Chicken Pilau | Pulao Rice Recipe | Tutorial | DIY | Eid Special | How to Make | Simple Quick & Easy
Follow this simple step by step video to enjoy this delicious dish on all your special occasions.
I hope you enjoy my recipes, for those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
For those lamb lovers my lamb pilau recipe can be seen here: ????
INGREDIENTS:
1 cup of oil
1 full kettle of boiled of water
3 cups of rice - 750g
1 large chicken chopped into medium pieces
1 large onion sliced
3 medium sized tomatoes roughly chopped
1 frozen piece of garlic & ginger or a tspn of each of the paste
1.1/2 tablespoon salt
1 tablespoon of coriander powder
1 tablespoon cumin seeds
2 cinnamon sticks
2 black cardamom
1/2 teaspoon black peppercorns
1/2 teaspoon whole cloves
3 bay leaves
4 green chillies
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Enjoy ???? & Happy Eating!
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Chicken Pilau
Pulao Rice Recipe
Tutorial
How to Make
Simple Quick & Easy
BETTER THAN TAKEOUT AND EASY! Chinese Chicken Fried Rice Recipe
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This chicken fried rice recipe takes 15 minutes to make. It's absolutely delicious and everybody loves it- no doubt about that. Sometimes maybe you don’t know what to cook for dinner, this is it! It is better than your local take out fried rice AND healthier.
Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS FOR THE CHICKEN FRIED RICE [serve 1-2]**
**For the chicken marinade**
- 150 grams of chicken
- 1 tsp of corn starch
- 1 tsp of soy sauce
- 1 tsp of vegetable oil
- a pinch of baking soda(NOT BAKING POWDER Sorry for the audio mistake in the video)
**FOR THE STIR FRYING**
- 2 eggs
- 3 tbsp oil
- 2 cups of cooked rice
- 1 tbsp of minced garlic
- 1/4 cup of red onion
- 1/3 cup of green beans
- 1/2 cup of carrot
- 1/4 cup of spring onion
**FOR THE SEASONING**
- 1 tbsp of light soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 2 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
- 1/4 tsp of salt or to taste
- pepper to taste
**HOW TO MAKE CHICKEN FRIED RICE**
- Cut the chicken into small pieces. Mix it with 1 tsp of corn starch, 1 tsp of soy sauce, 1 tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes.
- Crack 2 eggs. Beat it well.
- Heat up the wok. Add about 1 tbsp of vegetable oil. Give it a toss, so the bottom is coated nicely.
- Wait until there is smoke coming out. Pour in the egg. Will take about 30-50 seconds to get the it fluffy. Break it into small pieces and set it aside.
- Add more oil into the same wok. Heat it up and add in the chicken. Saute it about 1 or 2 minutes. Then push it to the side so you have room for the vegetables. Dump in all your veggies, which are 1 tbsp of minced garlic, 1/4 cup of onion, 1/3 cup of green beans and 1/2 cup of carrot. Stir-fry for 2 to 3 minutes.
- When the onion should be transparent, Add some salt to taste. Mix it well.
- Take it out.
- Next is the rice. Loosen up the rice before frying.
- Turn on the gas to high, Heat up the wok for about 15 seconds. Then add 2 tbsp of vegetable oil. Put in the rice right after that. Use your spatula to break down the big pieces.
- You need to stir fry this for 3-5 minutes. Then add in our seasoning, 1 tbsp of light soy sauce, 2 tsp of dark soy sauce.
- Now you really got to mix this. Do it fast. Because the wok is hot, the liquid will evaporate quickly- then you will never get to mix it evenly. Once can not see white rice, add in all the ingredients. Veggies, meat, oh and the egg...
- Toss everything together. Give them about 2 minutes to be infused with each other.
- Add in the spring onion right before serving.
Hope you enjoy! If you have any questions, just post a comment.
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One Pot Chicken Rice With Special Chutney | Easy Chicken Rice Recipe ❤️
#ChickenRice #Chickenpulao #ChickenBiryani #LunchAndDinner
Biryani Pot link :
Ingredients:
4 cup rice ( 750 g )
1 kg chicken
2 TSP salt
1 TSP chili powder
2 TSP coriander powder
1/2 TSP turmeric powder
1 TSP garam masala
3 tbsp ginger garlic paste
1/2 cup yogurt
1/4 cup oil
1/2 cup oil
2 inch cinnamon sticks
1 TSP black pepper
4-5 green cardamom
1 cup onion
1 cup buffalo milk/ coconut milk
coriander leaves
mint leaves
green chillies
Chutney:
3 tomatoes
5-6 green chillies
coriander leaves
garlic paste 1/2 tsp
salt 1 tsp
lemon juice 1/2
Products I use:
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ERAM IN THE KITCHEN:
Easy Rice Cooker Recipe: Claypot Rice (Chicken) 电饭锅食谱:砂锅饭 Chinese Chicken Rice Recipe
We cooked this simple Claypot Rice in a rice cooker yesterday which lasted us for lunch and dinner. This recipe is perfect for busy people who still want nutritious and yummy food to last them for the day.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Thanks for watching!
See you soon.
xoxo
Jamie
on behalf of Spice N' Pans
Ingredients
Serves 6
2.5 cups rice
2.5 cups water
some Pak Choy
1 piece of chinese sausage and sliced into pieces
3 pieces of ‘wet’ salted fish
5 pieces of dried salted fish
1 tablespoon ginger juice
1 teaspoon sesame oil
1 teaspoon shaoxing wine
1 tablespoon oyster sauce
2 teaspoon cornflour or tapioca flour
5 dried mushrooms – soaked and cut
600g chicken
3 tablespoon dark soy sauce
THE BEST NIGERIAN FRIED RICE RECIPE : SPECIAL CHICKEN FRIED RICE | SISI JEMIMAH
THE TASTIEST NIGERIAN FRIED RICE RECIPE : SPECIAL CHICKEN FRIED RICE | SISI JEMIMAH
#nigerianfriedrice #howtomakenigerianfriedrice #sisijemimah
3 Cups Rice
Raw Chicken
3-4 Cups of Chicken Stock/Broth
300g Boneless Chicken
Vegetable Oil
2 Green Bell Pepper Chopped
3 Cups Green Peas
2 Cup Long Beans
2 Cups Sweetcorn
3 Carrots Chopped
1 Cup Cooked/Raw Prawn
2 Cups Diced Cooked Liver/kidney
Ginger and Garlic Paste
Curry Powder
Thyme
Garlic Powder
Chicken Seasoning
Smoked Paprika
Salt to taste
How to make Ginger and Garlic paste:
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RICE COOKER HACKS – Whole Roast Chicken Recipe (Cantonese Soy Sauce Chicken) [豉油鸡]
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It looks and tastes like a roast chicken, so if you don’t have an oven, learn this rice cooker hack and impress your friends/family. It is a classic Cantonese dish. It is famous for its savory flavor and silky tender meat.
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INGREDIENTS
- 1 kg of a whole chicken
- 1/2 cup of light soy sauce [Amazon Link:
- 1 tbsp of Dark soy sauce [Amazon Link:
- 1/2 cup of Chinese rice wine [Amazon Link:
- 2 tbsp of Brown Sugar
- 1 Star anise [Amazon Link:
- 1 tsp of Sichuan peppercorn [optional] [Amazon Link:
- 1 small piece of cinnamon [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1/2 of a medium size onion
- 1 inch of ginger
- 8 cloves of Garlic
- 2 pieces of Scallion
INSTRUCTION
- Choose a younger and smaller chicken for this recipe (1 kg is perfect). If you don’t want to deal with a whole chicken, you can use chicken legs.
- Trim some fat off the chicken and cut the fat into smaller bits.
- To the chicken, use a rope to tie the legs together. Flip the chicken over. Bend the wing and tuck it behind the back. Set it aside.
- Cut the ginger into smaller pieces and smash them. Slightly crush 8 cloves of garlic. Cut 1/2 of medium size onion into smaller pieces. Slight smash 2 pieces of spring onion and stuff them into the chicken.
- Let’s make the marinade. In a bowl, add in 1/2 cup of light soy sauce, 1 tbsp of dark soy sauce, 1/2 cup of rice wine, 2 tbsp of brown sugar, 1-star anise, 1 small piece of cinnamon, 2 pieces of bay leaves, and 1 tsp of Sichuan peppercorn. Dump in the aromatics that we prepared before. Stir to dissolve the sugar.
- Put the chicken and the marinade into a sealable bag. Push out all the air and seal the bag. Let this sit in the fridge breast side down overnight
- Next day, pour everything out of the bag. Take the chicken out and save the liquid.
- Saute the chicken fat first until you get about 1.5 tbsp of chicken fat. Use the fat to brown the chicken. Pour in the sauce along with all the spices and 1-2 cups of water.
- Cover it, let it cook for 50 minutes to 1 hour. My chicken weighs 1 kg, if your chicken is bigger you will need to cook it longer. During this time, you want to come back once every 15 minutes to give it a flip. That ensures an even color on the chicken surface. If you think the sauce is evaporating too much, you can add more water.
- After 1 hour of cooking, the sauce will be really thick and creamy. The chicken will have a dark brown color. Cantonese restaurants will hang this soy sauce chicken by the window. You may have seen this if you been to China town. If it is freshly made. You can see the sauce, juice dripping down. It is so delicious looking. You can serve it whole if you prefer this way because it looks prettier. Or you can chop it up like what local people would do even though it is a bit annoying to eat with bones.
- We usually serve this with white rice and some baby bok choy to balance the flavor. I don’t have bok choy today so I blanched some lettuce. There will be 1/3 cups of sauce left in the rice cooker. Drain the spices. It is very salty, so I will dilute it with some water and taste it to make sure it’s good. Pour the sauce over the chicken. Enjoy!
My other rice cooker hacks recipes:
Chinese Braised Pork Belly dong po rou Recipe [东坡肉]:
Easiest Homemade Cornbread Recipe:
Chocolate cake in a rice cooker: