Mary wrote:

The presentation of the dish is boring.

posted on September 19, 2007 at 9:00 PM

Johanna Ortegon wrote:

Is this the dish with the crispy chicken skin? If it is WOW! Hung has great ideas. Mom and I would be fighting for the skin, we love crispy chicken skin. Where is the preparation for the skin, I do not see it here? I want skin!

posted on September 19, 2007 at 9:24 PM

Trix wrote:

Hey. what about the Pommes Dauphin?

posted on September 19, 2007 at 10:00 PM

debbie wrote:

How was the chicken skin chip on top prepared?

posted on September 20, 2007 at 6:24 AM

Roberta wrote:

Didn't this dish have a fried piece of chicken skin on it. Where is that receipe?

posted on September 20, 2007 at 8:03 AM

Rene Miller wrote:

I love your show. I have an idea for a challenge. Go to a mall and have the chefs find someone to come up with a receipe. The chefs would cook that receipe. If you do the show in New Orleans. Come to Oakwood Mall.

posted on September 20, 2007 at 9:50 AM

Paul wrote:

What type (make/model) of vacuum sealer was used on the show.

Thanks

posted on September 20, 2007 at 10:47 AM

Eileen Hayes wrote:

I would have thought that Hung would have been voted off before the final. Reason, he is not a team worker and thinks about himself only. Are not these things part of your considerations and the values that you look for that make a "Top Chef?" I agree that he is a good cook and knows his ingredients and dishes up an impressive plate, but being a good cook does not warrant the title of "Top Chef"

posted on September 20, 2007 at 3:44 PM

airline wrote:

This dish looked delicious. What is the process for making crispy chicken skin? Please advise.

posted on September 20, 2007 at 8:40 PM

Ariana wrote:

Sorry, but what happened to the crispy skin part of the recipe?

posted on September 20, 2007 at 8:46 PM

JUDY wrote:

Hung you have done a great job! My question is how you did the Pommes Dauphin? I though it looked great!

Thanks
Judy

posted on September 20, 2007 at 8:58 PM

katherine marte wrote:

i love your show!!!!!!!!!!!
Congratulations to hung,kc,dale,and brian.

posted on September 21, 2007 at 9:38 AM

Louie Davis wrote:

I was looking for the technique regarding his crisped skin garnish - very bummed that it was not included in the recipe as THAT was a cool foil to the sous vide breasts. Hung, man, post it!

posted on September 21, 2007 at 10:22 AM

Tina wrote:

boring, non-imaginative. Try something classy. Man you need to come into this century!

posted on September 21, 2007 at 2:42 PM

aajay wrote:

Crispy skin-just cover with paper towel and nuke until crisp. Just a minute at a time at high till crisp. I do it all the time and I'm just a little old lady. It's no big deal.

posted on September 21, 2007 at 5:09 PM

Roxanne wrote:

Where's the recipie for the Pommes Dauphin ?????

posted on September 21, 2007 at 7:39 PM

Tony wrote:

To all you Hung "playa hatas". He is by far the best chef on the show. He has the best skills in all aspects of the culinary arts. His people skills will come with maturity and are not necessary in this competition.

posted on September 22, 2007 at 10:34 AM

tawny agudelo wrote:

Wonderful recipe! I also was looking forward to Hung's technique on the crispy chicken skin and Pommes Dauphin though. Please do post the recipe! I enjoy watching the show! Good Luck!

posted on September 22, 2007 at 4:20 PM

Ally Jones wrote:

We love Hung because he chops very fast and we learn alot from him. We only wish he was more of a team player. You rock Hung. You can cook for us anytime. How are your chicken fingers? Do you like mac & cheese?

Hung, you can totally win this cooking competition. Simon Crowel would even say nice things about your food even though he is harsh to others. We look forward to the finale.

posted on September 22, 2007 at 4:27 PM

Nicoletta wrote:

Hung,

I was so excited to see you on the show. Your dishes are fabulous as usual. I know you will win.

Best of Luck,

Nicoletta

posted on September 23, 2007 at 11:35 AM

sonia wrote:

Pommes Dauphine
Preparation
Add 6 oz of Pate a Choux (rich) to each pound of Pommes Duchesse. If you add 6 oz of pate a choux (see recipe following) per pound of Pommes Duchesse and mix well, you can bag this out into deep fat for Pommes Dauphine (potato puffs). I love these. As you squeeze the pastry bag with one hand, use a knife dipped in the fryer to cut two inch lengths off as they exit the bag. Don't splash yourself with the hot fat (350 degrees F).

Pommes Lorette: Add 1 oz of grated Parmesan Cheese per pound of Pommes Dauphine You can bag these out onto oiled paper and dip into the fryer to finish Set the fryer at 350 degrees F. These puff up and are among the best tasting deep fried potatoes they are sinfully rich, so they deserve a tasty friture.

You can make this recipe with instant potatoes by preparing the instant first. Done properly, you will be suprised at how good it can be! Follow the package directions carefully, omitting any butter or seasoning. Use water, not milk.

What you want to remember for Pommes Duchesse is that the proportions are 1 lb cooked riced potatoes, 1 egg yolk, 1/2 oz butter.

posted on September 23, 2007 at 11:43 AM

mia wrote:

Why should Hung lend his speed and expertees to others who beleive they are his equal..as long as I ma concerned he works hard and he doesnt expert help..if you ask him fo rhelo, he will help you, but you dont expect him to leave everything just because dale needs help..I belevei he is a top chef..he has technique, he knows his food, he doesn't spoend tim complaingin anymore and he COOKS...the others need to just cook...too many excuses!

Hung is not sabotaging anyone and he is not rude to anyone,,he is just minding his own business and cooking...

posted on September 23, 2007 at 2:34 PM

Michael wrote:

Good Job Hung I think your Simple Dish was just what they wanted ! Way to Be

posted on September 24, 2007 at 12:01 AM

ChocoTaco wrote:

Didn't Hung say there was some egg under the chicken? I don't see egg listed in the recipe.. didn't he say "surprise of egg" or something like that?

posted on September 25, 2007 at 6:31 PM

~ CAPRI ~ wrote:

Hung Rocks! What I don't get is the people who talk about "values" and "team playing" like Eileen (above). Top Chef is NOT about social mores nor popularity...! Top Chef is about who is the BEST CULINARY COOK. Period. Hav you ever been to good restaurant and seen (or maybe heard) the Head Executive Chef there throw something (mis-prepared dish, etc) against a wall or yell at an underling? LOL! It happens ALL the time and Chef's are Notorious for being ill-tempered and fickle! BUT they are the ones who hav the skill and keep the clientel so the restaurant owners put up with it. Hung has done NOTHING irrational nor violating in any way! He has shown he is NOT pushy with others (as demopnstrated when teamed with Joey) and shown he can also be selective in who he reveals his cooking style. This is Smart! IT'S A COMPETITION! What's wrong with wanting to WIN??? I couldn't BELIEVE that Tiffani didn't win the first season, she was clearly by far the best chef there. Now it looks as if people are rooting for Casey because she is a woman. I am female and would like to see a woman win, but only if they Earn it! HUNG has shown he is vastly superior in all avenues from day one of this season.
~CAPRI

posted on September 26, 2007 at 12:30 PM

tera wrote:

WE WANT CHICKEN SKIN!!

posted on September 26, 2007 at 6:15 PM

Chris wrote:

Well Hung may not help others but it is a competition and he is working himself and only. Which is smart since he rarlely asks for help and he never recieves help. Also the Pommes was maade a little heavy but tast is still good. AND ROCK CRISP SKIN!

posted on September 26, 2007 at 7:39 PM

Vu wrote:

hung is THE MAN

posted on September 27, 2007 at 3:44 PM

ella wrote:

Hung, great job! Keep doing what you are doing. This is a individual competition and you shouldn't be expected to help others out in a individual challenge. Part of this competition is to see if the a Chef can work under pressure and be efficient and a good steward of their time in the kitchen. If you were presented a team challenge and didn't help your team members out then that would be different. If other Chefs want to help each other out in the individual challenge then that's their choice. They shouldn't expect you to do the same. This is a competition. I think other Chefs are just jealous that you are so technically brilliant in what you do.

posted on September 28, 2007 at 1:49 AM

Steven wrote:

Really, I don't understand where all the Hung hate comes from. Sure, he's arrogant, and that can be off putting. It's not as if he blatantly refuses to help people, though.

If you recall, Hung has stated that he will help people if they ask. There have been times on the show where he's been seen helping people. I remember him helping Sara plate her dishes in the episode that she got eliminated in. Why didn't he help CJ at the airport? Because he probably didn't ask. Why didn't answer Dale's question during the Sirio Maccioni challenge? Because...well that's the equivalent of giving someone the answers to a test in a class graded on a curve, and that's just stupid.

The fact is, Hung already has a pretty high position at a restaurant. So he must be doing something right, and he must be a decent team player. By all accounts, he's a pretty nice guy, even though arrogant. This is a competition for $100,000, a nice vacation, and publicity that's very hard to buy. You can't fault a guy for being competitive.

posted on September 28, 2007 at 6:43 PM

Kavita Hara wrote:

Hung,

Congratulations! I have been watching from the very beginning of the show and I have to say, you are awesome! The show was so exciting & wow Padma is amazing. What an honor for all that were on the show. Again Hung I was definitely rooting for you the entire time.

Kavita

posted on October 4, 2007 at 4:17 PM

Mark wrote:

Darn it! The only reason I was searching this site was because my false teeth were gnawing for that darn crispy chicken skin!!!!!!
POSTPOSTPOSTPOST

I don't believe the *nuke* theory of cooking it.

posted on October 4, 2007 at 9:59 PM

cindy wrote:

I'm sure there is other ways to do this, but to make the crispy chicken skin in an ordinary kitchen- put chicken skin flat in a frying pan, keep pressing on it with a turner, spatula, etc. (don't use plastic ones as it may melt), turning sides frequently until crispy.

posted on October 5, 2007 at 1:59 AM

Monica wrote:

I was so excited that Hung was named Top Chef! Job well done Hung...now where's the skin? (recipe that is)

posted on October 5, 2007 at 2:21 AM

JCB wrote:

I'm glad to know I'm not the only one dying to know the chicken skin secret!
I actually dreamt about them. I seem to remember something about scraping most of the fat off them first...did I dream that? I assume they're seasoned a bit and fried? C'mon, Hung....WE NEED TO KNOW!! :)

Also... could this be prepared the same way WITHOUT the "air sucker-outer"?

Congrats, Hung! You're the best!
JCB

posted on October 5, 2007 at 4:34 PM

shantiquax wrote:

Don't forget to scrape all the fat from the chicken skin. Yeah, I'm dying to know how the egg under the salad greens was prepared. It sounds disgusting, but so many of the dishes were off-putting in appearance. I'm sure they tasted great. Maybe I need to recalibrate my tv. Anyway, about Hung not being a team player - he's not bad, he's just edited that way. I'm glad Hung won - it ALMOST makes up for Marcel losing. And don't forget, the winner last season was a terrible, childish contestent who ganged up against his biggest threat just like cheerleaders do in high school.

posted on October 6, 2007 at 6:42 PM

Gabe wrote:

i knew hung was the winner from the start.... his statement "i dont care where you come from what youve done, i can tell by the way a person walks, talks, and holds a knife, if they have skill." - something like that
The best cooks/chefs have great perception and judgement.

Oh and the chicken skin is most likely seasoned, brushed with oil and then baked on top of a silpat - possibly with a sheet pan pressed on top.

posted on October 13, 2007 at 6:57 PM

rubirosa guzman wrote:

i love youre choices of recippies, i really cook a lot because i have a very big big family, i love every part of youre cooking, and i enjoy every part of it, hope you can join me in my cooking some of my favorites are chocolate cakes , baking some chocolate cookies, and many delicious foods, but you have not tasted yet our filipino delicacies like palitaw, puto-bumbong, suman, coco jam or matamis na bao, tamales, cutchinta, puto, ginatang-bilu-bilo, ginatang maiz, these are the filipino delicacies that you havent taste yet, hope you can join me too at my cooking thanks , please chat with me and more power

posted on November 2, 2007 at 9:41 AM

rubirosa guzman wrote:

youre recipie is great, and its simple and deliscious, i love it, and want to try to cook it at my own kitchen thanks

posted on November 2, 2007 at 9:44 AM

Lizzy wrote:

You can watch LeeAnn Wong make the pommes dauphine on a video, but they don't show how to make the chicken skin.
If my memory serves me correctly I believe Hung baked the chicken skins..

posted on December 10, 2007 at 8:21 PM

Tanya Wilson wrote:

The crispy skin is crisped in oil until crispy I would assume. Mabe salt a little to taste.

posted on March 10, 2008 at 6:07 AM

Charlene wrote:

i watched this episode where Hung prepared the poached chicken. It looked quite delicious and I wanted to reach through the t.v. to eat it. The judges actually liked it and I told that I had to prepare this one day for myself...I will try to make it this weekend, hopefully my b.f would like it.. thanks for posting this recipe!

posted on March 27, 2008 at 10:02 AM

Dave wrote:

Crispy chicken skin was made by deep frying. It's alot like a pork rind, but with chicken instead.

As for pommes dauphin, go find a copy of Auguste Escoffier's book, Le Guide Culinaire. It's a classic recipe, at least a century old.

posted on June 4, 2008 at 9:57 PM