Hey mate, couple weeks back my wife made your HCR recipe, and we were both blown away at how good it was, especially the rice... SO GOOD. The next week I made your BKT recipe and it was exactly what my wife has been searching for, when thinking about this soup her gramma made, but didn't know what it was called. So thank you for posting these videos and recipes!
Amazing video and recipe. Looking forward to trying it your reference to uncle Roger was fantastic as well and it made me wonder where his peanut allergy guy? I assume working the camera?
Something I found out as an amateur home cook is that you must season everything. It doesn't mean it tastes salty, but it means you get every component to shine. Seeing a pro chef do it makes me feel better about this choice.
Great work as usual, I am pro MSG! So many cooking channels are so over-produced these days, love the straightforward but easy and cozy vibes you have.
Thanks Liz, this really brings me back to cooking in my room at Uni... my mum literally got me a rice cooker, and my dad taught me how to marinade different meats and I just threw everything in the cooker, whether it was shiitake mushroom with chicken in oyster sauce or pork and aubergine all went so well with rice and cooked within 30 minutes in the rice cooker... it still blows my mind how quick and easy it was and so many students eat crap because no one taught them how to do this, so thanks for sharing and I hope more students see your videos or someone can show them how... :)
Great idea! My parents taught me how to cook, but they never adjusted their techniques beyond what they already knew. It's a shame cuz they were doing the 9-5 with 4 kids and never thought once to make food like this. The power of information... I must teach my boys these kinds of shortcuts where you cut down 50% or more of the work for 80-90% of the quality.
I do this mostly with just Knorr chicken seasoning powder. And you're missing the chilli sauce. Just roughly blend up some chillis, put in that garlic ginger paste, some soup stock, salt, sugar, and some lemon if you like. Usually the soy sauce mix is just sesame oil and some soup stock to dilute it a little, no sugar. The slight tangy sweetness usually comes from the chilli sauce. I'm not in Singapore or Malyasia where you can just find a chicken rice shop to buy this, so I've also learned to make do with cooking this in a rice pot as well. And I also use frozen boneless chicken thighs because they are cheap. Wouldn't call this Hainanese chicken rice at all really, since the chicken meat is not dunked in cold water after boiling, which is the most crucial step in the dish. But yeah, beggars can't be choosers and this is a decently simple way to get really nice chicken rice, minus all the hard work.
Great video Auntie Liz. I'm definitely going to try this. Keep up the great work! Looking forward to your next video. Thank you! Greetings from California!
Great video! I think even I could make it My father taught me "Chinese chicken and rice. You salt the chicken for a few days then cook on top of a pot of rice. Very salty! But so good.
It's actually really good in a ride cooker, when ever we're lazy and don't feel like roasting rice ❤ great video through and through, I'm haiwanese too btw
for those that want to get the chicken less tough and more tender, put it in when the rice if almost cooked and then let the residual steam finish the meat off by waiting 1 hr. the light heat won't make the chicken tough or scratchy as we say in chinese
Ms. Elizabeth / Auntie Liz . . . I love Hinanese Chicken Rice; my colleague from Malaysia turned me on to it 😋, and I'm definitely going to give this method a shot . . . "Thanks" for sharing. Keep on "learning us" 😜with your cooking techniques and I'll be looking out for your next vid.
Would you use the same technique of placing the uncooked chicken when cooking rice?? For ten people? Or do we boil the chicken separately: also I really really enjoy your recipes. Recently made nasi lemak- absolutely on point . Thank you
I cheat when it comes to the ginger and garlic paste. I use the Japanese squeeze bottle pureed ginger and pureed garlic. Mix them together. Great time saver from Don Don Donki. 😅
I agree, quick version has less flavour depth. I can recommend a thai subsitute (although I know this from Thailand) for the chicken, a sour-salty-spicy tangy sauce when eating this dish.
I really appreciated this video! I'm gonna have to give this a try, esp with your little before and after stuff you added. Looks great, and you do a great job putting expectations in order. Thanks!!
I made Marian's version of this for my work dinners, and so mine actually did get chilled before I ate it - I definitely think that added something! I think mine was slightly less than 30 mins cooking all up, rice was still perfect but chicken was definitely tender and not overcooked (maybe I just got lucky).
Absolutely bang on. This is superior to my Great Grandmother's favorite recipe. The only difference is instead of going to a shop for your chicken just STEAL a chicken!
Hey there Liz I’m such a huge fan you really have no idea how much you inspired me to become a chef I couldn’t walk and ❤I was just so sick for a long time and I got your book Makan and I just wanted to cook I started watching videos and I love Uncle Roger ( and MSG and my rice cooker) but you inspired me so much I walk now I just worked so hard because I wanted to cook again I used to be a pastry chef until I got sick but Thank you so much for your inspiration!
Whole point of Hainan Chicken is the tenderness and the texture...this clearly isn't Hainan Chicken but at least you've made the point that a rice cooker can be used for things aside from rice and congee.
When you see the steam come raging out of the rice cooker you could remove the chicken (perhaps pick deboned) and it might be done ? (Just guessing - always seems to be 10 mins before the rice cooker says rice is ready).
I wouldn’t want to encourage people putting their hand into a raging steam cooker. Absolutely you could try that if you’re comfortable not burning yourself.
That looks delicious Aunty Liz, quick question, if I use my pressure cooker on the rice setting, will I get more or less the same result as the rice cooker?
Hello Auntie Liz. I had made your recipe. And I put the pandan leaves. Some people said they used kaffir limes leaves. What’s the difference? And does it change the flavors? Thank you
Hey! Nice one on trying the recipe! You could use kaffir lime leaves but that does change the flavour profile, its not in my experience something id use for Hainan chicken… as kaffir lime leave’s definitely are very fragrant in a lime flavour. Pandan was the my preferred choice 👍🏼
I wonder if you can sous vide the chicken first, strain the juice, then use that in the rice. You'd get super tender chicken cooked to perfection every time, and there would be no waste. Gotta give it a try now... 😁
8:20 Try to pass this off in Singapore, you kena hantam! Apart from that, this has all the points to being a flavoursome dish. It ticks all the boxes and has the added effect not having taken all day to prepare.
Hi Liz, does this work with a basic rice cooker ie the one which just cooks rice and has no other functions? I’m worried that the chicken wouldn’t cook through with a basic rice cooker. Thanks.
That looks too easy and definitely looks tasty! I know from experience that the inner pot for a Zojirushi 10-cup rice cooker is expensive if you ever need to replace it. 😵
I will never get the real stuff in backwoods VA- so I’m going to give it a try- it looks great- Love your home cook/restaurant savy style- Uncle Rog got nothing on you
It's like half way between Hainanese Chicken Rice and Khao Man Gai. Which was already splitting hairs beforehand I guess. The timing is real nice though, super convenient if you're tired to avoid eating crap food.
This looks so amazing. Is there any way you can add an actual recipe to follow to this video? Ever since going to Singapore in 2016 I think of HCR every day. I live in Berlin, GER and all the places here have been underwhelming... I am considering movind to SGP for HCR alone, this is how desperate I am.
That is such a good idea considering when you're time poor with young children. I'm thinking maybe using bone on Maryland instead of thigh fillets, what are your thoughts on that particular cut Aunty? Also, I don't have a traditional rice cooker but one of those Breville all-in-one pressure and slow cooker, will that be an issue in terms of cooking the protein?
Greetings from Costa Rica! got a Q for you: i dont have a rice coooker, when making rice on a pot the liquid ratio is 1:1. how much does this vary to do this? thanks
That's a very simple Hainanese chicken rice and nothing wrong with that. Some steps are optional for example the ice bath and I don't see scallions. In my opinion, what makes the dish even better is the soya sauce and dipping/chilli sauce. Yes, I believe I can do better than that. Not saying I'm better than Liz but she is just making a very simple chicken rice. A good video for the viewers that never cooked the dish before.
"pick away any extra hairs that might be on there"? How many hairs are there meant to be? Without a baseline, it's hard to determine which are extra. But, nice shortcut, Auntie Liz. I will absolutely try it out. Now, to try to find pandan in my rural area of France. lol.
Well, when you buy chicken thighs, in our uk produce, they normally have zero feathers or quills left, so what I mean here, is clear away anything that hasn’t been (as I bought local, organic chicken which sometimes has them left over). Hope this clarifies
Maybe as Roger say's I must be weak! I am allergic to MSG as I collapsed in my teens after having a meal in a friends restaurant, as soon as I opened the door to leave I collapsed due to the reaction to all of the booze mixed with the MSG, also the inside of my lips become raw and tender after MSG, I never had that problem when my dad used Ve-Tsin, but he only ever used it when making dumplings and he took the time to measure out in front of me on the edge of a matchstick how much to use, I make my own version of MSG and it deffo does not come in a crystalline form from a test tube! the next time I make some I will send you some, love the way that you keep the traditional recipe's alive, your mum taught you well, I just bought another rice cooker as the coating has started to chip away and I do not use metal in the rice cooker, had a couple of Panasonic ones that my dad had but they were aluminium so I got rid I can't cope with the automatic ones due to being an old fart, love the videos❣
I only knew auntie Liz through uncle roger and its kind of weird seeig her like this... in a serious and straight light.. i'm so used to seeing her being cheeky and funny with Uncle Roger
Will try it . . . but will use bone-in thighs (cut a few slits in the thick parts) instead and add a little corn starch to the sesame-soy sauce to make more of a glaze. I don't have a rice cooker, but two 'insta' pot pressure cookers. I just made Spanish Rice in one for the first time and got that perfect 'crusty rice' on the bottom. Should work for this dish.
@@jamescorrigan6063 Chef criticized substituting a whole chicken saying the boneless thighs were overcooked. I'm going to try bone-in, which is closer to whole chicken . . . and the pressure cooker will infuse the flavors more. Or . . . maybe I'm too cheap to buy boned thighs, or buy a rice cooker. One must adapt, maybe improve, get closer to the long authentic recipe maybe cooked in ancient clay pots.
Hey mate, couple weeks back my wife made your HCR recipe, and we were both blown away at how good it was, especially the rice... SO GOOD. The next week I made your BKT recipe and it was exactly what my wife has been searching for, when thinking about this soup her gramma made, but didn't know what it was called. So thank you for posting these videos and recipes!
That is awesome. Chuffed to here this and thank you for taking the time to try the dishes and share this message.
Amazing video and recipe. Looking forward to trying it your reference to uncle Roger was fantastic as well and it made me wonder where his peanut allergy guy? I assume working the camera?
@@AuntieLizI made this and was insane xo😢
@@xxxdids awesome, it is decent. Thanks for letting me know.
Always great to see a new video from Auntie Liz 👍😁
I went ahead and made this today for Sunday meal. In lieu of chicken fat which I just didn’t have enough, I used duck fat. Came out wonderful 👍🏻😺👍🏻
Nice job 👍🏼
Something I found out as an amateur home cook is that you must season everything. It doesn't mean it tastes salty, but it means you get every component to shine. Seeing a pro chef do it makes me feel better about this choice.
Great work as usual, I am pro MSG! So many cooking channels are so over-produced these days, love the straightforward but easy and cozy vibes you have.
Thanks Liz, appreciate your blog, been a Chef for 32 years. Your point about chilling the chicken is spot on,but learnt todayfrom you .
cheers chef
2:15 YES! I thought I was the only one to cringe at the thought of someone washing rice in their nonstick inner cooking pan. Thank you, Auntie Liz!!!
IYKYK
I'm sure this method produce better result than 80-90% restaurants. 😊
Authentic Hainanese chicken rice breakdown !! Yes pls 😊
Lets get to 200K!
Thanks Liz, this really brings me back to cooking in my room at Uni... my mum literally got me a rice cooker, and my dad taught me how to marinade different meats and I just threw everything in the cooker, whether it was shiitake mushroom with chicken in oyster sauce or pork and aubergine all went so well with rice and cooked within 30 minutes in the rice cooker... it still blows my mind how quick and easy it was and so many students eat crap because no one taught them how to do this, so thanks for sharing and I hope more students see your videos or someone can show them how... :)
Great idea! My parents taught me how to cook, but they never adjusted their techniques beyond what they already knew. It's a shame cuz they were doing the 9-5 with 4 kids and never thought once to make food like this. The power of information... I must teach my boys these kinds of shortcuts where you cut down 50% or more of the work for 80-90% of the quality.
Il do more then!! Pls do share video!
One pot meals FTW during uni days.
Pretty cool tips & tricks for making a 30-min Hainanese chicken rice. 👍🍚 when time is short, getting a good meal is a bonus! 👊
I've done this in the instantpot as I live in a condo and cook for myself.
A must try flavourful HCR recipe! I am totally impressed. Thank u Chef !
glad to see a chef reviewing this trend! would love to see more trend reviews, but still a fan of all your other videos!
Tag me in them!
One pot meals really helped a lot during uni/college days.
Every time I watch you I end up picking up another technique for the kitchen that leaves my wife in awe. Thanks for continuing to share!
Thanks for watching! Hopefully she will enjoy the next “ kitchen hack “
Love seeing your videos in my RUclips feed. All the best and thank you. I still love your book.
I do this mostly with just Knorr chicken seasoning powder. And you're missing the chilli sauce. Just roughly blend up some chillis, put in that garlic ginger paste, some soup stock, salt, sugar, and some lemon if you like. Usually the soy sauce mix is just sesame oil and some soup stock to dilute it a little, no sugar. The slight tangy sweetness usually comes from the chilli sauce. I'm not in Singapore or Malyasia where you can just find a chicken rice shop to buy this, so I've also learned to make do with cooking this in a rice pot as well. And I also use frozen boneless chicken thighs because they are cheap. Wouldn't call this Hainanese chicken rice at all really, since the chicken meat is not dunked in cold water after boiling, which is the most crucial step in the dish. But yeah, beggars can't be choosers and this is a decently simple way to get really nice chicken rice, minus all the hard work.
Great video Auntie Liz. I'm definitely going to try this. Keep up the great work! Looking forward to your next video. Thank you!
Greetings from California!
I always appreciate a new video from auntie Liz and peanut allergy guy.😁
Great video! I think even I could make it My father taught me "Chinese chicken and rice. You salt the chicken for a few days then cook on top of a pot of rice. Very salty! But so good.
It's actually really good in a ride cooker, when ever we're lazy and don't feel like roasting rice ❤ great video through and through, I'm haiwanese too btw
So cool! I'm definitely trying this at home. Love all your content - I can't wait to see what you make next. Also, love your hair guuuuurl! Keep it!
Thanks for explaining the long n short version n results. ❤
I can not forget how tasty HCR I tried at Mei Mei a few months ago❤❤
This is one of my favourite childhood dishes. I’m coming to try yours!
You made that look way easier than I expected.
Nice work.
for those that want to get the chicken less tough and more tender, put it in when the rice if almost cooked and then let the residual steam finish the meat off by waiting 1 hr. the light heat won't make the chicken tough or scratchy as we say in chinese
Auntie Liz, Amazing. The Other People they don't used Pandan Leaves like AL does, that give a great Flavour!!!Fuiyoh Auntie Liz.
I can smell it through my t.v.! It sounds soo good!
Ms. Elizabeth / Auntie Liz . . . I love Hinanese Chicken Rice; my colleague from Malaysia turned me on to it 😋, and I'm definitely going to give this method a shot . . . "Thanks" for sharing. Keep on "learning us" 😜with your cooking techniques and I'll be looking out for your next vid.
the meat is suppose to be room temperature, or even cold. The rice should be hot so that it creates a contrast with the cold chicken.
Yes i know
Would you use the same technique of placing the uncooked chicken when cooking rice?? For ten people? Or do we boil the chicken separately: also I really really enjoy your recipes. Recently made nasi lemak- absolutely on point . Thank you
Chef Liz, you have a Zojirushi. 1 to 1 ratio rice to broth might now work in a cheaper rice cooker. You're making me miss Singapore 😢
I cheat when it comes to the ginger and garlic paste. I use the Japanese squeeze bottle pureed ginger and pureed garlic. Mix them together. Great time saver from Don Don Donki. 😅
Great idea 💡
I agree, quick version has less flavour depth. I can recommend a thai subsitute (although I know this from Thailand) for the chicken, a sour-salty-spicy tangy sauce when eating this dish.
On the go meals... I love it
I really appreciated this video! I'm gonna have to give this a try, esp with your little before and after stuff you added. Looks great, and you do a great job putting expectations in order. Thanks!!
Love to see you auntie Liz ❤
very nice. im not picky. there's thousand of hcr variation/recipes. good cooking!
I made Marian's version of this for my work dinners, and so mine actually did get chilled before I ate it - I definitely think that added something! I think mine was slightly less than 30 mins cooking all up, rice was still perfect but chicken was definitely tender and not overcooked (maybe I just got lucky).
Absolutely bang on. This is superior to my Great Grandmother's favorite recipe.
The only difference is instead of going to a shop for your chicken
just STEAL a chicken!
Queen of hainanese chicken rice 🍚❤- that goes to AUNTIE LIZ ... ❤
Il wear that 👑
@@AuntieLiz you deserve it auntie liz❤️💖
Fuiyooooh! Auntie Liz, this one is my favourite food from south asia! Very good tutorial
Hey there Liz I’m such a huge fan you really have no idea how much you inspired me to become a chef I couldn’t walk and ❤I was just so sick for a long time and I got your book Makan and I just wanted to cook I started watching videos and I love Uncle Roger ( and MSG and my rice cooker) but you inspired me so much I walk now I just worked so hard because I wanted to cook again I used to be a pastry chef until I got sick but Thank you so much for your inspiration!
Well done, looks like authentic Chicken Hainan. Thanks for the fabulous tips.
Even doing the rice the way you have, without the chicken meat would make a great side!
It looks sublime! I gather that MSG is once again respectable but I cannot bring myself to use it. Thank you for the video!
Each to their own, totally respectable!!
Auntie Liz teaches us to be the next uncles and aunties.
Whole point of Hainan Chicken is the tenderness and the texture...this clearly isn't Hainan Chicken but at least you've made the point that a rice cooker can be used for things aside from rice and congee.
When you see the steam come raging out of the rice cooker you could remove the chicken (perhaps pick deboned) and it might be done ? (Just guessing - always seems to be 10 mins before the rice cooker says rice is ready).
I wouldn’t want to encourage people putting their hand into a raging steam cooker. Absolutely you could try that if you’re comfortable not burning yourself.
@@AuntieLiz yeah, I don’t think about safety things like that. Glad you have that OH &S training. I’m still going to try it at some stage though
Just curious Liz, how was the issue with regards to the plagiarism claim on your book resolved?
Lol, I love her "tablespoons" of paste.
But I sure would like to try her dishes! Particularly because of her confidence in cooking...
Tablespoons gotta be liberal haha
I so want this channel to hit 200K subscribers.
Big recipe video incoming then! Help share video and channel! Keep watching 🙏🏼🙏🏼
@@AuntieLiz Sending a tweet now. You'd think Uncle Roger could help.
8:07 would it make the meat more tender if you use a high-pressure cooker instead of a rice cooker?
Will give it a go
That looks delicious Aunty Liz, quick question, if I use my pressure cooker on the rice setting, will I get more or less the same result as the rice cooker?
Ive not tried it in a pressure cooker but imagine its around the same
Hello Auntie Liz. I had made your recipe. And I put the pandan leaves. Some people said they used kaffir limes leaves. What’s the difference? And does it change the flavors? Thank you
Hey! Nice one on trying the recipe! You could use kaffir lime leaves but that does change the flavour profile, its not in my experience something id use for Hainan chicken… as kaffir lime leave’s definitely are very fragrant in a lime flavour. Pandan was the my preferred choice 👍🏼
Auntie Liz looking as good as the food in this video 👀
Hey!
Thanks for the video, Auntie Liz! 😎
I'll try to do HCR, but you have any advice for a beginner?😅
Greetings from Brazil!
I wonder if you can sous vide the chicken first, strain the juice, then use that in the rice. You'd get super tender chicken cooked to perfection every time, and there would be no waste. Gotta give it a try now... 😁
I love my yumasia colander to wash the rice!
Its super cute
8:20 Try to pass this off in Singapore, you kena hantam!
Apart from that, this has all the points to being a flavoursome dish. It ticks all the boxes and has the added effect not having taken all day to prepare.
What variety of chicken do you use?
Hi Liz, does this work with a basic rice cooker ie the one which just cooks rice and has no other functions? I’m worried that the chicken wouldn’t cook through with a basic rice cooker. Thanks.
It should do yes! Might need a couple of goes to try the liquid volume but i recommend using boneless meat thats thin and even!
Thanks!@@AuntieLiz
Wow, didn't know you have a channel here, fuiyoh.
I wonder if a pressure cooker might deliver better results for the chicken.
I love that little bit of cyberpunk vibe in the kitchen
That looks too easy and definitely looks tasty! I know from experience that the inner pot for a Zojirushi 10-cup rice cooker is expensive if you ever need to replace it. 😵
I treat it better than my car 😂
How do you get chicken fat. Render it yourself, purchase it? Thanks for the video!
Love it auntie liz
Anyone know what brand/model of rice cooker is shown in the video? I need to buy a new one.
Link is in the description
Thank you! @@AuntieLiz
What is the music used in the video?
I will never get the real stuff in backwoods VA- so I’m going to give it a try- it looks great- Love your home cook/restaurant savy style- Uncle Rog got nothing on you
It's like half way between Hainanese Chicken Rice and Khao Man Gai. Which was already splitting hairs beforehand I guess. The timing is real nice though, super convenient if you're tired to avoid eating crap food.
This looks so amazing. Is there any way you can add an actual recipe to follow to this video?
Ever since going to Singapore in 2016 I think of HCR every day. I live in Berlin, GER and all the places here have been underwhelming... I am considering movind to SGP for HCR alone, this is how desperate I am.
Il add it to the description soon!
man... if i saw this during my uni, my life would be much better 😞
That is such a good idea considering when you're time poor with young children. I'm thinking maybe using bone on Maryland instead of thigh fillets, what are your thoughts on that particular cut Aunty? Also, I don't have a traditional rice cooker but one of those Breville all-in-one pressure and slow cooker, will that be an issue in terms of cooking the protein?
Haiyya...you use wisk?!
Ugh, you're the best!!
Ugh your so kind!
Greetings from Costa Rica! got a Q for you: i dont have a rice coooker, when making rice on a pot the liquid ratio is 1:1. how much does this vary to do this? thanks
Id go a little more in liquid like 1/4 more, but do test first! Always have lid on if on a pan otherwise chicken wont cook
no lid no rice either! thanks@@AuntieLiz
Love ya lizz 😊keep em comming
Thanks for watching
Reminds me of Florence Pugh for some reason
I get this a lot
Yumm !
HAIYAA! I can't wait until Uncle Roger reviews this! (that's probably why you mentioned the MSG 🙂)
That's a very simple Hainanese chicken rice and nothing wrong with that. Some steps are optional for example the ice bath and I don't see scallions. In my opinion, what makes the dish even better is the soya sauce and dipping/chilli sauce. Yes, I believe I can do better than that. Not saying I'm better than Liz but she is just making a very simple chicken rice. A good video for the viewers that never cooked the dish before.
At the end i do serve it with, but my editor is showing that the point of video is about the chicken/rice today
Using MSG is good! Just don’t use it to hide poor flavors of bad ingredients. If you are using it for an extra kick with good food, I’m all up for it!
True agreed! Ive always championed using best ingredients someone can afford though.
Auntie Liz ❤❤
"pick away any extra hairs that might be on there"? How many hairs are there meant to be? Without a baseline, it's hard to determine which are extra.
But, nice shortcut, Auntie Liz. I will absolutely try it out. Now, to try to find pandan in my rural area of France. lol.
Well, when you buy chicken thighs, in our uk produce, they normally have zero feathers or quills left, so what I mean here, is clear away anything that hasn’t been (as I bought local, organic chicken which sometimes has them left over). Hope this clarifies
An Auntie that Win a Heart of MSG Dealer with Orange Polo shirt
It's still better than 80% of the HCR out there.
Would it work to cook it this way but then pop the chicken in an ice bath?
Haha, had to throw in the "don't come for me uncle Roger"
Pro MSG Auntie Liz!! Love your recipes! Nice elevator exit!
Maybe as Roger say's I must be weak! I am allergic to MSG as I collapsed in my teens after having a meal in a friends restaurant, as soon as I opened the door to leave I collapsed due to the reaction to all of the booze mixed with the MSG, also the inside of my lips become raw and tender after MSG, I never had that problem when my dad used Ve-Tsin, but he only ever used it when making dumplings and he took the time to measure out in front of me on the edge of a matchstick how much to use, I make my own version of MSG and it deffo does not come in a crystalline form from a test tube! the next time I make some I will send you some, love the way that you keep the traditional recipe's alive, your mum taught you well, I just bought another rice cooker as the coating has started to chip away and I do not use metal in the rice cooker, had a couple of Panasonic ones that my dad had but they were aluminium so I got rid I can't cope with the automatic ones due to being an old fart, love the videos❣
Very clever 👍
Yay..yeee ahhh
I only knew auntie Liz through uncle roger and its kind of weird seeig her like this... in a serious and straight light.. i'm so used to seeing her being cheeky and funny with Uncle Roger
I can be both
@@AuntieLizThis i have noticed! :)
I was worried that the chicken would come out undercooked. Dang I miss authentic chicken rice.
Will try it . . . but will use bone-in thighs (cut a few slits in the thick parts) instead and add a little corn starch to the sesame-soy sauce to make more of a glaze. I don't have a rice cooker, but two 'insta' pot pressure cookers. I just made Spanish Rice in one for the first time and got that perfect 'crusty rice' on the bottom. Should work for this dish.
@@jamescorrigan6063 Chef criticized substituting a whole chicken saying the boneless thighs were overcooked.
I'm going to try bone-in, which is closer to whole chicken . . . and the pressure cooker will infuse the flavors more.
Or . . . maybe I'm too cheap to buy boned thighs, or buy a rice cooker. One must adapt, maybe improve, get closer to the long authentic recipe maybe cooked in ancient clay pots.
point of order it's not "bully-on" it's Boo-yon.
Sorry. I've been hanging around with those frenchies for too long.