5 Easy Dinners for One (No Waste, No Fuss!)

[00:00] contrary to popular belief I don't

[00:01] actually cook for Caitlyn every single

[00:03] night and that's because quite often she

[00:05] goes out with the girls for dinner and

[00:07] on those nights I cook one of these five

[00:09] dishes so these were meals I used to

[00:11] always make myself after working huge

[00:13] shifts as a professional chef in London

[00:15] years ago they're easy to pull together

[00:17] you don't have heaps of dirty dishes and

[00:19] there's not loads of leftovers today I'm

[00:21] going to run you through the beef quader

[00:23] auna NWA a delicious bowl of spicy Ramen

[00:26] a chili and prawn pasta and my personal

[00:29] favorite the chicken chicken rice in a

[00:30] rice cooker all amazing dishes that are

[00:32] going to fill you up and won't take

[00:34] heaps of time to pull together should be

[00:35] a fun one today let's get stuck

[00:40] [Music]

[00:43] in okay the beef case is here I promise

[00:45] you this is as hard as they get the most

[00:47] ingredients and as complex as these

[00:49] recipes get we're going to start with

[00:51] this capsicum and we're just going to

[00:52] dice it we honestly probably only need

[00:54] half of

[00:55] it yeah I reckon that's enough save that

[00:57] for a salad later it's probably worth

[00:59] mentioning we're in a new studio hello

[01:02] so I'm in the Sydney now if you want a

[01:04] bit of a tour of the studio jump over to

[01:06] the backup House channel there should be

[01:07] a video there and we are close to the

[01:10] airport if you hear an airplane it's all

[01:12] right let's not call it out in the

[01:13] comments so I'm just going to dice this

[01:15] capsicum about 1 cm

[01:19] square put that to one side I got one

[01:22] white onion I probably only need half of

[01:23] it so I'm going to use half of the half

[01:26] for the pic DEA and the other half for

[01:28] the beef top and tail peel and then

[01:30] we're just going to dice we've been here

[01:32] for like 2 weeks I haven't heard one

[01:33] airplane we shoot the First Youtube and

[01:35] I've heard three half of this with the

[01:37] capsicum and keep the other half with

[01:39] picoa what else do we need to cut garlic

[01:42] we're not even going to cut it we're

[01:43] just going to microplan it yeah the

[01:44] reason we microplan is just easier I

[01:46] mean you can cut it but it's going to

[01:47] make your board smell nasty so I like to

[01:49] put it on my bench scraper then your

[01:52] board doesn't get covered in garlic

[01:54] juice to the pan you turn a pan on high

[01:56] like you want a large fry pan we're only

[01:58] to use one fry pan for those recipe get

[02:00] a bit of olive oil in there and get that

[02:02] heating up the only other thing we need

[02:03] to get done is we need to finish our

[02:04] Pico Deo so I got one R of tomato here

[02:07] we're just going to dice that take the

[02:09] core out leave the seeds in and just

[02:11] dice it jalapeno take the top off in

[02:15] half and dice it can leave the seeds in

[02:17] or take them out I'm going to take them

[02:19] out the reason I love this dish is cuz I

[02:22] often have some leftover mints hanging

[02:24] around it's also super comforting and

[02:26] cheesy when you get that big cheese pull

[02:28] food makes me happy I'm an emotional

[02:30] eater and this is one of those kind of

[02:32] delicious emotional eater things that

[02:33] Pan's nice and hot in there we got the

[02:36] garlic the onion and the make sure

[02:39] you toss that quickly so the uh the

[02:41] garlic doesn't burn to a bowl we going

[02:43] to add Our tomato the other quar of

[02:45] onion jalapeno for the pic DEA we're

[02:48] also going to put some coriander through

[02:49] it stalks and all just cut it in half

[02:52] and then make sure you cut it in One

[02:53] Direction so you don't have long bits of

[02:55] stalk but there's nothing wrong with

[02:56] eating the stalks make sure it's washed

[02:58] too coriander is often grown in

[03:00] hydroponic sand you don't want to get

[03:03] any that sand in there and that goes so

[03:05] we're getting some nice color what we're

[03:07] going to do is we're going to move our

[03:08] veggies to the side if we need to we can

[03:10] add a little bit more oil but I reckon

[03:12] there's enough in there for me I'm going

[03:14] to add some ground beef this is for me

[03:15] it's about 200 g that's more than enough

[03:17] for my dinner break it up a little bit

[03:20] and then just kind of let it hang out

[03:21] you do want to try and get a bit of

[03:22] color on that before you start tossing

[03:24] it another season of salt so the meat's

[03:26] starting to Brown a bit we just want to

[03:28] toss the veggies through it now mainly

[03:30] because I don't want the veggies to burn

[03:32] still haven't got much color on that

[03:33] meat but we'll just cook it down a

[03:35] little bit longer and we should develop

[03:36] some make sure you break up that meat a

[03:38] bit too use the back of your spoon now

[03:40] we're going to season with our spices so

[03:41] I got smoked paprika here about a

[03:43] teaspoon ground cumin teaspoon ground

[03:46] coriander that half a teaspoon some

[03:48] oregano if you got Mexican oregano extra

[03:50] points if you just got normal that's

[03:52] fine as well they are quite different

[03:53] though a flavor profile Mexican oregano

[03:55] tend to taste a little bit more uh I

[03:58] guess earthy toss those spices through

[04:01] and keep breaking that meat up but we're

[04:02] pretty close here this beef mints won't

[04:04] take long to cook and we don't really

[04:05] want to overcook it or it will dry out

[04:07] even though we're going to add a little

[04:08] of moisture back in with our cheese

[04:10] another 30 seconds in the pan and that

[04:11] is done just while that's finishing

[04:14] we're just going to dress our pick go

[04:16] little drizzle of olive oil pinch of

[04:18] salt and the juice of a lime that meat

[04:21] is done heat off make sure you get all

[04:23] that delicious stuff off the bottom of

[04:24] the pan we're going to use this pan to

[04:26] cook our the so scrape all that stuff

[04:29] off the bottom makes this pick of guys

[04:31] that's ready to go all we need to do now

[04:33] is grade our cheese I like to use a dry

[04:35] mozzarella for this kind of really use

[04:37] whatever cheese you want or like a

[04:38] montere jack a Mexican cheddar it looks

[04:41] like it's got some chili in there and

[04:42] some spices you can use one cheese you

[04:44] can use two cheese I don't know about

[04:46] anyone else but I always have random

[04:48] blocks of cheese in my fridge the reason

[04:50] we grate cheese I own cheese as well

[04:51] instead of buying it is because when

[04:54] they grade it in the factories they kind

[04:55] of use a non-caking agent on it which it

[04:58] has this like weird Dusty kind of

[05:00] feeling to it look I'm not judging you

[05:02] if you buy grated cheese doesn't really

[05:04] affect the mou it's just an extra

[05:05] ingredient that I don't really want in

[05:07] my food I don't think there's anything

[05:08] wrong with it it's also cheaper just to

[05:10] make it yourself as well that's about as

[05:11] much as we need for three quadas I think

[05:14] three is the right number after a big

[05:16] day at work we're ready to start cooking

[05:18] our quad is we're just going to wipe out

[05:20] the bottom of our pan a little bit more

[05:22] oil not heaps sprad that around heat on

[05:24] so I'm going to use flour tortillas but

[05:26] you can use corn tortillas if you want

[05:28] just spread your oil out you don't want

[05:29] heaps of oil here we're just trying to

[05:31] toast this we're not trying to like deep

[05:32] fry the the tortilla so place your

[05:34] tortilla down in your pan on half of it

[05:36] add your beef and veggies cheese on top

[05:39] fold it over move that to the side turn

[05:42] your pan down low you want to control

[05:43] your temperature here we're trying to

[05:44] toast this tortilla we're also trying to

[05:46] melt our cheese so our beef will be hot

[05:48] our cheese isn't particularly cold

[05:50] either so it shouldn't take long but you

[05:51] don't want to toast this super hard want

[05:53] a nice golden color evenly so the other

[05:56] side and the same thing beef cheese

[06:00] then I'm going to try and be tricky and

[06:02] fit three in here what do you reckon

[06:03] yeah we can do it this is a good dish to

[06:05] do as well if you're camping if you just

[06:07] got a barbecue that you're cooking off

[06:08] on a flat plate would work really

[06:11] well told you it would fit no one

[06:13] believed me cool but just going to toast

[06:15] those both sides it's probably going to

[06:16] take 3 or 4 minutes each side and we'll

[06:18] get them out you can do this with any

[06:20] meat you wanted to SCE chicken thigh

[06:22] fish if you really wanted to or some

[06:23] prawns would be really nice through here

[06:25] or you can just do veggie straight

[06:26] veggie so mushroom capsicum onions all

[06:28] right we're going to have a look at this

[06:29] first one see how it's going yes yeah

[06:33] can't wait to eat

[06:36] these it's time to get these out I like

[06:39] to cut these into

[06:42] three onto a plate now the Pico to go

[06:45] you either put it over the top I prefer

[06:47] to kind of have it any ramkin bit of

[06:50] that on top nice

[06:55] freshness that is a delicious TV dinner

[06:57] next up something a bit lcer and fresher

[06:59] a classic n

[07:03] [Music]

[07:06] was one of my favorites and an absolute

[07:09] classic it takes about the same amount

[07:10] of time as it going to take to boil

[07:12] these potatoes so that's first off the

[07:13] rank we're going to take some potatoes

[07:15] into cold water a bit of salt we're

[07:17] going to bring them up to the boil and

[07:18] we're going to cook them until they're

[07:19] fork tender it's going to take about 25

[07:21] minutes while that's happening we're

[07:22] going to go everything El ready so tuna

[07:25] now in an idea World I'd love to eat

[07:28] some beautiful fresh yellow fin tuna but

[07:30] it's not an Ideal World a nice good

[07:33] quality tin tuna works just as well then

[07:35] we're just going to have some simple

[07:36] cherry tomatoes sliced in half we've got

[07:38] some Co lettuce which we're going to

[07:40] keep lovely fresh and whole and then we

[07:42] got some green beans here we're going to

[07:44] blanch these for three or 4 minutes then

[07:46] plunge them into iced cold water and

[07:48] then of course we need some eggs so I'm

[07:49] going to use two eggs of mine I like my

[07:51] eggs like for salads cook for like 7

[07:54] minutes where they're just Jammy then

[07:56] all we need is some black olives and

[07:58] we're going to make a simple dressing by

[07:59] adding some lemon juice olive oil and

[08:01] salt to a jar and shaking it really

[08:04] really well so it emulsifies all right

[08:06] we've got everything ready it's time to

[08:07] bring this together and it couldn't be

[08:09] simpler half the dressing on the leaves

[08:11] we'll save the other half for the top of

[08:13] the salad a little bit of finishing salt

[08:15] in your leaves too make sure you toss

[08:16] them round get a good amount of dressing

[08:18] over all those leaves and then get them

[08:20] on your plate and then we can start

[08:23] piling it up with all the other

[08:24] ingredients so now we got our potatoes

[08:26] once they were cooked we just kind of

[08:27] let them come down to room temperature

[08:29] this a bit warm but that's all right

[08:30] we're just going to cut them so that

[08:31] they're like mouthful size if that makes

[08:33] sense means you can put it in your mouth

[08:35] and you're not looking like a ganet

[08:37] trying to chew your food arrange your

[08:39] spuds evenly across your salad or your

[08:41] ca I should say then we go with our

[08:44] Tomatoes our olives so the beans we do

[08:48] want to cut these a little bit but I

[08:49] think just in half is fine on an angle

[08:51] so it looks pretty you know nalk isn't

[08:53] really a NE well without green beans so

[08:55] I like to add a lot of green beans next

[08:57] we're going to add our tuna so if you're

[08:58] getting t tuna break it up a little bit

[09:00] I reckon 100 G is enough it's Quant qf1

[09:04] Landing from

[09:06] La we just got our eggs left so I just

[09:08] want to cut these in half you can cut

[09:10] them in quarters as well if you want but

[09:11] on they go bit of an egg shortage

[09:13] worldwide at the moment if you can't

[09:15] find them just leave them off it's also

[09:16] going against my three's only plating

[09:18] philosophy so we can sort that out by

[09:21] eating one anyone let me know in the

[09:23] comments of why where this whole three

[09:24] only design philosophy came from I don't

[09:26] know I heard it one day and then I've

[09:28] stuck to it ever since

[09:29] all right just going to finish this with

[09:31] a little bit more of the stressing kind

[09:32] of focusing on the tuna tuna especially

[09:34] can can use a bit of livening up

[09:36] sometimes bit of flaky sea salt that's

[09:39] it my chuna Nisa with tin chuna black

[09:41] olives potatoes green beans a classic

[09:44] for a reasin next up a dish that's going

[09:46] to take a shorter amount of time to make

[09:48] than it's going to take me to eat

[09:52] [Music]

[09:56] this I did this one as a short the other

[09:58] 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