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hirokendo

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tT
發表於 2012-4-26 12:12 | 只看該作者

[咖啡店與茶館] Where I eat 生炸雞脾 ?

拉皮
I want 生炸雞脾 not  風沙雞脾
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ACC-HE

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2#
發表於 2012-4-26 15:54 | 只看該作者
本帖最後由 ACC-HE 於 2012-4-26 15:55 編輯

Church's? haha...
http://www.urbanspoon.com/r/14/1612629/restaurant/Victoria-Fraserview-Killarney/Chicken-World-Vancouver ?

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blue20ae

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3#
發表於 2012-4-27 08:05 | 只看該作者
What are the diff between 生炸雞脾 vs just 炸雞脾 ?

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ACC-HE

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4#
發表於 2012-4-27 10:03 | 只看該作者
炸雞脾 = cooked 雞脾 first with boiling water then 炸 the skin

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hirokendo

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5#
發表於 2012-4-27 21:04 | 只看該作者
What are the diff between 生炸雞脾 vs just 炸雞脾 ?
blue20ae 發表於 2012-4-27 08:05


生炸，是把排骨醃好後直接用油炸熟即可, usually take 15-20 minutes, that's why it is so rare to be eaten here or even in Hong Kong. Time is Money.

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ACC-HE

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6#
發表於 2012-4-28 00:15 | 只看該作者
排骨?  I thought you want 雞脾

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Prelude

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7#
發表於 2012-4-28 10:31 | 只看該作者
I thought Church's uses compression oil fryer to reduce the time to fry their chicken from raw.
sunsiupak @ on.cc: Apple, 只要Show個Logo，屎都有人排隊買。

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blue20ae

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8#
發表於 2012-4-29 04:06 | 只看該作者
KFC uses pressured fryers.
http://www.kfc.com/about/pressure.asp

Church's uses open fryers but chills chicken before frying, to make chicken moist inside and crispy outside.

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Yes-man

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9#
發表於 2012-5-5 01:40 | 只看該作者
Church seems to be more consistent in quality, not like KFC

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yatsing

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10#
發表於 2012-8-28 23:11 | 只看該作者
Parker Place food court ?

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