Pan-Seared Chicken Breasts with Pan Sauce and Spring Vegetables; Kenji’s Cooking Show
Video taken from the channel: J. Kenji López-Alt
Asparagus Risotto Recipe | Theo Randall
Video taken from the channel: HuffPost UK
Chicken & Shrimp Fried Rice with Asparagus & Black Bean Sauce on the GRIDDLE
Video taken from the channel: Chit Chat Griddle
Spicy Thai Chicken Fried Rice Marion’s Kitchen
Video taken from the channel: Marion’s Kitchen
Cooking: Creamy Peanut Chicken Rice
Video taken from the channel: TheCraftyGemini
How To Make Peanut Fried Rice with Everything or Anything By Rachael
Video taken from the channel: Rachael Ray Show
How To Make Perfect Risotto 4 ways | Gennaro Contaldo
Video taken from the channel: Jamie Oliver
Ingredients 2 tablespoons peanut oil, divided 1 pound chicken breast, chopped into bite sized pieces ½ yellow onion, peeled and chopped 1 carrot, trimmed and chopped 3 garlic cloves, peeled and minced 1 tablespoon minced ginger 2 cups chopped asparagus, from approximately a.May 4, 2017 Forget takeout! Make this recipe for lower fat and diabetes-friendly fried rice with chicken. It’s packed with whole grains, vegetables, and flavor.May 7, 2017 Forget takeout!
Make this recipe for lower fat and diabetes-friendly fried rice with chicken. It’s packed with whole grains, vegetables, and flavor.In the remaining oil, add the chopped chicken and cut asparagus.
Cook over high heat, stirring, for about 30 seconds (asparagus cooks really fast and the chicken.Springtime Asparagus and Peanut Chicken Fried Rice verywellfit.com It uses brown rice, onion, peas, asparagus, chicken breast, ginger, carrot, peanut oil, soy sauce, garlic.Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute.
Stir in the rice, asparagus.Fried Brown Rice with Asparagus, Bell Pepper & Cashews The Kitchn. hazelnut oil, peanut oil, garlic cloves, rice wine, asparagus and 11 more.Springtime Asparagus and Peanut Chicken Fried Rice verywellfit.com It uses brown rice, onion, peas, asparagus, chicken breast, ginger, carrot, peanut oil, soy sauce, garlic.DIRECTIONS Stir-fry onion, garlic and asparagus in oil or butter over high heat until asparagus is crisp-tender. Add cooked rice and chillies and stir-fry until rice is heated through.
Instructions. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish.
In Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate. Add 2.
Directions Coat a 3 1/2to 4-quart slow cooker with cooking spray. Place the water, chicken, onion, rice, garlic, chicken bouillon, and thyme in the slow cooker. Cover and cook on high for 1.In a medium bowl, toss the cubed chicken with the sesame oil and season with salt and pepper. Heat a large sauté pan or wok over medium heat and add 1 tablespoon vegetable oil.
Let the pan heat for 2 minutes then add the chicken and cook, stirring, until the chicken.grated Parmesan cheese, Knorr® Chicken Flavor Rice Sides™, boneless skinless chicken breasts and 3 more Chicken and Asparagus Stir-Fry Gimme Some Oven olive oil, honey, toasted sesame seeds, scallions, garlic, boneless, skinless chicken.Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender. Wash and dry chicken. Grill on both sides until cooked through, about 10 to.
In skillet, bring 3 cups water to a boil. Add asparagus, cover and boil for 3 min. Drain and pat dry.
In a large plastic bag,, combine vinegar, soy sauce, sugar and oil. Add the asparagus; seal the bag and turn to coat. Refrigerate for 3 hours. Drain and discard marinade. Sprinkle with pecan, if desired.
4 Servings.
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| from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker |
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225 comments
I believe that cutting style used on the carrots is called “rangiri” in Japanese cuisine, and is used for the same reason as here promotes faster cooking through larger surface area.
very nicely done.would it be possible to steam the asparagus?thank you for sharing.
I’m thinking for another idea for my starting food business this is the one then serve with soup ��
Basic risotto is excellent and really easy to make. Just stir like every minute or so and make sure the bottom is not getting sticky or burned. Use a wooden spoon. Takes about 20 minutes usually. Keep adding stock as time progresses. You want your risotto a little on the runny side but not too runny. A little patience and a watchful eye is key. Butter and Parmesan is important too
Tried the last one today. Don’t add mint!!! Big mistake!!!! Other than that yummy
The white jacket casts a bit of a halo around you, you look angellic!
I love watching him cooking as much as my mom loves watching me ACTUALLY cooking
I love his excitement during cooking and I love this video but why does he have an British, Portuguese and Italian accent all at the same time?
He is a legend. His cooking and his character what makes him interesting to watch.
Keep stirring… Why you stop stirring, add more broth, keep stirring….. I can still remember hearing my mother ordering me as a kid in the kitchen, helping her make this dish I loved. You like risotto, you gotta work to make… You stir, more stir, add more broth, stir… You father crazy. I tell him we flood back field of our 3 crops European rotation and we canna grow real Italian Arboriculture rice…. But he no wanna do. Because he no from my family provide, so no likes Risotto. Just Snob Romano types, eat fussy pasta. QUICK, eat you risotto before him come home and we hide the Arboriculture so he no see we eat risotto. Crazy man. No like risotto, no eat snails, no eat frog legs, just boring Italian food from his place… Say food from the ‘orthodox have no taste. No hot chilli… I no like hotta
chilli… You like? How canna Southern people eat hot chilli? Nearly kill you, burn so hot. In hot weather in South. Risotto branch very simple and white… Easy. Just keep stirring the pan… Put in some fresh artichoke hearts from the garden I plant. Is ready now, nice white beautiful artichoke. Good for liver and health… Keep stirring… Not too much broth, ma no too dry….”I normally never got along too well with mum, but when she made risotto, our mother daughter relationship suddenly improved, though her husband and wife one with my father deteriorated and he would look at me and moan ‘I thought my daughter was a princess of refined tastes, not some risotto eating peasant, like her mother… “. He’ d recover from his fatherly disappointment with risotto loving daughter, no doubt, I figured, as I hoped I to fresh delicious, creamy tasty risottobowl and asked for more. Then my whining entitled young brother, designated family Prince would come in and see me eating my second bowl of risotto and cry ‘Where’ s mine? She ate it all! It’s not fair. Just because she is older than me… ” In between mouthfuls I gobbled down before he could stick his spoon in and grab some risotto I’d mumble ‘… And smarter and faster and, besides, I’ m dad’s Princess and you are just a boring dumb Prince…” Mim would intervene. “Shut your mouth eating at table. Don’t put your spoon in others’plate. Share. Nobody is so important…. Kings and prince’s and princesses all fed the poor peasants. And you, smart Princess can go make more risotto for your brother, the Prince of this house… “. That passed me off no end. I had eaten all mine. He was too late. And didn’t merit any risotto, for being so slow and dumb. So why should I spend ages stirring the risotto again, just for him? Then dad would appear, get wind of what was really going on concerning risotto, source of all family disharmony in his house and decree there would never be any risotto consumed under his family roof ever again. A fearful quiet would suddenly prevail as we all feigned paternal respect expected. But, fortunately, we were all in on the plot to hide the precious packet of rare arboriculture rice mum had managed to buy out in the vast, remote Australian wilderness, from a travelling imported small goods traveller van. It was safely hidden from angry father who had banned that rice and we could make risotto again, once he sent off down the pub with his Australian mates. I soon discovered that food can be a great regulator of family relationships. Not just in my own highly emotionally volatile immigrant family in youth, but also in the Australian ones, when I was invited to dine on food immigrant kids would kill for ie boiled country style Austin mutton with 3 veggies, that always included potato. If there were Brussels spry outs served as one of the 3 veg, Austin style, father’s would often shout ‘You’ very been married for years now. You should know I hate Brussels sprouts! Next time there’s Brussels sprouts on my plate, I’outta here and you’re on your own. Forget serving desert. You get your just desserts. I’ll be serving divorce papers on you, ungrateful, bitch. You might take some advice from the Johnny Cash song and learn to understand your man… ” I still had not mastered English language well, yet. But that is how I learned the meanings of desert and how to distinguish this from dessert. And why Brussels Sprouts are called that and how come so many Australians hate them. I asked my parents who said it’s because they come from some uncivilised, barbarian part of Europe and Australians had never heard of them, but we don’t are to worry about it because we are civilised, not Australians and don’t eat crop like Brussels sprouts, kale, and such Eastern European type ‘krauti’ swine food we grow to feed the farm pigs on. I then married an Australian guy who said ‘I am an easy going tolerant sort of guy. But, if you ever serve me Brussels sprouts, it’ s the end of our marriage… ” (I kept that idea in reserve. Could come in handy if I needed to find a quick, easy, mutually agreed upon escape from marital slavery… Easier than pie. Just serve up some Brussels sprouts). I don’t love these sorry outs, though I don’t have a pathological aversion to them, as many Australian men do and I know they are packed with cancer fighting health benefits. So, I asked my ex husband why he was so down on the humble sprouts, since he himself was a humble working class underdog. I learned that in poor families and even in private religious boarding schools, like he sometimes attended and in poor workers ‘bed, meals and cut lunch provided’ Melbourne boarding houses, ‘cut lunch’ typically involved ‘Brussels sprout sandwiches” on stale white bread, the left overs from the previous evening meal they served, which also involved Brussels Sprouts. Can you imagine eating a Brussels Sprouts sandwich? I made one and tried it. It was disgusting. Now I understand why men hate these sprouts in Australia and I am con iterate enough to not serve them I to them, despite their many health benefits. I did serve some up once, disgusted in some other food to a male I liked, who had made his ‘no sprouts’ rule clear to me. But he detected them, finely chopped u and invisible in his food. I thought it was just their colour and shape they hate, but it seems to be also their taste.
Made this to use up leftover rice from takeout a few nights ago. I used tofu instead of chicken, added a bunch of random veggies from the garden, & eggs from my chickens.
OMG so good. Also stoked to accidentally have the right variety of Thai basil growing on my deck too, hahaha. Fried rice level up!
lol one of the sous chefs at the restaurant i work at was a total hardass until he had a daughter! now he’s one of the nicest people i work with, apart for some good-natured ribbing. i tell all the new servers they’re lucky they didn’t know him back then ��
What were you singing in the last quarter of this video? Right as you began making the sauce.
Made the asparagus version today. What a scary dish to cook, but so tasty. Mint really brings a uncharacteristic flavour, that complements the final olive oil drizzle.
Can I prepare with veg stock and do u have any substitute for
Wine
@alhurstchiomemc Yay! Can’t wait to hear how you like it.:o)
Instructions unclear, vomited razor blades instead
Yes this is stolen
YAY! The next video. You guys work well together. It’s like having 4 hands!
A friend of mine dumped a pot of lobster stock down the drain the same way Kenji dumped the chicken stock.
Ri not re if you pronounce it correctly it would make life much easier!
What an amazing man. Definitely going to use this recipe tonight.
LOved/cried at the chicken stock story. Glad to know I am not the only one who f’s up in the kitchen! Thanks for your content.
@Baagock333 Depends on how much you like to eat! I think if you are serving this dish with a salad or some side dishes then it can serve about 4-6 people. Hope that helps.
Is there something you would suggest as alternative to fish sauce? I’m allergic to seafood and fish (makes me physically ill) making Thai food pretty much always on the no list unfortunately… fish sauce is in everything �� Oyster sauce I’ve been told can be substituted with a hoisin/soy mix but there seems to be differing opinions about fish sauce
My kitchen so messy. Can u make a video about how to organize kitchen area. Thks alot!
How much, exactly, is “1/4 of a glass of wine”? And how much rice did he use? 100 g?
Make sure to not to get too close… It will make you puke razors.
I tried this today, it turned out awesome. Your instructions are just perfect @Marion. Going to try other recipes too. Will spread the word about this awesome channel.
youtube you really are pissing me off with all the bloody ads
As a distant relative, I approve this message. Everybody loves rizzotto.
There are plenty of cooking channels but I dont know I like the way she makes the food and the overall positive vibes
love him but that risotto looks like it has crunchy rice in it… i don’t mind that added texture ha but you wanna watch for all the rice to go translucent at least. you can see on close up that it needed longer for the rice to soak up moisture i think because of all the bright white grains still in there at the end… also if you soak your rice in rice vinegar or white wine or lemon juice for a while before cooking, it will get creamier faster…
Couple of years ago, people in my country (me including) thought that risotto is separately cooked rice, any rice, mixed with separately cooked vegetables. I am so glad we have evolved:D
Hol’ up… this ain’t cute purple haired Italian boy fighting sleep deprived edgy teenager.
I made it, and my god is it delicious. It’s the best risotto I’ve ever had. This guy knows how to cook, period. I’d recommend for everyone to cook this dish, because it is purely heaven.
When I realized Kenji was throwing the mushrooms into the pan with the fond, I whispered to myself “Oh damn, you dirty dog”
in 1961/63 in Australia..it was called ” FLIED LICE “…then all the fancy wuckfits..thought they wanted to change it…they did..now it is called..Fried all sorts of other things, with a cheap shitty rice that bloats your stomach! and makes you FART
A-LOT.!TRY BOILED EGGS / CUBED FRIED ONIONS AND PEPPERS SERVED IN LETTUCE LEAF ** QUAILS EGG TO **
Made this for dinner tonight. Very tasty and spicy. I still miss the real char taste that only comes from the screaming heat you get with a restaurant stove. But still very good.
When eva i watch his video i feel so cheer up…. He is so full of life…
Nd m 20 lying on bed for the whole day…watching videos…
Eating nd sleeping nd i thought I was cool������
I didn’t have vermouth so I used pinot grigio, and it turned out to be super delicious. Thank you for posting!
That giant hunk of cheese! Is that a regular fixture in the HuffPost kitchen or are y’all just showing off?
Marion I have tried many of ur recipes.All have turned amazing delicious. Pepper chicken, Spicy thai fried rice, Tomato egg drop soup and many more…. Love watching ur show.
14:39 actually modern super sweet corn is a result of nuclear radiation testing. They were just blasting thousands of seeds with different levels of radiation, planting them, and just seeing what happened. No breeding required.
Every now and then I come here to watch this video again and it makes me happy ���� also I learned how to make risotto because of it ����
Am I the only one who realizes that his cute doggo is always there in the vids������
Gennaro is such an fun and kind human been. You gotta love him
Kenji’s the first on youtube to properly wash his hands after handling chicken, LOL. In all seriousness, I love this series. Thanks for sharing!
You need 25 grams of a butter… proceeds to put about 75 grams.
The dish looked good. Thanks for the recipe!
Ideally, I would never add pepper to piping hot oil, it will cause you to cough because it will burn your nostrils. Usually it is a good idea to add after adding the protein since most of the oil would have been absorbed. Also, you are brave to add 6 Thai chilis, 1 would be too spicy for me. In fact, I would have just skipped the chili and only add ground black pepper.
Is it possible to cook without onions and garlic? They are fodmaps for my daughter.
This is just SO beautiful. Theo, what a great chef. AWESOME!
Wearing jacket while cooking? Hhmm..and eating rice with fork? Double hhmm..
4:37 lmao the audience are such a fat asses. Say OOOOOOooooo, YESSSSSsssss for small ass things ������������
@ianrickey Thanks so much! Great tips, too. I’m glad you enjoyed it… I laughed as I read your post because I actually made this for dinner tonight!:o)
ชอบมากเลยครับอาหารไทยโด่งดังไปต่างประเทศภูมิใจที่อาหารไทยดังไปถึงต่างประเทศ
Baby I’m definitely making a vegan version of this for lunch tomorrow! Thank you for being so powerful and inspiring Sweetheart!!
Wow, this looks amazing! It will be on our dinner table very soon! Thank you so much for sharing!
I just made this and it was incredible. A lot of butter goes a long way:)
This looks incredible, I might give my mum a break from cooking and make this for her:)
great recipe…next time will use less peanut butter as husband thought tasted a bit strange….will disguise peanut butter a bit more…but loved it…..onto the enciledas….
Watching these at 1 am is a dangerous game. They always make me hungry.
there is also a japanese term for that technique of rotating and cutting veggies: rangiri
I hope this works… help! Paging Kenji. I loved this recipe and bought a bunch of SKIN OFF chicken breasts to practise what an idiot! How should I adjust the cooking method to not overcook everything?
my hands are small
what do i do?
i heard of things called scales and measuring cups, but the important thing is to not to pour the rice from the bag into the pot. got it!
That guy is a freud. First he didn’t remove accidity to natural sweetness of his onions the he burned onions and leave brown pieces inside. After that he made crucial mistake by not removing wine accidity.
Stupid question, but how do you not get oil splatters everywhere when pan frying? My whole stovetop is covered. Wife loves the food but not happy with the mess.
@KreizzlerKei Do you like Cauliflower?If so, make “Cauliflower Rice” and just serve it over that. This is how I plan to make it since we don’t consume grains in our house.
vegetables looks so plastic. probably taste like plastic too
After watching your videos, I started to add more salt to my cooking and wow what a change! I was being shy on salt before but now my eyes are open!
Who else wanna make this during lockdown but doesn’t have half of the ingredients
For the curious the way he cut the carrot is also called an oblique cut.
In Puerto Rico we fried our eggs like that!
Love your channel! ��
I’m clicking on the mushrooms and the video keeps pausing. Oyh technology.
@Maangchi Yup! So delicious… it’s one of my husband’s favorites!
Only commenting because I didn’t see it from a quick scan below, but that “Faux tournée” cut Kenji mentioned is actually a common way of preparing cylindrical vegetables they teach kids in Japan during Home Ec! It’s called a “Rangiri” cut (乱切り), and it’s designed to make cylinders into consistently-shaped wedges that sit more easily in a pair of chopsticks.
lol. Glad you are giving this recipe a try! Let me know how you liked it. Thanks for stopping by!:o)
Simple beautiful, passionate and perfect! I want to cook this today with mushrooms! Love his enthusiasm!
I would love to try this, how much stock would you need making this for two people please?
Rachael you should make my dream come true, by having me on your show to teach people how to cook for one. A lot of singles our there. HINT FOR ONE: If you don’t have all the Asian condiments you can substitute a couple packs of oriental ramen flavor. Mix it with a tbsp of water and stir it in your peanut butter to make sure it combines before you heat it and add to rice or noodles, veggies (don’t be afraid to use steam bag veggies), and protein.
[email protected] GMAIL.COM
I can’t eat/drink something with alcohol in it, but I like how this man’s giving tutorial.
Great job…
It’s a me… Mario
I think we have all done silly things like the chicken stock or shrimp. I have been known to crack an egg into the garbage can and throw the shell into the pan. I have done it way more often than I would like to admit. Also definitely done the chicken stock strainer thing on more than one occasion
@HayLotion Yay! Let me know if you add/remove any ingredients! I’m always looking for new ways to revamp it. Thanks!
I think the japanese call that technique Kenji used to cut the carrot rangiri
OMG.He is so funny,really having fun for watching him cooking resotto.
coming back from work after a hectic day I suddenly had this craving for fried rice & came across Marion’s recipes. I had all the ingredients and the reason I followed this recipe is it’s ready in just 10 minutes & it’s super yummy. Thanks a lot Marion for the easy recipe. You just made my day.
That’s called Tulsi in India just incase any one was wondering
why didn’t he peel the asparagus? could’ve infused the peelings and trimmings into the stock
@HayLotion haha.. I don’t have the skill or time to create my own themed music so I gotta use the copyright free stuff… sorry!:o)
Beautiful recipie
After years of trying different recipies
Finally found the perfect one
I made this on the dot and it was awesome. Don’t forget to squeeze in the limes.
Just made this for lunch and it was so delicious I almost cried
@TheNannybee11 No problem! Let me know how it turns out.:o)
TRY SPICY BREAKFAST EGG: CHOPPED CHILI, PEPPERS, ONION, CUBED TOMATO SUNNY SIDE UP EGG TOPPED WITH A FEW INGREDIENTS SERVE: ENJOY: ON TOAST, BAGEL, GAMMON STEAK ETC: TRY IT
I love how tidy and organized you are while cooking. I learn so much. And love that you taste and eat what you make..
Thanks a lot chef, i made Risotto Bianco, but i’ve replaced wine by white vinegar because i’m Muslim.
Thanks again it’s delicious.��
do you know any easy cake recipes you can show us next time? thanks for the vid =) yum yum
thai chef here,,, good job,,, some hints,, dont use olive oil or sesame the cooking point is to low,,, and use cold rice. is the rice to hard, just poor some chickenstock over it
if the links don’t work here are the time stamps
Risotto Bianco 0:24
Mushroom Risotto 4:20
Pumpkin Risotto 7:30
Asparagus Risotto 10:00
i love this man
Coocked the rissotto in bianco… I have never eaten anything that good in my life! Well done Genaro. With you as a teacher cooking is even more fun.
King of risotto best video I’ve seen so far just about to make it yass
I kind of love how his accent has some Cockney in it here and there…
Too much flavors going on
Obese Rachel does not understand #moderation
Amazing. Looks so delicious and easy to make. Definitely gonna try.
the soya sauce that u added? is it the seasoning soya or light soya or the dark soya sauce?
I’m soooo hungry �� You’re the best chef! Thanks for sharing��������
Such an iconic eye-wear, add a little bit CGI to the background now you could easily call it a “Thai food from the Hogwarts School of Witchcraft and Wizardry”.
Any alternative for Thai basil? Im not sure whether i can find that im my country
So glorious, tasty looking risottos! I’ve tried to cook my first risotto and this was such a great help.
@CaptainRioDijon You’re doing a great job! Congrats on winning a spot at Creator Institute!:o)
I made it exactly and it turned out so good. Thanks Marion!!
ur insane dude. I love ur tips and the way u cook. U teached me alot and made me a better cook. Thank you Kenji
Yes,so yes to this dish….my dogs get leftovers too.and they sre waiting foe it while sensing all the fabulous smells.thank you
I can never wear a white shirt without an apron on. That’s very daring of you.. I’m loving it♥️
It tastes even better than it looks! Have you tried making it yet?
Looks amazing! I know What I will have for dinner tonight.
Funny, btw, that is the very Spanish way to make fried eggs, with a lot of hot oil, the crunchy edges (we call it puntilla, which means Lace), oil on top and very smooth yolk. Delicious.
What rice you used for this fried rice mam..what chillies is this..is it basil leaves
I really like it dishes,can u plz also make video of Thai style mince chicken fried rice
I made it today and it’s so, so delicious! Thank you for the video!
It’s frustrating when you can’t get that one important ingredient. My asian store only sell normal thai basil. Sobs
I really liked the comment about the privacy of your daughter. Kids don’t have a choice whether their image comes on internet or not so it’s up to parents to not do it until they’re old enough to make that choice.
I am going to try it now, I am soooo looking forward to taste it:)
You did 6 chili’s, wow, I’m going to try a half of 1 chili. I can’t handle the heat, there I admit it. This recipe looks great too
So far I tried about 7 or 8 of your recipes and I loved every single one of them! But this one is probably my favourite! Thank you so much for sharing!!
I can see the enthusiasm, but he’s stirring everywhere, which is wrong. Always to the right, always stir only to the right!!!
I tried this recipe today and it was AMAZING. Leveled up my fried rice after years of cooking! The freezer technique is a definite staple!
This recipe and simple. I used squid, scallop and shrimps, added a little bit of sliced bell peppers and Chinese broccoli leaves. It came out delicious! Thank you Marion!
HAHAHA I did that too with chicken stock when i was an apprentice chef, i was so devastated luckily my chef at the time was able to see the funny side which made it better!
I came to know amazing dishes because of you and it has increased my eagerness to know more about different cuisine.Love you..
Could you guys fix the links so they start at the right times?
I do love Kenji’s vids, but it’s things like 10:25 when he touches the chicken and then touches the oven dial that drives the OCD in me crazy
I love fried rice and cook it once a week or so using different meats and veggie mixtures but usually the same sauces. One of my kids chooses to have an alternative dinner on those nights but I think she will like this! Thanks
remember people….plenty of parmesan reggiano! And you are golden; and please no fake parmesan!
Been binging your shows lately and jeez you got some great, life-changing info! I’m only maybe 7 episodes in and I’ve already learned so much. I can’t imagine what else Ive yet to learn.
I made this tonight and did it exactly. It was PHENOMENAL!! I let the vegetables deglaze a little longer, though. Thanks, Kenji!
I just made the mushroom risotto, and used the carton/ready made chicken stock. The outcome was fantastic. I’d be happy to pay $30 for it in a restaurant.
I totally agree with the rice being the star of the fried rice. We actually don’t put protein in fried rice. We pair it with meals. Just like white rice.
Delicious! Made some for lunch today. Tofu works well too if you are veg!
the cut on the carrots you are making is called Oblique. Tourne’s are so much harder and meticulous
Morel mushrooms have been cultivated for 30 years or so. I think it’s not easy, but the mushroom is so desirable that there must have been a great incentive to figure out how. You can google it and see. Science “Morels have been grown indoors in controlled environments since Ower published his results in 1982 and the complete life-cycle has been described by Volk and Leonard in 1990.” However, practical “You are better off spending your money for a trip out to California or Montana or Illinois and foraging them in the wild then trying to cultivate them.” Some people suggest activating the spores and then spreading them outdoors in a suitable place. You have to live in the right part of the country for that. Thanks to Kenji for making me research that!
I really appreciate how nice you are, just wanted to let you know!
How to make perfect risotto In 4 ways
Metal
Stand
Edge
Pose dramatically
U so stunning as presenter,very easy to understnd ur talk show,plus with ur yummy cuisine,thanks marion����
Hi Gennaro! I have a question for cooking this risotto:
Why do you use butter ánd olive oil to sweat the unions in the beginning?
Just cooked this with great success; thank you very much������������
I made it and it was delicious! I also added some vegetables. You described it very well. Details on point! Thank you!
@TheCraftyGemini
i see.. cooking is not forte but i’ll try…
thanks for the info:3
actually he added very little broth the original white rissoto doesnt have selery and when served it should not be as dense as this it should flow flat to the plate not be gravity-proof
LOOKS delicious… I’m on a no rice diet now. i cant try it:3 maybe in the future i’ll try it.
LOL I love Gennaro, so funny grating the parmesan and it’s flying away off to the side, “I never cooked in a storm like this…” XD
My only complaints are him showing the food before he even starts cooking and the chewing sounds, great channel these aren’t suggestions for you to do these are just what i personally dont like, i love you and your channel.
Heyloooooooh fuuud tuube
I gunna maka
Fahntastich
Oh my my
I love this man! ❤️
I like fried rice and veggies! But, that was “a little” to much
“Enough carrots for three people” Bruh, that was barely enough for one. Stop flexing that Asian appetite.
I just made an asparagus risotto & watched this video immediately afterwards… I basically did everything the same (except for the garlic) & it looks the same. I am definitely patting myself on the back right now. *bows
Thank you so much I used to be so afraid of cooking this rice but you made it so easy no fussy stuff great love you keep up the good work mine turn out great the kids lived it and the little Pappilon Tilley and she very fussy��
Thank you so much for showing us a real italian Cusine!! WE LOVE YOU!!!
@MerryJ3000 It’s a favorite here! Let me know how you like it.:o)
Cooked too fast. No respect for the rice. Should take twice as long.
Morel mushrooms are the only ones I can eat they are so good.
Vanessa,
This was amazing and I have passed it on (with creds to you) to 3 others. Amazing. Just a not for others adding more peanut butter than called for *quickly* over powers the spices and peppers. Fair warning! The only mod I like to do is reheat the rice with a bit of olive oil and herbs and then serve the chicken peanut curry over the top. Que bueno!!! (That’s about all my Espanol…)
Anyone know what copper pans he was using or what copper pans he uses at his home??
Gennaro, please don’t imitate Jamie. Per favore! E inappropriato. You should have your own stile. You’re an older man. So don’t say: “See what I got here? That goes right in! Yeah babe! That’s right!” and other words you say, it’s like I’m listening to Jamie, like you learned some of his videos by heart and filmed it. E Inappropriato! Per favore don’t imitate him! Build your own stile! Gracie!
Hi there plz advice me what’s the best wok to purchase Cast iron or Stainless steel? Much appreciated we love all your cooking yummy ��
Love the way u cook ya food with so much passion n love for it ����
I had the best Thai friend rice when I lived in NY, it had basil, it was sweet spicy Lord it was so good!!! Can you use regular Basil for this dish?
Ok Marion answered my question
He’s pronouncing the words risotto and parmigiano incorrectly.
My minor alcoholism really enjoyed seeing Gennaro’s 1/4 glass of wine.
I’m watching this in 2019…and made me hungry! I love Gennaro!
Instructions unclear, need more RAZOR BLADES. But I can already feel the METAL inside my body.
*Tries to make a reference but failed miserably*
Just made this recipe and holy moly is it so delicious! I used brown sugar instead of white and use olive oil instead of veggie oil and it came out AMAZING! Officially added to my recipe book. Thank you so much for putting this video up! I feel so much more comfortable cooking with your videos +recipes. You make everything look fun and delicious.
@KreizzlerKei no problem! It’s all about experimenting.. have fun with it!
Master Jedi… I have cancelled ALL OTHER PAID BULLSHIT subscriptions!!! I get more from you on this channel than I could ever have imagined! Your Food Lab cookbook and watching you cook is all i really ever needed! I made this meal in 27 minutes… holy crap delicious..:)
Just made it. It was amazing. Think I pushed it a little too far with the fish sauce tho. Put more by accident.
[…]Let me show how to make a basic risotto which is risotto in bianco. The word bianGo […]
@TheCraftyGemini Thanks, it is! One of my husband’s favorites.:o)
Hi kenji i have nothing to do with cooking i also dont like vegtebels at al but i like ur vids��
He’s going use that whole piece of parmesan in the one risotto ��
1. I need more details on this technique where he adds the butter to the sauce… I always split mine 2. I’m always torn when he roasts Ramsey… I’m sure he really was terrible to work for, but I can’t lie… I really do love his content �� I’m sure I’ll get blasted for that
Why you use your hand to cover coughing? Then use hands for cooking
Coughing on the vegetables? That’s not professional. Good recipe nonetheless.
struggles really hard to poke potatoes and carrots
“Those are all done”
Everytime you go to that door to get better light, there’s not gonna be anything left. Just saying……
@KreizzlerKei Thanks. We often substitute bulgar wheat for brown rice in my house. It cooks up the same way. Maybe you could try it with that… just an option!:o)
i believe the term for that cut on the carrots is called an oblique cut:)
Once when I was a kid the first time I tried I was scared of the oil so I literally threw in the food and the hot oil splashed on my face, almost into my eye. I had scars around my eyes for quite a while after that. So yes, when you are working with oil, ask yourself if you want oil on your hand or on your face
I love the way he cook. So cheerful.�� But, the thing I love so much is the car behind. ��
Ma’am I absolutely love Thai cooking but the spicy doesn’t always enjoy me! How can I make this CFR different so it’s not spicy??? HELP!!!
I have a question since filipino are not totally using fish sauce, while cooking that fried rice is it very important to add fish sauce in it??? ��
This has become one of my absolute favorite recipes. I’ve made it every week since this video came out. Thank you Kenji
You could make this even better by blanching the asparagus in the hot stock. If you wanted to add chicken to the risotto, should I poach a whole thigh fillet in the stock and then pull it apart before adding it to the risotto as asparagus is added, or dice it into bite sizes and then poach it before adding to the risotto, or should I cook it in the risotto when the rice is added?
Just cooked according to your recipe and it tastes amazing! ������
Major respect to you for maintaining your daughter’s privacy. That is a hugely responsible decision that many folks who have an online presence tend to not think about, so good on you. As always, this video and recipe are phenomenal! All of why I subbed to you!
Nice! But how do I make the stir fried sauce, if I cannot get it anywhere?
evryday i cook your resepi so nice evry one love my cooking now thanks madam for your resepi
“You don’t have to use morel mushrooms.”
Maaan, I couldn’t if I wanted to! What crazy friggin grocery store is he going to? All store-bought ingredients he says…
I am salt incarnate.
You can clearly hear the dude is just a regular englishman with a fake italian accent. Kinda takes away the charm for me…I like my chefs authentic.
Is that john lennon’s “watching the wheels go ’round” you were singing there? Awesome.
Amazing taste, just like in Thailand. Also great without basil for those that cannot find it. Thanks!
wow….another fabulous video….you are teaching me to quilt and now a great recipe….will be ready in half hour…will let you know how it turns out….you are a very busy lady….thanks so much…………………………greetings from canada…..you are great…..
This is great way to make a Take Out Chinese Recipes to make and it’s so simple to make as well. Peanut Fried Rice it sounds so good.
How “peanut buttery” does this taste? I want to try it, but I am a little skeptical about how I would like my chicken tasting like peanut butter. Also does it make a difference whether you use natural peanut butter or the regular kind. I didn’t know if all the sugar in the regular kind would make a difference to the taste as well.
no need for so much buttter really, the starch of the risotto needs a bit of help but definitely not so much, sorry but if you butter it up like he says you will get sick
If you can lean you can clean is nothing. One time a boss said “You got time to scratch your ass, you got time to cut the meat” to me.
Being a cabin crew memeber i always love thai food,specialy basil leaves fried rice.this looks perfect �� Thank you so much for the recipe
These videos are absolutely fantastic Kenji! I already love to cook, but these videos are making me more adventurous in terms of what I can tackle!
I would be careful with the “Everything but the Bagel” seasoning she has there. It’s actually from Trader Joe’s, not Whole Foods (you can tell from it’s packaging). The seasoning has salt in there so be careful with throwing so much of it because you are going to be hit with a ton of salt when you bite into the rice since it has soy sauce and more
I love u but the teeth on the silverware every bite gets me lol. v bad for teeth
Marion, thanks to your podcast I have learnt how to cook Thai and Vietnamese, and my son thinks I am a genius. Just one problem, the portions you cook are quite small. If I double the ingredients, should I also double the portions of oyster, fish and soy sauce?
Thanks again.
The carrot cut is called rangiri in japan not sure if its a japanese technique or cut but it exists in Japan and we use it often with vegetables that are “carrot-shaped”:) (i love you kenji!!)
i loooove this guy �������������� i love it how you can actually feel his passion through the screen
oh, “If you can lean, you can clean,” just flashed me back to working at In-N-Out. thanks for that…
I guess that there are different methods to even cooking risotto. My risotto has a bit thicker sauce than your’s. It is quite creamy, and I don’t have to add butter at the end. I do use Parmesan cheese, but I have also used equal amounts of Parmesan and Romano cheese, for added flavor. The rice does not look like it is quite swollen enough for me. Most of your technique is quite good, but as an Italian-American who has been making this sort of dish for about 50 years, mine is a bit different. Personally, I wait until nearly all the stock is absorbed into the rice to add more stock. I also use olive oil and butter to coat the rice.
Just my way, there probably is nothing wrong with your way, but I wanted to emphasize that there can be other ways to make a creamy, tasty risotto.
Really like the look of that Kan knife but don’t know if I can justify spending that much. Any cheaper knives or makes you recommend?
Method for the chicken was spot on. As for the veggies and potatoes, I would have liked to see some color on them. Especially the potatoes. We’ll done sir.
I’ve never heard the thing about high heat. You don’t want the stock to evaporate, you want it to be absorbed by the rice!
What’s the name of that Restaurant that throws away all that asparagus? I want to make it point not to eat there.
Are we talking Gordon Ramsay? “The angry chef with millions of YT followers”. Lol
perennial basil works pretty good for this dish (better than sweet basil, not as good as holy basil) and it grows much easier all through the year:)
@CaliRed121 ooooh.. That sounds like a great idea.. Let me know how it turns out for you if you try that.:o)
what kind of rice was that? it doesnt look like white or brown! Thanks I’m going to try this tonight!!
I can never find skin on chicken breast. My wife prefers breast over thigh but you can’t make a pan sauce without fond and you don’t get too much fond without skin. The only thing the store ever has is skin on thighs.
James, the youtube algorithm has been very good to you. I have watched about 10 of your videos (and enjoyed them all) before I realized I wasn’t subscribed. They just kept popping up on my recommended. I appreciate that you don’t beg for likes/subscribes, you just do what you love and add a little commentary there (or maybe you’re not doing anything different, maybe you talk with no camera hah). Thank you!
I’ve been cooking my chicken to 152 or so for years. People always ask how I get my chicken so juicy. I’ve never been brave enough to go down to 146 like Kenji does here though.
Adam Liao called the cutting method a rolling cut, it is also very famous cutting method in asian (chinese, japanese, etc ) cooking