This will be my first Instant Pot recipe to try. I've seen lots of videos on line and your instructions are among the clearest. Also like your slant on the money saving aspect. BTW, Dude's a lucky guy.
Absolutely going to have to try this. It completely affirms something I've spent time digitally yelling at TV cooking competition Twitter accounts about, in that they're all trying to make it a "thing" that chicken skin has to be crispy or else it's disgusting. Masterchef UK, Masterchef AU, numerous RU-vid "chefs", all saying the same thing. "Oh no, the skin isn't crispy, nobody can eat this dish." And they are WRONG! It's not a "thing". Thank you. This looks amazeballs!
Salivating over here! Thanks for explaining the rice ratio. I'm Asian and I swear I cannot master cooking rice on the instapot. I usually revert back to the regular rice cooker.
I cooked the rice at the same time as the chicken in the instant pot. I figured the chicken juices would drip right into the rice. I also added a chicken bullion to it. The rice was great.
By Far my fav recipe from you though I love most of yours too. But drumsticks and instant pot I cook it quite often and is deli…copy’s. Thanks again Flo and Dude. 😷💕👍
Hi, Flo. Is there a way to get your recipes in the written version? I prefer to follow written instructions as it is easier than following from a video on a computer/tablet. Thanks.
Hi lovely people 💟 I use a simular method for an abundance of different ingredients. ....dump x go . As ever clear ,easy to follow ,love it. Please send good vibes to the handsome one from this old lady subber .👍❤😉
In Malaysia, we make our own chili sauce to go with this dish. No store bought chili sauce coz it’s different . The rest are exactly like what Flo did.
I wish my hubby can appreciate the simplicity of this dish like yours does. When I cook this at home, I feel inclined to cook something else on the side so we can both enjoy dinner. He asks if I'm making by boil chicken again 😂 but of course it's all worth it in the end.
Thanks, Darla, I think it depends on how packed the pot is. If you stack the legs altogether and there’s not room for the steam to move around, you’ll have to add more time. You might be able to do 4# in an 8 qt in the same amount of time. Hope that makes sense.
Flo, unfortunately my hubby eats like a five year old. I’d be at your house in a heartbeat 💗 I made it once, full chicken recipe. This definitely looks easier! I will try it again.
🐔[ FLO LUM ]🐔 " My local grocery store held a recent sale on chicken leg quarters for 25 ¢ a pound in ten pound bags so we have three ten pound bags in the freezer. Looking forward to trying your recipe. Thanks for sharing this recipe with your viewers ! " 🌹🥀 [ 👍👍 ]🥀🌹
I have been eating ginger with the peel all my life. I have never understood this obsession with peeling ginger. The skin is so thin that once cooked or grated into sauces, you really can't tell that it's there.
I’m a dark meat girl, too! Good knives are the most important tools in the kitchen. I keep wanting to try this recipe. Need to put this on my rotation.
Great video! Do you have a recipe for the tangy chilli sauce that also comes with it at restaurants? or know of a commercially available one that's similar?
Oh my.. another delicious looking recipe! My mouth was watering while you were cutting up that chicken! And that sauce! This is definitely a must try. Thanks Flo and welcome home Dude!
Happy happy happy! So blessed to have found your channel. We share some similar cultural backgrounds and a shared Hope for the future. Thank you for the joy you bring to cooking. Love the simplicity and enthusiasm. I'm a fledgling instant pot owner, so excited to try out your dishes. My mum makes a minced meat egg custard... cant wait to try yours.
Wow, that looks lovely! Plattering (heh: family-style version of plating, I guess) over the bed of sliced cucumbers and then saucing over the top is wonderful. I'm with you on dark meat vs white meat in dishes. The last few times I've made Chicken Marsala (which the whole fam loves as much as I do) was with thighs and whole boxes of sliced "Baby" portobello mushrooms. The last time (late December) it was flat: unsalted chicken stock and I neglected to add any as it cooked. Boo on me! Learned from that goof, at least. BTW, for a laugh: I now notice *every* time you remember to dash some sesame oil into your dishes. Life is so much fun, ain't it? 😀 I am learning *so* much from watching you cook, whether in the IP or sous vide or wok. Or whatever that almost Korean BBQ plate is that you cooked on while camping. Thank you and Dude! My younger sister (the youngest of we four "kids") is a counseling psychotherapist with her MFT credentials and a deep history in working with trauma. She's Zooming her sessions now, with clients all across the US. I linked to her your Marriage video since it seemed so on point for advising people how to maintain a loving relationship. So: thank you two for that as well! Regards, ~~Kris
Whenever I visited my mother-in-law, I would sharpen her knives. I hate dull knives as well. Slicing a cucumber like that is why God gave the mandolin.
I made this today with drumsticks in the instant pot and it was one of the best things I’ve ever made. SO GOOD! The husband agrees. I’m already excited to make it again. Thanks for the recipe!!
We usually eat this just like this because the family will eat it all up. I grew up with a mom that made several dishes for dinner.... usually a meat, a fish, a vegetable, always rice and a pot of soup. So, anything Asian goes. If it were me, I'd add a plate of Chinese veggies.
Why not taking the fat that rendered out of the chicken skin and a.) mix it into the rice or b.) heat it up with some oil and drip it over the scallion/ginger side dip? So much flavor in it.
I just made this using your recipe and it was a HIT with the fam. We had to stop ourselves from eating it all so we can have leftovers for lunch tomorrow. I'm putting this in our regular meal rotation! I had no idea that ginger scallion sauce was so easy to make. No more paying extra for it at the chinese deli for me!
Hi Flo, always love your recipes. I tried it today and this is what happen . The chickens are not "fully" cook inside and the rice is not as moist ( don't know why I follow every steps ) The difference is I only use 3 big drums . But overall taste not bad and the condiment sure make big flavour . I am using my 6 quart normal IP btw. I just want to share to others about the result not complaining. My picky man like the food which is awesome for me. :) The deboning of the drum is not as easy and 'pretty' LOL. Next time I will try maybe increase few more minutes for the drums and more broth for the rice and hope it came out as yummy as yours. Thanks again for sharing this recipes as I really love dark meat too. See you.
Not sure why it would not be cooked through especially if you're making drumsticks only unless you adjusted the cook time. Hope it works out next time.
Yum yum yum...another amazing taste experience for my family. I can hardly wait to share this! I think this will cause a spontaneous "food happy dance" at dinner time. Thank you, Flo and Dude, for sharing your love of food with us.
Looks yummy! We should be neighbours - we'd compliment each others culinary preferences - you like dark meat, we like white meat in my house. Would this work okay if you used just chicken breasts?
I have another question. Why do you think the Instapot uses its own measuring cup for the rice? Also, I will pay you $100 a cup for that broth. Do you ship? That stuff looks like liquid gold
LOL! It is liquid gold! Makes for super yummy rice. It's not just the Instant Pot, it's all rice cookers. Maybe Asian measuring system vs. western??? 🤷🏻♀️
Made this again for the second time! Love it! Secret is to really season the water and ass ginger and garlic directly in the water. When soaking the chicken in cold water make sure that water is salted well too. Enjoy!
Hi Flo! Been watching your videos for a little while now and something you said was the same thing I've said for years! I hate bones! I've always said that meat is easier to eat boneless and thank you for the vindication!!! I don't like dark meat poultry and if I need chicken for anything I use boneless skinless chicken breasts or if I don't need that much I'll buy bags of pre-cooked chicken. That's also a time-saver. I like your videos and will keep watching them! Best wishes to you and your family!!!
Yayyyy!! I LOVE your ginger peeling tip. I always learn such great things from your channel. I’m also super into dark meat too. What was the synonym you used for a sharpening the knives? Welcome home Dude!
Well.......I guess Dude loves the heck out of this chicken dish. Never saw him react to anything quite so much. Why not? Flo's an excellent cook and she cooks Malaysian food that he loves. xoxo
Oh no! This ginger and green onion sauce is always made with oil. You'll need something neutral. What would you normally use in place of an oil, say for salad dressing? I'd try that.
That’s actually why I prefer cooking a whole chicken on the stovetop as you have a lot more control over the doneness. Hope this one works out better for you!
MBTravel72 and Flo...I just made this but haven’t eaten yet. No way are leg quarters done after 15 min with quick release then immediately into ice bath. I think next time I will add 5 minutes to cook time and/or not quick release. Maybe just let cool naturally instead of ice bath. Too late to cook more. lol Will report back after eating. Love your style and recipes Flo and Dude!
Chicken rice from Hong Kong and Thailand kind are my very favorite dishes. I might make this dishes for dinner today. Thanks Flo and your husband for this video. ☺😋
am I right in thinking the chicken is cold when you are putting it on the cucumber? This looks so yummy. I can't wait to try it! Dude, as usual, rocks "the taste." hahaha
I think I’m going to try and make this soon. It’s super cold here in Wenatchee, WA today so I’ve got taco soup in my slow cooker today. But that chicken looks delicious!
THANK YOU for not using the "finger" method.. Every time I've used that, my rice is like mush. I don't have extra long fingers or anything. My grandma always taught me a 1:1 ratio. It's come out PERFECT every time.
Hi Flo, I don't have a slow cooker pot like what you used for cooking the chicken. Can I use steamer instead or just a normal pot and boil it? I would appreciate your reply. I really love to do the recipe.
15mins on the instant pot on high pressure did NOT work for me (I had 4 chicken legs, approx 3 lbs total). It was very pink, and some parts were even translucent and clearly not cooked. I had to throw it in for an extra 10 minutes.
I had a similar experience. 4 legs totalling 3.7 lbs (1.7kg), must have come from some big birds! I think in this video Flo is using 8 smaller legs totalling around 2kg so with smaller legs the required cooking time is less? I increased the cook time from 15 mins to 23 mins and it turned out nicely. I also used Basmati rice which probably could have used 1 extra minute of cook time. Still turned out great. Thanks Flo!
Holy cats I can get chicken legs and thighs down here in Michigan for .49 cents a pound.. Sometimes .39 cents a pound. They sell it in 10 pound bags down here for less than $5.00 I need of course I divided up in the meals. I'm gonna have to try this recipe though it looks Yummy
