[7 - 7] one thing I hate about cooking cleaning
[7 - 10] I'm gonna show you how to make eight one
[10 - 13] pot coconut ginger chicken and rice we
[13 - 15] are combining some of my favorite
[15 - 18] flavors peanut butter coconut cilantro
[18 - 21] soy sauce it's got it all alright let's
[30 - 30] the first thing I'm gonna get started on
[30 - 32] is the pickled cucumbers the longer it
[32 - 34] sits in the brine the more flavor it's
[34 - 36] gonna get I'm using an English cucumber
[36 - 38] today because of the thin edible skin
[38 - 40] and the mild seeds that are inside I'm
[40 - 45] going to combine a cup of water 1/3 of a
[45 - 47] cup of vinegar so I'm using apple cider
[47 - 49] but you can use other kinds of vinegar
[49 - 55] and two tablespoons of sugar I'm going
[55 - 60] to finish it with a pinch of salt
[62 - 62] combined until the salt and sugar
[62 - 65] dissolve like my will to go to the gym
[65 - 67] during this quarantines now let's chop
[67 - 68] up the cucumber
[85 - 89] [Music] follow me control boo cucumber I'm gonna
[89 - 94] follow me control boo cucumber I'm gonna add these cucumbers into the brine stir
[94 - 98] them around a little bit we're gonna get
[98 - 99] these to chill in the fridge while we
[99 - 101] finish making the rest of the dish I'm
[101 - 103] using chicken thighs I think that the
[103 - 104] dark meat retains a lot of moisture
[104 - 106] during the cooking process and leaves a
[106 - 108] nice moist piece of chicken so I'm gonna
[108 - 111] start by salting the skin side of our
[111 - 113] chicken thighs be generous with it the
[113 - 116] flavors gonna go a long way now I'm
[116 - 118] gonna add the chicken breasts in to the
[118 - 121] pan skin side down until they get nice
[121 - 131] and golden brown and crisp
[133 - 133] wanna make sure that you have try your
[133 - 135] chicken so that there's no moisture so
[135 - 137] that they get a really nice here and
[137 - 140] once you're searing it you want to make
[140 - 142] sure that you don't put any oil so as
[142 - 145] the skin renders its fat it's creating
[145 - 147] the oil base for the chicken itself
[147 - 150] after about eight minutes I'm gonna move
[150 - 152] them around so that they evenly Brown
[152 - 153] and we're gonna get even past that
[153 - 156] golden brown so a nice dark brown color
[156 - 159] now that we have a nice dark golden
[159 - 160] brown skin we're gonna take the chicken
[160 - 162] off don't worry about the other side
[162 - 169] being cooks going back in there and now
[169 - 170] we're going to start our base for the
[170 - 172] rice or I'm adding in two chopped
[172 - 178] shallots eight cloves of garlic don't
[178 - 180] think I'm lying to you this bowl is just
[180 - 183] really small and I pack them in there
[183 - 188] and finally one two inch piece of ginger
[188 - 195] cleaned and finely chopped ready now
[195 - 199] let's give this a swirl
[201 - 201] and it's getting in all of that nice
[201 - 203] chicken skin fat and that's working as
[203 - 208] our oil we're just gonna cook this for
[208 - 210] one to two minutes until it's nice and
[210 - 211] fragrant I'm also gonna add in some
[211 - 213] crushed red pepper flakes totally
[213 - 215] optional I just like a little bit of
[215 - 218] heat just trying to really scrape off
[218 - 221] all of the chicken skin that got stuck
[221 - 223] on the pan and I'm walk even more of the
[223 - 226] flavor now that it's nice and fragrant
[226 - 227] I'm going to go in with my rice I'm
[227 - 230] adding in two cups of rinsed basmati
[230 - 238] rice and we're just gonna toast this for
[238 - 240] about a minute on its own before we add
[240 - 242] any liquid in I'm adding in two
[242 - 244] tablespoons of ponzu sauce if you don't
[244 - 246] have time to sauce which is essentially
[246 - 249] a citrus infused soy sauce maybe just
[249 - 256] use plain soy sauce here's the kicker
[256 - 258] now why waste the opportunity to infuse
[258 - 261] even more flavor in the rice by cooking
[261 - 263] it in just water instead we're using
[263 - 265] coconut water it'll give it a subtle
[265 - 268] flavor of coconut without all that sugar
[268 - 269] that coconut milk counts
[269 - 272] so three cups of coconut water right
[272 - 274] into the rice
[278 - 281] [Music] now I'm gonna add the chicken back into
[281 - 283] now I'm gonna add the chicken back into the rice and coconut water and I'm going
[283 - 287] to skin side up this time we're gonna
[287 - 289] increase the heat to medium bring it to
[289 - 291] a simmer cover it put it back to low and
[291 - 294] cook it for 20 minutes after that we're
[294 - 296] gonna take it off the heat and let it
[296 - 298] sit for an extra 10 minutes now we're
[298 - 300] going to make the final component the
[300 - 303] peanut sauce I am obsessed with peanuts
[303 - 305] in savory dishes and could probably eat
[305 - 308] peanut sauce with anything you're like
[308 - 309] me then you might want to make some more
[309 - 311] of this sauce to keep in the fridge and
[311 - 313] just use whenever you like I'm starting
[313 - 319] with half a cup of peanut butter two
[319 - 321] tablespoons of ponzu sauce or soy sauce
[321 - 323] two tablespoons of rice wine vinegar
[323 - 326] optionally add in five teaspoons of
[326 - 331] sriracha some finely chopped ginger or
[331 - 333] grated ginger one and a half teaspoons
[333 - 340] of honey and finally 1/4 of a cup of
[340 - 344] warm water now you're just gonna whisk
[344 - 355] that all together so good I think I can
[355 - 358] eat this office sneaker it's the moment
[358 - 360] of truth the chicken has been sitting
[360 - 362] for ten minutes let's see what it looks
[373 - 373] oh yeah oh my god
[373 - 375] so much fragrance so much fragrance
[375 - 404] coming from this okay let me serve it up [Music]
[404 - 409] [Music] time to dig in
[412 - 412] nice and tender it's like falling off
[412 - 415] the bone so let's get a little piece of
[415 - 419] chicken I'm a fan of chicken skin let's
[419 - 421] get a cucumber let's get a little bit of
[421 - 423] little rice with the peanut sauce on
[423 - 427] there oh yeah this is gonna be an epic
[427 - 441] bite all right Cheers
[444 - 444] that is so yummy you're getting a little
[444 - 447] bit of the spicy ginger and the red
[447 - 449] pepper chili flakes the freshness of the
[449 - 454] pickled cucumber I mean so easy to do
[455 - 458] delicious you guys have to try this recipe out if
[458 - 459] you guys have to try this recipe out if you guys enjoyed this recipe video
[459 - 462] please don't forget to like it
[462 - 464] it really helps me out subscribe and let
[464 - 466] me know what you'd like me to make next
[466 - 468] see you next week