How To make Crockpot Kowloon Chicken
Ingredients
4 1/2
pound
chicken parts, cut up
1
salt and pepper
1/4
teaspoon
ginger, ground
1
each
garlic clove, minced
1
cup
chicken broth or boullion
1
cup
pineapple slices (8 1/2 oz)
1
cup
water chestnuts, drained
4
each
green onions, sliced
1/4
cup
cornstarch
1/4
cup
soy sauce
1
tablespoon
vinegar
Directions:
Sprinkle chicken with salt and pepper and place in crockpot. Combine ginger, garlic, broth and syrup from pineapple. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts (sliced) over chicken. Pour ginger sauce over all. Cover and cook on low 3-4 hours, or until tender. Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10-15 minutes or until slightly thickened. Serve with crisp Chinese noodles.
How To make Crockpot Kowloon Chicken's Videos
Taiwanese Beef Noodle Soup Recipe (红烧牛肉面) - A Rich Tradition with a Hearty Soup
This Taiwanese beef noodle soup (Niu Rou mian) is one of Taiwan's most beloved comfort food.
Full recipe:
Tender beef, springy noodles, leafy greens accompanied with a rich, flavourful beef broth, this classic Taiwanese street food is not to miss out on.
With a bite of this beef noodle soup recipe, you'll be transported back to the streets of Taiwan!
#themeatmensg #easyrecipe #chinesefood
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Ingredients:
2 Beef shank
5 slices of ginger
2 Ginger
3 scallions
1 bunch garlic
1 White Onion
4 Shallots
1/2 Apple
1 Tomato
2 tbsp Soy bean paste (豆瓣酱)
3 Tbsp Light Soy sauce
2 Tbsp Dark Soy sauce
100ml Rice wine
1 piece rock sugar
1 tbsp sesame oil
Bok choy
White wheat noodles
Cilantro
Spices: 1 cinnamon stick, 1 tsp fennel seeds, 1 tsp sichuan peppercorn, 1 star anise, 5 cloves
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CHARCOAL STOVE CLAYPOT CHICKEN RICE【砂锅饭 • 煲仔飯】????????
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Claypot rice (煲仔飯), also translated as rice casserole, is a traditional dinner dish in Southeast Asia, mainly Hong Kong, Malaysia and Singapore. The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The rice develops a crust and is commonly served with chicken, Chinese sausage and vegetables in some regions.
Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with thick, sweetened soy sauce and sometimes dried salted fish. Due to the time-consuming method of preparation and slow-cooking in a claypot, customers typically have to wait a period of time (15–30 minutes) before the dish is ready.
Location: Golden Mile Food Centre, Singapore.
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Disclaimer:
If you see any factual food errors in my video, please feel free to let me know in the comments below.
This is a channel where I film things I find interesting. This is definitely not a cooking channel though my videos focus mainly on food making process, so please do not ask me for the food recipe. While I am allowed to film, I am not given the recipe for the food.
3 Cup Chicken – A Super Quick Dinner Idea!
It's Flavour Friday and there's a new chef on the block! It's Chef Ryan's debut recipe and wow it sure is spectacular dish! This extremely popular dish in China and Taiwan is sweet, savoury and aromatic and is the perfect recipe for a weekend treat!
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Homemade Chinese BBQ Baby Back Pork Ribs | Falls of Bone
Ingredients:
2 whole Baby back pork ribs
Dry Rub:
(Enough for 3 whole ribs)
1/2 tsp Chinese 5 spice powder
1/2 tsp Black pepper powder
1/2 tsp Cumin powder
1/2tsp Ginger sand powder
1 tsp Lemon salt
1/2 tbsp Himalayan pink salt
1 tbsp Flounder powder
1 tbsp Garlic powder
2 tbsp Onion powder
1 tbsp Paprika powder
1 tbsp Chicken powder
2 tbsp Golden castor sugar
Barbeque Sauce:
1 tbsp Chu Hou paste
4 tbsp Hoi Sin sauce
3 tbsp Tomato ketchup
4 tbsp Golden castor sugar
2 tbsp Sweet soy sauce
1.5 tbsp Shaoshing wine
1/2 tbsp Sesame paste
1 tbsp Light soy sauce
Song used credit to: AudioBeat
Claypot Rice Made In 30 Minutes With A Rice Cooker Recipe - 电饭锅煲仔饭
This recipe is a godsend for those of you who do not own a claypot. We tweaked the recipe a little so you get all the yummy flavours of a typical claypot rice minus the all the hassle!
Full recipe at:
Rather than just throwing everything in the rice cooker, we pre-fry the ingredients in a wok to give it more colour and flavours. The next step is pretty simple, when the rice is steaming, just combine everything and let the rice cooker work its magic.
A healthy and easy dish you can easily whip up for the whole family any day! We used Heavenly Rice for it's smooth and fluffy texture when cooked; it enhances the taste.
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Ingredients:
200g Heavenly rice
225ml water
200g boneless chicken thigh
1 Chinese wine sausage
4 chinese mushrooms (soaked)
2 shallots (minced)
4 cloves garlic (minced)
2 slices salted fish brined in oil
¼ tsp sugar
2 tbsp oil
2 tbsp Shaoxing wine
Chopped spring onions
Blanched vegetables
Chicken marinade:
1 tbsp light soya sauce
2 tsp oyster sauce
¼ tsp dark soya sauce
1 tbsp ginger juice
2 tsp sesame oil
1 tbsp Shaoxing wine
1 tsp cornflour
½ tsp sugar
¼ tsp white pepper
Sauce:
2 tsp light soya sauce
½ tsp dark soya sauce
½ tsp sugar
¼ tsp pepper
1 tsp shallot oil
1 tsp sesame oil
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More #SingaporeanFoods:
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P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
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Simmered U.S. Chicken Thigh in Chinese Angelica Sauce with Masterchef Pung!
US Poultry and Egg Export Council presents Simmered U.S. Chicken Thigh in Chinese Angelica Sauce with renowned Masterchef Pung!
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