Prática de Shadowing: Eating Every Asian Fried Chicken!! - Aprenda a falar inglês com vídeo
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This is Korean fried chicken.
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And it might just be the best thing Americans never invented.
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American Southern fried chicken is iconic.
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There's no debate.
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But nearly every country in Asia has its own version of fried chicken.
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And many of them would bring the colonel to shame.
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Some look familiar.
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This isn't just called chicken, it's called chicken joy.
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And some end up like nothing you've ever seen before.
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In the USA, if you received chicken wings and they were wrapped in vegetables, there would be a lawsuit.
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In this video, we're taking on eight countries in Asia.
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Eight completely different takes on fried chicken, and only one can win.
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This chicken may not be for everybody.
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It all starts here, where we meet Vietnam's answer to traditional fried chicken.
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For a dish to qualify for this episode, it must be chicken and it must be deep fried, with one exception.
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This right here, this is oil shower chicken.
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Here, there's no submerging.
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There's no deep frying.
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Instead, 390 degree oil rains down from above, drenching the chicken until it's done.
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And the owner of this machine was kind enough to let me have a go.
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Or maybe he's looking for free labor.
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The move was to keep it rotating and moving around constantly.
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Seeing this in the video doesn't do it justice.
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This is so hot, this oil falling from above, and you can hear the chicken absolutely crackling.
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At first I thought this was a repurposed dishwasher.
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Turns out this machine is the owner's own invention.
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A mad food scientist who spent 18 years tinkering, testing, and probably picking up a few burns along the way.
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Whew!
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For the average American, their concept of fried chicken would be something that is breaded and deep fried.
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This is not breaded.
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There's no batter and it's not deep fried.
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So I'm really curious to see how this changes the fried chicken experience.
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I guess we're gonna find out soon.
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Here they're serving two different cuts of chicken.
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They have the breast and the wing together and they have the drumstick
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and the thigh together because these are more Vietnamese sized chickens.
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You can see immediately when you check out that side profile, it's not a massive chicken.
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Ooh.
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That is looking nice and juicy.
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Now, before frying, the chicken is marinated and boiled.
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So, it seems like the oil shower, the only purpose of it is to give that nice final crisp.
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Right here I have the chicken skin.
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Let's give it a shot.
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It's so thin, it's so brittle, it's oily, it's delicious.
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A little bit of protein and some very crispy skin.
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I am genuinely impressed.
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I think the only reason this works is because of the ratios.
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They have a smaller chicken, a smaller amount of protein, so it's more surface area.
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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.
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Beyond the chicken, it also comes with rice.
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Fried rice that was made by.. a robot. And a guy.
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If I'm honest, a guy helped the robot quite a bit.
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This fried rice-making machine that the owner insists on calling a robot, was also built by the man himself.
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Beyond that, the mad food scientist who opened this restaurant created his own sauce.
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It tastes like a soy-based sauce, but it tastes meaty.
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It's a delicious combination, especially with all these heavy, heavy flavors.
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From Vietnam, we're heading to our next country, the Philippines.
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When you think the Philippines and fried chicken, there's only one name that comes to mind.
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Jollibee.
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It's a bee that's Jolli.
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When it comes to national symbols, the USA has a Statue of Liberty and the Philippines has that damn bee.
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Founded some 50 years ago, Jollibee now has over 1800 stores across 17 countries worldwide.
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This is Asia's KFC, except Filipinos would argue it's even better.
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Immediately I noticed spaghetti.
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What?
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Am I in a fine dining Italian restaurant?
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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.
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Time to order and try it out for ourselves.
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At Jollibee, this isn't just called chicken, it's called chicken joy with an emphasis on feeling the joy.
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Joy!
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Look at these little fried bits and doodads.
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To me, that is what it's all about.
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I want extra, extra crunch.
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Double crunch.
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Maybe even...
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Triple crunch.
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A chicken breast could be very dry and unpleasant.
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But here the chicken breast has been brined, so it absorbs moisture.
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Mmm-hmm-hmm-hmm.
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I love it.
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Chicken joy lasts about five minutes, but real-life joy takes a little more work.
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That's where BetterHelp comes in.
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I went to my first therapy session at the age of 20.
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I had a brutally bad breakup.
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The kind of breakup only a 20 year old could have.
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And I needed to talk to someone who wouldn't just tell me everything would be fine.
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Back then, finding a therapist meant flipping through a phone book.
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Cold calls to people you've never met before.
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Then waiting in a room full of even more people.
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None of it was built for someone who was actually struggling.
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It was made for somebody with time to burn.
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But these days, it's different.
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And that's why I've been leaning on our paid partner, BetterHelp.
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You open the app, answer a few questions, and you're matched with someone who actually fits what you're dealing with.
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No waiting room or small talk with strangers before you even get to a real conversation.
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I wish I'd had that when I was 20.
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It probably would have saved me a lot of headache and a lot of heartache too.
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Now, after therapy, I catch myself faster.
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I notice the patterns before they turn into a spiral, and that's the real value.
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Not just having someone to talk to when things fall apart, but building the habit of checking in before they do.
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If you've got something you've been carrying around, don't wait for a bad breakup or a bad year to take action.
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Head to betterhealth.com slash besteverfood to get 10% off your first month.
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The link is in the description, the QR code is on the screen, and now, back to the show.
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The batter is certainly umami.
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It's well seasoned.
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The meat is juicy, it's tender, it's very satisfying.
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That is not just chicken, that is chicken joy.
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But tragically, that chicken joy could easily elevate into chicken excitement, then a chicken panic attack, and eventually, a chicken stroke.
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In the USA, the best thing to eat fried chicken with is more fried chicken.
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But in the Philippines and you're trying to stretch out your pesos, you get three pieces of rice per one piece of chicken.
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What I like about it is it's served kind of like a hockey puck and it keeps this beautiful, perfect form.
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So you take a little bite of chicken, get the flavor in your mouth and then fill your mouth with more carbohydrates.
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That way you get the flavor of chicken joy, but you get a full stomach mostly full of rice.
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From the Philippines, we're heading to the land of precision and a meticulous attention to detail.
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Welcome to Japan.
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This here is a dish known as Karaage.
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So when you look at classic American fried chicken, in some ways it feels like it's about abundance.
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Just having giant pieces of greasy chicken.
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Karaage feels like Japan looked at American chicken and thought, What if we respected this more?
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The recipe starts with boneless chicken thighs cut into bite-sized pieces.
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While Americans fry just about any part of the chicken, the thigh is Japan's favorite.
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The meat draws flavor from a Japanese marinade, vinegar, salt, brown sugar, beaten egg, and minced ginger.
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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.
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Each flavor-packed piece is then coated in equal parts dry flour and cornstarch.
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When it comes to fried chicken, there's always one topic that's very controversial, and that is batter or no batter.
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Is it better to go like our first location?
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Or is it better to put a ton of batter on top and make it super crispy?
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But there's a third option, and that's what we have right here.
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This dry flour and cornstarch mixture offers a lighter, less greasy crust than what you'd find on an American fried chicken.
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Take a look at that.
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Nice, oily, dark meat.
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Still steaming, still hot.
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On the side here, they have a little dollop of cupy mayonnaise.
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Simple and delicious.
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Flavors are super savory, it's delicate, it's tender, it's juicy.
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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.
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What's nice is that they're working with small meat.
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Anybody who is also in the tiny meat gang will also appreciate that.
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Sorry.
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The point is that when I'm drinking, whatever goes in front of me, it's gonna disappear.
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If it's a large pizza, that's going down.
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So small pieces of chicken like this are perfect to pair with booze.
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It's high in protein, but you don't get too full.
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Here, a palate cleanser.
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Oh, that palate's clean, baby.
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From Japan, we're flying to Malaysia.
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Here, they're frying chicken with an ingredient that'll make your eyes water.
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When it comes to Malaysian fried chicken, the go-to is I Am Goreng.
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A fried chicken that uses a batter infused with shredded curry leaves and lemongrass, resulting in chicken that is extremely crunchy and crispy.
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Well, this is not that.
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This is chicken seasoned with fermented shrimp paste.
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Fermented shrimp paste.
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Tiny shrimps and salt, left to ferment for months until it becomes thick and purple.
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People who know it steer clear of its powerful scent.
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It smells completely rotten and pungent.
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They also rarely eat it straight.
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It's super salty and super umami.
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Some people use soy sauce for that umami flavor.
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Well, this is that times a thousand.
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Salt and fermented shrimp paste hit the chicken wings.
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These are the primary flavors behind this unique Malaysian creation.
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Potato starch coats each piece evenly, locking in the moisture.
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The wings are then cut in half and dusted in a mix of wheat and rice flour.
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Then straight into the hot oil.
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But in Malaysia, fried chicken alone is never enough.
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Almost any time you're eating a protein in Malaysia, you're gonna have this.
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Nasi lemak, or coconut rice.
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Nasi lemak is the supercharged version of rice.
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Butter, lemongrass, star anise, cinnamon and ginger, stirred in a wok until fragrant.
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Jasmine rice joins in, absorbing all that goodness.
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Then it's soaked with rich coconut milk and steam.
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The full spread comes together with coconut rice, peanuts, anchovies, hard boiled egg, sambal, cucumber, and finally, that vibrant fried chicken.
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Right here we have two wings and two drummies.
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Now the big question is how much is this chicken gonna smell like decaying shrimp bodies?
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Let's find out.
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Huh, interesting.
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There's nothing off-putting.
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In fact, it smells incredible.
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That is what I call wings with character.
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I thought for sure after taking the bite, it would just be kind of savory.
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I wouldn't really get any essence of this pure shrimp paste. But I was wrong.
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Definitely the presence of the shrimp paste, it is there.
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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.
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It's juicy.
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It's tender on the outside You have a nice crispy exterior now
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if you are a true Malaysian you won't just stop at the chicken
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I love it the rice has so much aroma
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and it's a perfect pairing to that rich crunchy fried chicken earlier
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when we were at Jolly That was just a plain rice hockey puck.
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But this is so fragrant.
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It's a delicious combination of pandan and coconut.
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And lemongrass and ginger too.
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From Malaysia, we're heading to Taiwan.
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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.
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This thing is absolutely massive.
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I said it was going to be the size of my head.
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I think it might be bigger.
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So how do they make this cutlet so big?
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Perhaps they learned from the Japanese, who have been known to press whole octopuses into flat crackers.
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Time to find out.
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Welcome to Taiwan.
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Here we're going to be focusing on Taiwan's famous fried chicken cutlet.
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A cutlet is any type of thin meat that's been breaded and fried.
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And here when I say thin, I mean thin.
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Right here we have a chicken breast.
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At first glance it seems like a normal chicken breast.
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What's the big deal?
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I'll show you.
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This chicken breast has been butterflied multiple times until it's become this right here.
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Now that is thin.
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This here will be the biggest fried chicken we'll be experiencing today.
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Let's get to it.
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This giant chicken breast has already been marinated in a secret sauce.
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Next, it's drenched in egg white and coated in 100% sweet potato starch.
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No flour.
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Very different from what KFC would do.
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This is what gives the cutlet its signature bubbly crust, reported as being crunchy yet a little chewy.
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Let's see if that's true.
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Before the cutlet hits the table, it's dusted heavily with Cajun powder, pepper and salt.
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When you come to this location, they can cut it into little bitty pieces for you if you're a little baby.
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But if you're a man like me, you can just eat it like this.
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Oh, sh.
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This part's falling off.
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Oh no, it's so delicate.
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Oh my lord.
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Very unexpected.
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There's so much flavor.
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The Cajun powder, it's so dynamic.
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It's a little sweet.
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It's a little savory.
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It's a little peppery.
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Beyond that, the meat on the inside has also been marinated.
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So that has flavor too.
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I am in love with this.
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Oh, no. Five second rule.
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What makes us stand apart the most is the texture.
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Wheat flour, something like what we had at Jollibee, that's gonna be extra crunchy.
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But this is something between crunchy and chewy.
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It's almost like eating fried sticky rice.
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I have taken four mammoth bites already, and you can't even see the damage.
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This could feed a family for a week.
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Not actually, it's an exaggeration.
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From Taiwan, we're flying to a country that takes spices very seriously.
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Welcome to India.
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Cumin, turmeric, chili, masala.
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Indian cuisine is bold, complex, and layered.
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And their fried chicken brings all that to the table.
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Today we're gonna be trying two different Indian fried chicken dishes.
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Here we have a dish called Chicken 65, but I want to start with this.
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This is chicken pakora.
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Like most Indian dishes, chicken pakora doesn't hold back on spices.
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Lime juice, salt, red chili powder, ginger garlic paste, and caram seeds.
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But what makes a pakora a pakora is the coating.
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This is graham flour, a type of flour I've never seen being used in American cooking.
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And that's because this comes from ground chickpeas.
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This chickpea flour is gonna join this chicken to make it extra crispy.
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But I'm not sure if this is gonna be good.
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You see, chickpea flour, it has completely different properties than starch or from wheat flour.
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We're gonna give it a shot and see how it tastes.
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You ready?
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Let's do it, big boy.
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Once fried until golden brown, the chicken pecora is plated with raw onion, coriander, and a double dose of chutney.
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Here a green mint chutney, and here a tomato chutney.
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Also known as ketchup.
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Mmm.
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I believe it's of the Heinz variety.
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When it comes to pecora, it is less about crispy breading, and it's more about deeply seasoned batter that becomes crunchy and craggy.
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In the past, I've always appreciated that pecora is very crunchy, but I guess I never registered that it was graham flour.
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Graham flour sounds nice.
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It's chickpea powder.
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Do I like chickpeas?
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Well, they make me gassy.
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So yes, but my wife, she hates them.
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Immediate flavor town.
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It's almost borderline overwhelming.
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It's too much, but then when It's too much, but then when my mouth is empty again, it wants more.
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The crunchy bits are the best.
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Full of seasoning, full of flavor.
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Describing Indian food is the hardest of all the foods, or maybe the easiest, because you could just say, mmm, it tastes like everything.
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Chicken pakora is already flavor-packed, and still, Chicken 65 takes it to a whole new level.
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Boneless chicken pieces are mixed with ginger garlic paste, beaten egg, salt, two types of chili powder, chicken garam masala, and turmeric powder.
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But the spice puree doesn't stop there.
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He adds mustard seeds and chopped curry leaves for aroma.
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Then rice flour and graham flour form the coat.
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Then into the oil.
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While it crisps up, mustard seeds and curry leaves crackle in a separate pan.
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Green chilies, onion, turmeric and chili powder join in, all mixed and ready to welcome the freshly crisped golden chicken.
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Why is chicken 65 called chicken 65?
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One popular theory is that it was the 65th dish on a menu at a military canteen in Chennai.
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Another story claims it was invented in 1965.
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In reality, the exact reason is a mystery.
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What about chicken 69?
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This thing is a deep, dark, aggressive red.
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It's a hue that taunts you.
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It invites you.
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It challenges you.
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Let's give it a shot.
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Oh, I like that.
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The flavor, you taste it more on the back end, especially the spices.
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Beyond that, it's more juicy and more tender on the inside.
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The outside is fried, but we don't have those big, coarse, craggy chunks of fried goodness.
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Instead, it's more of a thin, brittle, crisp.
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What's fascinating about each chicken dish is that they both taste like Indian food, but in different ways.
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This one has maxed out its cardamom abilities, and this one is crushing it when it comes to chili powder.
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Indian approved.
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And you know who approves of that?
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This guy.
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I just googled him, I mentioned an Indian dude.
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But he looks like a nice guy, I'd hang out with that guy.
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From India, we're flying to Thailand.
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Another country that doesn't hold back on flavor.
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Here we'll try fried chicken that doesn't even look like fried chicken.
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And of all things, it comes wrapped with plants.
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Sawatika, and welcome to Thailand.
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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?
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Fantastic Aw, thanks Mark There's something
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that is distinctly different from this chicken from every other chicken we've tried
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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
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saddest bouquet This is what you give your wife right before asking for a divorce
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This is a very fragrant leaf and it's used throughout Southeast Asian cooking.
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In fact, pandan leaf was used earlier in our coconut rice, but we had that Malaysian fried chicken.
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Let me give it a shot and explain the profile.
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Bitter.
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Grassy.
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I think I did it wrong.
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I'm pretty sure pandan has to be cooked or steamed.
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After being steamed, the pandan becomes very fragrant.
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It tastes a little bit flowery and it has some vanilla flavor too.
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Please, show me the way.
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Before they're tucked inside the pandan leaves, the boneless chicken thighs are cubed and marinated with oyster sauce, palm sugar, garlic, coriander root,
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evaporated milk, white pepper, soy sauce, and turmeric powder.
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This is gonna be very impressive because this chicken is looking real slippery
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and somehow he's gonna have to tie that into a leaf.
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He's started already, he creates a loop like tying his shoe.
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He puts the end through the loop, creating a little basket.
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He puts the meat inside the basket and he pulls it shut, creating a gentle knot.
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Then he weaves the leaf through again.
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Anywhere there's exposed chicken, he is trying to drape the leaf over it.
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In the end, almost none of the chicken is exposed.
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The green bundles are steamed until the pandan releases its fragrance into the meat.
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steamer to hot oil.
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Each bundle sizzles until crisp, but the crispy pandan is just the wrapper.
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So does that familiar fried chicken crunch make it all the way inside?
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I guess we'll see.
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I know that the leaves are crispy.
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Fantastic.
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I'm not gonna eat the leaves.
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Oh my god, this is like a Boy Scouts badge.
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I have to unknot this pandan leaf somehow?
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Think of it like Untying a shoe.
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I can do that.
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Wait, my shoes are velcro and I'm 41
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This is a tough one to unwrap because the leaves are kind of sticking to the chicken.
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There we go
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Nice one thing I have noticed is it feels like the
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leaf keeps some of the oil wrapped around the chicken Not necessarily a great thing because it is very greasy.
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Oh That's nice you can see that marinade has really penetrated into the meat.
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There's some turmeric there It's a little bit yellowish.
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It looks greasy.
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It looks delicious This has a lot going for it.
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It's incredibly soft and incredibly juicy, but beyond that the flavor is outstanding
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Usually when I eat Thai food I just feel like I'm getting stabbed in the mouth by the violent chilies
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and other intense spices, but pandan is soothing It's gentle.
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It's delicate, but if you ever feel like you're lacking some flavor This is Southeast Asia
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and there's always some sauce on the side.
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So this is a sauce comprised of oyster sauce and mushroom soy sauce.
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Oh my god, eating the chicken alone, it's like eating a bowl of cereal and forgetting to put in the milk.
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This alone, good.
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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.
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That's my happy place right there.
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From Thailand, we're flying to our final destination, South Korea where fried chicken doesn't just compete with fast food, it dominates it.
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Right here we have Korea's iconic Yangnyeom chicken.
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Of all the Asian fried chicken we've tried today, this is the one that has broken through to the USA.
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Yangnyeom fried chicken is known for two things.
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Its signature sweet, spicy and sour sauce, and a heated debate about where it actually came from.
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First, the sauce.
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Cinnamon, garlic, sugar, chili powder, ketchup, oyster sauce and corn syrup mixed together and simmered until thick.
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While that happens, the overnight brined chicken is cut, coated in seasoned flour and starch, and dropped into hot oil.
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Here's where the debate starts.
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Some historians say Korea learned deep brine from black American soldiers in the 1950s during the Korean War,
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making yong-yong a product of that cultural exchange.
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The counter-argument lies in the next step.
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The chicken comes out golden and crispy, tossed straight into the sauce until every piece is glossy and sticky.
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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.
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500 years before American soldiers ever arrived.
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As you can see, there is no kimchi on the table, and that is because these establishments are all about beer and fried food.
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This is a Korean-style hof-brot.
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That is a German word that means tavern, but they've adopted these in Korea.
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In Korea, they call it simply hopu or hof, but in Korean, they don't have an F.
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So they can't tell you to go F yourself.
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Kinda nice.
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Before I eat it, I wanna give it a sniff.
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It's garlicky, tangy.
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Ooh, so much tang.
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Ooh, yeah.
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Look at this nice thick pieces of skin absolutely doused in that sauce.
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This is so addictive.
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This is crack in the form of chicken.
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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.
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My other favorite part about the fact that it's battered is
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that it's just so much more surface area for that clingy glaze to stick onto.
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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.
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Maybe like a two out of ten.
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That said, it gives the chicken so much flavor.
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If the Japanese said, how do we give chicken more respect?
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The Koreans said, how do we turn this into a nori bong or a karaoke bar?
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It's loud.
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It's unapologetic.
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It's delicious.
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I'm very happy.
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It's very nice.
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Today we tried nine different types of Asian chicken from eight different countries.
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When it comes to covering the chicken, folks are using everything from starch to flour to leaves.
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When it comes to frying, many are deep frying, but some are frying with oil dropping from the heavens.
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But at the end of the day, there can only be one best Asian fried chicken.
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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.
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I have to admit that my favorite chicken from this entire episode was the Taiwanese chicken.
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They took the most challenging part of the chicken's body, the potentially driest part, and they butterflied it.
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They covered it in starch, and after frying it, it was giant and crispy.
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So that was my absolute favorite.
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This right here, a solid second place, but...
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The karaoke's so loud!
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I want to hear it from you guys.
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If you could try one of the nine Asian chicken recipes from this video, which would it be?
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Let me know downstairs in the comments down below.
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Otherwise, that is it for this one.
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Thank you so much for watching.
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I'll see you next time.
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Peace.
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Bye.
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Vocabulário e dicas de fala para esta lição
Esta aula de conversação de nível B2 usa o vídeo “Eating Every Asian Fried Chicken!!”. As palavras que mais se repetem: chicken, fried, flavor, flour. Este vídeo tem 430 frases e 4434 palavras para praticar shadowing. A fala dura 25:50. O falante fala em ritmo natural, cerca de 172 palavras por minuto, próximo de uma conversa do dia a dia. Apenas 75% das palavras estão entre as 3.000 mais comuns do inglês, por isso o vocabulário é exigente.
Vocabulário principal deste vídeo
As 15 palavras mais avançadas do vídeo, com pronúncia e significado:
| Palavra | Pronúncia | Significado |
|---|---|---|
| fry verbo | /fɹaɪ/ | fritar |
| flavor substantivo | /ˈfleɪvə/ | sabor, gosto |
| flour substantivo | /ˈflaʊ.ə/ | farinha |
| crispy adjetivo | /ˈkɹɪs.pi/ | crocante |
| crunchy adjetivo | /ˈkɹʌnt͡ʃi/ | crocante |
| batter verbo | /ˈbætə/ | bater, espancar |
| chili substantivo | /ˈt͡ʃɪli/ | chili, chile |
| shrimp substantivo | /ʃɹɪmp/ | gamba, camarão |
| pasta substantivo | /ˈpɑ.stə/ | massa, macarrão |
| cutlet substantivo | costeleta | |
| starch substantivo | /ˈstɑɹt͡ʃ/ | amido, fécula |
| juicy adjetivo | /ˈd͡ʒuːsi/ | suculento |
| chickpea substantivo | /ˈt͡ʃɪkˌpiː/ | grão-de-bico |
| savory adjetivo | /ˈseɪ.və.ɹi/ | saboroso, apetitoso |
| turmeric substantivo | /ˈtɝ.mɚ.ɪk/ | curcuma, açafrão-da-índia |
Phrasal verbs que você vai ouvir
| Palavra | Pronúncia | Significado |
|---|---|---|
| find out verbo | descobrir | |
| check out verbo | verificar, sacar só | |
| come out verbo | /ˌkʌm ˈaʊt/ | sair, partir |
| end up verbo | terminar, acabar | |
| fall apart verbo | cair aos pedaços | |
| fall off verbo | cair | |
| get off verbo | sair | |
| go down verbo | descer |
Frases que vale a pena repetir
Frases curtas e completas do vídeo que você pode usar na conversa do dia a dia:
- 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?
Gramática neste vídeo
As estruturas que o falante mais usa, com as palavras exatas do vídeo:
| Estrutura | No vídeo |
|---|---|
| Present perfect continuous have/has been + -ing — uma ação que começou antes e continua | I've been leaning · you've been carrying |
| Present perfect have/has + particípio passado — uma ação passada que ainda importa agora | you've ever seen · has been brined · you've never met |
| Voz passiva be + particípio passado — o foco está no que acontece, não em quem faz | isn't just called · were wrapped · is breaded |
| Orações relativas who / which + oração — informação extra sobre uma pessoa ou coisa | someone who wouldn · someone who was · someone who actually |
Pronúncia para ficar de olho
O falante usa 89 contrações e formas reduzidas, como gonna, we're, I'm. Diga-as na forma curta, do jeito que você ouve.
- Palavras longas — acerte a sílaba tônica: coriander /ˈkɔ.ɹiˌæn.dɚ/, genuinely /ˈd͡ʒɛn.ju.ɪn.li/
Sons difíceis para falantes de português:
- Consoante final — sem acrescentar um “i” depois: shrimp /ʃɹɪmp/, turmeric /ˈtɝ.mɚ.ɪk/, crisp /kɹɪsp/, coconut /ˈkəʊ.kə.nʌt/, fragrant /ˈfɹeɪ.ɡɹənt/
- /l/ final — a língua toca o céu da boca, não vira “u”: brittle /ˈbɹɪtəl/, boil /bɔɪ(ə)l/, vegetable /ˈvɛd͡ʒ.tə.bəl/
- s + consoante no início — sem um “i” antes: starch /ˈstɑɹt͡ʃ/, spice /spaɪs/, sticky /ˈstɪki/, spicy /ˈspaɪsi/, stare /stɛɚ/
Como praticar com este vídeo
- Ouça o vídeo inteiro uma vez sem falar e anote as palavras que você não conhece.
- Comece na velocidade 0,75×, faça shadowing frase por frase e volte à velocidade normal quando ficar fácil.
- Grave a sua voz e compare com o original, prestando atenção a palavras como fry, flavor, flour.
O que é a Técnica de Shadowing?
Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.