Chicken rice sauces made from scratch скачать в хорошем качестве

Chicken rice sauces made from scratch

00:00 The 3 sauces 00:34 Chilli sauce components 04:20 Customise your own Chilli sauce 07:00 Chilli sauce made with chilli powder vs fresh chillies 07:59 Ginger sauce 09:00 Dark soy sauce 12:00 Taste & compare 3 sauces with chicken rice Chilli sauce ingredients (I used 100g fresh red chillies here) 100% fresh red chillies (Optional: remove seeds from red chillies for less spiciness) 20% lime juice 20% garlic 10% ginger 260% chicken stock 4% salt 13% sugar Method: Cut the chillies, garlic, ginger into a pan/pot and smell for desired spiciness and fragrance. Cover with chicken stock, juiced fresh lime, salt and sugar and taste for desired sourness, saltiness, and sweetness. Bring up to a boil and boil until chillies and garlic have softened. Add more chicken stock or liquid of choice if liquid dries up. Blend until smooth and add more liquid if needed for desired texture. Pour the blend onto a pan to thicken if needed until desired consistency. Note: Why use fresh chillis vs dried chillis? We prefer mild spiciness so we can control spiciness which comes from the seeds by limiting the amount of chilli seeds used, but for chilli powder you can’t separately control the seeds level as it’s all in powder form already, hence I prefer whole chillis to get more of its flesh flavour and less of its seeds. Ginger sauce ingredients (I used 50g old ginger + 50g galangal here) 100% ginger of choice 50% chicken stock 3% salt Method: Remove ginger skin and blend all ingredients until smooth. Add more liquid if needed for desired texture. Season to taste. Dark soy sauce ingredients (I used 50g soy sauce, 50g sugar, 50g chicken stock) 100% soy sauce 100% sugar 100% chicken stock Method: Make a caramel by heating the sugar in a dry pan until sugar melts to amber colour, then add soy sauce immediately. Mix to combine well at medium heat. Add chicken stock and mix to combine well. Add more or less chicken stock to desired consistency.