I'm confused by the mushroom rehydration. By rehydrating everything previously in one batch, you've now added a new step in thawing your mushrooms. You can rehydrate dried shiitake mushrooms overnight (same time to thaw) or with hot water for 30 minutes prior to cooking.
Regular soy sauce and light soy sauce are the same things - used for flavoring and adding saltiness. Sometimes it’s labeled as light soy to differentiate dark soy sauce. Dark soy sauce - used to darken the color of the dish and is actually not as salty as regular/ light.
Excellent recipe, thanks for sharing.
My sister made this for me when i visited her and it was delicious! Now I'm making my own
It’s a classic survival dish for anyone studying overseas with a rice cooker.
That looks really great. I will have to give it a try.
5:52 Tying a knot is to make it crunchy.
I'm confused by the mushroom rehydration. By rehydrating everything previously in one batch, you've now added a new step in thawing your mushrooms. You can rehydrate dried shiitake mushrooms overnight (same time to thaw) or with hot water for 30 minutes prior to cooking.
Your recipe is great and I just really like your voice
Thank you!
Tip for those sauces. Just put in one bowl or put directly witj the chicken to avoid washing or using too many bowls😅
Very tasty and yummy recipe i like your channel and subscribe as well
Yummy food
Instead of troubling yourself mixing light nd dark soy sauce cant u just use regular soy sauce like kikkoman?
Regular soy sauce and light soy sauce are the same things - used for flavoring and adding saltiness.
Sometimes it’s labeled as light soy to differentiate dark soy sauce.
Dark soy sauce - used to darken the color of the dish and is actually not as salty as regular/ light.
Asians don't measure 😆👌