Everyone Loves This One Pot Waterless Turmeric Chicken 一锅无水黄姜鸡 Super Easy Asian Chicken Recipe

Tender chicken. The wonbok has absorbed the sauce as well as the moisture out of the wonbok. This is really really fantastic. Hi and welcome to Spice and Pans. Today we'll be cooking the easiest turmeric chicken using one pot and no water. So let's start cooking. Now we'll prepare the marinade for the chicken. I have with me over here four teaspoons of turmeric powder, add in three teaspoons of salt and one teaspoon of black pepper. Mix them up well. Once you have mixed them up well, we'll rub this, mix over and inside our chicken. I'll show you how I do this. I have with me over here one whole fresh chicken weighing approximately 1 to 1.2 kilograms. I've taken off the head as well as the feet. Make sure that you wash it cleanly and pat dry. Using the marinade, we'll rub it all over the chicken. Make sure you wear gloves for this, otherwise your hands or your nails will be yellow in colour. Okay. Generously rub all this seasoning in. Make sure you put some underneath the wings also over here. Try to cover as much surface area as possible. Using turmeric to season the chicken is actually very, very nice. I mean turmeric is a very good antioxidant also. It is a very healthy ingredient and this dish really helps to warm the body. Now you can cut off the bishop nose if you want to. I'm just leaving it intact. Don't waste any of the seasonings. Just rub all over the chicken. This is very delicious and super easy. With the rest of the seasoning, we'll pour inside the cavity of the chicken and rub it all in. Okay. This is very delicious and super easy to make. Once you are done with this, we'll put this inside our pot. I'll be using a dutch oven or a cast iron pot to do this but you can use any regular pot. The difference is that with a cast iron pot or a dutch oven, the lid is heavier. Less steam will escape and you'll have more sauce. I'll be adding in wong bok. I have with me over here approximately 780 grams of it. It can be a little bit more, a little bit less depending on the size of your pot. Now we'll start laying the foundation of the dish. Just put your wong bok in. Spread them around. The moisture from the wong bok will actually steam the chicken and create a very beautiful sauce. Just press it down, compress it down a little bit. Don't pile the vegetable up way too much because we don't want the chicken to be touching the lid. Then we'll add in our onions. One whole yellow onion. You can use red onion if you want to. Yellow onion is sweeter. Just spread them around. Now we add a few pieces of young ginger. This is from actually slightly bigger than the thumb size ginger. I've sliced them into thin pieces like this. Just maybe four pieces or so will be fine. The rest of this, we'll stuff it inside the chicken as well as two pieces of our lemongrass stem. Now we'll put the chicken in here first. Press it down a little bit. Add in the two pieces of slightly bruised lemongrass into the cavity of the chicken as well as the remaining young ginger. Just throw everything in. Now for the rest of the veg, you can cook it this way or if you like more veg, just pile it by the side like this. Very simple, very delicious. After this is done, we'll let this marinate for an hour before we start cooking them. I'm not using all my vegetables because my pot is not big enough. Approximately I'm using about 700 grams but if you have a bigger pot, by all means add in more vegetables. It's totally fine. Now we'll just marinate this for an hour and I'll see you back in a while. I've marinated the chicken for an hour and now it's time to cook it. I'll just make sure that the lid is tightly secured. Using medium low heat, not too high. Medium low heat. Once we see steam rising from the side, we'll turn this to low. A total of 60 minutes is needed. I'll see you back in a while. About 17 minutes has passed and you can see that there's steam coming up. Now we'll turn the heat down to the lowest possible. It is very important to remember not to turn up high heat from beginning till the end otherwise before the vegetable actually gives out the moisture to steam the chicken, it will actually burn. So now from beginning till the end, a total of one hour is needed. Meaning that I'll cook this for another further 43 minutes. I'll see you back in a while. An hour is up, the chicken should be cooked. Let's have a look. Wow look at how pretty this is and it's smelling absolutely delicious. Top it up with spring onions and it's time for lunch. Now the dish is done, let's have a taste. I'm going to shred the chicken and it will taste absolutely delicious with the Wong Bok and some of the sauce. So very simple, just a tong and a fork. Put it down and then just wow look at how juicy this is. This is going to be so fantastic. Look at how tender the chicken is. My god can't wait to taste this. Smells really really nice. Let me try the chicken. Extremely tender, really really good. The Wong Bok, tender chicken. The Wong Bok has absorbed the sauce as well as the moisture out of the Wong Bok. This is really really fantastic. Ladies and gentlemen, I hope you like our video. Do click like on our video and do subscribe to our channel. Thank you for watching and now it's your turn to cook. See you, bye bye.