How To make Crockpot Kowloon Chicken
Ingredients
4 1/2
pound
chicken parts, cut up
1
salt and pepper
1/4
teaspoon
ginger, ground
1
each
garlic clove, minced
1
cup
chicken broth or boullion
1
cup
pineapple slices (8 1/2 oz)
1
cup
water chestnuts, drained
4
each
green onions, sliced
1/4
cup
cornstarch
1/4
cup
soy sauce
1
tablespoon
vinegar
Directions:
Sprinkle chicken with salt and pepper and place in crockpot. Combine ginger, garlic, broth and syrup from pineapple. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts (sliced) over chicken. Pour ginger sauce over all. Cover and cook on low 3-4 hours, or until tender. Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10-15 minutes or until slightly thickened. Serve with crisp Chinese noodles.
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THE SECRET TO MAKE SIMPLE PANCIT BIHON GUISADO RECIPE!!!
This is how to make simple pancit bihon guisado recipe..
NOTE!!! This video has subtitle!!! Just click CC button in the video, then click auto translate, then choose the language you prefer.. thank you so much.. ????????????????
INGREDIENTS
-2pcs medium size carrots sliced into strips
-2pcs chopped onions
-1head chopped garlic
-600g thigh fillet chopped into small pieces (or you could use breast)
-1tsp salt and ground black pepper
-6Tbsp soy sauce
-6Tbsp oyster sauce
-4pcs chicken liver
-about 7cups water (please remember the notes on the video)
-500g bihon noodles
-chopped cabbage
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Claypot Rice Made In 30 Minutes With A Rice Cooker Recipe - 电饭锅煲仔饭
This recipe is a godsend for those of you who do not own a claypot. We tweaked the recipe a little so you get all the yummy flavours of a typical claypot rice minus the all the hassle!
Full recipe at:
Rather than just throwing everything in the rice cooker, we pre-fry the ingredients in a wok to give it more colour and flavours. The next step is pretty simple, when the rice is steaming, just combine everything and let the rice cooker work its magic.
A healthy and easy dish you can easily whip up for the whole family any day! We used Heavenly Rice for it's smooth and fluffy texture when cooked; it enhances the taste.
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Ingredients:
200g Heavenly rice
225ml water
200g boneless chicken thigh
1 Chinese wine sausage
4 chinese mushrooms (soaked)
2 shallots (minced)
4 cloves garlic (minced)
2 slices salted fish brined in oil
¼ tsp sugar
2 tbsp oil
2 tbsp Shaoxing wine
Chopped spring onions
Blanched vegetables
Chicken marinade:
1 tbsp light soya sauce
2 tsp oyster sauce
¼ tsp dark soya sauce
1 tbsp ginger juice
2 tsp sesame oil
1 tbsp Shaoxing wine
1 tsp cornflour
½ tsp sugar
¼ tsp white pepper
Sauce:
2 tsp light soya sauce
½ tsp dark soya sauce
½ tsp sugar
¼ tsp pepper
1 tsp shallot oil
1 tsp sesame oil
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Simmered U.S. Chicken Thigh in Chinese Angelica Sauce with Masterchef Pung!
US Poultry and Egg Export Council presents Simmered U.S. Chicken Thigh in Chinese Angelica Sauce with renowned Masterchef Pung!
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The Best Fried Rice You'll Ever Make (Restaurant-Quality) | Epicurious 101
Taka Sakaeda, executive chef and co-owner of Nami Nori, expertly demonstrates the best method for making restaurant-style fried rice in your own home kitchen. With chef Taka's guidance, you may never settle for quick takeout fried rice again.
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Taka Sakaeda
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Are you telling me a shrimp fried this rice?
0:27 Chapter One - Drying Out The Rice
2:08 Chapter Two - Prepping The Ingredients
3:11 Chapter Three - Cooking
7:56 Taste!
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CHARCOAL STOVE CLAYPOT CHICKEN RICE【砂锅饭 • 煲仔飯】????????
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Claypot rice (煲仔飯), also translated as rice casserole, is a traditional dinner dish in Southeast Asia, mainly Hong Kong, Malaysia and Singapore. The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The rice develops a crust and is commonly served with chicken, Chinese sausage and vegetables in some regions.
Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with thick, sweetened soy sauce and sometimes dried salted fish. Due to the time-consuming method of preparation and slow-cooking in a claypot, customers typically have to wait a period of time (15–30 minutes) before the dish is ready.
Location: Golden Mile Food Centre, Singapore.
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If you see any factual food errors in my video, please feel free to let me know in the comments below.
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Roasted Chicken Chinese
This easy recipe makes use of simply 5 components and outcome in a juicy and good spiced hen. Serve it with scorching cooked rice and some stir-fried veggies.