gai chicken rice的八卦，Yahoo名人娛樂都在討論

零失敗糯米雞， 同酒樓一模一樣嘅味道

https://www.youtube.com/watch?v=NFTqfmZ8oyE&t=30s

蝦米是6.5克不是65克！
大家唔好量錯左

#ก๋วยเตี๋ยวคั่วไก่เอกมัย
ก๋วยเตี๋ยวคั่วไก่มีหลายสูตรหลายสำนัก สูตรนี้ใส่ตั้งฉ่าย และปลาหมึกกรอบ ตัวเส้นจะฉ่าให้กรอบเกรียมบางส่วน นอกจากเพิ่มเสน่ห์ให้สัมผัสแล้ว ยังทำให้หอมกลิ่นกระทะอีกด้วย ก่อนเสิร์ฟโรยหน้าด้วยปาท่องโก๋กรอบ 🥢😋🥢😋
สูตรโดยเชฟสราวุฒิ ชนูดหอม
📋ทุกคนสามรถจดสูตรได้ที่ https://bit.ly/2whWriZ

Ekkamai Stir-fried Rice Noodles and Chicken
Kwa Teow Kua Gai or Stir-fried Rice Noodles and Chicken has many variations across the country. Our recipe adds preserved vegetables, Chinese doughnut and brined cuttlefish for a crunch and complexity. Furthermore, the noodles are heated against hot wok to maximize the smoky effect.
Recipe by Chef Sarawat Chanodhom

#ตามสั่ง #ขึ้นห้าง #ตามสั่งตามนั้น #อาหารตามสั่ง #ก๋วยเตี๋ยวคั่วไก่

[Glutinous Rice w/ Chicken 糯米雞 Lor Mai Gai]
Another super easy recipe for you. Get more recipe ideas from our Facebook page!

To get the full recipe, simply open your YouTube app & search for Spice N Pans Rice Cooker Lor Mai Gai. Alternatively, click here: http://bit.ly/rice-cooker-lor-mai-gai

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Ingredients (8 servings)
For the broth:
1-3kg beef marrow/knuckle bones = 2-6 lb, the more the merrier ^^
500g beef (1 lb, outside flank, brisket or cross rib roast)
1 onion
1 tablespoon salt
1 tablespoon sugar
For the PHO aroma:
2 piece ginger (size of your thumb), sliced
3 star anise
2 cinnamon sticks
2-3 black cardamoms
1 medium onion ( or 3 shallots)
Optional: 1 tsp cloves, 1 tsp coriander seeds (or 3 coriander roots)
For the bowls:
1kg dried flat rice noodle "banh pho" (2lb dried or 4lb fresh noodle)
300g fresh beef (eye of round/ fillet mignon), finely sliced
Garnishes
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
4 spring onion, white part separated, green part chopped.
Asian/Thai basil (hung que), Sawtooth herbs (ngo gai)
Lime wedges, blanched bean sprouts, hoisin sauce, siracha etc.

PHO with Chicken: http://youtu.be/36E3XXqab40

You might need a soup pot for this recipe http://amzn.to/11KkI7q

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Lor Mai Gai is a traditional Cantonese dish, usually eaten as dim sum which is also known as snack. I guess authentic Lor Mai Gai is usually wrapped with lotus leaf but in Singapore, we usually eat it straight out from the plate. In English, this dish is literally known as Glutinous Rice with Chicken or Steamed Sticky Rice with Chicken. The base for Lo mai gai is usually glutinous rice, chicken, Chinese mushrooms, Chinese sausage, scallions and at times even dried shrimp or salted egg. What you add to your Lo Mai Gai is entirely up to you. Isn't that the beauty of homecooking?

See ingredient list below or go here http://wp.me/p8NIeJ-53 for your future reference:

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
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Facebook www.facebook.com/spicenpans/
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Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients:
Makes about 6 portions

Marinate for Chicken
----------------
1 piece boneless chicken thigh
6 pieces of mushrooms - halved
18 pieces of Chinese sausage (use half a Chinese sausage then slice into 18 pcs)
1 tablespoon of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing huatiao wine)
1.5 tablespoons of light soy sauce
1.5 teaspoons tapioca flour or cornflour
2 tablespoons of oyster sauce
1 thumb size ginger - grated (use the juice only)
A few dashes of pepper

Glutinous Rice
--------------
2 cups of glutinous rice - wash & soak overnight or at least 6 hours (use rice cup)
3 cloves of garlic - chopped
5 pieces of shallots - chopped
2 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
1 teaspoon of 5 spice powder
1 tablespoon of concentrated chicken stock
1/2 cup of water
+
1/2 cup of water (this is not a typo - you need to add 1/2 cup first then fry for a while followed by adding another 1/2 cup just before you dish the rice out for steaming.

Hainanese chicken rice was adapted from early Chinese immigrants from the province of Hainan of southern China. Although this dish can be commonly found in Malaysia and Singapore, this dish is considered as one of the national dishes of Singapore. In Thailand, this dish is known as Khao Man Gai.

I believe if you were to ask any Singaporeans which dishes must you try in Singapore, Hainanese chicken rice is bound to be one of them. In fact, it is also listed at #45 on the World's 50 most delicious foods compiled by CNN in 2011. In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to major restaurants. There are also Hainanese chicken rice stalls that have established franchise or branch outlets, and these include Loy Kee, Five Star Hainanese Chicken Rice, Boon Tong Kee. Although chicken rice is generally common, you can rarely find a stall in Singapore selling chicken rice balls. I figured it’s because more labour is required to shape the ball which reduces their productivity. Yes you’re right, everything in Singapore is about chop-chop-chop – faster-faster!

Scroll down to see the list of ingredients we used or go to our website http://spicenpans.com/hainanese-chicken-rice/ for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram @spicenpans
Blog: www.spicenpans.com

Chat with us!
info@spicenpans.com

Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients:
Serves 10

Poaching the chicken
-------
- 2 whole chicken (about 1.4kg per chicken. Clean the exterior of the chicken with salt and remove any presence of blood inside the body of the chicken. Wash clean before use.)
- 2 stalks of spring onion
- 6 slices young ginger
- 3 pieces of chicken stock cube (without MSG)

Making the chicken rice
-------
- 700g Thai jasmine rice
- 120g of glutinous rice (soaked overnight)
- 30g of butter
- 2 bulbs of garlic - halved
- 60g of young ginger
- 7 - 8 pandan leaves
- 5 cups of chicken stock (from poaching of the chicken)

Seasoning liquid (to be poured over the poached cut chicken - please add sufficient to flavour up the chicken but not too much because it may be too salty)
---------
- 1.5 cups of chicken stock
- 1 teaspoon of sugar
- 2 tablespoons of sesame oil
- 2 tablespoons of light soya sauce