Chicka Da Chinese Chicken

Chicka Da Chinese Chicken

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The meat to go with my Spanish Rice =) YUMMMMMMM♥ i love chicken, so does Olivia, It doesnt matter what kind it is, as long as its chicken, Olivia prefers Fried, I actually like the juicy grilled kind better ;)

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It's been one week since you looked at me
Cocked your head to the side and said, "I'm angry"
Five days since you laughed at me saying
"Get back together come back and save me"
Three days since the living room
I realized it's all my fault, but couldn't tell you
Yesterday you'd forgiven me
But it'll still be two days 'til I say I'm sorry

Hold it now and watch the hoodwink
As I make you stop, think
You'll think you're looking at Aquaman
I summon fish to the dish, although I like the Chalet Swiss
I like the sushi
'Cause it's never touched a frying pan
Hot like wasabi when I bust rhymes
Big like LeAnn Rimes
Because I'm all about value
Bert Kaempfert's got the mad hits
You try to match wits, you try to hold me but I bust through
Gonna make a break and take a fake
I'd like a stinking aching shake
I like vanilla, it's the finest of the flavours
Gotta see the show, 'cause then you'll know
That vertigo is gonna grow
'Cause it's so dangerous
You'll have to sign a waiver

How can I help it if I think you're funny when you're mad
Trying hard not to smile though I feel bad
I'm the kind of guy who laughs at a funeral
Can't understand what I mean?
Well, you soon will
I have a tendency to wear my mind on my sleeve
I have a history of taking off my shirt

It's been one week since you looked at me
Threw your arms in the air
And said, "You're crazy"
Five days since you tackled me
I've still got the rug burns on both my knees
It's been three days since the afternoon
You realized it's not my fault
Not a moment too soon
Yesterday you'd forgiven me
And now I sit back and wait 'til you say you're sorry

Chickity China the Chinese chicken
You have a drumstick and your brain stops tickin'
Watchin' X-Files with no lights on
We're dans la maison
I hope the Smoking Man's in this one
Like Harrison Ford I'm getting frantic
Like Sting I'm tantric
Like Snickers, guaranteed to satisfy

Like Kurosawa I make mad films
Okay, I don't make films
But if I did they'd have a Samurai
Gonna get a set a' better clubs
Gonna find the kind with tiny nubs
Just so my irons aren't always flying off the back-swing
Gotta get in tune with Sailor Moon
'Cause that cartoon has got the boom anime babes
That make me think the wrong thing

How can I help it if I think you're funny when you're mad
Tryin' hard not to smile though I feel bad
I'm the kind of guy who laughs at a funeral
Can't understand what I mean?
You soon will
I have a tendency to wear my mind on my sleeve
I have a history of losing my shirt

It's been one week since you looked at me
Dropped your arms to your sides
And said, "I'm sorry."
Five days since I laughed at you and said
"You just did just what I thought you were gonna do"
Three days since the living room
We realized we're both to blame
But what could we do?
Yesterday you just smiled at me
Cause it'll still be two days 'til we say we're sorry

It'll still be two days 'til we say we're sorry
It'll still be two days 'til we say "Wasabi"
Birchmount Stadium, home of the Robbie

Thanks to Thomas, Alex, Joe Molnar for correcting these lyrics.

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Chicken in Chinese 🐔 Types, Foods, Insults You Never Knew!

Culture
• By LTL Team HQ •

September 18, 2020

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Hello my name is Alex. I am from Israel and currently based in China. If you are in China too, I can help get your course booked up right away.
Email : alexander@ltl-school.com
Skype : alexander_ltl
WeChat ID : alkrasnov
Mobile : +886 905028430
Hi, my name is Irene and I am from Italy. I’ve been working with LTL for over four years. Fancy coming to study with us in China? Drop me a message.
Email : irene@ltl-school.com
Skype : irene_5248
WeChat ID : irens_
Chicken in Chinese? You’re really scraping the barrel with your content aren’t you LTL?
Talking Chicken’s in Chinese is rather odd , but hear us out because there is a lot more to learn than you might expect!
How did this topic come about though – well we discover there is a thing called WORLD CHICKEN DAY! Yes seriously, it’s a thing.
World Chicken Day takes place on the 2nd Thursday of October every year , one day before World Egg Day!
Anyway, Chicken: a delicious meal, the 10th Chinese zodiac , and a lighthearted insult in Chinese culture . It’s versatility at its finest.
It’s an integral part of pretty much any and every cuisine ( here’s a funny video on a brief history of the chicken), so this is a complete guide of everything chicken related in Chinese.
If we missed anything, let us know with a comment below!
OK so we know about the chicken but it’d be rude of us to ignore the friends of the chicken… here are some of them below.
We’ve already covered the human body parts in Chinese … now time to cover the chicken!
Let’s translate some of those classics that you know and love in the western world.
We all love a chicken nugget or some saucy chicken wings after all!
Korean fried chicken in Chinese is called 韩式炸鸡 (Hánshì zhá jī).
Kebabs in Chinese is 烤肉串 (kǎoròu chuàn); this literally means “roasted meat skewers”.
You’ll notice that a lot of these dishes simply translate into 炸鸡 (kǎojī), which means “roast chicken”.
They aren’t really differentiated in Chinese as they are in English as these cooking methods are less common in China.
Chicken is super popular in China and is included in a wealth of dishes.
Here are some of the best ones that we love!
China has this thing called 中国四大名鸡 (Zhōngguó sì dà míng jī) , which translates literally into China’s Four Famous Chickens.
It’s pretty much just four famous Chinese chicken dishes .
These four dishes are the first four from the chart above
The common factor is that they’re all famous, have some form of cultural significance, and taste good.
If you put “德州扒鸡” through Google Translate, you’re going to find that it translates into “Texas Braised Chicken”.
德州 is also a city in China’s Shandong province; 德州扒鸡 (Dezhou braised chicken) is decidedly not from Texas.
There are probably more words related to the chicken than you might imagine!
Be careful of your tones ! 好吃 (hǎochī) and 好吃 (hàochi) mean different things even though they’re just one tone apart.
好吃 (hǎochī, third tone) means delicious, e.g. “this chicken is delicious” (这只鸡很好吃).
好吃 (hàochi, fourth tone) means someone really likes to eat and may be a bit greedy, e.g. “he really likes to eat” (他很好吃).
Now let’s focus on the most popular food chains in China that sell Chicken.
Many well-known chicken-related restaurants such as Nando’s, Chick-fil-A, and Bojangles don’t have formal Chinese translations as they don’t have Chinese branches (yet).
DID YOU KNOW – there are even some fantastic Chinese proverbs that include chickens.
Learning Mandarin really is something truly unique!!
Summary – there’s a proverb for everything!
Perhaps the most interesting chapter of all.
Swear words related to chickens? Surely not?
Want to discover more swear words? We’ve delved deep and picked the best ten swear words in Shanghainese (plus two bonus ones also).
And that concludes our in-depth look at chickens in Chinese! You never quite realised how much you’d learn when opening this blog did you!
World Chicken Day takes place on the 2nd Thursday of October every year , one day before World Egg Day!
KFC is called 肯德基 (Kěndéjī) in China.
Delicious in Chinese is 好吃 (hǎochī).
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how do I say Peking duck in Chinese?
Hi Jess, Peking duck in Chinese is 北京烤鸭 (Běijīng kǎoyā)
LTL Shanghai believes that Chinese study should not just be limited to the classroom. When you study in China you can fully immerse yourself in Chinese culture, giving you a deeper understanding of the Chinese language.
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北海市海城区北海大道183号城市购物广场 0510号
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Traditional: 台北市大安區安和路一段78巷29號
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Fuliji roast chicken (Anhui roast chicken)
Anhui (eastern China); named after Fuli town
Liaoning smoked chicken (Goubangzi smoked chicken)
Liaoning (northern China); Goubangzi is a town
Shandong (eastern China); Dezhou is a city
Chicken essence (chicken meat extract)
Century eggs (not exclusively chicken eggs)
Maybe Taiwan, but more likely from America where it was popularized (it’s a Chinese-American dish).
Using a chicken feather as a warrant.
Making a fuss out of virtually nothing; assuming authoring off of something meaningless.
Why use a cleaver to kill a chicken
Point at the chicken and curse the dog.
shā jī xià hóu (shā jī gěi hóu kàn)
Kill the chicken to scare the monkey.
Punishing someone to warn others; to make an example of someone.
Trying to steal a chicken (unsuccessfully) and losing the rice used to lure it in.
Trying to take advantage only to be worse off than you started.
Worse than a chicken or dog. (Worse than pig or dog).
Lower than low; someone has extremely poor morals.
Crowing like a rooster and stealing like a dog.
People who are up to mean and petty tricks.
Nothing is left — all the chickens have flown away and all the eggs are cracked.
A turtle that has retracted its head.
So this phrase doesn’t actually mention chickens, but you’re essentially calling someone a chicken and coward.
The chicken that screams won’t lay eggs.
Someone talks a lot but doesn’t do much work.
Worse than a chicken or dog. (Worse than pig or dog).
Lower than low; someone has extremely poor morals.
Crowing like a rooster and stealing like a dog.
People who are up to mean and petty tricks.

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Home Recipes Chicken & Poultry Soy Sauce Chicken

Posted: 2/28/2015 Updated: 12/23/2021

Soy Sauce Chicken is a quintessential Chinese favorite, found hanging under heat lamps in many Chinatown restaurant windows. Check out our authentic recipe.
▢ 1 whole chicken (about 4 pounds; preferably free-range, never frozen) ▢ 2 teaspoons oil ▢ 7 slices ginger ▢ 2 scallions (cut into 3-inch pieces and smashed flat) ▢ 3 star anise ▢ 1 ½ cups Chinese rose wine ( mei gui lu or shaoxing wine) ▢ 1 ½ cups soy sauce ▢ 1 1/4 cup dark soy sauce ▢ 1 cup sugar (plus 2 tablespoons) ▢ 2 teaspoons salt ▢ 10 cups water
Take your chicken out of the refrigerator an hour before you plan to cook. You'll want it at room temperature when it hits the pot. Remove the giblets, and thoroughly rinse the chicken inside and out.
Grab your stock pot. It will ideally be a tall, narrow pot that will just fit the chicken, since it should be totally submerged in the cooking liquid (if you use a larger pot, you'll need to increase all the ingredients proportionally to create more cooking liquid). Put it over medium low heat, and add the oil and ginger.
Let the ginger caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise and wine (you can use Shaoxing rice wine, rose wine or a mix of both), and bring to a simmer to let some of the alcohol cook off. Add the soy sauce, dark soy sauce, sugar, salt, and water. Bring to a simmer again and cook on low heat for another 20 minutes.
Increase the heat to bring the liquid to a slow boil (i.e. a little stronger than a simmer, but not a rolling boil). Use a large roasting fork inserted into the chicken cavity to lower the chicken slowly into the pot breast side up. Make sure any air pockets in the cavity fill up completely with liquid. The chicken should be entirely submerged at this point.
Once the chicken goes in, the cooking liquid will cool down. Let it cook for about 5 minutes at medium high heat. Next, use your large fork to carefully lift the chicken out of the water and empty the liquid inside the cavity, which will be cooler than the liquid surrounding the chicken. Lower the chicken back into the pot, making sure once again that there aren't any air pockets in the cavity. If the chicken is not completely submerged, periodically baste the exposed area with cooking liquid.
Bring the liquid back up to a lazy simmer, which should take about 10 minutes. Keep it at this slow simmer (the liquid will be about 210 degrees F) for 25 minutes. Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Transfer the chicken to a cutting board. If you like, you can use a meat thermometer in the thickest part of the thigh to confirm it's reached 165 degrees F.
Use the sauce from the pot to occasionally baste the chicken and keep the skin moist as it cools. Serve over rice with some sauce from the pot!
Note: You can also make this recipe with chicken leg quarters and reduce the cooking time accordingly, since they are easier to handle and faster to cook. Also, once you're done cooking the chicken, you can actually freeze the sauce/cooking liquid for use again later (though you may have to re-season the sauce).
Calories: 371 kcal (19%) Carbohydrates: 8 g (3%) Protein: 28 g (56%) Fat: 23 g (35%) Saturated Fat: 6 g (30%) Cholesterol: 109 mg (36%) Sodium: 770 mg (32%) Potassium: 312 mg (9%) Fiber: 1 g (4%) Sugar: 7 g (8%) Vitamin A: 245 IU (5%) Vitamin C: 3.1 mg (4%) Calcium: 35 mg (4%) Iron: 1.7 mg (9%)
Did You Make This? Tag us on Instagram @thewoksoflife , subscribe to our email list , and be sure to follow us on social for more recipes!
Big Plate Chicken (Chinese Da Pan Ji) with Noodles

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Soy Sauce Chicken or “See Yao Gai” is a quintessential Cantonese favorite, found hanging under heat lamps in many Chinatown restaurant windows. You’ll find it near the poached chickens, roast ducks, and roast pork. All have their merits, but a Soy Sauce Chicken done right is tough to beat.
It’s Judy’s favorite food to pick up when in Chinatown, and there is just something about the flavor of this chicken that makes it so satisfying and tasty each time we get it. These days, a 4 to 5 pound soy sauce chicken runs about 23 bucks, which is totally worth it, but also more reason to make it at home.
The cooking method for soy sauce chicken is similar to the one used in our Cantonese Poached Chicken w/ Ginger Scallion Oil ( bai qie ji ), recipe, but the similarities end there. Stewed soy sauce, aromatics and spices are the essence of this dish. After you make it once or twice, you can feel free to adjust the amounts of sauces and spices to your own taste. It took me a few tries to get the right ratio of ingredients!
Take your chicken out of the refrigerator an hour before you plan to cook. You’ll want it at room temperature when it hits the pot. Remove the giblets, and thoroughly rinse the chicken inside and out.
Grab your stock pot . It will ideally be a tall, narrow pot that will just fit the chicken, since it should be totally submerged in the cooking liquid (if you use a larger pot, you’ll need to increase all the ingredients proportionally to create more cooking liquid). Put it over medium low heat, and add the oil and ginger .
Let the ginger caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds.
Add the star anise and wine (you can use rose-flavored wine ( mei gui lu ) , shaoxing wine , or a mix of both), and bring to a simmer to let some of the alcohol cook off. Add the soy sauce , dark soy sauce , sugar, salt, and water. Bring to a simmer again and cook on low heat for another 20 minutes.
Increase the heat to bring the liquid to a slow boil (i.e. a little stronger than a simmer, but not a rolling boil). Use a large roasting fork inserted into the chicken cavity to lower the chicken slowly into the pot breast side up. Make sure any air pockets in the cavity fill up completely with liquid. The chicken should be entirely submerged at this point.
Once the chicken goes in, the cooking liquid will cool down. Let it cook for about 5 minutes at medium high heat. Next, use your large fork to carefully lift the chicken out of the water and empty the liquid inside the cavity, which will be cooler than the liquid surrounding the chicken. Lower the chicken back into the pot, making sure once again that there aren’t any air pockets in the cavity. If the chicken is not completely submerged, periodically baste the exposed area with cooking liquid.
Bring the liquid back up to a lazy simmer, which should take about 10 minutes. Keep it at this slow simmer (the liquid will be about 210 degrees F) for 25 minutes. Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Transfer the soy sauce chicken to a cutting board. If you like, you can use a meat thermometer in the thickest part of the thigh to confirm it’s reached 165 degrees F.
Use the sauce from the pot to occasionally baste the chicken and keep the skin moist as it cools. Serve your soy sauce chicken over rice with some sauce from the pot!
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