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Can't Cook?!
United Kingdom
Приєднався 2 гру 2020
Hi, I'm Jason! Welcome to Can't Cook; a channel which hopefully inspires everyone to learn to cook amazing dishes easily in the comfort of their homes.
I often hear friends and family say "i can't cook" and i wonder at this, because everyone loves food and eating. Therefore, you are your own best cook as you know exactly what you like and don't like in terms of taste.
So lets have some fun, enjoy cooking and learning together and eat some good food!
I often hear friends and family say "i can't cook" and i wonder at this, because everyone loves food and eating. Therefore, you are your own best cook as you know exactly what you like and don't like in terms of taste.
So lets have some fun, enjoy cooking and learning together and eat some good food!
SIMPLE Street Food Chinese | CLAYPOT CHICKEN RICE
A popular streetfood dish in south-east asia, that is flavour packed and healthy that is simple to cook and recreate from the comfort of your own home. Juicy and tender pieces of chicken, with aromatic lap cheong and umami shiitake mushrooms with perfectly cooked rice that has absorbed all the flavours during the steam cooking process, perfect!
Ingredients needed:
Marinaded Chicken:
400g Chicken Thighs, skinless and boneless
2Tbsp Soy Sauce
1Tbsp Oyster Sauce
1Tsp Sesame Oil
1Tsp Sugar
1Tsp Cornflour
Claypot Rice:
280g Thai Jasmine Rice, washed and drained
300ml Boiling Water (made up with the shiitake soaking water)
1 Chinese Sausage, thinly sliced
5 Dried Shiitake Mushrooms, soaked and drained, thinly sliced
3-4 Spring Onions, thinly sliced
Seasoned Soy Sauce:
2Tbsp Dark Soy Sauce
1Tbsp Light Soy Sauce
1Tbsp Oyster Sauce
1Tsp Sugar
1Tsp Sesame Oil
1 Slice of Fresh Ginger
Method:
1) Mix the marinade ingredients together, cut the chicken thighs into small pieces so they cook evenly and trim any excess fat, add to the marinade and set aside
2) Carefully wash the rice in water and replace the water each time it becomes cloudy, until the water is clear, which is a sign that the excess starch has been removed
3) Thinly slice the Chinese sausage. Remove the stalks from the rehydrated shiitake mushrooms, and slice each into 5 thin slices. Do not discard the soaking water
4) Fry the chicken pieces just enough to sear the outside, but not to cook through
5) Add the washed rice to the claypot and then 300ml of boiling water, partly made up with the retained shiitake soaking water
6) Slowly heat the claypot over a low heat with the lid on, until the water is 50% absorbed, then carefully mix the rice
7) Once 75% of the water has been absorbed, add the chicken and the pan juices, then the Chinese sausage and shiitake and replace the lid, do not remove the lid for at least 15 minutes
8) Meanwhile, heat up the soy sauce ingredients in a pan and simmer for 10-15mins until slightly thickened and syrupy
9) Remove the claypot lid, the chicken and rice should be perfectly cooked by now, scatter over the spring onions and drizzle over the seasoning soy sauce and serve as a centre piece at the table, steaming hot and delicious
We Are Here by Declan DP soundcloud.com/declandp
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Ingredients needed:
Marinaded Chicken:
400g Chicken Thighs, skinless and boneless
2Tbsp Soy Sauce
1Tbsp Oyster Sauce
1Tsp Sesame Oil
1Tsp Sugar
1Tsp Cornflour
Claypot Rice:
280g Thai Jasmine Rice, washed and drained
300ml Boiling Water (made up with the shiitake soaking water)
1 Chinese Sausage, thinly sliced
5 Dried Shiitake Mushrooms, soaked and drained, thinly sliced
3-4 Spring Onions, thinly sliced
Seasoned Soy Sauce:
2Tbsp Dark Soy Sauce
1Tbsp Light Soy Sauce
1Tbsp Oyster Sauce
1Tsp Sugar
1Tsp Sesame Oil
1 Slice of Fresh Ginger
Method:
1) Mix the marinade ingredients together, cut the chicken thighs into small pieces so they cook evenly and trim any excess fat, add to the marinade and set aside
2) Carefully wash the rice in water and replace the water each time it becomes cloudy, until the water is clear, which is a sign that the excess starch has been removed
3) Thinly slice the Chinese sausage. Remove the stalks from the rehydrated shiitake mushrooms, and slice each into 5 thin slices. Do not discard the soaking water
4) Fry the chicken pieces just enough to sear the outside, but not to cook through
5) Add the washed rice to the claypot and then 300ml of boiling water, partly made up with the retained shiitake soaking water
6) Slowly heat the claypot over a low heat with the lid on, until the water is 50% absorbed, then carefully mix the rice
7) Once 75% of the water has been absorbed, add the chicken and the pan juices, then the Chinese sausage and shiitake and replace the lid, do not remove the lid for at least 15 minutes
8) Meanwhile, heat up the soy sauce ingredients in a pan and simmer for 10-15mins until slightly thickened and syrupy
9) Remove the claypot lid, the chicken and rice should be perfectly cooked by now, scatter over the spring onions and drizzle over the seasoning soy sauce and serve as a centre piece at the table, steaming hot and delicious
We Are Here by Declan DP soundcloud.com/declandp
Licensing Agreement: declandp.info /music-licensing
Free Download / Stream: bit.ly/_we-are-here
Music promoted by Audio Library ua-cam.com/video/kNqzp11gXio/v-deo.html
Freedom by Roa soundcloud.com/roa_music1031
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
Free Download / Stream: bit.ly/-_freedom
Music promoted by Audio Library ua-cam.com/video/vJdHGwJKMwY/v-deo.html
Birds by Scandinavianz soundcloud.com/scandinavianz
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
Free Download / Stream: bit.ly/Birds-Scandinavianz
Music promoted by Audio Library ua-cam.com/video/4iknKLfV2X8/v-deo.html
Atlantis by Scandinavianz soundcloud.com/scandinavianz Creative Commons - Attribution 3.0 Unported - CC BY 3.0 creativecommons.org/licenses/by/3.0/ Music promoted by Audio Library ua-cam.com/video/Nwh3cDjJ044/v-deo.html
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Following your method now 😊
Thank you 😊
Good recipe. Not brown sugar
Turned out great. I used more pork belly. I used my own smoked chicken and turkey broth. Added in some extra garlic and onion powder. Made the sauce without ginger as I didn't have any and a little bit of Chilli flakes. After I used the broth instead of water to make rice. Turned out really well.
I bet the rice tasted amazing with all that umami flavour 👌👍
@cantcook2274 100% it was fantastic. We have left over rice that I will male chicken fried rice out of.
@@alexthegrt I'm very jealous!!
@cantcook2274 lol. Best not to waste. 5he broth would probably make a fantastic risotto too
@alexthegrt I sometimes add a dash of chicken powder and a some spring onion and into a bowl as a side soup to go with the meal (almost a pallete cleanser as the sticky pork can be quite heavy)
lift/ escalator music can't. Watch.
Haha. It's therapeutic 😌
Thank you SO much. This was a huge success. My 1st time making pork belly and it will for sure not be the last time I make this dish.
Great job and so glad it turned out a success. Well done and thank you for watching and your kind comments 👍
Brilliant
Thank you 👌👍
So complicated.
Yes, there are a number of steps and laborious process; but necessary if you want roast duck canton style at home 😊
Made this for tonight's dinner, and am very happy with the results. I thought that cooking the pork for so long would toughen it up, but it came out fine. I also added cinnamon to the glaze which was nice.
Thanks for your comment and for watching. Slowly braising the pork will soften it, without overcooking it too much. Glad it worked out well for you and great job 👍
Nice
Logon in Progress
Ho! Thabk you for the video. Did uou ised ventilation in the oven?
You're welcome and thanks for watching. Not gonna lie, it does create quite a lot of smoke due to so much fat from the duck. I try to decant the excess, every so often to avoid build up and splattering. Hope that helps 👍
Why all these recipes need sugar ? 🥴
What kind of yellow bean paste do you use. I use brown bean sauce. Is that the same
I use the lee kum kee brand. Not sure if brown bean paste would work, maybe leave it out if you don't have any and it should still be ok 👌
Too sweet for me
Thank you for this wonderful recipe. My family loved it.
Phrasing
With jasmine white rice and bok choy in the side uhmmm.. delicious
Definitely a great combo 👌
That is a cool idea. Thank you for DBE recipe 🙏❤️🙏❤️
Thank you so much and you're welcome 😊 👍😎
Thanks for this recipe. My family loved it. Although I stretched the glaze to a sauce with a little extra stick and a cornstarch slurry. Congratulations on an excellent dish!
Thank you for your kind comments and having a sauce sounds delish 👌
Just made it and its so good
Thank you for your kind words and comment; and glad it was a hit 👍
can i cook this without ginger?
You can leave the ginger out; I wouldn't say it's critical. It just helps balance out the sweetness in the sauce.
This definitely looks easy, I’m cooking it for tea tonight
It really is. The only tricky is being careful not to get splattered by hot oil and spitting fat during the frying stage 👍
Light or dark soy?
Dark
@@cantcook2274 cheers bud.
Looks fabulous 👌 ❤
Well first of all if you're going to Post things make sure you at least give us the ingredient list don't start throwing s*** out there thinking you're gonna make a million dollars because your s*** is so special outhouse s*** is not thank you😊
Thanks babes, love you too 😁
isn't 45-50 mins too short and the duck might turn chewy?
I guess it depends on the size of the duck; but if anything you don't want to roast it too long as becomes dry and chewy.
Agree! I guess I'll just rely on 30mins per pound and internal temp of 165, 175 for well done
Can't beat meat thermo - best invention ever 👍👌
Try dredging that swine in cornstarch before goin in the frying pan-way nicer, fluffy/crispier texture. 🤔 🤷♂️✌️
This one of the best recipes i have seen making pork belly. Thanks
Thank you so much for your kind comment and for watching. Glad you liked it 👍😊🙏
I just had to come back and comment. Made this today and everyone just loved it. Also I looked at the pan and that sticky sauce and thought I would never get it clean but it just washed away. Thankyou for a super recipe.....a little time consuming but so worth it. 👏👏👏
Thank you so much for watching and your kind comments. I'm glad it was such a hit with everyone. Yes it looks like a sticky mess, but hot water and it melts away easily, luckily, haha
I'm going try my own version of this ,cooked belly pork glazed in honey then wrapped in smoked streaky bacon ,once cooked cut in to cubes and serve on home made egg fried rice
Sounds nice, not one for those on calorie counting though, haha
Can I make these one day and then reheat the next? What do you suggest please?
I have tried before but I find the pork tends to dry out in the fridge and so more chewy than desired and shrinks when recooked
Where does it say how long you boiled pork for.
I personally slow simmer it for 1h30m to get it nice and soft
So sorry, the recipe calls for "3-4 Slices Fresh Finger", is that any particular type of finger?, of the fingers I know one is about 2 years old, is that going to be fresh enough?...I do expect some fresher fingers in about 3 months🤣🤣🤣🤣 - be safe and take care😎!!!!!
Hahaha, the fresher the better. 😅😂😊
Looks lush! 👍🏻
Thank you 😊
I have done this 4 or 5 times and again tonight. 1st, its absolutely amazing! 2nd if you screw this up, you don't need to be cooking!!!!!!!!!! Love this one man!
Thank you for your kind comment. It's one of our favourites; never seems to be enough pork as we fight over it 🤣
you should keep that delicious fat and add it to the sauce instead of mopping it up with kitchen towel
Awesome!!! Love the @uncle Roger shout out 😂😂😂😂 im sure he would be so pleased ❤ maybe some msg next time? Hahaha😊
Yes I definitely should have sprinkled some MSG haha. Thank you for watching and your lovely comment 🥰👍
Soaking up the pork fat with a towel seems like a waste of good cooking grease. Perhaps reserve it for later use.
Thank you. Just made this with sticky rice. It was to die for 😋
You're welcome, and thank you for watching and your kind comments 😊 👍
@@cantcook2274 it’s great to come across easy and easy recipes with great instructions 😃
Yum
Thank you 😊
After all the work and cooking time that went in to cooking the pork, the broth should be reduced and frozen then used for another batch or perhaps some ramen. End result looked fabulous, now I just need an excuse for a party.
Great idea 👌
I made this and forgot the chicken broth. And it still turned about absolutely delicious.
Thank you and so glad it turned out delicious; great job 👍
Dont you have to blow the duck up? To separate skin. And the ducks are Silver Hill Farm ducks from Ireland. Barbary ducks are too fat. I have no idea where to buy them.
You don't have to blow air between the skin to separate it; I've tried that method and it does yield a crisper skin, but not enough for me to bother with the hassle. I use silver Hill and buy 2x for £8 from Farmfoods here in the UK
@@cantcook2274 thank you for that. Where are farmfoods? Are the duck frozen?
@deborahgonzalezknight168 farmfoods is similar to Iceland, so quite a few of them around UK; so have a look on Google to find your nearest. I haven't bought any for a long time no, but they used to be 2x for £8 at 2.4kg each. They are frozen, which I'm sure the restaurant ones are likely to be as well, but I don't notice any diff in quality
what happened ??? somebody took your wok ??JOKING why stopped
Not sure I understand 😳?
Was looking for a sticky pork recipe and found yours. I like how easy it is and simple to follow. Making rice to go with it. Btw, do you not post any more cooking videos??
Thank you for your kind comments. Unfortunately, I struggle to find the time with full time work and 2 children, so I've had to put this on pause. But I'm glad people are watching and that my videos are helping people learn to cook, just as I am always learning too 🙏👍💪🥰
@@cantcook2274 Understand. Hope you come back soon with more awesome recipes.👍
Save the pork fat…… use it for cooking
Great idea 👍
I think it would be great if you clean the duck properly, as everyone can see your duck is not properly dressed, i can see a lot of feathers even right after you cooked eat.. gross!
Thank you for watching my poorly dressed duck 🦆
😍..yumm..🎉🎉🎉
Thank you 😊
No salt
There is plenty of saltiness from the soy sauce. You can add salt though, if you prefer your food on the salty side
@@cantcook2274 thanks a lot.😘
Happy Easter