3 Recipes Every Singaporean Misses Abroad! Rice Cooker Hainanese Chicken Rice | ABC Soup with Knorr

Hi everyone and welcome to Spice and Pans. Today I'm sharing three of my favourite Singapore dishes, classics we all grew up eating at home. I'll show you how to make ABC soup, Hainanese chicken rice and steamed egg with minced meat or confirm shiok or made easier with I love this because they are lower in sodium, there's more flavour and can be applied to different cooking methods and dishes. So let's start cooking. Let's start by blanching our chicken. I have with me over here one kilogram of chicken, cut into big pieces like this, put them into a wok of water, add in a few slices of young ginger, turn on to medium heat and we'll let this come to a boil. Now that this is boiling, we'll boil this for another five minutes to get rid of the blood and whatever scum that it has. After that we'll just wash it and put the dish together. In a pot add in two litres of water. I have with me over here 300 grams of carrots, cut into big chunks like this. I prefer my carrots to be softer that's why I'm Put the lid on, turn the heat up to medium high and we'll cook this for 15 minutes before we add the rest of the ingredients. I'll catch you back in a while. 15 minutes is up, let's add in the rest of the ingredients. Add in 500 grams of potatoes, cut into chunks like this, two medium sized red onions, cut into big wedges like this. Add in our chicken and most important of all, we need to add in two pieces of Kenor chicken stock cube. When I was young, nothing beats coming home from school to my mum's ABC soup. So simple but so shook. Today I'm using Kenor chicken stock cubes, made from chicken, slow boiled for four hours and don't worry, no added MSG. Kenor got you covered. And now all we have to do is cover this up, simmer this for 45 minutes and I'll see you back in a while. 45 minutes is up, let's have a look. The smell, this really brings me back to my childhood days. All we have to do now is just season this with a little bit of salt as well as white pepper. Let's give this a taste. Very very flavourful, full of chicken flavour, made possible with Kenor chicken stock cube. And now I'll show you our next dish, Hainanese chicken rice. Confirm every Singaporean's and you don't even have to head to a hawker centre or coffee shop to get it. You can easily make this at home. I'm doing it the easy rice cooker way with Kenor savoury chicken concentrated seasoning, made from slow simmered chicken for that authentic rich flavour with no preservatives added. This is also perfect for marinades, noodles, stir fries and braised dishes too. Super versatile. Using a rice cooker to cook this dish is super easy. I'm using steam function over here, you can use any function that can heat up your pot or your rice cooker. If you do not have a rice cooker that can actually heat up while the lid is open, you can actually cook this on your stove and then transfer it to your rice cooker. Add in 20 grams of margarine, we'll add in five cloves of garlic, slightly mashed, 20 grams of young ginger sliced, as well as a stalk of spring onion tied into a knot. We just need to fry this until it's fragrant. Mix them around so that they don't get burnt. This will take approximately three minutes or so. We just need to fry the ginger, the garlic, the spring onion until they are fragrant. And this dish is super easy to make, especially with Knorr Savouridge. Smells really really good. This will take another minute or so. Once you can smell the beautiful fragrance as well as the ingredients are getting to brown, we'll add in our rice. We'll add in three cups of rice. This is the cup that I use to measure. A total of approximately 380 grams. Please make sure to wash your rice and rinse them dry. Pour everything in. We'll season it with a little bit of salt, approximately one and a half to two teaspoons of salt. And the most important ingredient of all, Knorr Savouridge Chicken Concentrated Seasoning. Just a bit of this will add a lot of chicken flavour to this dish. One tablespoon is all we need. Now all we need to do is just mix this together, get the rice in contact with the beautiful ingredients that we have here. This is going to be so so delicious. After you mix them up well, we'll add in water. I'm adding in exactly three cups of water, approximately 410 millilitres. Pour everything in. Level up the rice. Push down any of the rice that might be at the side of the pot. After you're done with this, we'll add in our chicken. Make sure they are fresh. Put them in. After you're done with that, we just close up our rice cooker. And now we just switch our rice cooker to normal rice cooking mode. And I'll show you how to make our chicken rice sauce as well as our chicken rice chilli sauce. And now we'll prepare our chicken rice sauce. Very simple. Four tablespoons of warm water, one teaspoon of sugar, two tablespoons of light soy sauce and one tablespoon of sesame oil. And our chicken rice sauce is done. And now we'll start to make our chicken rice chilli. I have with me over here three whole big red chilli, two small chilli padi or bird's eye chilli. You can use a little bit more if you want it more spicy. Ten grams of young ginger and five cloves of garlic. Put everything in. I've deseeded them because I want the spiciness without the heat. You can add in the seed if you like it a little bit hotter. It's really up to you. Add in half a teaspoon of sugar as well as half a teaspoon of salt. We will need the juice from three calamansi. Pour them in. Approximately four tablespoons of water. And most importantly, Kennel Savory Chicken Concentrated Seasoning. And just one teaspoon of this. Just add this in. And now we'll blend this together. And we are done. And now the dish is done. Let's have a look. Even my specs are blurred out now. Smells absolutely fantastic. Like Maximum Market, that famous chicken rice. I tell you, this is so, so easy and I'm sure that it will taste fantastic too. Now we just remove the chicken and cut them up when they're cooled. Very easy. Super tender chicken. You can look at how beautiful the chicken are. Really, really beautiful. Now of course you can remove the spring onion, the ginger also. Whatever you can see. And then just stir up the rice. And now the dish is done. Let's move on to the next dish. Steamed Egg with Minced Meat. I'm pretty sure every kid in Singapore grew up eating this. For extra umami, I'm using Kennel All-in-One Hao Chi. Made with garlic and onions for better taste and aroma. It's great for everything. From stir-fries like Kung Pao Chicken to marinades for your air-fried or crispy chicken wings. And of course, gravy for your braised dishes. First we need to season our minced chicken. I have with me over here, 200 grams of minced chicken meat. Add in half a teaspoon of salt, one tablespoon of cornflour, a few dashes of white pepper and of course, Kennel Hao Chi All-in-One Seasoning. Just half a teaspoon will be good. Now we just need to mix this up. Mix them up really, really well. Slam them a few times to increase this bouncy texture. You know that it's done when they stick to your hand like this. And now all we have to do is just lay this evenly on our steaming plate. Once this is done, we go and prepare our eggs. We'll need four eggs for this. Crack them into your mixing bowl. For the seasoning, very simple. You'll just need one teaspoon of salt. We will also need one teaspoon of Kennel All-in-One Hao Chi. Egg to water ratio is 1 is to 1.5. Approximately this is 200 milliliters of egg. I'm adding in 300 milliliters of water. Now we just whisk them together and mix them up well. Once we are done with this, we just pour this over our chicken minced meat. Using a sieve, let's just sieve this through. Now we'll just use a spoon to push off the bubbles. Once you're done with this, we'll just cover this up with aluminum foil and steam this. Now we'll prepare to steam our eggs. Using medium heat, add in your eggs. Make sure that your water is boiling. Cover it up and we'll steam this for 15 minutes, after which we'll turn off the flame and let it rest for 10 minutes. I'll see you back in a while. The eggs are done. Let's have a look. We just need to remove this foil. Beautiful. Smooth and silky, just like how my mom made it. Beautiful, beautiful, beautiful. All we have to do now is just garnish this with some curly spring onions. Now it's time to taste all our dishes. Here you go. Three simple classics, same taste of home, all confirmed shiok with quinoa. The ABC soup, so comforting. That rich chicken flavour from the stock cube, no added MSG and lower sodium, so good for the family. The chicken rice, slow simmer taste, just like what you get in the hawker centre, thanks to savoury. And this steamed egg, smooth, silky, full of umami from the haoci, garlic and onions, makes all the difference. Which dishes did you grow up with? Share with me below. And ladies and gentlemen, I hope you like our video. Do click like on our video and subscribe to our channel. Thank you for watching and now it's your turn to cook. See you, bye-bye.