My version of "Chicken + Rice!"
Yeung Man Cooking
28,316 views
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, and CHEF KNIFE HERE:
https://www.yeungmancooking.com
LAY HO MA (how's it going in Cantonese)! I've been hitting the gym a lot lately and everyone I ask about what their go-to meal is, it's alway "chicken and rice." Join me in this episode as we make our very own "chicken and rice" recipe today!
"CHICKEN + RICE" INGREDIENTS:
1 cup Jasmine rice
1 cup water
1 or 2lb fava bean tofu (or extra firm tofu)
1 1/2 tbsp umami powder
1 tsp smoked paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 tsp chili oil (Most addictive Red Chili Oil Recipe to SPI...)
1-2 sticks green onions
1/2 tsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar (or rice vinegar)
1 tsp toasted sesame oil
DIRECTIONS:
1. Preheat the oven to 425F. Add the rice to a small saucepan. Rinse the rice with water 2-3 times to get rid of the excess starch. Add 1 cup of water and heat on medium high. When the water starts to bubble, turn the heat to medium low and give the rice a good stir. Cover and cook for 15mins
2. Pat dry the tofu with a paper towel. Then, gently shred the tofu and place into a large mixing bowl. Add the umami powder, smoked paprika, turmeric, cayenne pepper, and chili oil. Give the bowl a good mix, then spread onto a tray lined with parchment paper. Bake in the oven for about 15mins
3. When 15mins is up on the rice, turn the heat off and allow it to steam further for another 10mins. Finely chop the green onions and set aside. Make the sauce by combining together the soy sauce, dark soy sauce, black vinegar, and toasted sesame oil
4. When the rice is done, give it a good fluff and transfer into a large mixing bowl. Add in the chopped green onions, shredded tofu, and sauce. Give the rice a good mix and plate to serve!
UMAMI POWDER INGREDIENTS:
1/4 cup salt
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp gochugaru
2 tbsp peppercorn
20g dried shiitake mushrooms
3g kombu
DIRECTIONS:
1. Blend all of the ingredients on high until powdered
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
You are watching:
My version of "Chicken + Rice!"
20 Comments
But this was unbelievably good.
I bought the mushrooms, so I'm glad you show us how to use them.
Another winner!!!
My version of "Chicken + Rice!"
Yeung Man Cooking
28,316 views
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, and CHEF KNIFE HERE:
https://www.yeungmancooking.com
LAY HO MA (how's it going in Cantonese)! I've been hitting the gym a lot lately and everyone I ask about what their go-to meal is, it's alway "chicken and rice." Join me in this episode as we make our very own "chicken and rice" recipe today!
"CHICKEN + RICE" INGREDIENTS:
1 cup Jasmine rice
1 cup water
1 or 2lb fava bean tofu (or extra firm tofu)
1 1/2 tbsp umami powder
1 tsp smoked paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 tsp chili oil (Most addictive Red Chili Oil Recipe to SPI...)
1-2 sticks green onions
1/2 tsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar (or rice vinegar)
1 tsp toasted sesame oil
DIRECTIONS:
1. Preheat the oven to 425F. Add the rice to a small saucepan. Rinse the rice with water 2-3 times to get rid of the excess starch. Add 1 cup of water and heat on medium high. When the water starts to bubble, turn the heat to medium low and give the rice a good stir. Cover and cook for 15mins
2. Pat dry the tofu with a paper towel. Then, gently shred the tofu and place into a large mixing bowl. Add the umami powder, smoked paprika, turmeric, cayenne pepper, and chili oil. Give the bowl a good mix, then spread onto a tray lined with parchment paper. Bake in the oven for about 15mins
3. When 15mins is up on the rice, turn the heat off and allow it to steam further for another 10mins. Finely chop the green onions and set aside. Make the sauce by combining together the soy sauce, dark soy sauce, black vinegar, and toasted sesame oil
4. When the rice is done, give it a good fluff and transfer into a large mixing bowl. Add in the chopped green onions, shredded tofu, and sauce. Give the rice a good mix and plate to serve!
UMAMI POWDER INGREDIENTS:
1/4 cup salt
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp gochugaru
2 tbsp peppercorn
20g dried shiitake mushrooms
3g kombu
DIRECTIONS:
1. Blend all of the ingredients on high until powdered
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
You are watching:
My version of "Chicken + Rice!"