$6 Chicken VS $450 Chicken!! RECORD BREAKING Chicken Meal!!!

everything we've done today has built up to this moment should we look inside let's do it let's take a peek [Music] chicken it's the one meat that cultures and religions around the world can agree is okay to eat would you look at this crispy skin guys look at this but no one thinks of this poultry bird as premium food it's like 20 chickens right here we lost 20 bucks today that is until now today it's an attack of the influencers joining me today jesse hi i'm jesse lung nice to see you guys i don't know what to do with this jesse and i are discovering and documenting gram-worthy chicken creations oh it's kind of soft oh it's very cushioning from super affordable there's people out there who would throw the skin away guys what are you doing i don't hang out with them too shockingly expensive with chicken species you've never seen before okay you seemed afraid yeah you promised touch the mouth yes time to find out which heavenly hen will give you the most cluck for your buck welcome back to bang for your buck today we are eating an affordable chicken a middle chicken and then a very expensive chicken how do you say chicken in vietnamese yeah yeah yeah what sound does a chicken make in vietnamese are english chickens in the usa our roosters say cock-a-doodle-doo what do the roosters say in vietnam say it again so today we're going to three different locations did i mention that we should go let's go eat chicken our first chicken of the day is prepared using a special technique and this restaurant is one of the first and certainly the most famous using this technique in vietnam so we've come to our most affordable location can you talk about the food you're serving basically they're serving grilled chicken in the clay pot i've seen chicken cooked many ways but never in a clay pot just one of these giant pots can roast over a dozen chickens at one time most places are roasting chicken why the clay pot they will put in the clay pot with chocolate under and then they hang the chicken all around the chicken will be cooked by the steam of the clay pot it will be well cooked no part will be burned so if clay pots are so great why doesn't everyone make chicken this way well it turns out it's not that easy to get it right it requires more time to roast and your timing must be impeccable the chicken that's in here has already been roasting or should we say steaming for a bit but halfway through they actually have to flip it there's a blazing fire right in the center lining up making all these chickens glow around it and he's just going one by one flipping all the chickens in just a few more minutes these are all gonna be finished that's hot clay pot cooking can be found in a few parts of asia including china you can accept a hot you can do this job but usually this method is reserved for ducks or geese that is to die for them there's something about half steaming and half roasting the chicken that just makes it perfect tender and juicy at least that's what they say time to find out for ourselves you ready yeah cheers oh it's so good it's so juicy that clay pot provides a very interesting and unique flavor it's kind of savory it's smoky it's well roasted and steamed i think it's well marinated actually what do you think he's marinating it with i think there's salt and pepper and some herbs we checked around so many different chicken places and none of them would let us film their seasoning process but you've cracked the code you think no he told me that oh he told you yeah he told me that i think you just got that guy fired for six to seven dollars it's a great volume a whole chicken on the plate including the head they cut the beak off but you can open the mouth oh that is a tongue throughout asia duck tongues are super popular i always wondered why don't people eat the chicken tongue too well this is a chicken tongue and this is a duck talk so this is kind of a waste of time you ready yeah i'm ready first chicken tongue it's crunchy it's easy to eat no taste but it's good this pursuit to poultry has just begun now we're crossing the road for some chickeny chinese chicken we'll be trying a recipe that started hundreds of years ago a recipe that originally involved cooking with mud sir put her there he is the head chef you can tell because his hat is very tall he speaks cantonese this is his assistant he speaks cantonese and vietnamese you speak vietnamese in english i speak english so we're gonna do a long game of telephone here my first question is how long does it take to earn a hat that talks about wow today we're here for a very special treat and i'm really excited can you tell us in a simple way what is the dish today he's going to make the chickens called fortune chicken it will be wrapped around by the lotus lip and the dough a whole chicken wrapped in dough may sound like a kfc gimmick coming to a city near you but this very real dish goes all the way back to the wing dynasty originally it was called beggar chicken a way to cook chicken if you had no kitchen and no tools we're cooking the chicken in this why not an entire freshly slaughtered chicken is wrapped in mud or clay yes feathers guts and all then it's roasted inside the mud until the chicken cooks through when you remove the mud the feathers and skin go with it leaving you with some perfectly cooked chicken meat that is if you do it right it's pretty good it's pretty good today we're eating the modern version of this dish instead of mud the chicken is presented inside a thick layer of lotus leaves and bread dough it's at least five times tastier than eating pure dirt the cooking process is also a bit more complex the whole process from preparation to finish is take about three hours wow first stuff the chicken with chinese sausage bamboo shoots and mushrooms hit it with some seasoning and soy sauce then let it rest how much does it cost it costs around 35 you ask that's pretty good after an hour the chicken gets steamed all the way through before it's ready to get wrapped up chef lau is taking the chicken and placing it between all these giant lotus leaves i don't know what pond they got those from from here it comes over to the dough you know these leaves are kind of damp and kind of wet so somehow they need to make this dough grip on to these leaves but the way he does it it's just so easy for him it's no big deal last step like any bread with a whole chicken stuffed inside it must be baked [Music] do you want to touch it yeah i think we should touch it oh it's kind of soft and hot oh it's very cushiony the chef is going to come in and he's going to break it down and kind of undo this masterpiece chef take it away so he's starting from this side and he's kind of giving it a c-section this is a thick layer of bread on there oh look at that it's just steaming inside so we're not even to the chicken layer yet look at this he's going just right down the center cutting open the chest looks like he's gonna do heart surgery oh this is looking juicy there's some ginger we should get ready to eat i'm freaking hungry they have the bread here for sure we eat the bread but what about the lotusly lotus leaves are commonly used to wrap rice or sticky rice in some asian countries giving it a fresh natural aroma and a biodegradable wrapper oh it smells like green tea with leaves that have been fermented i'm not gonna eat it here let me get rid of that for you the bread was wrapped around the leaf i didn't know if it would be soggy or or what let's find out it's not soggy it's soft but it doesn't have any taste in it but that is some good bread especially if you're on a diet and you're starving like me you ready for some breasts yeah let's do it sorry it's just a giant piece but it looks better like this it looks better like that for sure [Music] it's really really soft it doesn't have a ton of seasoning or herbs or spices but i do think it's absorbed some of that flavor from the lotus leaf i want to get into these legs oh sweet i like salt oh that was incredible well done i love this one oh the meat is so tender it's like soft that is basically the drumstick right there really impressive because you know usually when you boil chicken it can kind of take the flavor away and then all the fats go out of it but somehow he's struck the right balance between kind of boiling it and then steaming it within the bread overall i'm very impressed with the chicken i thought this was just a gimmick but it turns out it tastes real good i think it's worth it we can't actually use that word that phrasing you said worth and then after you said it we can't say that can you think of a different way to express that idea you think it's the whole thing like this is what i don't know today's final chicken feast will cost hundreds of dollars everything we've done today has built up to this moment for that we're not going to a high-end restaurant we're going to a high-end boat i am so excited to be here is this one of those things where it looks like a boat but it's not really a boat can we drive this to japan if we wanted to go you can actually take this boat around but in short distance oh not to japan alisa is the first and only floating restaurant in saigon with a vibe similar to classic boat-centric movies where's the room where jack would draw rose could we recreate the titanic sure the part where you died time to find out if this titanic chicken meal will sink my wallet or keep my taste buds afloat what is unique about this chicken dish that you're serving today from a long time ago that chicken can only serve to the king really this is dong tao chicken former kings were probably enticed by its exotic appearance are you okay yeah why you look nervous it's huge the most standout features of this chicken its price tag and its giant feet i want you to touch your feet you're serious yeah i'm serious here this is a breed exclusive to vietnam but even here it's not commonly eaten because tragically bigfooted hens often unwittingly smash their own eggs i feel like from thousand thousands like million years ago you know like dinosaurs and you're fine eating this yeah why not enthusiastic fantastic okay now you're getting very comfortable a fully grown dong tao chicken can cost up to 27 a pound the chicken in front of me weighs nine pounds this is gonna get pretty pricey there's six dishes being made from one chicken how much are we looking at roughly 450 dollars really with a chicken valuation that high you better believe no part of this chicken is going to waste first feather the chicken and lightly grill it to remove any gamey taste is the only difference between this chicken and a regular chicken is it just the legs or is something else different too the chicken is portioned up to prepare for our dishes the meat will be more chewy than the regular chicken and the meat will be more sweet first the skin gets its own spotlight mix it with galangal juice lemongrass and five spice then stir fry in a hot wok with garlic and julienned lime leaves i'm not sure how to take this usually the skin that i like from a chicken would be fried this looks pretty gooey leathery i don't know let's give it a shot i will not pre-judge maybe i was right to pre-judge it's so chewy it's almost squeaky like eating wisconsin cheese curds the flavor is nice it's kind of smoky mixed with this fresh lime citrusy kind of a taste but wow that is bold too much of this it's like having two cups of coffee in the morning it'll get things moving if you know what i mean what's in front of us right now our first three courses i tried the first course alone in the kitchen by myself sorry about that i don't want you anymore um but there's still five left oh that's cool yeah our first three courses include grilled chicken breast with salt and pepper steamed drumsticks with galangal and sauteed offals with gore we're gonna start on the outside and work our way in i think you can try that and i'll try this and then i'll report how i went good chicken grass it marinated good i gotta say my thigh quite chewy your thigh while the the chickens die at first i thought something might be a miss or something's wrong but remember the chef told us it's supposed to be kind of chewy and people like that here all right let's jump over here the ovals and gourds stir-fried gourd and offals first chop up the internal organs blanch everything with salt including the testicles i told you they use every part toss that in a hot wok with shallots and leeks saute the gourd bring it together then ship it off to cabin number 246b what is that dessert yeah that's fantastic i like the crunchy that has a great crunch to it let's try some blood cake cheese excellent kind of crumbly the seasoning is just right also while all that has been building up to this moment right here is a giant testicle i never had a chicken bowl i've had it before with my good friend calvin oh well then this is not as hot but cooling down by the second i think we should try it right now you ready yeah cheers it's a tasty bowl it's a good bowl it is like a hundred percent fat it's really creamy all at once concentrated like it's in a balloon that just pops in your mouth and explodes gooey ball fat but i like it horse five stewed bones with bamboo shoots a fun dish but not as fun as giant chicken legs folks in vietnam love eating chicken feet to begin with and with this breed there's a whole lot more feet to go around last time i had this they kind of steamed it and uh it was okay was it okay oh yeah that's okay this time i think it's gonna be a lot better the legs are grilled until they turn a bit golden then they're chopped down to size i got a toe i think that's the middle it's the middle finger it's oh my god that's so embarrassing these like medallions are boiled with ginger to eliminate any gamey giant leg flavor i need to let it cool down a little bit one mississippi two mississippi i want my gd money back the leg meat hits a ceramic bowl filled with various medicinal herbs you know when you go through a chinese market and then you hit all the dry mushrooms it just dried everything it's that in a soup steam that for a quick four hours and you could finally sink your teeth into the main course the most expensive chicken legs on earth i'm ready let's do it yep hmm i gotta say that's the way to do it i never had this thick skin before it's crunchy it's not too soft it is loaded with fat collagen is there a difference between collagen and fancy collagen is better than fat is that all that we know that's all i know okay this cooking style is really good it's mellowed out the flavors and it kind of pulls some of the fat out of the foot if that's even possible when you first look at it it looks a little bit nasty by the time it gets to you it's still intimidating because it's big but it's almost like they're scaling a fish or something it looks much less intense by the time it gets to you that's it we did it the final course 450 that's like four stimulus checks so you could come here four times no it's just one well the new huh well jesse today we ate three different chickens for three different amounts of money which one to you is the best value to me the best value would be the first one i never tried the chicken in a clay pot before and the chicken tastes great the best value the biggest bang for your buck today for me would be the second location the second location was a really new fun experience for not that much money certainly the final location also very new also 450 dollars think about it now i like the second location no you can't change it no you can't change it sure there's no right answer okay okay yeah we're good we're good okay bye culture it's annoying unless it's in regards to food are you open to eating all creatures and cuisines then you my friend are culinarily woke link description go oh we only have one head this time hey what if this was an animatronic and it just came out and it was like hey guys how's it taste so far doing pretty good will that bother you at all it's not happening i do that all the time too oh you have your food come back to life and talk to you yeah there's mushrooms in here but what kind of mushrooms do you eat what kind of mushroom in vietnam we went to this chili sauce factory do you know what the chili sauce is made out of chili you think so no it's uh made out of homeless say that right again well it's not funny anymore yep it's made out of homeless kids yeah i was shocked to find that out never knew that it's a brand new information friend you don't seem that shocked to be honest how accurate do you think this translation has been so far going through uh 12 people good there was the part earlier where the chef said he didn't like white people do you think that was a mistranslation no i think he meant it what is it is it on hay can you eat it no right what is that it's all your hair i think it's probably fried lemongrass it's lemongrass hair stop saying hair it's fun was that the heart the heart's awesome you're the heart no i'm heartless you're heartless it means you need him it's too late okay are you liverless yes there's liver too i want to give a huge thank you to jesse for joining today thank you can i get an awkward handshake that was good awkward you can follow jessie on her instagram you can find that right here polite dms only please gentlemen that's it for this video thank you so much for watching i will see you next time a piece oh let's go i want to find some more chickens maybe a pigeon turkey i think i have enough room left for a penguin

Channel: Best Ever Food Review Show

Views: 4,127,423

Keywords: Best ever food review show, befrs team, sonny side, expensive chicken, cheap vs expensive, asian food, Vietnamese food, unique cooking, bang for your buck, worth it, Dong tao chicken, GRILLED CLAYPOT CHICKEN, saigon, south east asian food, vietnam, pricy chicken, chicken feet, bizzare chicken breed, BRAISED CHICKEN FEET, SAUTEED OFFALS, chicken testicle, FORTUNE CHICKEN, chicken stuffed in dough, chicken skin

Id: xC59J_2e2DM

Length: 17min 25sec (1045 seconds)

Published: Sun Apr 25 2021