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?
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.
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.
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.
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.
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!
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
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. 😅
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.
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!
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.
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.
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
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).
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.
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
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.
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.
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... 😁
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. 😵
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?
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.
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 👍🏼
"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❣
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.
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
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.
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
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 👍🏼
Authentic Hainanese chicken rice breakdown !! Yes pls 😊
Lets get to 200K!
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.
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
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.
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
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.
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 !
Pretty cool tips & tricks for making a 30-min Hainanese chicken rice. 👍🍚 when time is short, getting a good meal is a bonus! 👊
I'm with you on washing your rice in a colondar I never wash it in my rice cooker. Too silly the exit a simple TTFN works for me.
I’m with u on that 😂
I'm sure this method produce better result than 80-90% restaurants. 😊
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.
I always appreciate a new video from auntie Liz and peanut allergy guy.😁
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!
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!
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
I can not forget how tasty HCR I tried at Mei Mei a few months ago❤❤
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 can smell it through my t.v.! It sounds soo good!
Love seeing your videos in my RUclips feed. All the best and thank you. I still love your book.
One pot meals really helped a lot during uni/college days.
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!
Auntie Liz, Amazing. The Other People they don't used Pandan Leaves like AL does, that give a great Flavour!!!Fuiyoh Auntie Liz.
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.
This is one of my favourite childhood dishes. I’m coming to try yours!
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 “
very nice. im not picky. there's thousand of hcr variation/recipes. good cooking!
Thanks for explaining the long n short version n results. ❤
You made that look way easier than I expected.
Nice work.
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 😢
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❤️💖
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.
On the go meals... I love it
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.
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
Fuiyooooh! Auntie Liz, this one is my favourite food from south asia! Very good tutorial
Love to see you auntie Liz ❤
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
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!
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).
Auntie Liz teaches us to be the next uncles and aunties.
I love my yumasia colander to wash the rice!
Its super cute
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 looking as good as the food in this video 👀
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
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.
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
Ugh, you're the best!!
Ugh your so kind!
Hey!
Thanks for the video, Auntie Liz! 😎
I'll try to do HCR, but you have any advice for a beginner?😅
Greetings from Brazil!
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.
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
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... 😁
Wow, didn't know you have a channel here, fuiyoh.
Love it auntie liz
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 😂
man... if i saw this during my uni, my life would be much better 😞
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
I love that little bit of cyberpunk vibe in the kitchen
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!
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?
Auntie Liz ❤❤
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.
Just curious Liz, how was the issue with regards to the plagiarism claim on your book resolved?
Love ya lizz 😊keep em comming
Thanks for watching
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
HAIYAA! I can't wait until Uncle Roger reviews this! (that's probably why you mentioned the MSG 🙂)
I wonder if a pressure cooker might deliver better results for the chicken.
What is the music used in the video?
How do you get chicken fat. Render it yourself, purchase it? Thanks for the video!
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.
Pro MSG Auntie Liz!! Love your recipes! Nice elevator exit!
Yay..yeee ahhh
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 variety of chicken do you use?
An Auntie that Win a Heart of MSG Dealer with Orange Polo shirt
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 👍🏼
Yumm !
Very clever 👍
"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❣
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
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! :)
Haha, had to throw in the "don't come for me uncle Roger"
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.
Haiyya...you use wisk?!
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
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
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.
It's still better than 80% of the HCR out there.
Reminds me of Florence Pugh for some reason
I get this a lot
I wonder why pilaf is not part of the terminology.
point of order it's not "bully-on" it's Boo-yon.
Sorry. I've been hanging around with those frenchies for too long.
电饭锅就是为了这道菜存在的😂