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標題: [咖啡店與茶館] Where I eat 生炸雞脾 ? [打印本頁]

作者: hirokendo 時間: 2012-4-26 12:12 標題: Where I eat 生炸雞脾 ?

I want 生炸雞脾 not 風沙雞脾

作者: ACC-HE 時間: 2012-4-26 15:54

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 ?

作者: blue20ae 時間: 2012-4-27 08:05

What are the diff between 生炸雞脾 vs just 炸雞脾 ?

作者: ACC-HE 時間: 2012-4-27 10:03

炸雞脾 = cooked 雞脾 first with boiling water then 炸 the skin

作者: hirokendo 時間: 2012-4-27 21:04

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.

作者: ACC-HE 時間: 2012-4-28 00:15

排骨? I thought you want 雞脾

作者: Prelude 時間: 2012-4-28 10:31

I thought Church's uses compression oil fryer to reduce the time to fry their chicken from raw.

作者: blue20ae 時間: 2012-4-29 04:06

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.

作者: Yes-man 時間: 2012-5-5 01:40

Church seems to be more consistent in quality, not like KFC

作者: yatsing 時間: 2012-8-28 23:11

Parker Place food court ?

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