[0:00] contrary to popular belief I don't
[0:01] actually cook for Caitlyn every single
[0:03] night and that's because quite often she
[0:05] goes out with the girls for dinner and
[0:07] on those nights I cook one of these five
[0:09] dishes so these were meals I used to
[0:11] always make myself after working huge
[0:13] shifts as a professional chef in London
[0:15] years ago they're easy to pull together
[0:17] you don't have heaps of dirty dishes and
[0:19] there's not loads of leftovers today I'm
[0:21] going to run you through the beef quader
[0:23] auna NWA a delicious bowl of spicy Ramen
[0:26] a chili and prawn pasta and my personal
[0:29] favorite the chicken chicken rice in a
[0:30] rice cooker all amazing dishes that are
[0:32] going to fill you up and won't take
[0:34] heaps of time to pull together should be
[0:35] a fun one today let's get stuck
[0:40] [Music]
[0:43] in okay the beef case is here I promise
[0:45] you this is as hard as they get the most
[0:47] ingredients and as complex as these
[0:49] recipes get we're going to start with
[0:51] this capsicum and we're just going to
[0:52] dice it we honestly probably only need
[0:54] half of
[0:55] it yeah I reckon that's enough save that
[0:57] for a salad later it's probably worth
[0:59] mentioning we're in a new studio hello
[1:02] so I'm in the Sydney now if you want a
[1:04] bit of a tour of the studio jump over to
[1:06] the backup House channel there should be
[1:07] a video there and we are close to the
[1:10] airport if you hear an airplane it's all
[1:12] right let's not call it out in the
[1:13] comments so I'm just going to dice this
[1:15] capsicum about 1 cm
[1:19] square put that to one side I got one
[1:22] white onion I probably only need half of
[1:23] it so I'm going to use half of the half
[1:26] for the pic DEA and the other half for
[1:28] the beef top and tail peel and then
[1:30] we're just going to dice we've been here
[1:32] for like 2 weeks I haven't heard one
[1:33] airplane we shoot the First Youtube and
[1:35] I've heard three half of this with the
[1:37] capsicum and keep the other half with
[1:39] picoa what else do we need to cut garlic
[1:42] we're not even going to cut it we're
[1:43] just going to microplan it yeah the
[1:44] reason we microplan is just easier I
[1:46] mean you can cut it but it's going to
[1:47] make your board smell nasty so I like to
[1:49] put it on my bench scraper then your
[1:52] board doesn't get covered in garlic
[1:54] juice to the pan you turn a pan on high
[1:56] like you want a large fry pan we're only
[1:58] to use one fry pan for those recipe get
[2:00] a bit of olive oil in there and get that
[2:02] heating up the only other thing we need
[2:03] to get done is we need to finish our
[2:04] Pico Deo so I got one R of tomato here
[2:07] we're just going to dice that take the
[2:09] core out leave the seeds in and just
[2:11] dice it jalapeno take the top off in
[2:15] half and dice it can leave the seeds in
[2:17] or take them out I'm going to take them
[2:19] out the reason I love this dish is cuz I
[2:22] often have some leftover mints hanging
[2:24] around it's also super comforting and
[2:26] cheesy when you get that big cheese pull
[2:28] food makes me happy I'm an emotional
[2:30] eater and this is one of those kind of
[2:32] delicious emotional eater things that
[2:33] Pan's nice and hot in there we got the
[2:36] garlic the onion and the make sure
[2:39] you toss that quickly so the uh the
[2:41] garlic doesn't burn to a bowl we going
[2:43] to add Our tomato the other quar of
[2:45] onion jalapeno for the pic DEA we're
[2:48] also going to put some coriander through
[2:49] it stalks and all just cut it in half
[2:52] and then make sure you cut it in One
[2:53] Direction so you don't have long bits of
[2:55] stalk but there's nothing wrong with
[2:56] eating the stalks make sure it's washed
[2:58] too coriander is often grown in
[3:00] hydroponic sand you don't want to get
[3:03] any that sand in there and that goes so
[3:05] we're getting some nice color what we're
[3:07] going to do is we're going to move our
[3:08] veggies to the side if we need to we can
[3:10] add a little bit more oil but I reckon
[3:12] there's enough in there for me I'm going
[3:14] to add some ground beef this is for me
[3:15] it's about 200 g that's more than enough
[3:17] for my dinner break it up a little bit
[3:20] and then just kind of let it hang out
[3:21] you do want to try and get a bit of
[3:22] color on that before you start tossing
[3:24] it another season of salt so the meat's
[3:26] starting to Brown a bit we just want to
[3:28] toss the veggies through it now mainly
[3:30] because I don't want the veggies to burn
[3:32] still haven't got much color on that
[3:33] meat but we'll just cook it down a
[3:35] little bit longer and we should develop
[3:36] some make sure you break up that meat a
[3:38] bit too use the back of your spoon now
[3:40] we're going to season with our spices so
[3:41] I got smoked paprika here about a
[3:43] teaspoon ground cumin teaspoon ground
[3:46] coriander that half a teaspoon some
[3:48] oregano if you got Mexican oregano extra
[3:50] points if you just got normal that's
[3:52] fine as well they are quite different
[3:53] though a flavor profile Mexican oregano
[3:55] tend to taste a little bit more uh I
[3:58] guess earthy toss those spices through
[4:01] and keep breaking that meat up but we're
[4:02] pretty close here this beef mints won't
[4:04] take long to cook and we don't really
[4:05] want to overcook it or it will dry out
[4:07] even though we're going to add a little
[4:08] of moisture back in with our cheese
[4:10] another 30 seconds in the pan and that
[4:11] is done just while that's finishing
[4:14] we're just going to dress our pick go
[4:16] little drizzle of olive oil pinch of
[4:18] salt and the juice of a lime that meat
[4:21] is done heat off make sure you get all
[4:23] that delicious stuff off the bottom of
[4:24] the pan we're going to use this pan to
[4:26] cook our the so scrape all that stuff
[4:29] off the bottom makes this pick of guys
[4:31] that's ready to go all we need to do now
[4:33] is grade our cheese I like to use a dry
[4:35] mozzarella for this kind of really use
[4:37] whatever cheese you want or like a
[4:38] montere jack a Mexican cheddar it looks
[4:41] like it's got some chili in there and
[4:42] some spices you can use one cheese you
[4:44] can use two cheese I don't know about
[4:46] anyone else but I always have random
[4:48] blocks of cheese in my fridge the reason
[4:50] we grate cheese I own cheese as well
[4:51] instead of buying it is because when
[4:54] they grade it in the factories they kind
[4:55] of use a non-caking agent on it which it
[4:58] has this like weird Dusty kind of
[5:00] feeling to it look I'm not judging you
[5:02] if you buy grated cheese doesn't really
[5:04] affect the mou it's just an extra
[5:05] ingredient that I don't really want in
[5:07] my food I don't think there's anything
[5:08] wrong with it it's also cheaper just to
[5:10] make it yourself as well that's about as
[5:11] much as we need for three quadas I think
[5:14] three is the right number after a big
[5:16] day at work we're ready to start cooking
[5:18] our quad is we're just going to wipe out
[5:20] the bottom of our pan a little bit more
[5:22] oil not heaps sprad that around heat on
[5:24] so I'm going to use flour tortillas but
[5:26] you can use corn tortillas if you want
[5:28] just spread your oil out you don't want
[5:29] heaps of oil here we're just trying to
[5:31] toast this we're not trying to like deep
[5:32] fry the the tortilla so place your
[5:34] tortilla down in your pan on half of it
[5:36] add your beef and veggies cheese on top
[5:39] fold it over move that to the side turn
[5:42] your pan down low you want to control
[5:43] your temperature here we're trying to
[5:44] toast this tortilla we're also trying to
[5:46] melt our cheese so our beef will be hot
[5:48] our cheese isn't particularly cold
[5:50] either so it shouldn't take long but you
[5:51] don't want to toast this super hard want
[5:53] a nice golden color evenly so the other
[5:56] side and the same thing beef cheese
[6:00] then I'm going to try and be tricky and
[6:02] fit three in here what do you reckon
[6:03] yeah we can do it this is a good dish to
[6:05] do as well if you're camping if you just
[6:07] got a barbecue that you're cooking off
[6:08] on a flat plate would work really
[6:11] well told you it would fit no one
[6:13] believed me cool but just going to toast
[6:15] those both sides it's probably going to
[6:16] take 3 or 4 minutes each side and we'll
[6:18] get them out you can do this with any
[6:20] meat you wanted to SCE chicken thigh
[6:22] fish if you really wanted to or some
[6:23] prawns would be really nice through here
[6:25] or you can just do veggie straight
[6:26] veggie so mushroom capsicum onions all
[6:28] right we're going to have a look at this
[6:29] first one see how it's going yes yeah
[6:33] can't wait to eat
[6:36] these it's time to get these out I like
[6:39] to cut these into
[6:42] three onto a plate now the Pico to go
[6:45] you either put it over the top I prefer
[6:47] to kind of have it any ramkin bit of
[6:50] that on top nice
[6:55] freshness that is a delicious TV dinner
[6:57] next up something a bit lcer and fresher
[6:59] a classic n
[7:03] [Music]
[7:06] was one of my favorites and an absolute
[7:09] classic it takes about the same amount
[7:10] of time as it going to take to boil
[7:12] these potatoes so that's first off the
[7:13] rank we're going to take some potatoes
[7:15] into cold water a bit of salt we're
[7:17] going to bring them up to the boil and
[7:18] we're going to cook them until they're
[7:19] fork tender it's going to take about 25
[7:21] minutes while that's happening we're
[7:22] going to go everything El ready so tuna
[7:25] now in an idea World I'd love to eat
[7:28] some beautiful fresh yellow fin tuna but
[7:30] it's not an Ideal World a nice good
[7:33] quality tin tuna works just as well then
[7:35] we're just going to have some simple
[7:36] cherry tomatoes sliced in half we've got
[7:38] some Co lettuce which we're going to
[7:40] keep lovely fresh and whole and then we
[7:42] got some green beans here we're going to
[7:44] blanch these for three or 4 minutes then
[7:46] plunge them into iced cold water and
[7:48] then of course we need some eggs so I'm
[7:49] going to use two eggs of mine I like my
[7:51] eggs like for salads cook for like 7
[7:54] minutes where they're just Jammy then
[7:56] all we need is some black olives and
[7:58] we're going to make a simple dressing by
[7:59] adding some lemon juice olive oil and
[8:01] salt to a jar and shaking it really
[8:04] really well so it emulsifies all right
[8:06] we've got everything ready it's time to
[8:07] bring this together and it couldn't be
[8:09] simpler half the dressing on the leaves
[8:11] we'll save the other half for the top of
[8:13] the salad a little bit of finishing salt
[8:15] in your leaves too make sure you toss
[8:16] them round get a good amount of dressing
[8:18] over all those leaves and then get them
[8:20] on your plate and then we can start
[8:23] piling it up with all the other
[8:24] ingredients so now we got our potatoes
[8:26] once they were cooked we just kind of
[8:27] let them come down to room temperature
[8:29] this a bit warm but that's all right
[8:30] we're just going to cut them so that
[8:31] they're like mouthful size if that makes
[8:33] sense means you can put it in your mouth
[8:35] and you're not looking like a ganet
[8:37] trying to chew your food arrange your
[8:39] spuds evenly across your salad or your
[8:41] ca I should say then we go with our
[8:44] Tomatoes our olives so the beans we do
[8:48] want to cut these a little bit but I
[8:49] think just in half is fine on an angle
[8:51] so it looks pretty you know nalk isn't
[8:53] really a NE well without green beans so
[8:55] I like to add a lot of green beans next
[8:57] we're going to add our tuna so if you're
[8:58] getting t tuna break it up a little bit
[9:00] I reckon 100 G is enough it's Quant qf1
[9:04] Landing from
[9:06] La we just got our eggs left so I just
[9:08] want to cut these in half you can cut
[9:10] them in quarters as well if you want but
[9:11] on they go bit of an egg shortage
[9:13] worldwide at the moment if you can't
[9:15] find them just leave them off it's also
[9:16] going against my three's only plating
[9:18] philosophy so we can sort that out by
[9:21] eating one anyone let me know in the
[9:23] comments of why where this whole three
[9:24] only design philosophy came from I don't
[9:26] know I heard it one day and then I've
[9:28] stuck to it ever since
[9:29] all right just going to finish this with
[9:31] a little bit more of the stressing kind
[9:32] of focusing on the tuna tuna especially
[9:34] can can use a bit of livening up
[9:36] sometimes bit of flaky sea salt that's
[9:39] it my chuna Nisa with tin chuna black
[9:41] olives potatoes green beans a classic
[9:44] for a reasin next up a dish that's going
[9:46] to take a shorter amount of time to make
[9:48] than it's going to take me to eat
[9:52] [Music]
[9:56] this I did this one as a short the other
[9:58] day not only did it do really well
[10:00] performance- wise but I've had like
[10:02] literally a dozen people come up to me
[10:04] and say that's amazing I've done it it's
[10:06] delicious so we'll run over it really
[10:08] quickly at the start I was like oh I eat
[10:10] this when I finished work this is the
[10:11] one probably eight times out of 10 this
[10:13] is the dish that I eat when I finished
[10:15] work there some slight variance but
[10:17] nothing too crazy so it's the shin Ramen
[10:20] it's is not sponsored I just like this
[10:21] brand so I'm going to talk about it it's
[10:23] the black one I think it's black garlic
[10:25] I don't know it's just a anyway I
[10:27] thought it was black garlic maybe it's
[10:28] not so we need the noodles obviously but
[10:30] I'm trying to get all these things here
[10:32] so water not too much I don't know
[10:33] what's that 200 M soup base goes in and
[10:36] sometimes when I'm was really lazy
[10:37] growing up I'd literally just like pour
[10:41] the soup base on top of the dry Ramen
[10:42] and eat it I don't think I'm the only
[10:44] person that did that either flakes what
[10:46] does flakes mean and another soup base d
[10:50] double soup
[10:51] base okay let that Cil boil give it a
[10:54] mix with your chopsticks and then we're
[10:55] going to add peanut butter the secret
[10:57] ingredient a good tablespoon and crunchy
[10:59] peanut butter has to be crunchy doesn't
[11:01] have to be crunchy if you don't like
[11:02] crunchy don't put crunchy but I'll judge
[11:05] you let that peanut butter dissolve and
[11:07] then while that's dissolving we're going
[11:08] to get the rest of it ready so an egg
[11:11] into a bowl and whisk it so I'm going to
[11:13] put some chicken in this cuz I have some
[11:14] shredded chicken if I didn't have
[11:16] shredded chicken I'd probably put two
[11:18] eggs in it if you're going to add two
[11:19] eggs I would add a little bit more water
[11:21] the egg will thicken up the the soup
[11:22] face but I've got some chicken so now
[11:25] that's boiling noodles go in chicken
[11:26] goes in with the noodles to come up to
[11:28] temperature spring onions real simple
[11:30] tops off just slice the whites I like a
[11:32] bit of texture in the white part
[11:33] otherwise it kind of just gets lost all
[11:35] the way down to the really green part in
[11:38] those go now we're going to cut the rest
[11:40] of these nice and fine for the top just
[11:42] going to break the noodles up and then
[11:44] once they're almost done or actually
[11:45] going to season with a little bit of soy
[11:47] sauce sometimes soy sauce sometimes fish
[11:49] sauce but you don't need heaps of
[11:51] seasoning too there should be enough
[11:52] salt and MSG and stuff in the in those
[11:54] packets of soup mix okay you want your
[11:56] noodles pretty much ready they're going
[11:58] to take about maybe 30 more seconds
[12:00] before you add the egg all right our
[12:02] noodles are good we're going to stream
[12:05] our egg in and stir it as we're doing it
[12:08] it's going to thicken up and stop
[12:10] stirring it at the end and you will get
[12:11] like some big pieces of egg if you don't
[12:13] want big pieces keep stirring it and it
[12:15] just thicken your sauce I like to stir
[12:17] for half of the egg and then just let
[12:18] the other half kind of cook what that
[12:21] does is that you get effectively
[12:22] scrambled egg or steamed egg so let that
[12:24] do its thing for 30 seconds egg don't
[12:26] take long to cook and then stir it
[12:28] through that's to add half of your
[12:30] spring onion greens turn the heat off
[12:32] your Bowl's ready stir the greens
[12:34] through into the
[12:36] bowl to finish the spring onion Greens
[12:39] on top and then of course chili crisp
[12:41] and I like lots of the crispy but the
[12:43] little fermented beans and stuff get
[12:45] some oil in there as well make sure the
[12:47] picture looks pretty for the YouTube
[12:48] thumbnail so
[12:50] important spicy that's dinner literally
[12:54] in 5 minutes and what dishes did I use a
[12:56] bowl a spoon a fork a pot a pair of
[12:59] Chopsticks and a bow of Servin it's
[13:01] comforting it's
[13:03] filling and it will certainly make you
[13:06] sleep well at
[13:11] [Music]
[13:14] night okay just like the last one the
[13:17] next one well this one the pasta is
[13:20] going to dictate how long this takes to
[13:21] cook so I got a big pot of water here
[13:24] boiling away
[13:26] nicely we're going to season it with
[13:28] salt generously it's going to boil over
[13:30] everywhere and cause chaos and then
[13:31] we're going to get our pasta in there I
[13:33] kind of said famously in the video 100
[13:35] to 150 g of pasta everyone got mad at me
[13:37] they said it's not enough so we'll say
[13:39] 200 g so people don't get mad the 200 g
[13:42] of good quality spaghetti and we'll let
[13:43] that do its thing it's going to take
[13:45] about 10 minutes or so to cook we got
[13:47] one chili here I don't need the whole
[13:48] thing probably just need half of it and
[13:50] we're just going to slice it nice and
[13:52] fine and
[13:53] then that's enough uh maybe a little
[13:56] more
[13:59] I got some cloves of garlic I'm just
[14:01] going to use two and I'm just going to
[14:02] crush them I'm not even going to cut
[14:03] them then I got some prawns here now
[14:06] these were frozen raw peeled and daine
[14:09] prawns I always have these in my freezer
[14:11] cuz they're really quick and easy they
[14:13] defrost really quickly and they're great
[14:15] source of protein they're really line
[14:16] fat um you know they're super tasty and
[14:18] they cook really fast so I've got about
[14:20] 10 or 12 of those ready to go quickly
[14:22] give
[14:23] my pasta a bit of a stir so this is the
[14:26] the trick to having your pasta not stick
[14:28] together is once it's kind of relaxed a
[14:30] bit and it's falling like it's you can
[14:32] actually fit it on in the pot it's to
[14:33] stir it every 30 45 seconds especially
[14:36] at the start so I got some cherry
[14:37] tomatoes I'm going to say 10 of these
[14:39] and I'm just going to cut them in half
[14:41] just like that I'm going to move my
[14:42] pasta back to this other burner here and
[14:44] put a fry pan on the big burner say 2
[14:48] tbspoon of olive oil in there and before
[14:50] that really heats up add your crushed
[14:51] garlic well that's going to do is really
[14:54] like Flavor that oil really nicely
[14:56] continue with my tomatoes and then I got
[14:58] some flat leaf parsley we're just going
[15:00] to trim a lot of this off so we don't
[15:02] have all those stalks Bunch it up tight
[15:04] I like lots of parsley in this pasta
[15:07] some people find it gets a bit earthy
[15:08] but I enjoy it if you do just don't
[15:11] don't add quite as much if you're trying
[15:13] to add some more veggies in here as well
[15:15] you could put in some baby spinach or
[15:16] something if you wanted to you know try
[15:18] to be bit more health conscious so back
[15:20] to our pan can hear this garlic is
[15:22] starting to sizzle which is perfect
[15:23] that's what we're after now control your
[15:26] temperature of your pan at this point
[15:27] it's really important we want this
[15:29] Garlic's good it goes nice and brown you
[15:31] don't want it to go blacker it will go
[15:32] bitter so I'm going to turn that heat
[15:34] down all the way and just hold that pan
[15:36] for a minute while the oil kind of drops
[15:38] in
[15:38] temperature okay going to add our prawns
[15:41] to the oil turn the heat back up cuz
[15:43] that temperature that pans drop right
[15:45] off with those cold prawns in there
[15:47] we're also going to add our
[15:48] tomatoes and our chili little pinch of
[15:52] salt now was good now we're pretty much
[15:54] waiting for our pasta to be cooked if
[15:56] you got this to this point and you're
[15:57] worried that the PRS are going to over
[15:59] cook just turn the the heat off I think
[16:00] there are at the moment for me I'm going
[16:03] to turn that temperature down a bit and
[16:04] I'm going to wait for my pasta to be
[16:05] cooked I like it pretty aent but yeah
[16:09] cook it how you want it and you bite
[16:11] into it but if he still seeing like a
[16:12] white core it's probably not quite ready
[16:14] yet however carry over cooking will keep
[16:16] it cooking so we're good so we don't
[16:19] want to drain this pasta at all cuz we
[16:21] want some of the starchy water to help
[16:23] multiply sauce so just get your tongs in
[16:25] there pull your pasta out into there
[16:27] little splash of the water
[16:29] heat back up to full and just
[16:32] toss so at this point once your your
[16:35] your sauce is starting to stick to the
[16:36] pass which is what you're looking for we
[16:38] can add our parsley and save a little
[16:40] bit more for the top toss that through
[16:43] we're ready to plate so if you don't if
[16:45] you're not like a huge garlic fan you
[16:47] can pull those garlic clothes out I like
[16:50] to leave them in cuz I love like eating
[16:52] half cooked garlic but maybe I'm weird
[16:55] sure you get all the all the good bits
[16:58] on the top
[16:59] and clean up my
[17:01] mess little bit more parsley drizzle of
[17:04] olive oil and then heaps of parmon just
[17:08] joking the Italians will understand the
[17:10] non-funny joke that I just made and
[17:11] there you have it my prawn and chili
[17:13] pasta it's super simple super hearty
[17:16] full of protein and it only takes as
[17:18] long as it takes to cook the pasta to
[17:19] pull it together next up one of my
[17:21] absolute favorites that's a close second
[17:22] to the ren that we just made my rice
[17:24] cooker chicken
[17:28] [Music]
[17:32] the rice cooker chicken the final one
[17:35] this is an interesting one because it's
[17:37] this is a really common dish I
[17:39] definitely did not invent this dish it's
[17:41] a very common dish throughout most of
[17:43] Asia it's one of those dishes that you
[17:45] all you need is a rice cooker to cook it
[17:47] so if you live in an apartment or
[17:49] something like that it's really easy to
[17:50] pull off the other interesting thing
[17:51] about this dish is that it's kind of
[17:53] like a I guess you'd almost call it a
[17:55] version of hes chicken rice although
[17:57] that feels unfair to the hone Andes
[17:59] chicken rice cuz it's an amazing dish
[18:01] and far more complex anyway so I posted
[18:03] this video not long ago and there's
[18:05] always people in the comments that are
[18:07] like I don't want to eat boiled chicken
[18:08] and it's like I urge you to please just
[18:10] give this a go I know it might seem
[18:12] really foreign to you to have a piece of
[18:15] poach chicken in rice with aromates you
[18:18] know but honestly there's a reason a lot
[18:21] of the world eats this dish and it's cuz
[18:23] it's delicious so it's pretty simple
[18:26] we're actually going to start with the
[18:27] rice so take a rice cooker and Jasmine
[18:30] rice you can either use the cup that
[18:33] comes with it or just any measurement
[18:35] that you kind of want oh I don't know
[18:36] what happened that's what
[18:39] happened we're going to use equal
[18:41] quantities the reason we use a cup is
[18:42] cuz we want the even quantity so fill
[18:44] your rice cup up once with rice this is
[18:47] for one person by the way in that goes
[18:50] now we're going to go to the sink and we
[18:52] have cold water and we're just going to
[18:54] wash our rice three times so pour it in
[18:57] use your hand to really you know agitate
[18:59] it and you can see there you can see how
[19:02] milky that's going already pour that off
[19:04] I'm going to do it two more
[19:09] times okay I'm going to drain this last
[19:11] part off really well make sure you get
[19:13] most the water out because the otherwise
[19:15] if we don't the ratio will be wrong cool
[19:17] back to the rice cooker so that goes
[19:19] into your rice cooker and then we have
[19:21] the same amount this is bone broth so
[19:24] it's you could just use chicken stock
[19:25] you can use water if you want or you can
[19:27] use like an Oxo Cube and dissolved in
[19:29] water I like to use bone broth cuz it's
[19:31] got more flavor yeah it's a lot more
[19:32] gelatinous too you see how thick it is
[19:34] so the same amount of rice of bone broth
[19:37] in there and then we're just going to
[19:39] give this like a little a little swirl
[19:41] like you're you're being one of those
[19:43] fancy Wine Guys and all that does is um
[19:46] make sure the rice is even so it's going
[19:48] to cook more evenly now we need to
[19:49] flavor that so we got the spring onions
[19:51] we're going to cut these into batens I
[19:53] got three spring onions here 2 cm until
[19:56] the green part in they go garlic two
[20:01] cloves just smash give it a good Smash
[20:05] in that goes nice knob of Ginger we're
[20:07] going to peel it you can use the back of
[20:09] a spoon you can use your knife if it's
[20:12] really rough like that I'll use the
[20:13] knife on the big bits and then I use the
[20:15] back of my knife to save the dishes on
[20:17] the nice flat bits and then we're just
[20:20] going to slice that into battens it's
[20:21] probably AIT big that piece I'll
[20:22] probably half of it so just slice it
[20:25] thinly One Way arrange them in some
[20:27] order and then and finally slice them
[20:29] the other way in the ginger goes spread
[20:32] it out evenly pinch of salt pinch of MSG
[20:35] if you don't want MSG just leave it out
[20:37] you're missing out though the only other
[20:38] thing we got to do is the chicken so I
[20:40] like to use this here which is a chicken
[20:42] thigh bone on skin on sesame oil on the
[20:45] chicken and we're going to rub it all
[20:47] over we're going to place that into our
[20:49] rice cooker so in that goes and we're
[20:52] just going to like nuzzle it down right
[20:54] it's not going to be completely
[20:55] submerged close your lid first time I've
[20:57] used this r cooker so the regular
[20:59] setting so white regular push start
[21:03] that's going to cook for its normal
[21:04] cycle the rice cooker is going to take
[21:05] anything from 15 to 25 minutes depending
[21:08] on how much rice you got in there with
[21:09] that much rice it'll probably take about
[21:12] 15 minutes that's more than enough time
[21:14] for that chicken to get cooked through
[21:17] trust me on that we'll see you in 15
[21:19] okay this has been 25 almost 30 minutes
[21:21] actually but we are good look at that
[21:24] that's hotter than it should be that's
[21:25] 88° that's right on the bone too the 90
[21:28] that's definitely cooked so what we're
[21:30] going to do is we're going to pull this
[21:32] piece of chicken out and we're just
[21:33] going to kind of let it rest on the
[21:35] plate for a second and we're going to
[21:36] let that Rice Steam for a bit when I'm
[21:39] saying steaming I mean it's kind of like
[21:41] it's kind of drying it out not you know
[21:43] so it will um wow it's the end of the
[21:45] day my vocabulary is not the best when
[21:48] I'm not tired so it's really lost now
[21:50] when I say steaming I mean letting some
[21:53] of that Vapor come off it it'll kind of
[21:55] dry some of the rice out a little bit
[21:57] while that's happening we're going to
[21:58] slice some spring onion greens nice and
[22:00] fine for garnish also add a bit of extra
[22:03] onion freshness to the end so this is
[22:05] one of these dishes that's it's like it
[22:07] only takes 5 minutes to pull together
[22:09] though there was some funny comments
[22:10] about people taking 20 minutes to 5
[22:13] minutes to peel the garlic but it takes
[22:14] about half an hour to cook so what I
[22:15] used to do is get home put everything in
[22:18] the rice cooker close it down then go
[22:19] have a shower get myself sorted and then
[22:22] come back and dinner's ready I think I
[22:24] have some chili crisp in here I do take
[22:26] our rice out we're going to fluff it up
[22:31] and you see there so the chicken fat
[22:33] renders out and then it makes some of
[22:35] the rice go real delicious and golden
[22:37] brown so toss that around a bit get all
[22:40] that chicken fat through that Rice
[22:42] nicely put our chicken on a board and
[22:45] plate up some of our
[22:47] rice and we're going to carve our
[22:49] chicken off the bone Chicken on the rice
[22:52] spring onions on top and then lastly bit
[22:54] of chili oil chili crisp Sriracha is
[22:57] actually really good with this as well
[22:58] that kind of vinegary kind of chili
[22:59] sauce number I think the vinegar works
[23:01] quite well with it but there you go an
[23:03] absolute favorite of mine the chicken
[23:05] rice and a rice cooker it literally
[23:07] takes 5 minutes to pull together uh and
[23:09] then you've got half an hour over it
[23:10] cooking you just you can just ignore it
[23:12] you don't have to do anything for it and
[23:13] the proof is in the eating cuz this eats
[23:15] amazingly it's a delicious plate of food
[23:18] I guess we should try some and honestly
[23:19] the star of the show the chicken's
[23:21] really important cuz it's the fat from
[23:22] the chicken that makes this rice so
[23:26] delicious but the star of the show
[23:29] is
[23:30] 100% that Rice it absorbs all that
[23:33] delicious chicken flavor super well
[23:35] balanced with that little bit of MSG in
[23:36] there nicely slded and a bit of heat
[23:38] from the chili crisp delicious so there
[23:40] you go five delicious dishes that are
[23:42] super quick to pull together without
[23:44] heaps of leftovers and not a pile of
[23:46] dishes let me know in the comments what
[23:48] one of these you're going to try first
[23:50] uh and like this video If it took
[23:51] anything from it subscribe if you're not
[23:53] we'll see you next week for another
[23:54] recipe but I know what one I'm going for
[23:57] the chicken rice