READY IN 15MIN Garlic Chili Fried Rice Recipe!
LEARN HOW TO MAKE A DELICIOUS GARLIC FRIED RICE WITH CHILI OIL
LAY HO MA!! There's something very special about fried rice - it's easy to put together, delicious, and the flavour combinations are endless! Join me in this episode and learn how to make an incredible chili garlic fried rice recipe right at home. Let's begin.
Servings - 1
Ingredients:
4 pieces garlic
4 sticks green onion
4 dried chili peppers
3 tbsp chili oil (
2 cups overnight rice (leftover white rice)
1 1/2 tbsp soy sauce
Directions:
1. Finely chop the garlic. Chop the green onion
2. Remove the seeds from the chili peppers and roughly chop them
3. Heat up a non stick pan to medium low heat. Add in the chili oil
4. Add in and sauté the onions, garlic, and peppers for 1-2min
5. Turn up the heat to medium. Add in the rice and the soy sauce
6. Sauté for 4-5min
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If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Wil's Recipes on Instagram: @mr_wilyeung
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You are watching:
Easy White Chicken Chili (Stovetop Recipe)
Chicken Chili is the ultimate cozy comfort food and a recipe you’ll have on repeat in Fall. It also reheats well so it’s a great make-ahead recipe for meal prep.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN CHILI INGREDIENTS:
►1 Tbsp olive oil
►1 medium onion, finely diced
►2 cups chicken broth or stock
►2 (15 oz) cans white beans, drained and rinsed
►1 (15 oz can corn, drained
►1 (10 oz) can Rotel diced tomatoes with green chilis, with juice
►1 tsp chili powder (use 1/2 tsp for milder chili)
►1 tsp cumin powder
►1 tsp salt, or to taste
►0.4 - 1.5 oz packet ranch dip mix
►2 chicken breasts
►8 oz cream cheese, cut into cubes
►1 Tbsp fresh lime juice
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0:00 Intro
0:36 Ingredients prep
1:41 How to cook chili
2:08 Chicken chili seasonings
2:52 Shred chicken & add cream cheese
4:25 Chicken chili toppings
6:25 Taste test
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Most addictive Red Chili Oil Recipe to SPICE UP YOUR LIFE!
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LAY HO MA (how's it gong in Cantonese)! It's with great excitement to share this episode today! Let's make a deliciously smokey and spicy ghost pepper level chilli oil recipe right at home. This ruby red Chinese style chilli oil can be enjoyed on virtually anything that calls for oil like stir fry's, sauces, even salad dressings or hummus! Let's begin.
Ingredients:
1/2 red onion
3 pieces garlic
small piece ginger
3 sticks green onion
1 cinnamon stick
1 star anise
3 cloves
3 cardamom pods
1 tsp white sesame seeds
3 cups avocado oil
3 ghost peppers
1/3 cup gochugaru
1/2 tsp salt
Directions:
1. Thinly slice the red onion. Dice the garlic and ginger. Finely chop the green onions. Slice the ghost peppers in half
2. Add the cinnamon stick, star anise, cloves, cardamom pods, and white sesame seeds into a saucepan. Toast on medium heat for 3-4min. Then, set them aside
3. Add the avocado oil into the saucepan and let it heat up for about a minute or two. Very carefully spoon in the red onions, garlic, ginger, and ghost peppers
4. Fry for about 4-6min. Then, carefully transfer the ingredients onto a plate lined with paper towel. Spread them out so that they will stay crispy (use this as a topping on other recipes)
5. Carefully add the green onions into the oil along with the toasted spices. When it begins to bubble, add in the gochugaru and salt. Let it cook for about a minute. Then, turn the heat down to medium low and simmer for about 15min
6. Turn off the heat and allow the oil to cool. Then, carefully strain through a sieve and then into a jar. Keep the cinnamon stick and ghost peppers in the bottle. Store the oil in the fridge and enjoy for up to 4-6 months. Admittedly, I keep mine in the cupboard and it's enjoyed way faster than it should ;)
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
White Chicken Chili
White Chicken Chili Pairing with Cambria Katherine's Vineyard Chardonnay
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Queso Blanco and Spicy Bean Dip | Two easy recipes for your Super Bowl Party!!!
This week we have 2 easy and delicious dip recipes that will be your new game day favorite and a hit at your Super Bowl parties! We have a great Queso Blanco and a spicy bean dip. Both take less than 20 minutes to make and are out of this world. These dips will be gone within seconds at your party and everyone will focus on these more than the big game!
Check out John's video!
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Chili Mac
It's that time of year when we start to think comfort food. Maybe a pot of chili? Perhaps some creamy mac and cheese? How about both at the same time? Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Chili Mac!
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*** TIME STAMPS ***
00:00 Intro
00:25 Chopping the Veggies
01:42 Making the Chili
04:15 Making the Mac
06:50 Dishing the Chili Mac
07:25 Let's Have a Taste
08:08 Outro