Pratica di Shadowing: Eating Every Asian Fried Chicken!! - Impara a parlare inglese con i video
Scegli una modalità di pratica
Ogni modalità apre una sala di pratica a schermo intero.
430 frasi
Se le frasi sono troppo corte o troppo lunghe, clicca su Edit per modificarle.
1
This is Korean fried chicken.
2
And it might just be the best thing Americans never invented.
3
American Southern fried chicken is iconic.
4
There's no debate.
5
But nearly every country in Asia has its own version of fried chicken.
6
And many of them would bring the colonel to shame.
7
Some look familiar.
8
This isn't just called chicken, it's called chicken joy.
9
And some end up like nothing you've ever seen before.
10
In the USA, if you received chicken wings and they were wrapped in vegetables, there would be a lawsuit.
11
In this video, we're taking on eight countries in Asia.
12
Eight completely different takes on fried chicken, and only one can win.
13
This chicken may not be for everybody.
14
It all starts here, where we meet Vietnam's answer to traditional fried chicken.
15
For a dish to qualify for this episode, it must be chicken and it must be deep fried, with one exception.
16
This right here, this is oil shower chicken.
17
Here, there's no submerging.
18
There's no deep frying.
19
Instead, 390 degree oil rains down from above, drenching the chicken until it's done.
20
And the owner of this machine was kind enough to let me have a go.
21
Or maybe he's looking for free labor.
22
The move was to keep it rotating and moving around constantly.
23
Seeing this in the video doesn't do it justice.
24
This is so hot, this oil falling from above, and you can hear the chicken absolutely crackling.
25
At first I thought this was a repurposed dishwasher.
26
Turns out this machine is the owner's own invention.
27
A mad food scientist who spent 18 years tinkering, testing, and probably picking up a few burns along the way.
28
Whew!
29
For the average American, their concept of fried chicken would be something that is breaded and deep fried.
30
This is not breaded.
31
There's no batter and it's not deep fried.
32
So I'm really curious to see how this changes the fried chicken experience.
33
I guess we're gonna find out soon.
34
Here they're serving two different cuts of chicken.
35
They have the breast and the wing together and they have the drumstick
36
and the thigh together because these are more Vietnamese sized chickens.
37
You can see immediately when you check out that side profile, it's not a massive chicken.
38
Ooh.
39
That is looking nice and juicy.
40
Now, before frying, the chicken is marinated and boiled.
41
So, it seems like the oil shower, the only purpose of it is to give that nice final crisp.
42
Right here I have the chicken skin.
43
Let's give it a shot.
44
It's so thin, it's so brittle, it's oily, it's delicious.
45
A little bit of protein and some very crispy skin.
46
I am genuinely impressed.
47
I think the only reason this works is because of the ratios.
48
They have a smaller chicken, a smaller amount of protein, so it's more surface area.
49
If you have some brittle, crispy skin on the outside, but an inch or two of chicken meat, you're not gonna get that satisfying feeling after taking a bite.
50
Beyond the chicken, it also comes with rice.
51
Fried rice that was made by.. a robot. And a guy.
52
If I'm honest, a guy helped the robot quite a bit.
53
This fried rice-making machine that the owner insists on calling a robot, was also built by the man himself.
54
Beyond that, the mad food scientist who opened this restaurant created his own sauce.
55
It tastes like a soy-based sauce, but it tastes meaty.
56
It's a delicious combination, especially with all these heavy, heavy flavors.
57
From Vietnam, we're heading to our next country, the Philippines.
58
When you think the Philippines and fried chicken, there's only one name that comes to mind.
59
Jollibee.
60
It's a bee that's Jolli.
61
When it comes to national symbols, the USA has a Statue of Liberty and the Philippines has that damn bee.
62
Founded some 50 years ago, Jollibee now has over 1800 stores across 17 countries worldwide.
63
This is Asia's KFC, except Filipinos would argue it's even better.
64
Immediately I noticed spaghetti.
65
What?
66
Am I in a fine dining Italian restaurant?
67
Beyond the fried chicken, you're not gonna find mashed potatoes, but instead the carbohydrate of choice here in Asia, it's gonna be rice.
68
Time to order and try it out for ourselves.
69
At Jollibee, this isn't just called chicken, it's called chicken joy with an emphasis on feeling the joy.
70
Joy!
71
Look at these little fried bits and doodads.
72
To me, that is what it's all about.
73
I want extra, extra crunch.
74
Double crunch.
75
Maybe even...
76
Triple crunch.
77
A chicken breast could be very dry and unpleasant.
78
But here the chicken breast has been brined, so it absorbs moisture.
79
Mmm-hmm-hmm-hmm.
80
I love it.
81
Chicken joy lasts about five minutes, but real-life joy takes a little more work.
82
That's where BetterHelp comes in.
83
I went to my first therapy session at the age of 20.
84
I had a brutally bad breakup.
85
The kind of breakup only a 20 year old could have.
86
And I needed to talk to someone who wouldn't just tell me everything would be fine.
87
Back then, finding a therapist meant flipping through a phone book.
88
Cold calls to people you've never met before.
89
Then waiting in a room full of even more people.
90
None of it was built for someone who was actually struggling.
91
It was made for somebody with time to burn.
92
But these days, it's different.
93
And that's why I've been leaning on our paid partner, BetterHelp.
94
You open the app, answer a few questions, and you're matched with someone who actually fits what you're dealing with.
95
No waiting room or small talk with strangers before you even get to a real conversation.
96
I wish I'd had that when I was 20.
97
It probably would have saved me a lot of headache and a lot of heartache too.
98
Now, after therapy, I catch myself faster.
99
I notice the patterns before they turn into a spiral, and that's the real value.
100
Not just having someone to talk to when things fall apart, but building the habit of checking in before they do.
101
If you've got something you've been carrying around, don't wait for a bad breakup or a bad year to take action.
102
Head to betterhealth.com slash besteverfood to get 10% off your first month.
103
The link is in the description, the QR code is on the screen, and now, back to the show.
104
The batter is certainly umami.
105
It's well seasoned.
106
The meat is juicy, it's tender, it's very satisfying.
107
That is not just chicken, that is chicken joy.
108
But tragically, that chicken joy could easily elevate into chicken excitement, then a chicken panic attack, and eventually, a chicken stroke.
109
In the USA, the best thing to eat fried chicken with is more fried chicken.
110
But in the Philippines and you're trying to stretch out your pesos, you get three pieces of rice per one piece of chicken.
111
What I like about it is it's served kind of like a hockey puck and it keeps this beautiful, perfect form.
112
So you take a little bite of chicken, get the flavor in your mouth and then fill your mouth with more carbohydrates.
113
That way you get the flavor of chicken joy, but you get a full stomach mostly full of rice.
114
From the Philippines, we're heading to the land of precision and a meticulous attention to detail.
115
Welcome to Japan.
116
This here is a dish known as Karaage.
117
So when you look at classic American fried chicken, in some ways it feels like it's about abundance.
118
Just having giant pieces of greasy chicken.
119
Karaage feels like Japan looked at American chicken and thought, What if we respected this more?
120
The recipe starts with boneless chicken thighs cut into bite-sized pieces.
121
While Americans fry just about any part of the chicken, the thigh is Japan's favorite.
122
The meat draws flavor from a Japanese marinade, vinegar, salt, brown sugar, beaten egg, and minced ginger.
123
In the U.S we focus on seasoning the batter itself, but here it's all about marinating that meat before any flour ever touches it.
124
Each flavor-packed piece is then coated in equal parts dry flour and cornstarch.
125
When it comes to fried chicken, there's always one topic that's very controversial, and that is batter or no batter.
126
Is it better to go like our first location?
127
Or is it better to put a ton of batter on top and make it super crispy?
128
But there's a third option, and that's what we have right here.
129
This dry flour and cornstarch mixture offers a lighter, less greasy crust than what you'd find on an American fried chicken.
130
Take a look at that.
131
Nice, oily, dark meat.
132
Still steaming, still hot.
133
On the side here, they have a little dollop of cupy mayonnaise.
134
Simple and delicious.
135
Flavors are super savory, it's delicate, it's tender, it's juicy.
136
It's not a thick batter, it's just a little bit of flour, but it's enough to give it that nice, crispy, shattering crunch.
137
What's nice is that they're working with small meat.
138
Anybody who is also in the tiny meat gang will also appreciate that.
139
Sorry.
140
The point is that when I'm drinking, whatever goes in front of me, it's gonna disappear.
141
If it's a large pizza, that's going down.
142
So small pieces of chicken like this are perfect to pair with booze.
143
It's high in protein, but you don't get too full.
144
Here, a palate cleanser.
145
Oh, that palate's clean, baby.
146
From Japan, we're flying to Malaysia.
147
Here, they're frying chicken with an ingredient that'll make your eyes water.
148
When it comes to Malaysian fried chicken, the go-to is I Am Goreng.
149
A fried chicken that uses a batter infused with shredded curry leaves and lemongrass, resulting in chicken that is extremely crunchy and crispy.
150
Well, this is not that.
151
This is chicken seasoned with fermented shrimp paste.
152
Fermented shrimp paste.
153
Tiny shrimps and salt, left to ferment for months until it becomes thick and purple.
154
People who know it steer clear of its powerful scent.
155
It smells completely rotten and pungent.
156
They also rarely eat it straight.
157
It's super salty and super umami.
158
Some people use soy sauce for that umami flavor.
159
Well, this is that times a thousand.
160
Salt and fermented shrimp paste hit the chicken wings.
161
These are the primary flavors behind this unique Malaysian creation.
162
Potato starch coats each piece evenly, locking in the moisture.
163
The wings are then cut in half and dusted in a mix of wheat and rice flour.
164
Then straight into the hot oil.
165
But in Malaysia, fried chicken alone is never enough.
166
Almost any time you're eating a protein in Malaysia, you're gonna have this.
167
Nasi lemak, or coconut rice.
168
Nasi lemak is the supercharged version of rice.
169
Butter, lemongrass, star anise, cinnamon and ginger, stirred in a wok until fragrant.
170
Jasmine rice joins in, absorbing all that goodness.
171
Then it's soaked with rich coconut milk and steam.
172
The full spread comes together with coconut rice, peanuts, anchovies, hard boiled egg, sambal, cucumber, and finally, that vibrant fried chicken.
173
Right here we have two wings and two drummies.
174
Now the big question is how much is this chicken gonna smell like decaying shrimp bodies?
175
Let's find out.
176
Huh, interesting.
177
There's nothing off-putting.
178
In fact, it smells incredible.
179
That is what I call wings with character.
180
I thought for sure after taking the bite, it would just be kind of savory.
181
I wouldn't really get any essence of this pure shrimp paste. But I was wrong.
182
Definitely the presence of the shrimp paste, it is there.
183
It's a savory, But still kind of pungent shrimp flavor, but it's subtle and it mixes with everything else Who knew shrimp and chicken could be the ultimate collab the chicken itself.
184
It's juicy.
185
It's tender on the outside You have a nice crispy exterior now
186
if you are a true Malaysian you won't just stop at the chicken
187
I love it the rice has so much aroma
188
and it's a perfect pairing to that rich crunchy fried chicken earlier
189
when we were at Jolly That was just a plain rice hockey puck.
190
But this is so fragrant.
191
It's a delicious combination of pandan and coconut.
192
And lemongrass and ginger too.
193
From Malaysia, we're heading to Taiwan.
194
This country is obsessed with night markets, the birthplace of many bizarre food creations, including a fried chicken cutlet as big as a human head.
195
This thing is absolutely massive.
196
I said it was going to be the size of my head.
197
I think it might be bigger.
198
So how do they make this cutlet so big?
199
Perhaps they learned from the Japanese, who have been known to press whole octopuses into flat crackers.
200
Time to find out.
201
Welcome to Taiwan.
202
Here we're going to be focusing on Taiwan's famous fried chicken cutlet.
203
A cutlet is any type of thin meat that's been breaded and fried.
204
And here when I say thin, I mean thin.
205
Right here we have a chicken breast.
206
At first glance it seems like a normal chicken breast.
207
What's the big deal?
208
I'll show you.
209
This chicken breast has been butterflied multiple times until it's become this right here.
210
Now that is thin.
211
This here will be the biggest fried chicken we'll be experiencing today.
212
Let's get to it.
213
This giant chicken breast has already been marinated in a secret sauce.
214
Next, it's drenched in egg white and coated in 100% sweet potato starch.
215
No flour.
216
Very different from what KFC would do.
217
This is what gives the cutlet its signature bubbly crust, reported as being crunchy yet a little chewy.
218
Let's see if that's true.
219
Before the cutlet hits the table, it's dusted heavily with Cajun powder, pepper and salt.
220
When you come to this location, they can cut it into little bitty pieces for you if you're a little baby.
221
But if you're a man like me, you can just eat it like this.
222
Oh, sh.
223
This part's falling off.
224
Oh no, it's so delicate.
225
Oh my lord.
226
Very unexpected.
227
There's so much flavor.
228
The Cajun powder, it's so dynamic.
229
It's a little sweet.
230
It's a little savory.
231
It's a little peppery.
232
Beyond that, the meat on the inside has also been marinated.
233
So that has flavor too.
234
I am in love with this.
235
Oh, no. Five second rule.
236
What makes us stand apart the most is the texture.
237
Wheat flour, something like what we had at Jollibee, that's gonna be extra crunchy.
238
But this is something between crunchy and chewy.
239
It's almost like eating fried sticky rice.
240
I have taken four mammoth bites already, and you can't even see the damage.
241
This could feed a family for a week.
242
Not actually, it's an exaggeration.
243
From Taiwan, we're flying to a country that takes spices very seriously.
244
Welcome to India.
245
Cumin, turmeric, chili, masala.
246
Indian cuisine is bold, complex, and layered.
247
And their fried chicken brings all that to the table.
248
Today we're gonna be trying two different Indian fried chicken dishes.
249
Here we have a dish called Chicken 65, but I want to start with this.
250
This is chicken pakora.
251
Like most Indian dishes, chicken pakora doesn't hold back on spices.
252
Lime juice, salt, red chili powder, ginger garlic paste, and caram seeds.
253
But what makes a pakora a pakora is the coating.
254
This is graham flour, a type of flour I've never seen being used in American cooking.
255
And that's because this comes from ground chickpeas.
256
This chickpea flour is gonna join this chicken to make it extra crispy.
257
But I'm not sure if this is gonna be good.
258
You see, chickpea flour, it has completely different properties than starch or from wheat flour.
259
We're gonna give it a shot and see how it tastes.
260
You ready?
261
Let's do it, big boy.
262
Once fried until golden brown, the chicken pecora is plated with raw onion, coriander, and a double dose of chutney.
263
Here a green mint chutney, and here a tomato chutney.
264
Also known as ketchup.
265
Mmm.
266
I believe it's of the Heinz variety.
267
When it comes to pecora, it is less about crispy breading, and it's more about deeply seasoned batter that becomes crunchy and craggy.
268
In the past, I've always appreciated that pecora is very crunchy, but I guess I never registered that it was graham flour.
269
Graham flour sounds nice.
270
It's chickpea powder.
271
Do I like chickpeas?
272
Well, they make me gassy.
273
So yes, but my wife, she hates them.
274
Immediate flavor town.
275
It's almost borderline overwhelming.
276
It's too much, but then when It's too much, but then when my mouth is empty again, it wants more.
277
The crunchy bits are the best.
278
Full of seasoning, full of flavor.
279
Describing Indian food is the hardest of all the foods, or maybe the easiest, because you could just say, mmm, it tastes like everything.
280
Chicken pakora is already flavor-packed, and still, Chicken 65 takes it to a whole new level.
281
Boneless chicken pieces are mixed with ginger garlic paste, beaten egg, salt, two types of chili powder, chicken garam masala, and turmeric powder.
282
But the spice puree doesn't stop there.
283
He adds mustard seeds and chopped curry leaves for aroma.
284
Then rice flour and graham flour form the coat.
285
Then into the oil.
286
While it crisps up, mustard seeds and curry leaves crackle in a separate pan.
287
Green chilies, onion, turmeric and chili powder join in, all mixed and ready to welcome the freshly crisped golden chicken.
288
Why is chicken 65 called chicken 65?
289
One popular theory is that it was the 65th dish on a menu at a military canteen in Chennai.
290
Another story claims it was invented in 1965.
291
In reality, the exact reason is a mystery.
292
What about chicken 69?
293
This thing is a deep, dark, aggressive red.
294
It's a hue that taunts you.
295
It invites you.
296
It challenges you.
297
Let's give it a shot.
298
Oh, I like that.
299
The flavor, you taste it more on the back end, especially the spices.
300
Beyond that, it's more juicy and more tender on the inside.
301
The outside is fried, but we don't have those big, coarse, craggy chunks of fried goodness.
302
Instead, it's more of a thin, brittle, crisp.
303
What's fascinating about each chicken dish is that they both taste like Indian food, but in different ways.
304
This one has maxed out its cardamom abilities, and this one is crushing it when it comes to chili powder.
305
Indian approved.
306
And you know who approves of that?
307
This guy.
308
I just googled him, I mentioned an Indian dude.
309
But he looks like a nice guy, I'd hang out with that guy.
310
From India, we're flying to Thailand.
311
Another country that doesn't hold back on flavor.
312
Here we'll try fried chicken that doesn't even look like fried chicken.
313
And of all things, it comes wrapped with plants.
314
Sawatika, and welcome to Thailand.
315
This is a fried chicken dish known in Thai as Gai Tøy And on the side here Gai Tøy So, hey Mark Wiens, how's my pronunciation?
316
Fantastic Aw, thanks Mark There's something
317
that is distinctly different from this chicken from every other chicken we've tried
318
so far And that is what is surrounding the fried chicken This right here is vegetation, a plant known as Panda Right now I'm holding the world's
319
saddest bouquet This is what you give your wife right before asking for a divorce
320
This is a very fragrant leaf and it's used throughout Southeast Asian cooking.
321
In fact, pandan leaf was used earlier in our coconut rice, but we had that Malaysian fried chicken.
322
Let me give it a shot and explain the profile.
323
Bitter.
324
Grassy.
325
I think I did it wrong.
326
I'm pretty sure pandan has to be cooked or steamed.
327
After being steamed, the pandan becomes very fragrant.
328
It tastes a little bit flowery and it has some vanilla flavor too.
329
Please, show me the way.
330
Before they're tucked inside the pandan leaves, the boneless chicken thighs are cubed and marinated with oyster sauce, palm sugar, garlic, coriander root,
331
evaporated milk, white pepper, soy sauce, and turmeric powder.
332
This is gonna be very impressive because this chicken is looking real slippery
333
and somehow he's gonna have to tie that into a leaf.
334
He's started already, he creates a loop like tying his shoe.
335
He puts the end through the loop, creating a little basket.
336
He puts the meat inside the basket and he pulls it shut, creating a gentle knot.
337
Then he weaves the leaf through again.
338
Anywhere there's exposed chicken, he is trying to drape the leaf over it.
339
In the end, almost none of the chicken is exposed.
340
The green bundles are steamed until the pandan releases its fragrance into the meat.
341
steamer to hot oil.
342
Each bundle sizzles until crisp, but the crispy pandan is just the wrapper.
343
So does that familiar fried chicken crunch make it all the way inside?
344
I guess we'll see.
345
I know that the leaves are crispy.
346
Fantastic.
347
I'm not gonna eat the leaves.
348
Oh my god, this is like a Boy Scouts badge.
349
I have to unknot this pandan leaf somehow?
350
Think of it like Untying a shoe.
351
I can do that.
352
Wait, my shoes are velcro and I'm 41
353
This is a tough one to unwrap because the leaves are kind of sticking to the chicken.
354
There we go
355
Nice one thing I have noticed is it feels like the
356
leaf keeps some of the oil wrapped around the chicken Not necessarily a great thing because it is very greasy.
357
Oh That's nice you can see that marinade has really penetrated into the meat.
358
There's some turmeric there It's a little bit yellowish.
359
It looks greasy.
360
It looks delicious This has a lot going for it.
361
It's incredibly soft and incredibly juicy, but beyond that the flavor is outstanding
362
Usually when I eat Thai food I just feel like I'm getting stabbed in the mouth by the violent chilies
363
and other intense spices, but pandan is soothing It's gentle.
364
It's delicate, but if you ever feel like you're lacking some flavor This is Southeast Asia
365
and there's always some sauce on the side.
366
So this is a sauce comprised of oyster sauce and mushroom soy sauce.
367
Oh my god, eating the chicken alone, it's like eating a bowl of cereal and forgetting to put in the milk.
368
This alone, good.
369
But if you really want to pack in some flavor, this is the perfect combination of very sweet, almost syrupy, and a little bit savory.
370
That's my happy place right there.
371
From Thailand, we're flying to our final destination, South Korea where fried chicken doesn't just compete with fast food, it dominates it.
372
Right here we have Korea's iconic Yangnyeom chicken.
373
Of all the Asian fried chicken we've tried today, this is the one that has broken through to the USA.
374
Yangnyeom fried chicken is known for two things.
375
Its signature sweet, spicy and sour sauce, and a heated debate about where it actually came from.
376
First, the sauce.
377
Cinnamon, garlic, sugar, chili powder, ketchup, oyster sauce and corn syrup mixed together and simmered until thick.
378
While that happens, the overnight brined chicken is cut, coated in seasoned flour and starch, and dropped into hot oil.
379
Here's where the debate starts.
380
Some historians say Korea learned deep brine from black American soldiers in the 1950s during the Korean War,
381
making yong-yong a product of that cultural exchange.
382
The counter-argument lies in the next step.
383
The chicken comes out golden and crispy, tossed straight into the sauce until every piece is glossy and sticky.
384
This technique is strikingly similar to poge, a 15th century Korean dish, where chicken is stir-fried in sauce until the skin crisps and the sauce reduces.
385
500 years before American soldiers ever arrived.
386
As you can see, there is no kimchi on the table, and that is because these establishments are all about beer and fried food.
387
This is a Korean-style hof-brot.
388
That is a German word that means tavern, but they've adopted these in Korea.
389
In Korea, they call it simply hopu or hof, but in Korean, they don't have an F.
390
So they can't tell you to go F yourself.
391
Kinda nice.
392
Before I eat it, I wanna give it a sniff.
393
It's garlicky, tangy.
394
Ooh, so much tang.
395
Ooh, yeah.
396
Look at this nice thick pieces of skin absolutely doused in that sauce.
397
This is so addictive.
398
This is crack in the form of chicken.
399
Because of that thick sugary glaze that's on there, that covering, the crust on the outside, it's nice, but it's not super crunchy.
400
My other favorite part about the fact that it's battered is
401
that it's just so much more surface area for that clingy glaze to stick onto.
402
Now gochujong, it's made from tons and tons of chilies, but when you temper it with a lot of sugar, it's not really spicy at all.
403
Maybe like a two out of ten.
404
That said, it gives the chicken so much flavor.
405
If the Japanese said, how do we give chicken more respect?
406
The Koreans said, how do we turn this into a nori bong or a karaoke bar?
407
It's loud.
408
It's unapologetic.
409
It's delicious.
410
I'm very happy.
411
It's very nice.
412
Today we tried nine different types of Asian chicken from eight different countries.
413
When it comes to covering the chicken, folks are using everything from starch to flour to leaves.
414
When it comes to frying, many are deep frying, but some are frying with oil dropping from the heavens.
415
But at the end of the day, there can only be one best Asian fried chicken.
416
For me, as much as I want to say it's this one, because the owner is behind the camera staring at me with a lung knife.
417
I have to admit that my favorite chicken from this entire episode was the Taiwanese chicken.
418
They took the most challenging part of the chicken's body, the potentially driest part, and they butterflied it.
419
They covered it in starch, and after frying it, it was giant and crispy.
420
So that was my absolute favorite.
421
This right here, a solid second place, but...
422
The karaoke's so loud!
423
I want to hear it from you guys.
424
If you could try one of the nine Asian chicken recipes from this video, which would it be?
425
Let me know downstairs in the comments down below.
426
Otherwise, that is it for this one.
427
Thank you so much for watching.
428
I'll see you next time.
429
Peace.
430
Bye.
Scarica l'app
Tutto ciò che serve per parlare fluentemente
Pronuncia con IAVoto per ogni frase
Pratica IPAPadroneggia ogni suono
VocabolarioCostruisci il tuo lessico
Gioco di vocabolarioImpara giocando
Stesso Canale
B22
10 Street Foods UNDER $1 in Saigon, Vietnam!!! Street Food Dollar Menu 2!!
Travel EnglishDaily ConversationWorking Adults
B22
How Muslims Survive in China's Land of Pork!
Daily ConversationWorking Adults
B2FIVE Must-Eat Hanoi STREET FOODS! (Egg Coffee, Bun Rieu, Xoi Xeo)
Daily ConversationWorking Adults
B22
$3 Noodles VS $340 Noodles! (WORLD RECORD Breaking Bowl of Noodles!)
Daily ConversationWorking Adults
B13
Eating the world's smelliest fruit! - Vietnam
Travel EnglishTeensDaily Conversation
B12
5 Crazy Fruits of Southeast Asia! (Can you handle #1 on our list?)
Travel EnglishTeensDaily Conversation
B22
Saigon HIDDEN Noodle Tour!! Must Try Before You Die!!
Travel EnglishDaily ConversationUniversity Students
FOR YOU
Video consigliato
B21
563 frasi
I Tried Every Viral Restaurant in America
Travel EnglishDaily ConversationUniversity Students
B12
108 frasi
I ate ONLY Chinese KFC breakfast for a week...
Travel EnglishDaily ConversationUniversity Students
B24
31 frasi
Street food wins over foreign visitors | Vietnam Today
Travel EnglishUniversity StudentsWorking Adults
B12
3 frasi
The BEST noodles I’ve ever made 🍜
Travel EnglishDaily ConversationUniversity Students
B21
626 frasi
British Chefs Discover Why Koreans Always Eat When They Drink!
Travel EnglishDaily ConversationWorking Adults
B11
552 frasi
The Dark Side of Maldives!! (Outside the Resorts!)
Travel EnglishUniversity StudentsWorking Adults
B12
136 frasi
American English Connected Reading | Food You Tried For The First Time
Travel EnglishDaily ConversationUniversity Students
B21
452 frasi
US Thanksgiving Dinner vs UK Pub Roast! (ft. John Cena)
Travel EnglishDaily ConversationWorking Adults
B24
399 frasi
$1 vs $100,000 Plane Food
American AccentTravel EnglishDaily ConversationUniversity Students
B22
12 frasi
Sonny’s Unforgettable Food Experience!! (Hint: in Japan!) #shortsvideo #shorts #food
Travel EnglishDaily ConversationWorking Adults
B25
284 frasi
I Ranked Every Filipino Fast Food Restaurant
Travel EnglishTeensDaily Conversation
Vocabolario e note di pronuncia per questa lezione
Questa lezione di conversazione di livello B2 si basa sul video “Eating Every Asian Fried Chicken!!”. Le parole che ritornano più spesso: chicken, fried, flavor, flour. Questo video contiene 430 frasi e 4434 parole da ripetere con lo shadowing. Il parlato dura 25:50. Chi parla ha un ritmo naturale di circa 172 parole al minuto, vicino a una conversazione quotidiana. Solo il 75% delle parole rientra nelle 3.000 più comuni dell’inglese, quindi il lessico è impegnativo.
Vocaboli chiave di questo video
Le 15 parole più avanzate del video, con pronuncia e significato:
| Parola | Pronuncia | Significato |
|---|---|---|
| fry verbo | /fɹaɪ/ | friggere |
| flavor sostantivo | /ˈfleɪvə/ | sapore, gusto |
| flour sostantivo | /ˈflaʊ.ə/ | farina |
| crispy aggettivo | /ˈkɹɪs.pi/ | croccante |
| crunchy aggettivo | /ˈkɹʌnt͡ʃi/ | croccante |
| batter verbo | /ˈbætə/ | battere |
| chili sostantivo | /ˈt͡ʃɪli/ | peperoncino |
| shrimp sostantivo | /ʃɹɪmp/ | gamberetto |
| pasta sostantivo | /ˈpɑ.stə/ | pasta, impasto |
| cutlet sostantivo | costoletta, cotoletta | |
| starch sostantivo | /ˈstɑɹt͡ʃ/ | amido |
| juicy aggettivo | /ˈd͡ʒuːsi/ | sugoso, succoso |
| chickpea sostantivo | /ˈt͡ʃɪkˌpiː/ | cece |
| savory aggettivo | /ˈseɪ.və.ɹi/ | saporito, gustoso |
| turmeric sostantivo | /ˈtɝ.mɚ.ɪk/ | curcuma |
I phrasal verb che sentirai
| Parola | Significato |
|---|---|
| find out verbo | scoprire |
| check out verbo | investigare |
| end up verbo | andare a finire, finire |
| fall apart verbo | cadere a pezzi |
| get off verbo | scendere |
| pick up verbo | tirare su, sollevare |
| turn out verbo | risultare |
Frasi da ripetere
Frasi brevi e complete del video che puoi riutilizzare nella conversazione di tutti i giorni:
- I guess we're gonna find out soon.
- Let's give it a shot.
- To me, that is what it's all about.
- Is it better to go like our first location?
- I have to unknot this pandan leaf somehow?
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Present perfect continuous have/has been + -ing — un’azione iniziata prima e ancora in corso | I've been leaning · you've been carrying |
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | you've ever seen · has been brined · you've never met |
| Forma passiva be + participio passato — conta ciò che accade, non chi lo fa | isn't just called · were wrapped · is breaded |
| Frasi relative who / which + frase — un’informazione in più su una persona o una cosa | someone who wouldn · someone who was · someone who actually |
Pronuncia a cui fare attenzione
Chi parla usa 89 contrazioni e forme ridotte, come gonna, we're, I'm. Pronunciale nella forma breve, così come le senti.
- Parole lunghe — attenzione all’accento: coriander /ˈkɔ.ɹiˌæn.dɚ/, genuinely /ˈd͡ʒɛn.ju.ɪn.li/
I suoni difficili per chi parla italiano:
- Consonante finale — senza aggiungere una vocale dopo: shrimp /ʃɹɪmp/, starch /ˈstɑɹt͡ʃ/, turmeric /ˈtɝ.mɚ.ɪk/, crunch /kɹʌnt͡ʃ/, crisp /kɹɪsp/
- /æ/ — più aperta della “e”: pandan /ˈpændən/, batter /ˈbætə/, marinate /ˈmæɹɪneɪt/, wrap /ɹæp/, coriander /ˈkɔ.ɹiˌæn.dɚ/
Come esercitarsi con questo video
- Ascolta tutto il video una volta senza parlare e annota le parole che non conosci.
- Inizia a velocità 0,75×, fai shadowing frase per frase e torna alla velocità normale quando diventa facile.
- Registrati e confronta con l’originale, facendo attenzione a parole come fry, flavor, flour.
Cos'è la tecnica dello Shadowing?
Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.