關於 garlic fried rice in rice cooker ，我們在網路上蒐集到這些相關的討論、資訊與評價

This fall-off-the-bone recipe ticks all the boxes for braised pork ribs - ✅ rich black sauce is sweet, sticky and slightly spicy and ✅ pork ribs are charred, smokey and full of flavour.

⬇️ Ingredients here ⬇️
1.1kg Spare ribs
3 pieces of salted fish (fried until crispy and reserve oil)
1 inch knob ginger (Smashed)
10 cloves Garlic (smashed with skin on)
2 tsp Fish sauce
1½ Dark soy sauce
2 tbsp Light soy sauce
150ml Rice wine
8 pieces Dried chillies (pre-soaked)
4 pieces Rock sugar
3 stalks Scallions (tied in a bunch)
2 tbsp Cornstarch solution (2 cornstarch:1 water)
2 tbsp Cooking oil
----
Full recipe: https://themeatmen.sg/braised-soy-sauce-pork-ribs-with-dried-chillis

No pressure cooker or Instant Pot? A good ol' heavy pot works too.

今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles

✨✨✨✨✨✨✨✨✨✨✨

龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3

20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

重温影片：
https://youtu.be/ib0I-ik0G9Y

奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)

餡料：(隨意放或不放）
📌 榛子醬 (隨意加入與否)

做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻

2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否

3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)

4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用

Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz

Filling ingredient:
Hazelnut spread

Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler

Toppings ingredient:
Rainbow sprinkles

Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.

2. Transfer to a plate and roll into balls with or without hazelnut spread filling.

3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.

4. Cool to set for 15 minutes in the refrigerator. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨✨✨

薑蔥蠔油炒牛柳

配料：
牛柳 大約一磅，切片
生薑 一大段，切絲
蔥 2棵（切段、分開白色及綠色2份）

醃料：
油 1湯匙
糖 2茶匙
生抽 少許（因為稍後會加入蠔油）
粟粉 2湯匙

調味料：
蠔油 1湯匙（用少許紹興酒拌勻)
紹興酒 1湯匙

做法：

1. 牛柳加入1湯匙油，充分混合以使肉質鬆軟。

2. 加入糖，生抽， 粟粉，攪拌均勻。

3. 燒紅炒鑊，加3湯匙油，薑絲， 爆香。

4. 加入白色部分蔥段，爆香。

5. 加入醃過的牛柳，然後把牛柳分散，使其平均分佈在鑊中，勿炒。

6. 在炒鍋邊緣撒入紹興酒，用筷子稍微撥動牛柳。

7. 加入蠔油，然後迅速炒至尚有少許血紅色，加入綠色部分蔥段，兜勻後上碟食用。

Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)

Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch

Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp

Garnish
Green onion - (green parts only)

Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.

2. Add in sugar, light soya sauce, corn starch, and mix well.

3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.

4. Add in green onion (green parts only).

5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.

6. Drizzle in Shaoxing wine around the edge of the wok.

7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.

8. Transfer to serving plate and garnish with green onion. Serve.

✨✨✨✨✨✨✨✨✨✨
有味飯

材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 （每一杯米一湯匙）
📌 麻油1湯匙

做法
1. 洗米，米放入電飯煲內膽。
2. 栗子除殼除衣，用熱水浸一浸，一粒開四小粒。
3. 紅蘿蔔切粒，椰菜切大粒，薑切粒。
4. 薑粒加入已洗好及已量好水的米中，栗子，紅蘿蔔，椰菜鋪在米上，再加入豉油，麻油，放入電飯煲，調較時間開始煮飯。
5. 飯熟後取出，用筷子撈勻，即成。

Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)

Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice

Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.

2. Put the rice inner pot in the rice cooker and set to rice cook mode.

3. Mix well before serving.

✨✨✨✨✨✨✨✨✨✨✨✨✨
羊腩煲

材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量

醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙

腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲

做法
1. 羊腩洗淨，抹乾水份。之後乾鑊落羊腩，羊腩皮向下，稍煎一會，之後兜勻，炒至油出，見乾身，加入清水汆水，再落少許酒，待煮滾。
2. 準備大碗放入醬汁材料，南乳用匙羹壓爛，攪勻，備用。
3. 羊腩煮滾後，羊腩倒在篩中，用清水過一過，瀝乾水份。
4. 開新鑊落薑片，加油，加入蔥頭，蒜頭爆香，再加入香葉，之後加入步驟2的醬汁炒勻，再放入蔥白，加少許油，之後放入已瀝乾水份的羊腩炒勻。加入清水，再兜勻，放入冰糖，竹筍，冬菇，馬蹄，兜勻。
5. 高速煲放入竹蔗墊底，倒入步驟4已炒好的羊腩，調較煮肉程式，需時40分鐘。
6. 細碗內加入腐乳汁材料，壓爛腐乳，再加入檸檬葉絲，撈勻。
7. 差不多40分鐘，用細火燒紅砂鍋，倒入羊腩，調較大火收汁，把竹蔗取走，再放入枝竹，加入蠔油，攪勻。再放入中國蒜，芹菜，大蔥，煮至收汁，即成。

備註：
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲，用普通鑊或鍋，水要蓋過羊面，滾了後，細火忟1小時，（切記不要開蓋睇），1小時後關火不要開蓋，等30分鐘，再開火忟15 – 30分鐘。再繼續餘下步驟。

Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot

Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)

Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional

Seasoning to be added before serving:
Oyster sauce

Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded

Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.

2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.

3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.

4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.

5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.

6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.

7. Add more oil and stir fry until fragrant.

8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.

9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.

10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.

11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.

12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.

13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.

14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.

15. Turn on HIGH heat.

16. Remove the sugar canes from the clay pot.

17. Add in rehydrated dried bean curd, oyster sauce, and mix well.

18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.

＃肥媽食譜
＃mariarecipes

Harini masak Nasi Kandaq lagi. Kali kedua dah saya buat sepanjang PKP berlangsung. Jemput makan semua ❤️
Untuk kali kedua ni, saya ada improve sikit bahan.
Resepi Nasi Kandaq
✨Nasi
-Basuh beras dan ketepikan.
-Tumis daun pandan, 3sekawan dan serbuk kunyit menggunakan butter. Masukkan garam dan sedikit gula.
Jika ada pewarna kuning, boleh letak sedikit untuk naikkan warna.
-Kemudian masukkan beras. Masak sebentar di atas dapur.
-Kemudian pindahkan ke dlm rice cooker.
✨Ayam Goreng
-Bahan bancuhan
Tepung serbaguna Pak Lah/Bestari
Sedikit tepung beras
Serbuk Cili Kering
Serbuk Kari Daging
Sedikit Garam
-Adun dgn air sampai kelikatan yang kita nak, dan boleh salut ayam menyeluruh, then goreng ayam smpai masak.
✨Kuah kicap+kari
Bawang Besar hiris
Bawang Putih hiris
Rempah 3 sekawan
Ketumbar /Jintan Manis (tumbuk sikit)
-Tumis semua sampai garing dan naik bau
-Kemudian bubuh:
Serbuk Cili Kering
Serbuk Kari Daging
-Masukkan kentang, tomato, terung dan air
-Biarkan sampai mengelegak.
-Kemudian masukkan:
Kicap Manis (sampai colour kehitaman yg kita nak)
Gula
Garam
Sos cili 3sudu
-Balancekan sampai dpt rasa manis-manis kicap dan pedas kari tu. Dan pada pendapat saya, kuah untuk Nasi Kandaq kelikatannya janganlah terlalu pekat atau terlalu cair.
✨Bendi - dicelur sehingga separa layu
✨Telur Masin - direbus sempurna
Siap dah Nasi Kandaq 👩‍🍳
Credit : Nur Hidayah
Cooking Nasi Kandar again today. The second time I've done it throughout the PKP. Let's eat everyone ❤️
For the second time, I have improved some ingredients.
Nasi Kandar recipe
✨ Rice
- Wash rice and put aside.
- Stir-fry pandan leaves, 3 friends and turmeric powder using butter. Put in salt and some sugar.
If there's a yellow dye, you can put some to increase your color.
- Then put in the rice. Cooking for a while in the kitchen.
- Then move it into rice cooker.
✨ Fried Chicken
- Mixing material
Pak Lah / Bestari versatile flour
Some rice flour
Dry Chili Powder
Meat curry powder
A little salt
- Adun with water until the thickness we want, and can salute the whole chicken, then fry the chicken until cooking.
✨ Soy sauce sauce+kari
Big Onion slice
Garlic slice
Spice 3 friends
Cilantro / Sweet Cumin (punch a bit)
- Stir fry all until crispy and smelly
- Then bubuh:
Dry Chili Powder
Meat curry powder
- Insert potatoes, tomatoes, eggplant and water
- Leave it until it's stamping.
- Then insert:
Sweet Soy Sauce (until the dark colour we want)
Sugar
Salt
Chili sauce 3 spoon
- Balancekan until you can taste the sweetness of soy sauce and spicy curry. And in my opinion, the gravy for Nasi Kandar is not too thick or too melted.
✨ Okra - blamed until semi wilted
✨ Salted egg - boiled perfect
Nasi Kandar is done 👩 🍳
Credit: Nur HidayahTranslated

Tofu puffs are deep fried beancurd that can be found at the refrigerated section of most Asian supermarkets. If you can get tofu puffs from where you stay then this Steamed Stuffed Tofu Puffs is the perfect dish to make for dinner. The good thing about this recipe is you don't need to marinate your meat at all so if you somehow forgot the time to prepare dinner, try making this dish.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

Stalk us!
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Thanks for watching!
See you soon.
------------------

Steamed Stuffed Tofu Puffs 蒸酿豆腐
Ingredients:
Serves 4 pax
-------
Mix the following together
-----
250g (8.8 oz) minced pork (can be replaced with minced chicken or beef)
1 stalk of spring onion (chopped finely)
25g (0.88 oz) carrots (chopped finely)
2 pieces of dried Shitake mushrooms (rehydrated & chopped)
1 tablespoon oyster sauce
2 tablespoons light soy sauce
1/2 teaspoon sugar
1 teaspoon sesame oil
A few of white pepper
2 tablespoons cornflour

Fill the stuff above in the following
-----
12 pieces of tofu puff (weighing 65g in total)

Sauce
-----
3 pieces of shallot (chopped)
2 cloves of garlic (chopped)
0.5 cup (125ml or 4.23 fl oz) water
1 tablespoon oyster sauce
1/4 teaspoon of sugar
1/2 teaspoon premium dark soy sauce
Some cornstarch solution
1 tablespoon Chinese cooking wine (Shaoxing Huatiao wine)


===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce https://amzn.to/3bBQfE7
Light soy sauce https://amzn.to/3dBZuBY
White pepper https://amzn.to/2Oglk7P
Premium dark soy sauce https://amzn.to/3lckuDa
Cornflour (Cornstarch) https://amzn.to/3ewAJeU
Chinese cooking wine https://amzn.to/368grn5

----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching) https://amzn.to/2V5v9oT
Multi-cooker https://amzn.to/3fEYLTx

-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
-----------------------------------
If you like this recipe, you might like these too:

Super Easy Taiwanese Braised Pork Rice Recipe 台湾卤肉饭 Chinese Pork Recipe
https://youtu.be/hqcVtqGoRG0

Simplified Recipe • Super Crispy Pork Belly 脆皮烧肉 Airfryer/ Oven • Chinese Roasted Pork
https://youtu.be/wPZbCUa0Vck

Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe | Chinese Pork Recipe
https://youtu.be/6quaf9cGJO4

-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

This Stewed Napa Cabbage Chicken recipe was requested by one of our viewers but we haven't tried the restaurant she wanted us to copy. So we did some research about it online and read the descriptions given by those who tried it to imagine how the dish would taste like. We’re not sure if this is exactly what she wants but we do like the taste of this dish. This Chinese chicken dish is perfect for family dinners and even Chinese New Year reunion dinner. Hope you'll enjoy it!

See the ingredient list below 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:
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Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Stewed Napa Cabbage Chicken 绍菜焖鸡
Ingredients
Serve 4 - 5 pax
————

Marinated chicken
------------------
1kg fresh chicken
2 tablespoons oyster sauce
2 tablespoons light soy sauce
2 tablespoons Chinese rice wine
A few dashes of pepper
1 thumb size ginger (lightly smashed)
1 stalk spring onion (lightly smashed)

Stuffing
-----------
1 tablespoon sesame oil
1 large shallot or 2 medium shallot
2 cloves of garlic
4 Chinese dried mushrooms
2 red dates (pitted)
60g ready-to-eat roasted chestnuts
1 tablespoon oyster sauce
1/4 teaspoon five spice powder
A few dashes of white pepper
2 - 3 tablespoons water
1/4 teaspoon sugar

Sauce
---------
1L water
2 tablespoons oyster sauce
1 tablespoon fermented soy bean paste (tau cheo)
1 tablespoon dark soy sauce
1/2 teaspoon sugar

After the chicken is cooked, remove from heat and add the following:
-------
2 tablespoons dark soy sauce (optional if you like your dish to be darker in colour)
1 tablespoon light soy sauce (optional if you like your dish to be more savoury)
Some cornstarch solution
2 tablespoons Chinese cooking wine (Shaoxing Huatiao wine)
1 tablespoon sesame oil

Other ingredient / material
-------------
8 pieces of large Napa cabbage or Wongbok leaves
4 butcher's strings

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce https://amzn.to/3jfwNPu
Fermented soy bean paste https://amzn.to/3m8tmeZ
Premium dark soy sauce https://amzn.to/3ih5vH5
Light soy sauce https://amzn.to/3dBZuBY
Ready-to-eat roasted chestnuts https://amzn.to/33pG54c
Chinese white rice wine https://amzn.to/31nOLao
White pepper https://amzn.to/33xJX4Z
Cornflour (cornstarch) https://amzn.to/2OGi6Xr
Chinese cooking wine: https://amzn.to/3bRGd0s
----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:

Granite wok pan https://amzn.to/2DXEPMV
Multi-cooker https://amzn.to/326NYek

-------------
Filming equipment:
iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)
Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser microphone in Singapore:
https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser microphone from Amazon:
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Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Cooking fried rice in a rice cooker is a game-changer for many because this means you neither have to cook rice way in advance nor wash multiple pots. Super awesome and convenient in my opinion.
You can also use multi cooker or instant pot to make this dish too. Try it.

See the ingredient list below for your easy reference.

中文版 https://youtu.be/us_z1WuWfVg

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

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Ingredients:
Serves 3 - 4 pax
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5 cloves of chopped garlic
2 cups of uncooked rice
2 cups of chicken stock
150g of prawns
3 small eggs
2 tablespoons of light soy sauce
A few dashes of white pepper
1 teaspoon of salt
4 stalks of chopped spring onion
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FYI
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If you don't have a rice cup, 1 rice cup has 142ml of water and 1 rice cup has 150g of rice.
If you don't have chicken stock on hand, use 1 chicken bouillon cube with 284ml (2 rice cups) of water.
If you are using concentrated chicken stock, use 2 teaspoons of it with 284ml (2 rice cups) of water.
===

Don't know where to get the ingredients or don't know how they look like? See the links below.

Chicken stock https://amzn.to/304p0LM
Chicken bullion https://amzn.to/3247Znh
Concentrated chicken stock https://amzn.to/2W8tC27
Light soy sauce https://amzn.to/3dBZuBY
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If you like this recipe, you might like these too:

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https://youtu.be/GdFc-4UqPWg

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https://youtu.be/sbQKydkSVKA

Super Easy (Rice Cooker) Yam Rice w/ Chicken & Mushrooms 香菇鸡肉芋头饭
https://youtu.be/gNo1MrMVNjQ
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Microphone: Sennheiser AVX digital wireless microphone system

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-------------
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!