzbin.info/www/bejne/nJ6vl6Oln5qYbpY

[@Max-xu8lm]

“Chinese food” nightmare 🤣, nothing related to Chinese but that Asian dude

[@FailAddiction]

Plus not even 2 stars ahah

[@1558k]

For a cheap winner, chicken dinner, buy a roasted whole chicken (already seasoned) on its expiration date and put it in a pressure cooker for 25 min or so. It will be so ready to pick apart and quickly. It will produce at least 3-4 meals in cassoroles or bbq.

[@xShinTakUx]

I love this show!, cheers from Chile!

[@ukdnbmarsh]

ohh man that looks great, cover it in a batter / breadcrumb to add another dimension to this dish.

[@billiebleach7889]

If you have the chicken already deboned and stuffed in the cooler, you only have to fry it....then it takes only 13 minutes. That’s not too long to put it on the menu

[@lepidoptery]

No, it would take longer because the filling would be cold, too, and then I think it would be overcooked. But I guess you can definitely do the deboning beforehand, and have your rice cooker full of the stuffing. Then you just stuff and fry.

[@borregalesandres]

3:56´no it's not ready faces

[@larrymacdougall.7944]

You guys should learn how to bone a chicken out for gallontine like Jacques Pepin. You do it enough it should take no more than a minute.

[@ariel3725]

That looks amazing.

[@AustinAmpeloquio]

My guy literally said one line the entire video and it was a tootsie pop reference lmfaoo

[@jameshouston4592]

I thought the same thing. Had a good chuckle when I read your comment

[@GlenAndFriendsCooking]

These guys are killing it! Love the show. Love the way we get to meet the cooks, chefs, and butchers in a no bullshit environment. A glimpse into a real working kitchen with no 'gloss'.

[@hyukson4168]

LeGourmetTV Recipes u mean meat? Lol

[@hyukson4168]

Just had to do that

[@jr13227]

Excuse me did he just say “paper, rock, scissors”?

[@eater]

😂

[@itsdark2507]

jr132 aight we say scissors paper stone

[@TheFreakyFanatic]

I've heard people say it that way before. Now, if he said "Scissors, Paper, Rock." then he'd be fucking weird.

[@qasagod]

Hahah I say scissors paper rock

[@TheFreakyFanatic]

Tim O'Brien Weirdo.

[@NoPhx-cn9zh]

Chef is a respectful dude man. I dig it.

[@laplace99]

@Jiggle Billy My god, why does someone being a decent person always become a negative thing. PC IN MODERATION ISN'T A BAD THING.

[@user-iq7qb6cg2y]

kzbin.info/www/bejne/hWqzpnSQq52Jgas Must watch Asian cuisine Do subscribe

[@yawner1154]

lol this comment aged like milk. From Eater Jul 13, 2020: "Brown ran a kitchen rife with verbal abuse and intimidation - including allegedly throwing a cleaver, food items, and, in one instance, a bell that narrowly missed a server’s head."

[@USMCR]

Not so much. The guy proved to be a real scumbag apparently...

[@tuyenvo86]

when the chef made a mistake me: i guess you win son, you lose some

[@nickjones7737]

"I like the dark meat better than the white meat..." Video editor immediately cuts to the only not white guy in the room.. Comedy genius.

[@jiaqijiang7196]

This recipe comes from a Shanghai-nese dish called "8 treasure duck". I've been doing something like this for my Thanksgiving turkey for years, basically you can just put it in the oven low and slow and blast it at the end. To me, the key is to put the rice in under cooked and seal the chicken so the bird forms something like a rice cooker.

[@casadimilano7048]

As a waiter in the the game for over 30 years, you gotta poach the chicken first, then rest it, over night! Then deep fry it! It’ll be awesome 😎

[@issaosama4937]

That looks absolutely delicious!

[@Senrab3123]

I'm loving these "experimental" cooking videos. We need more content like this.

[@Charlielx]

Food R&D is literally my favorite thing. You need to keep doing this series forever

[@DrewLonmyPillow]

My grandpa taught me a recipe like this, but we brine our chicken with soy sauce, white onion, ginger, and 5 spice powder.

[@MrAngryGnome]

Pure soy sauce? Or 50/50 water, soy?

[@rayr9685]

PAPER ROCK SCISSORS?!?!?!? bruh. Ro sham bo before your butcher rock paper scissors xP These guys are too funny.

[@luciendarensberg4939]

Just 7

[@vinceedwards3978]

I am going to try this!!! I never thought of taking the rib cage and all the other bones you can take out! Now I see why WinSome is so popular!

[@mwrkhan]

How could deep fried boneless chicken stuffed with fried rice not taste good?

[@JakeLovesSteak]

"I want four fried chickens and a Coke."

[@fagetaboutit4968]

make it a diet coke lol

[@Firemario94]

"Can I also get plain white toast?"

[@SamShadow93]

Classic movie : )

[@barfman7767]

"You better think... on what you are trying to do to me!"

[@mugensamurai]

Four who!e fried chickens? Not drums and wings?

[@DarwinsBeerReviews]

Watching recipe develop in the kitchen is awesome!

[@nileist6666]

Wtf???? 4 grown men share a single can of beer?

[@edledskal9147]

That exactly what I was thinking. I know they are filming, but whats one beer each, even if it's just for the camera.

[@TheMusicDrone]

thats how they do it in taiwan and china my dude, drink beer from shot glasses or just small glasses

[@agustinc6102]

In really hot countries (like Taiwan) you bring one beer to the table at a time and split it, so it has no time to warm up. This way you only drink cold beer.

[@rickietw1]

That small glass is super authentic for Taiwanese beer. It is around 100ml, usually poured from ice cold 600ml glass bottles right out of frig, and consumed in one gulp. Canned beer is rarely served at local beer joints, known as "fats pan fried seafood stops".

[@bobomono7]

A great video and a fascinating dish form aTaiwanese 's point of view. Especially for someone NEVER heard of stuffing sticky rice into fried chicken. There's a similar one using duck, and it should be steamed before fried. But I guess chickens don't need steaming since they're smaller.

[@stabgan]

Honest and professional. No wonder he excelled in his craft.

[@zepht3496]

This is a cool as hell series greatly enjoy it

[@rhetthouse432]

This hit a nerve with me, I can remember my old passion for food. Being in the bad part of the food industry can numb a person. Thank you!

[@michelleyustira7640]

Chef, I think it would be worthwhile presenting the whole bird in front of the customers once it’s set out on the menu! When you cut the bird and it’s just starting to showcase the sticky rice inside... I JUST GASPED.

[@7amesdepaepe574]

One thing I respect is trial and error! Life is all about that, keep bettering your knowledge guys!!!! Killing it!!!

[@therocky128]

This is some shokugeki no souma shit

[@SimonFanProductions]

This is very similar to the Cantonese style of fried chicken and sticky rice.

[@Luka-ek1iw]

Simon Fan yes in Hong Kong? There is a good place called Farmhouse it’s delicious

[@visethsin9774]

មម

[@visethsin9774]

មហ

[@visethsin9774]

ម

[@syenosis]

It's almost as if they're related cooking styles!

[@jackandrew5758]

Ben and Brent are so enjoyable to watch. Great hosts, lots of personality. Keep up the good content.

[@amansardana8639]

I wonder if this is going to make the menu finally..

[@廚神大隻佬]

Thank you for mentioned about Tainan and Taiwan~ as a Tainan Chef.... I must say...the food in Tainan is amazing! Hope one day you can come to Tainan~ I can be the tour guide~lol

[@peytonwalcott6755]

You can see how much fun these 2 are having while cooking. When you truly enjoy your job, your performance skyrockets. I wouldn’t be surprised if their food is some of the best in the city

[@NathanKwon818]

Kind of unrelated but... what's the band on Ben's shirt?

[@ryancarthen2198]

I want to know the same thats why iam here

[@knifefukking666]

I tried, but the logo is too brutal

[@moshpit0survivor]

If my eyes don't decieve me, looks like force awakens ?

[@danmartinez1530]

david leeper I found online somewhere that’s what it says force awakens for the movie force awakens movie deathcore shirt

[@SuperBlazain]

These two are the type of people that think they’re funny but in reality everyone around them is cringing

[@gripeotheday]

They copy humor and style from other shows and have no authenticity. Couple a phonies! Even worse, successful phonies.

[@SammyBirdTheGreat]

Gold Only idk I think they’re entertaining - cringey & awkward sure but they seem chill

[@septan4168]

On point. Hahha

[@reyhaze5044]

I hate these guys lol

[@shownoregret9957]

Agreed 100%

[@adjusted-bunny]

You can see that the chef doesn't know what he is doing.

[@henryc1000]

6:31 definitely go with the brining 👍

[@justinpatalsky1]

I feel the need to apologise for cooking a chicken ha.

[@shanda1219]

I love how respectful them and their guests are to the cultures that inspired their food dishes 👍🏾👏🏾👌🏾✊🏾🤘🏾

[@jhawkfolife12]

🤦‍♂️

[@scelofakazi3032]

In korea this is called sam-ke-tang 삼계탕. But boiled not deep fried. Obviously rice stuffing and and ginseng

[@lleo3638]

I'm sorry but obviously not "this is" since they are so different, the only similarities are chicken, rice and submerge. Sam = ginseng, gye /ke = chicken, tang = soup / broth, the name itself indicates chicken soup.

[@HO1ySh33t]

In term of flavor, would this be any superior than eating deep fried chicken with the taiwananese rice? I kinda want to try making this at home, but my knife skill is not good enough to debone an entire chicken.

[@spoofy0760]

Webbs Kruiser start out smaller at first you don’t wanna waste a whole chicken and a couple hours just to end up with charcoal

[@fredfrond6148]

Wow it is worth ordering at a $20 - $30 a dish. Looks amazing. 😋

[@tihzho]

This is nothing new in Hong Kong and Southern China as this is a traditional dish However there the skin is very crispy while the meat is tender and moist.

[@TDARazor]

fried chicken + beer is the best combo.

[@omartheodore]

"You licked my fingers.." teehee

[@winstonchiang8666]

Asian guy doesn't speak the entire video?

[@johnmaverickcadorna5790]

I really enjoyed watching your shows!!! Keep it up! Love the things you guys do!!!

[@starest]

Wow..Taiwanese propel where are you at? Send some love to this amazing video!

[@kevinyu1115]

Why don't you temp your chicken so it won't under cooked.....

[@michaeloh3355]

Love the show! Where does this black seeater with the Darth Vader skull come from?

[@Aristogrub]

I had a whole fried chicken at a restaurant somewhere off I-70 in Indiana back in the early 80's. They fried it on the bone and brought it to the table with a whole bag of white bread and a fresh container of Parkay. It was so funny because we didn't realize it was going to be fried whole and that it would arrive rolling around on a plate, like bloated roadkill! In the end, it was an amazing meal and though we looked for it on several trips we never could find the place again!

[@liangjunzha5483]

wondering if the original idea was from a Chinese restaurant in SF?

[@daveotuwa5596]

1:00 Brent shoulda "done the honourz" 'cuz he won the famously short manual game.

[@johnzenger7880]

This is how I spend my sunday....rewatching Prime Time and dreaming up food ideas!

[@darrelpads]

Souma would've used ketchup and Parmesan cheese.

[@jonathantshibula9627]

Confess that Jesus is Lord, and believe in your heart the God raised him from the dead, and you will be saved. Repent of your sins. ("Repent" is Latin. It means "To Turn Away." Turn away from your sins, refuse to go back to who you once were.) Be baptized. (Be completely submerged under water) And the Holy Spirit will gift you. This is important, remember this, JESUS CHRIST LOVES YOU

[@oigomieggo24]

In the Chinese dish, they stuff all the limbs and segment it into smaller bits rather than slice it whole. That being said, this looks really delicious. The garnishes and dressing really distinguish it from the traditional dish. I wonder if they season the inside before stuffing it?

[@harbinkiwi]

What a stupid question “Is Taiwanese rice the same as Chinese rice” well of course it is... because Taiwan is part of China!

[@HylerMusic]

7:18 the captions say “roars” and afterwards he says predator, but all I heard was Gollum/Smeagle’s signature sound 👌

[@ilikeyoutube3142]

So I probably replayed the first 6 seconds of the video about 20 times. So funny for some reason 😂😂. But great episode. Love the idea of the stuffed bird. And I recently learned the history of China and Taiwan on another KZbin channel. So the timing of this for me was perfect.

[@gripeotheday]

you're a dullard

[@danokleinman]

Where can I get a Force Awakens Darth Vader Black Metal T-Shirt?

[@notimeremains]

Daniel Kleinman I wanna know aswell

[@ELLOHELLWAT]

Asking the important questions!

[@roy3488]

thats a vetements

[@user-jj5eb8ds2u]

Michael Tiroi S lmao that is not a vetememts shirt

[@roy3488]

torrenting i mean a rip off, bruh

[@zimzimma5688]

I wonder if an Asian McDonald's burger flipper has ever reflected before he started his day and thought "As an Asian dude this is something that I'm going to try to respectfully and humbly approach, my mentor was a clown from America called Ronald. He identifies politically as an American and he explained to me that there's like a cultural nuance about burgers which is like something and some other stuff. So ya that's kind of a philosophy I hold myself to. Respectfully"

[@M.J.Lyman1776]

What ever............ What a bunch of posers, chicken give me a break. Gross. You could tell it was going to be raw......... Nothing better than rare chicken. These guys run the place?

[@sosarox]

These dudes are the epitome of the Brooklyn Hipster who is a little past their prime.

[@RollinBig]

Let's just wing it on the frying time because we don't believe in thermometers....."I think it's done." 🤷‍♂️

[@gregoryhamlet2909]

Nice idea, but my thinking is its time consuming de-boning a chicken. And due to this you would have to price it fairly high and only saying! But your place doesn't look 5 star to be charging them prices...

[@MrBeatboxmasta]

People don't want to spend $20-$30 on one dish? Americans are lucky! Here, you can't really go to a sit down restaurant without spending that amount for a meat dish.

[@novellaarron8433]

The open basin structurally imagine because partridge subjectively program abaft a overwrought eel. poised, rigid wasp

[@derpityderp-derp4007]

How can you identify politically as a culture or race? That is absurd. That is literally the dumbest most pandering thing I have ever heard. I am unsubbing from this channel.

[@ryanbush9009]

The hulking watch dewailly hover because ash acceptably occur amongst a cooperative peanut. roasted, parsimonious grill

[@juandachai114]

I miss Nick Solares

[@gohweq]

its already been a while, where is nick?

[@audi1ification]

kicked out by whining eater audience

[@davidkuo5702]

I am from Taiwan and thank you, chef, for sharing everyone about some subtle difference between Chinese and Taiwanese way of approaching some ingredient, as well as mentioning the even further difference between different cities in Taiwan on how the dishes or ingredients may vary. Full respect and appreciation.

[@toshibalaptops7854]

The waggish poet overwhelmingly succeed because hardboard likely want within a private bonsai. present, adaptable wash

[@bruceeaton5583]

The barbarous team histologically start because cry canonically extend aside a physical development. vulgar, rotten calf

[@lindseymcgeefr4775]

The grotesque sprout rhetorically reply because oatmeal proximally pop pro a well-made shoulder. adventurous, plausible cylinder

[@ELLOHELLWAT]

Eater, please have Ben tell us how we can find that shirt!

[@nahtaiveLehT]

This is what I'm in the comments for.

[@lepe]

2:29-2:40 - The dialog there made me puke in my mouth a little.

[@hevnervals]

It doesn't have two stars. It's recommended by the Michelin guide with 2/3rds of 1 star.

[@spotteddogmemphis]

Taiwanese food by a white guy from hipster Brooklyn. Sounds about white.

[@aymansiam515]

Also I think I heard you have pork on the stock so maybe mentioned that for all the Muslim people who might not realize that for a chicken dish

[@17teacmrocks]

i think he got nervous and took it out early. bc sure as heck no amt of resting going to make that raw chunk done

[@thecanadianwill]

they jokes that hes a predator? i mean that mustache on a tall slinky creepy guy says it all but seriously....how is that funny?

[@crazycabogirl]

If you use only dark meat flat is out put it back in the fridge than take it out put the sticky rice and roll it up like sushi en then back in the e chicken skin and the fried it ? Would that work out 2

[@jessmanp]

Loved the metal hoodie - what band was that? Looks right up my alley. for Ben / Brent, check out my band AngelMaker!

[@SFCeramics]

Be cool if he put an American twists to it, maybe stuff it with some barbecued meat and it'll be a killer dish

[@kait2972]

lots and lots technically wrong and pointless with this dish but the flavours sound amazing

[@gfsvc]

Instead of a brine I'd do a marinade, just so the white meat stays tender - Garlic, onion, five spice, mirin would be my choice

[@disko.kommando]

I feel like barely cooking the chicken might leave some foodborne risk in and on the rice stuffing.

[@TruckTaxiMoveIt]

After 20 years I regret being a vegetarian but for some reason I can't go back to eating meat whyyyyyyyyy?

[@jamaineaslan7188]

I knew that was raw as soon as he took it out. If you can't tell by looking at it you need more practice in the trade bud

[@CookingWithCrocker]

Can someone please tell me how to get ahold of the Darth Vader crew neck the dude has on!!! Is it a band name!?

[@navalravikant7339]

GREAT DISH, but who drinks beer like that?

[@Kenshinhugo]

So American this stuffed chicken. In Vietnam we used quails for it and obviously they are going big xD

[@avrgegmer1396]

Kenshinhugo Also quail ain't cheap out here. Since it's an experiment if people don't order it. Alot of those quails might be sitting out back for a long time. Essentially making this a loss. With chicken at least they can recycle the chicken for other things.

[@recoil53]

So Chinese, to make this you mean. It's been around a while. Cecilia Chang popularized it in San Francisco a while back.

[@henlolneh]

Deboned, stuffed, and whole roasted quail was one of the top selling items at the french brasserie I cooked at... Stuffed poultry has a place in every culture. Koreans make a stuffed chicken soup that is both delicious and healthy due to all of the ginseng and other herbal ingredients that the chicken is stuffed with! Fucking christ, culture+food is so amazing and interesting. Wish I could just have a UN panel and have the people just discuss their countries most cultural dishes haha..