[COSTCO SUBS PRESENTS]

[Previously unaired footage]

-I'm home.
-Welcome home.

What are you eating?

Sugakiya.

-What's Sugakiya again?
-Ramen from Nagoya.

What? What did you buy?

-I'm making <i>lu rou fan</i> and <i>Ji rou fan</i> again.
-Really?

I wanna learn it from you.
[Ingredients for 10 Servings]

-Okay then, can you help me a little?
-Sure!

Let's wash our hands.

I use fried shallots for both dishes.

-Yes! I'll do it.
-Can you chop it finely?

Okay.

<<i>Lu rou fan</i>: Mince Japanese ginger
and shallots>

-It smells really good.
-Right?

Okay, I'm done.

Wow, that's neat! How colorful!

What a large amount! I overdid it.

-Here you are.
-Thank you.

[<i>Lu rou fan</i>: Fry the Japanese Ginger and Shallots]
Let it cook over a low flame.

Otherwise it'll burn.

You look like a pervert when you do that pose.

Like a pervert?!

What do you mean?

You mean this?

You’re like, watching the pot closely,
with your hands behind your back.

-This pose?
-Yup.

Seems like you're having fun.

I always have to keep an eye on the flame.
I can’t help it.

[<i>Lu rou fan</i>: Chop the Garlic]

If you had a Taiwanese boyfriend...

and you made <i>lu rou fan</i>
for him, he'd be impressed.

For real?

He'd be like, "Wow!"

-"Why?"
-I'll do my best.

I'm nervous about making food for other people.

When I lived with my ex,

every time I cooked for him…

Even though I could make it in one go,

I’d cook the same meal twice.

And I’d eat the one that turned out worse.

I see.

I always had a back-up.

Let's cut the leeks.

Sure!

-Cut from here. Those don’t have a lot of green.
-Yeah.

We'll use the green end later.

-Mince it.
-Working out my arms!

[<i>Lu rou fan</i>: Slice the Leeks]
Let's get pumped up!

We use leeks for both
the <i>lu rou fan</i> and <i>ji rou fan</i>.

[<i>Lu rou fan</i>: Thinly Slice the Onions]

You can... mince them... roughly.

What happened?

I'm... totally... fine.

Did you know the eyes aren’t the problem?

I'm not kidding.

You’re fine as long as you don’t breathe 
through your nose?

It comes in through your nose, so...

So you’ll be fine 
if you don’t breathe through your nose.

For real?

Yeah, I'm totally fine.

Can you put them on the plate?

Certainly.

I'll make the vegetable stock.

[<i>Lu rou fan</i>: Make Soup Stock from the Leeks and Japanese Ginger]
Okay then, can you cut the pork?

Please.

[<i>Lu rou fan</i>: Cut
the Pork Belly in Thin Slices]

Am I doing it right?

Like this?

No, no, not like that.

This here...

It’s not easy to cut.

And then...

Wow.

-...this!
-I get it!

The fat should be here.

Okay.

While you’re cutting up the pork belly,

I'll separate the fried shallots from its oil.

Oh, that’s what you do?

Yeah.

[<i>Lu rou fan</i>: Separate the Shallots/Ginger from the Oil]
I'll use the oil later.

[<i>Lu rou fan</i>: Separate the Shallots/Ginger from the Oil]
Really?

[<i>Lu rou fan</i>: Separate the Shallots/Ginger from the Oil]
I'll use the shallots as well.

This is very important for <i>lu rou fan</i>.

I use the oil for frying the pork.

Oh, you use that oil?

I see!

-Just a little oil.
-Yeah.

-Pan-fry over a low flame.
-Yup.

[*Lu rou fan: Reuse the Oil to Fry the Pork Belly]

[<i>Lu rou fan</i>: Separate the Shallots/Ginger from the Oil]
You put all the pork in?

[<i>Lu rou fan</i>: Separate the Shallots/Ginger from the Oil]
Right.

-Thank you.
-Thank you.

This will make the pork fat melt.

-All right!
-All right!

Shall we have a go
at the <i>ji rou fan</i> now?

The chicken one?

Okay, can you prepare the chicken?

I would love to.

Chicken looks kind of...3D, you know?

This has more of a three-dimensional shape.

So I want you to flatten it.

[<i>Ji rou fan</i>: Slit the Surface of the Chicken Breast]
Cut slits like this...

[<i>Ji rou fan</i>: Slit the Surface of the Chicken Breast]
and it becomes flat.

And then after making it less 3D,
what do you do?

I’m going to boil it later.

Ah, I see.

-I flatten the chicken...
-So it will cook evenly.

That makes sense.

-I learned a lot from you.
-Great job.

Thank you so much.

[<i>Ji rou fan</i>: Shred the Chicken Skin]

I'm adding the fried shallots to the stock.

They will add more flavor to the stock.

Then, I put the green part of the leeks
and the chicken skin in...

You're frying it?

Yup, I’m melting the fat.

This is another way of making fat for cooking.

Fat and oil are the most important ingredients
in Taiwanese cuisine.

[<i>Ji rou fan</i>: Fry the Greens of Leeks
and Chicken Skin to make Chicken Fat]

Then, we put the chicken into the pot.

We’re going to boil the chicken, 
that’ll give us a nice stock.

Here we go.

[<i>Ji rou fan</i>: Boil Chicken Breast in Stock]

[<i>Ji rou fan</i>: Boil Chicken Breast in Stock]
I think there’s enough room.

[<i>Ji rou fan</i>: Boil Chicken Breast in Stock]
Maybe, but it's bubbling, right?

Yup, but it shouldn't come to a boil.

-This chicken was big.
-Right!

-Whoa, whoa, whoa!
-Uh-oh, you're still going?

That should be okay.

-Let's leave it.
-Yup.

Wow, the pork looks good.

-Does it?
-Yup.

This will also taste great 
with only a little salt.

Without a doubt.

[<i>Lu rou fan</i>: Put in the Onions, Leeks and Garlic]
Well, let's add the onion and green onions.

[<i>Lu rou fan</i>: Put in the Onions, Leeks and Garlic]
Finally!

Go!

Oh no, I spilled it all over the place!

-I put everything in... on impulse.
-Awesome.

It looks pretty good.

Really? It looks so delicious.

Next, we add <i>shao xing</i> wine to taste.

[<i>Lu rou fan</i>: Add <i>Shao Xing</i> Wine and Cover with Oil]

You put in more than I thought.

Then, pour that oil evenly instead of a lid.

Like a lid?!

-A lid made of oil? That’s stylish!
-Right.

-And for this other one… Let's season it with salt.
-OK, salt!

You can add quite a lot of pepper.

[<i>Ji rou fan</i>: Add Salt, Pepper and Cooking <i>Sake</i>]

I’m gonna check if it’s cooked through.

-Whoa!
-It's done!

Okay, let's take the chicken out.

Okay.

-Are you ready?
-Yes!

-Can you move it closer?
-All right!

Yes!

Let it cool down a little.

It’s probably still hot.

Be careful.

[<i>Ji rou fan</i>: Tear the Boiled Chicken Apart]
-Hot, hot, hot, hot! / -It's hot!

[<i>Ji rou fan</i>: Tear the Boiled Chicken Apart]
-It's pretty hot. / -Definitely.

The two of us have been
talking a lot lately.

-We have a similar daily routine.
-I guess so.

Kenny and I often talk nonsense at night.

Oh, what do you talk about?

We look for cute girls on Instagram.

Like, "How about the girl?"

and DM each other their accounts 
without talking.

I don’t get it!

Apparently, Kenny is into Latinas.

Is that so?

-Brazilian-looking girls.
-Really?!

I’m gonna add the stock from before, 
the plain one.

[<i>Ji rou fan</i>: Mix the Chicken and Leeks with Stock]
One ladle should be enough. I go by intuition.

-This is already done. Like this.
-It is?

It took quite some time.

This chicken oil is called <i>ji you</i>.

-The oil is so transparent!
-Right?

[<i>Ji rou fan</i>: Season with Oil to Taste, then Garnish]
Just pour the chicken oil over it.

[<i>Lu rou fan</i>: Simmer for Four Hours]
We’ll let this one simmer for four hours.

We need to boil eggs.

Yup.

[<i>Lu rou fan</i>: Boil Eggs]
What a ton of eggs!

We can eat up everything.

Yeah, I guess we will.

I'm putting the final touches to our dishes.

It looks really good.

It’s been simmering all afternoon.

-For four hours?
-Close to that.

There’s a lot of oil floating on the top.

Actually, you get rid of it when it’s done.

[<i>Lu rou fan</i>: Take Out Excess Oil]

How much oil you remove is up to you.

Let’s put on some toppings.

-I went with bamboo shoots.
-Sounds very good.

[<i>Lu rou fan</i>: Add Thinly Sliced Bamboo Shoots]

-This is it!
-What is it?

<i>Wu xiang fen.</i>

[<i>Lu rou fan</i>: Season with Five-Spice Powder to Taste]
It's called five-spice powder.

[<i>Lu rou fan</i>: Season with Five-Spice Powder to Taste]
It includes star anise, cinnamon and whatnot.

This is a taste of Taiwan.

It’ll start tasting Taiwanese with this?

Just like that.

So little by little.

I can smell it.

-Do you?
-Yup, it smells good.

-Wow, looks good!
Yay, it looks good!

It’s done! Amazing.

[<i>Ji rou fan</i>]
-Can I have this? / -Yeah.

Let's eat!

[<i> Lu rou fan</i>]
Thank you for the meal!

Ouch!

Do you like it?

Yeah! Perfect!

-Thank you.
-Oh no, my stomach is growling.

Hers too.

Yummy.

It tastes authentic.

I'm so happy.

I can have this everyday.

It's insane.

It tastes great.

I can cook other Taiwanese dishes, too.

Is there anything else
you would like to eat?

You mean Taiwanese food?

Well, I'll give you some options--

-I have no idea what options there are.
-Me, neither.

-How about noodles with tripe and oyster?
-That sounds delicious.

-Are tripe and oyster okay with you?
-I love those!

Okay, I'll make that next.

Yay!

Can you make it when I can drink?

-Sure.
-I can't wait.

That’s gonna be perfect with drinks.

It goes great with beer.

I'll put the leftovers in the freezer 
and you can have that three times a day.

If I did that,
I'd return to my old weight.

[Translated and Timed by koma]
[Reviewed by MrsChap & goob]