A video channel for The Silver Chef. Filled with recipes of Singaporean, Asian and Western cuisines. All videos shot and edited on iPhone. Music by Ian Low. The first cooking channel shot in 4K HDR.
Looks okay A bit too tomatoey and too much carrot flavor for me.. you should be binding in some butter. It should emulsify you know with like a touch of cream and then maybe even a yolk liaison.. it should be velvety and creamy.
Hi, is the ratio of rice to chixke stock accurate? 2.5kg rice to 4.5kg chicken stock. Is that too much liquid? Please pardon my ignorance as i always thought rice to water ratio is 1:1 or 1:1.2 max.
Great video, no offense to this nice people but this receipe is not authentic. You don't use any "oil" and chemicals poweders. Authentic recipe start by cooking the chicken in order to extract the fat of the chicken.
