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My absolute favorite chicken & rice dish that i picked up traveling

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Rating: 4.5; Vote: 2

At the risk of being called effusive. This chicken and rice recipe is, I'm going to tell you, I think the absolute best chicken. Rice. You will ever have. No. And effusive is a good word, huh? Could have said over the top, could have said boasting, bragging, I could have said being full of, but no, listen. Henes, chicken. Rice is if it's not the official dish of Singapore, it should be, it's easily in the top three or four easily. In the top, three, easily. In the top two. Forget it is the number one official dish. As far as I'm concerned. In all of Singapore, I had it there. I had it in a restaurant. I had it on the plane when we left. I loved it so much. And I made it the other night. I gave some to my son, jordan. You know Jordan. He's one of the mustache. Clowns on Sons of Sam, a Youtube channel. Surely you've watched by now, right? And if you haven't start to watch and then go like them and subscribe because they're good, boys. They really are. They're full of nonsense. But they're very good, boys. Max is behind the camera doing everything. Not chance. He's not one of my sons. I gave some to Jordan. Jordan called me. And he goes. This is the best chicken, rice dish I've ever had. And he eats chicken all the time. He probably eats too much chicken. It's very simple. And what makes it even better is you make it in a rice cooker. You put all the junk in, you hit the go, and you walk away. And when you come back, you are left with a joyful. Amazing, delicious, super tender, highly flavored chicken, and rice, one pot, one rice cooker away. You go super easy. We start by prepping our chicken and then it's cake, four chicken thighs, skin on bone. In, we don't want the bone here's how you get rid of the bone. You take one like this. You can see the bone comes all the way down to the bottom. Deboning & Trimming Chicken So, start at the loose end part and just cut down the side of one bone, down the side of the other bone, give a little turn. Now, you want to come underneath like this, pull it up, and then just scoot down with the knife. And then when you get down here, we're just going to cut this out, because it's not useful to us. Now, this will go in a bag in my freezer for making stock at some point, but right now, off to the side. Now, if you got extra skin, that won't be really useful so that you can take off. And save that little piece too. This guy can go, all right, let's do the other three swag, and here's what step two is we're going to season the chicken with just two things. One will be a little sesame oil. You know, I was just saying to the boys, you buy a pack of chicken, thighs. You know, there's four in there, and one of them, this little dinky kid here. So, you got four people coming over for dinner, and unless one of them is like 6 months old, somebody's getting effed, I don't like that at all. Seasoning Okay, so, you rub in the sesame oil and then you sprinkle a little coach, your salt on all four, flip them over and repeat. We massage. We season and then these guys, you'll just set off to the side. Move on to the rice. This is two cups of short grain. White white rice goes into the bowl. We fill it up with water, and then we mush it around with our hands to get the starch out. You're going to want to do this three times or until this water no longer gets cloudy. So, the other way to do it is like this, pour it into a little sie or strainer like that, and then water in here. And then this again, more of this business. Get all the rice out. And your third option, if you want, just do this, you want clear water
Date: 2024-01-27

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Comments and reviews: 18

Berkana
Sam: this can also be done in the instant pot. Here's how:
Use a pot-in-pot double boiler method for cooking the rice. You only need about a pint of water to pressure-steam everything.
Use jasmine rice, and use a 1: 1 ratio of broth to rice. This lets you get a drier, fluffier rice.
When you prep the rice, first add a bit of melted chicken fat to the rice to chicken it up a bit more. The chicken fat will grease each grain, and will let the rice be super fluffy. Then add 1 teaspoon of vinegar per cup of rice, and then add 1 cup of chicken stock per cup of rice.
Cook on high pressure for 6 minutes, then let it rest for 10 minutes, then release the pressure, and serve the chicken and rice.
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Berkana
Sam, you are not doing it correctly. This dish is 10x better when you involve MSG in the ginger scallion sauce and when you salt the chicken, and in the chicken broth that you cook the rice in.
I guarantee you the chicken rice you had in Singapore used MSG. You should not fear the MSG.
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MattWCompton
While we’re commenting trying to win knives, I’d love to see a video with knife sharpening tips. I’ve tried a whetstone with little success and my knives are sorely lacking in sharpness. If one of us were to win a knife, how should we keep it feeling new
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martynlamb2169
Dammit! You excite me with cooking and give me ideas!
Love you guys!
I'm also commenting to be in the chance to win a knife.
Also when I visit America my goal is to visit Not Not Tacos!
Sorry, sounds like I'm bum licking! . Love you guys! X
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mikekomfort
30 minutes at 150F to defrost frozen thighs on a pellet smoker to de-bone. then follow your recipe on the insta-pot rice setting. F%K it. I'll try tomorrow. I like the skin in your presentation. but there must be a way to make it crispy-crunchy. Torch
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coreycompton3548
Maybe 5 signature foods made into mac n cheese Baria, steak diane, elote, cordon bleu, chicken fried steak, general tsou. Possibilities are endless and id love to see your take on them turning them into mac n cheese
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allamericancooking
If there was ever a reason to buy a rice cooker, this is it! As Sam would say, Holy S! I have got to try this!
(And invest in rice cooker stock, because this recipe is gonna make that stock soar)
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MongoMan693
Pretty sure that's a Zojirushi rice cooker, what size and or part #. Asking for a friend who really likes chicken and rice dishes. Please slap a link in your vid to this product, thanks Sam & Company!
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jengland8519
Probably over a year ago you were making a video and at the same the you were cooking duck. You made a comment that the duck would be in a future video. Still no duck video. COME ON MAX!
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xephironrapier5275
I love to make Szechuan Shrimp! I usually start it off similar to Risotto then add the shrimp and veggies after the rice is done. I would love to see how YOU make it!
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sam_cooking
Looks a definite recipe to trybut what do you do if you don’t have a rice cooker Will it work in a pan with a lid on If so how long do you reckon it would take to cook
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leepack9484
Effusive touche, sir. I will definitely make this, and I challenge you to make a healthy dish you could eat every day. Thank you for the inspiration, all of you.
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mikemagier
I've watched so many ways to make this meal, and have never attempted it. You've simplified it and made it look easy to make, so now will try it! All in 1 pot!
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gerimartinez2737
I have made alot of your dishes and been very happy with them all this will be my next one looks very good I did the Salisbury steak the other day yummy
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aaron7545
Sometimes the unassuming ones are the best in bed. errhmm I mean in your mouth. Can't wait to try this recipe! Thank you for the diverse and awesome recipes.
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dprigy594
Honestly your videos are what I fall asleep to everyday, but then I wake up in the morning motivated to experiment more with my food! Keep up the good work!
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NeoMegaMan
Looks pretty sweet!
Again, if you're looking for a unique slow cooker stew-type-thing Recipe, send me a knife and I'll send you my Hamzilla recipe! xD
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sam_cooking
I would like the knife please. These other guys don’t appreciate you guys as much as me. Except Max FU Max! Haha just kidding sorry Max
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