DISHES : THE BEST ONE POT CHICKEN & RICE (ASIAN STYLE AND SO EASY TO MAKE!)

DISHES  :    THE BEST ONE POT CHICKEN & RICE  ASIAN STYLE AND SO EASY TO MAKE!

HELLO WELCOME TO COOKING KI DUNYA

 good thing i wore my diaper because i am peeing myself insane oh my god here i want you to say hello to your new best friend this this one pot chinese chicken and rice i was gonna say you know the tony montana say hello to my little friend but i thought because it's a chinese inspired dish i could do it with a chinese accent and then i realized hey that's a surefire way to get yourself canceled sammy boy so probably shouldn't do that right guys it

 would not have been a good idea yes and by the way it's tony montana not tony montana like joe montana i can't montana montagna i can't you're like a giada de laurentiis walking down the street and i looked in a store and there's a gorgeous wheel of parmigiano reciano just sitting right there so i went in and i said to the historic clerk excuse me how much a pound is that parmiciano and he said to me the parmesan reggiano that one we did something recently though i did find myself falling into some accent so i guess it's easily done

 but i won't be doing it here today but listen what this is this is chicken and rice but there's a handful of things that go in with it it's so fragrant so aromatic when i pull the lid off these two boys back here are going to pee themselves horribly we've got little wet the pads pee pads we put pee pads down for them telling you the first time i made this i was like oh my god what has happened here there's a traditional chinese clay pot chicken and rice thing that it's inspired definitely inspired i might add a couple things that aren't so you know 

traditional but that's okay it's all flavor it's all delicious we cut the chicken we make a sauce we put them together we throw everything in the pot with the rice and the whatever put a lid on half an hour later we're like oh what just happened Cutting chicken chicken thighs why are we using chicken thighs because you love them because i love them you're a thigh guy i'm a fly guy and listen by the end of this you'll be a fly guy too okay these we need to cut up into uh bite-sized pieces just your basic thighs and i kind of like like strips don't have to be be anything you want you want to make little chunks and make little chunks buddy it's 

all you recipes are what you want to make them so away we go this is a pound and a half and if there's a little fat we've taken most of the fat off but if there's a little bit of fat it's not a big deal unless you're my brother-in-law tony at which point it's a massive deal and he wouldn't eat it i've seen him cut so much fat off a steak or a piece of chicken before there's almost no protein left when he's done kind of crazy all right you got your chicken like this put it in a bowl like this now we'll add the sauce components which are three tablespoons of regular soy Saucing the chicken sauce one two three please be exact give it a tablespoon of dark soy like that love it let's go with a tablespoon of oyster sauce there you go perfect and now a tablespoon of cornstarch

 will look like this and the cornstarch is going to sort of keep things a little thick nice rich and delicious now we have a choice here max i can mix with a spoon or i could mix with one of my hands let's do that again spoon or hand excellent excellent excellent i'll use my hand because i really think you can't get it all mixed together the right way max i should have employed reverse psychology on you definitely would be using the spoon right now no i still would have done this because like you can really mix it in that's 

what the goal is the goal is not to push it around the goal is to mix it in think you care more about going against me not always okay right you got this all beautifully done put this off to the side it could sit an hour it could sit 15 minutes we'll cut some vegetables and we're almost done and the Cutting vegetables things we need to cut are these long red holland peppers you know i'm having a love affair with them and some baby bok choy so let me just cut these guys up and these little wibbly ends i don't really care about but just a little pop of color and a tiny bit of heat in this thing is gonna be fabuloso i wish i could say that in cantonese or mandarin or something 

but i can't great push these to the side now just let me show you bok choy nice right here's what you need to know about this when you open it up oh that's not lovely is it that's dirt so just cut this little end off and now give these guys a rinse because you don't want this dirt in there so we rinse them quick now just a little rough chop great okay this is done this is done let's get this thing happening let me get the little pot and some heat ideally Addressing the pot cooking this rice and chicken in a heavy bottom pot would be perfect like a dutch oven you've seen me use them before it's like a big cast iron pot it's heavy heats evenly and beautifully but i'm going to use my donave which is a japanese cooking pot i know this is essentially a chinese dish

 but it will work the same similar to the clay pot that this dish is often used in when it's made in a chinese perfect world so this one here i'll put it down max show the people what i've got here's the lid here's the thing it's beautiful i use this for all kinds of stuff all kinds of things i love it it's great it also has an insert that sits here that lets you steam things got little holes in it so it's perfect okay so we get this on the heat and we start cooking i'm gonna use this little guy this dirty little guy there turn it down i don't want burning anything put my pot on and when it gets hot we begin and by the way i think i got this from amazon and you can go get it if you want one i love it we're gonna start with our chicken so Starting the chicken 

we get some oil in here let this get a little more heated and then we go so i'm not trying to cook this through at this point i'm just trying to get it a quick little color on the outside maybe three four minutes and after your three or four minutes is up looks like this i'll add a tiny bit of oil and then some garlic and some ginger maybe a tablespoon of each you know what happens that'll get fragrant please just before we stir that in i'm gonna add my pollen peppers Adding in peppers come on you like that and a mix well that made it instantly pretty didn't it eat the rainbow that's what they say you know what that means eat all the colors eat colored uh vegetables because that's better for you okay like something people would say to each other on acid rainbow bro just eat the rainbow it's very funny okay now see the stuff sticking 

you want that and here's how we're gonna do it in the french world it's called deglazing in the asian world it's called the glazing i'm using xiaoxing chinese Adding cooking wine cooking wine about a quarter cup in here and it will help pull this stuff off the bottom we'll mix it around if you don't have chinese cooking wine because i don't expect anybody other than me to have it you could use cooking sherry we'll give you a link a couple more things are going to come into this i've got shiitake

 mushrooms that will Adding vegetables look like this that's about five ounces sliced remember my bok choy this comes in and everything just gets stirred and mixed now great remember chicken and rice we're going to drop a cup of rice Adding the rice in here pretty much any kind you want and now mix this well when everybody's all coated everybody's getting the benefit of everything that's in here i'm getting excited i know this is gonna be i'm gonna give it two things Adding oil & broth one's gonna be a little drizzle of sesame chili oil for a little heat and a little sesameness quick stir next we have a cup and a half of chicken broth beautiful 

okay okay let this come to a quick little bubble wait for it be patient oh man be still my heart all right just push everything down the sides you guys i know it's coming the boys don't boys you'll be very happy okay so we've got a little bit of bubbling happening here i bring my lid i put it on now if it was a different Cooking instructions kind of pot a dutch oven that didn't have a hole that would be great but the hole is useful sometimes right now

 it's not so the little so this little tip that i cut off the hole and pepper it's just going to sit right there just the tip max exactly just the tip and now we turn it down we reduce the heat and i'll see you in 30 minutes and after what was almost exactly 30 minutes for me it looks like The reveal this look it look it look it it's everything and more that i was hoping the smell oh my god i can kill the heat now how amazing is that and it only needs one thing you know what that is green onion for just a little green onion snappy bite i mean come on we're on theme with the green onion and the asian food for sure well you put green onion on anything anyway that's true

 i do but who cares and then if you just look gently cooked rice perfectly cooked chicken the shiitakes look at what's going on in here man deeply flavored super tender chicken just i mean look at look at it's just cooked perfectly and look it it it cooks on a low temp to keep it like this too much heat is going to burn up all the rice on the bottom and it's going to give you a dish that you are not going to be happy with but i'm happy with this boys i think 

we should maybe all have a bite what do you think yes do it oh i can't wait here they come spoon spoon look i feel like i sometimes can impact the conversation so i'm not going to say anything i'm just going to let you guys say how you feel about this okay fine so let's all get some make sure you get some chicken and mushroom if you want and a little of the the and pepper would be good yeah um look at that everybody and look at the steam and 

we eat First Bite are you kidding me i mean i need another bite look bok choy shiitakes and the chicken is perfect it is so tender and and can you say juicy moist you can't say moist moist you can't say moist no you can't you can't say moist it's juicy please don't sorry my new favorite yeah epic okay let's get out of here all right i'll stand here and have one more bite by the way that you get just a little bit of the heat from the the sesame chili oil and a little bit of these pollen peppers but it's mostly the chili oil oh my god it is so good good here right now

 but on a cold day that just went through my whole body the warm rice oh it's perfect it's perfect weather food make this please don't Outro always make the same thing because just expand your wings a little bit it's the only way you're going to add more things to your repertoire by trying new things that you haven't made oh and by the way you know what else you can make this in if you didn't have a donave you can make it in thecooking ki dunya 12-inch cast iron skillet because it has a lid shop sdcg.com for all your your sdcg needs wait that wasn't there was no bad in that was there okay good how great that is you're gonna yourself you're gonna want this