The One Recipe Every Cook Should Master

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Shoyu chicken recipe:
4-6 chicken thighs
1 1/2 cups water
1 cup soy sauce
1/4 cup dark brown sugar
1 tbsp rice vinegar
1 thumb-sized piece of ginger
5 garlic cloves
7 spring onions
Garnish with sesame seeds
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DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.

[@thatdudecancook]

My thoughts and prayers are with the good people of Maui❤, if anyone can donate the links will be in the description above 🙏

[@KSGomez88]

❤🌺🌴

[@Sniperboy5551]

The government really dropped the ball.

[@KSGomez88]

@@Sniperboy5551 so many questions... but hey at least Joey didn't lose his Corvette in his kitchen fire. Cuz that's totally comparable! 😑🤬

[@ekot0419]

I thought that you were making Teriyaki. This is also the first dish that I learned before left home to Canada. chinese call these Soya sauce Chicken. Mine is light and dark equal portion then the rest are like yours. I make mine much sweeter. But yeah. Everyone should learn this.

[@8M0US]

@@Sniperboy5551The government should never be relied on for anything. Dropping the ball is what they do best.

[@thatdudecancook]

Thanks for watching my friends! HAPPY COOKING!

[@lisafranklin9089]

I adore how you try and make your recipes so accessible, so not having a specific ingredient wont stop anyone from making it❤❤❤ BTW, nice wig🤭

[@loveistruth5713]

You guys are stoned out of your minds😂

[@zzzdee1980]

Hey, could you make a video about spaghetti Bolognese? I want to do it your way😅

[@OiNathann]

Im amazed no one else has said this in the comments yet but I will Sho Yu how to cook this awesome chicken recipe

[@TheTelblackwell]

I'm doing this later this evening

[@hardrout17]

I used what i had in the closet. For the soy sauce, i used water, for the vinegar, i used water. For the garlic, spring onion and ginger, i used bouillon cube. For the chicken, i used pasta. Overall a very good dish, it was wonderfull, 10/10 would recommended! 🙃

[@thatdudecancook]

lol!! I love it

[@Andi.Mitchell.Designs]

😂

[@vvysn]

For the true culinary touch, add a bit of water.

[@jamesking9807]

When using that much water you need to make sure you use low-sodium or diet water. Regular water contains too much dihydrogen monoxide which will ultimately leave your finished meal rather bland and watery.

[@donnajess]

Freeze-dried water is bomber!😂

[@stonefly69]

My take on a full recipe: Shoyu chicken (That Dude Can Cook) Ingredients • 4-6 chicken thighs, bone-in, skin on • 1 1/2 cups water • 1 cup soy sauce • 1/4 cup dark brown sugar • 1 tbsp rice vinegar • 1 thumb-sized piece of ginger, cut into slices • 5 garlic cloves, smashed but whole • 7 spring onions, chopped in large chunks • Garnish with sesame seeds • Slurry of cornstarch to thicken (1T - 1.5T mixed with cold water) • White rice for service Directions Add water, soy sauce, aromatics, sugar, vinegar to a pot large enough to hold the chicken. Trim fat from chicken, add chicken to pot and marinate for 24 hours or so. Bring pot to a boil and simmer for 15 minutes and rotate chicken. Simmer for another 15 minutes and check temp to see if thighs are at 180F. If so, turn off heat and let thighs sit in pan for at least 30 minutes. Remove thighs to broiler pan and broil for 3-4 minutes, to brown and crisp skin. Remove aromatics from pot, heat to boiling, add cornstarch slurry and thicken Serve chicken on white rice, ladling sauce on top.

[@0509kj]

Thanks for this - I love that dude's videos and but having to watch along as I'm actually cooking is no fun so I started writing them out like this too when I want to make one.

[@SlothfulJim]

Thanks, I've copy and pasted that for the next time it's my turn to cook.👍👍👍

[@funkyskitchen]

A technique I often use for cornstarch slurries is to remove a small amount of the sauce and let it come to room temp, then use it to build my slurries. Do you think it would work here? Any comments, please.

[@stonefly69]

@@funkyskitchen Cold liquid usually dissolves cornstarch best, but give it a go and see!

[@funkyskitchen]

@@stonefly69 That's why I separate a portion of the stock (usually about 1/4 to 1/2 cup) and let it cool to room temp before building the slurry. I suppose the next time I do it, I can see if refrigerating the liquid will make any difference. My main focus is on keeping the dish as flavorful and undiluted as possible.

[@Snerts]

I truly appreciate you mentioning substitutions for your ingredientes - and all of the helpful tips along the way! Super helpful for home cooks like me!!!

[@JeretJify]

Agreed!

[@AndreaCrisp]

+++

[@arlangodthaab3672]

Your sense of proportion, comedy to culinary, is so keen, that you and your crew have become my favorite recipe. Never has my heartburn had such happy companionship. God bless you guys for sharing your multiple gifts with so many.

[@Win7ermu7e]

Also, that perfectly round dome. . .

[@rickyosborn828]

Apple cider vinegar capsules

[@squatchjosh1131]

@@Win7ermu7eHead like an orange

[@Iconoclast1919]

​@@rickyosborn828That can work for many people!

[@mauibuilttjb]

I am originally from Maui, now on the Mainland. Thanks for making a local dish I grew up with and huge shoutout for those fundraising charities you're championing!

[@PoeLemic]

Sorry to what happened to Maui. All of us Americans are saddened by it. I hope the Government really assists in rebuilding everything and getting people's lives restored.

[@MMAGamblingTips]

@@PoeLemicHawaiian’s are also Americans. lol. But I know what you meant. 😅

[@seanconnery4604]

Sonny I made this yesterday after seeing your short video last week. My family loved it. I have 3 boys aged 10,9 and 6 and they love your short and long videos. We all sit down and watch your videos every week. Love your content. Love from Ireland 🇮🇪

[@thatdudecancook]

Thanks so much! Say hi to the boys for me

[@avapilsen]

I'm an absolute newbie, and this honestly doesn't look too complicated. Thank you!

[@ghostkhadaji]

Pineapple juice is also a nice substitute for the sugar here

[@darvoid66]

Yes! Someone who UNDERSTANDS me!

[@Kelnx]

Yeah we always had pineapple with shoyu chicken growing up.

[@MichaelReidOttawa]

Guava would be awesome, as well

[@rangertherusky]

@@darvoid66 Now, I have use a pineapple/guava mixture.

[@slwrabbits]

Would marinating the chicken in pineapple juice tenderize it, given the enzymes in the pineapple?

[@DiabloSpawnVII]

The pingpong was incredible. Keep up the great work Sonny and camera man Marcus!

[@spunkymcgee2346]

I want to see more Marcus in front of the camera, that dude is a weirdo and Im here for it.

[@FirstLast-vy6rn]

@thatdudecancook I made this tonight and my family lost their minds. My kids did their chores without being told. My husband hugged me and wouldn't let go. My son said I should make more next time. You are my hero!

[@Surv1ve_Thrive]

I made it this evening and your whole family came round and did the same!

[@AimForTheBushes908]

😂😂😂​@@Surv1ve_Thrive

[@agoogleuser4356]

Excuse me I think you are the hero in your story

[@butterstix8965]

I just wanted to say thank you, i just ate this after 24hr in the liquid before cooking and……… Id hug you if i could. As a veteran i struggle with eating and this hit the spot brother so thank you so much for sharing this with me 🎉🎉🎉🎉 this was a win win win BABY!!

[@erat91]

I love how your recipes are like "you should use this, but use whatever is similar it's going to work".

[@Flippokid]

All recipes usually are. He just tells you it is.

[@traintosave]

Added immediately to my favorites. That dude really can cook!

[@markpukey8]

Ok, this totally looks like something that belongs on my "easy dinner" list! Going to give it a try this week!

[@amazingcomputerguy]

Ok, legit. Was recognized by my wife which doesn’t happen often. Thank you for the education 😊 Fridge was beat thoroughly

[@MegaDoug1979]

I make this maybe once a week with a few tweaks. I used Chinese rock sugar instead of brown, I add black and sechuan peppercorns, and then about a tablespoon of white vinegar. Also! Save the leftovers for fried rice the next day 😎

[@10010x0x0x01101XX0X1]

bomb

[@PoeLemic]

Thanks for the idea for the second day or second dish. THat is brilliant. Very smart, @MegaDoug.

[@michaelsantoro170]

Sonny, i couldnt be a bigger fan. I had the benefit of growing up in a family that taught me how to cook at a young age, and then worked in a kitchen for a bit after HS. Once i hit college, i was pretty much the only person in my dorm who would cook- and there was a reason for that. So many people are simply afraid to mess up, and a lot of the "teachers", even out here on social media, are snobs and make even simple dishes really intimidating for someone just trying to pick up the craft and make some decent food. You're the exact opposite- every recipe is presented in such a streamlined way, and you let people know that substitutions can be made- you create a really inviting energy where, even If i know hiw to make the dish already, its just a pleasure to watch your take on it. Ive gained a lot of inspiration from your videos over the years- and im even a bigger fan of you spreading awareness and trying to rally the troops to support Hawaii. I cant believe (not to get political) how the US government just ignored their pwn people, its disgraceful on their end, but youre a mensch. I just was discharged from the hospital a few hours ago and was in a really bad place physically and mentally- Your video really just made life a lot more palatable. Thankyou, seriously. And yes, I did infact teach a lot of people with no experience in the kitchen the basics, and I normally take your approach to showing them the ropes. There's probably 15 people roaming around this rock that I inspired to cook, and that makes me happy (seeing them post their dishes or send me snaps- it's very rewarding in a weird way)- you've inspired hundreds of thousands of people to make a nice meal for themselves or loved ones. I hope you realize all the good you do, you deserve the success.

[@thatdudecancook]

You're message truly means the world to me! I've saved it so It can serve as a reminder of my mission here on youtube!! I'm wishing you a speedy recovery! Check out Dr. Joe Dispenza work for some extra help with that!

[@michaelsantoro170]

@thatdudecancook Thankyou for the well wishes Sonny! I'll definitely check out Dr. Dispenza's videos tonight!

[@thomaslove6494]

I am just now picking up cooking at 34 years old...i was always a little intimidated to cook... Even though my brother and parents are all natural chefs... I have been really surprised with how much im enjoying it....ive cooked several recipes from this channel and a few other channels....

[@patio317]

You're still pretty young, Thomas. I didn't get started till well until my 40s. At 74, I now have a rep as a very good home cook and I am still learning. So keep going. It's so much fun.

[@JasonMorford]

I made this almost exactly how you said. I didn't have rice vinegar to my surprise so I used red wine vinegar. I also added chili paste for a bit of spice and made it a few ways, served regularly like your picture, topped with sememe seeds, and topped with both. I made rice with a rice cooker, my first time ever. It all turned out amazing, but next time I plan on making it Spicier and the sauce thicker.

[@sprak404]

I just want to say how much i appreciate this channel and others like it. We truly live in the golden age of home cooking. I really like that these videos often give the why as to the use of certain ingredients or techniques. That kind of knowledge is how we learn to actually cook when there is no video or instructions to be seen. Keep up the good work!

[@PoeLemic]

@Sprak ... Very good coinage -- the "Golden Age of Home-Cooking". Hell, yes, I agree with you. It is TOO DAMNED EXPENSIVE to eat out. So, we are learning to do it all at home. See, during Covid, we were forced to cook at home, so we did and had a good amount of time to learn how to really cook. Before we were good home-cooks, but now, wife and I are becoming home-chefs. Because we are not gonna go out and spend FUCKING $15 bucks for a single plate of this for one person, when -- look at video -- how easy it is to do at home.

[@avapilsen]

Yup! As a young woman who's new to home cooking, the "why" is super useful. I love it!

[@hughfristoe]

That ping pong break was freakin' perfect! Great video. Great recipe.

[@blackcatiswatchingyou7776]

I appreciate when people explain what a particular ingredient is doing and why it works. Once you understand that, not only can you (almost) always find a substitute, but sometimes come up with new amazing creations with no script at all. Also if you eat rice often and have the space, just get a rice cooker, even a $15 one. It just simplifies cooking and cleanup and you can focus on other dishes.

[@agoogleuser4356]

Price cookers are $15 anymore. Try $45 for the small size. Seen in my local Japanese market. Edit Target has one for $19.

[@agoogleuser4356]

I looked up rice cookers and there is a $19 one for 4 cups of rice at target. Warning you have to click through from the ad on the Google page. I clicked on another cheaper one at target but it was 25 in reality on the target site

[@JohnxInfinity]

This is actually a hit with the family. Any salty, spicy or tangy style recipes they tend to like, but arent a fan of anything sweet. This is easy, simple, and really good as a sauce over rice by itself or with the chicken.

[@cheehee808_]

A lot of our local cuisine here is shoyu/soy sauce plus sugar lol. I think it stemmed from the plantation days when folks would use whatever they had available and we had soy sauce from Japan and a lot of sugar from the sugar mills. You can also use the same recipe for fatty pork chunks and make Okinawa shoyu pork using this same broth. Also very delicious imo. Swap it out for chuck roast cut up into strips and add hot chili peppers and you can make Hawaiian style hot meat.

[@andreac.1350]

My Russian grandmother was raised in Japan and China. I use her rice recipe which is exactly like yours, except she just turns off the heat completely after it comes to a boil. Leave it on the burner and it will be perfectly done in 20 minutes. Alternatively, after bringing it to a boil she would put the pot at the foot of her bed at night and it would warm the bed and the rice would be ready in the morning :-)

[@odinandre]

This is 100% the best food cooking video recipe I've ever seen! so easy to follow with skits to make it more enjoyable to watch. You give alternatives incase you dont have like rice vinegar and I LOVE that! im gonna try this recipe! It looks so delicious and easy to make! So thank you for making this!

[@wtfdoicare]

loving these quick and easy recipes...can you continue the trend? i'd love to see an everyday taco recipe. I've been trying to up my chicken taco game, could use your expertise.

[@thatdudecancook]

Check my last video for the chicken tinga recipe, that was great for tacos

[@wtfdoicare]

Alright, somehow missed this one, here is the tinga recipe for others to access easy. kzbin.info/www/bejne/gKC1k4OYmbhmpLM

[@CBraxton]

I have a dietary intolerance to onion and garlic. It should work with garlic scape powder and green onion tops.

[@thejerm14]

This is one of my favorite videos of yours. First, the recipe is great… I’ve made it a handful of times. But, the “why did it… why is it… how come it isn’t green?” blurb and the ping pong sequence both get a laugh out of me every time. (Marcus’ facial expressions during ping pong are epic). Thanks for all your humor and great recipes Sonny!

[@jekmr84]

As someone who is Hawaiian and grew up with this and aloha shoyu I'm so proud this is the dish you are telling people to master.

[@MtnBadger]

Brown sugar is just white, granulated sugar which has molasses added to it, the amount determines light or dark. If you need dark brown and have light or white, just add a little "black" molasses (it keeps in your cabinet forever and is good for lots of things) to get your sweetness/color where you want it. 😉

[@jonh74]

I've tried to make brown sugar with white sugar and molasses and it tastes nothing like brown sugar

[@MtnBadger]

@@jonh74 That's a process and not one u said was duplicated by just mixing them together. However, if you're cooking/baking and require brown sugar, adding the sugar you have and a small amount of molasses (the black-strap, sweet molasses) should approximate the flavor profile you're looking for. 😉

[@charliemoody7168]

I use home-made dark-brown sugar for everything. For years now. Molasses is the nutrients removed by ‘refining’ sugar

[@jcmonkeyknuckles]

All of Sonnie and Marcus's videos are phenomenal, however, the part where each of them try the garlic, is absolute comedy gold. Well done as always. Sonnie is easily one of the top 3 chefs I trust the most.

[@Peacefrogg]

I also have an amazing trick for the ginger: i skip the peeling altogether, just a quick rince, ppl never notice. Just cut or grate the ginger as it is.

[@PoeLemic]

I saw the Maui Humane Society for dogs at 4:24, and I just had to donate some to the Homeless Pets. Thanks for sponsoring that on your channel. It will help those pets without homes.

[@alterego64]

❤

[@MrPaulicka]

Heya! :) I've tried the recipe, and the final result was really tasty - I recommend everyone to give it a try. The few changes I made are: I added one regular white onion to the brine (just peeled and quartered), I dialed down the soy sauce volume (this might be an issue with "freedom units" conversion, or using more salty soy sauce) to about 120ml, and after cooking, I didn't strain the aromatics, just took the bigger pieces of ginger out and used a blender to thicken the sauce. I also added 1 teaspoon of honey at this point, which was a good decision. I skipped the cornstarch slurry, as the consistency was pretty much right after my previous steps. Overall, it was delicious, especially considering the worktime needed - thanks for sharing this recipe!

[@mattwilson7443]

This is exactly what I was thinking! Glad to know it turned out

[@petethechin]

I'll be making this tonight, thx for tips!

[@u2bist]

Been loving these videos for months. You are a great teacher and whenever I try your dishes they come out great. Special THANK YOU for giving some attention to Maui. They need the help. Aloha!

[@didileong4116]

thankyou for your compassion and thoughts to support maui. my respect for you has increased ten fold. aloha from hawaii.

[@tanderson9115]

Similar to Chicken Adobo, but add a little more vinegar, no sugar and add Bay Leave. Also DELICIOUS.

[@littlems.tries-to-fix-it6270]

I love your style. Many people really need to follow your lead and relax a bit and just have fun cooking! Loved it 🙌🏼

[@brandon_evs]

Mate, I just cooked this dish and all I can say is thank you! I used chicken marylands instead of just thighs and pretty much followed everything else to the t and it turned out absolutely amazing. When I was about to serve I experienced the same thing you did with the cameraman, albeit the people and dogs in my house wanting to tuck in before I could, 10/10, will cook again 🦾 Much love from Aus 🦾

[@sandralewis1689]

Thank you for supporting the people of Maui.

[@aaronfowler382]

You just showed me a dinner for this week. Thank you sir. My wife might even think I know what I'm doing in the kitchen haha

[@jakuburban6289]

One recipe that is in the same realm of disproportionately tasty to how easy it is, is Jacques Pepins one pan chicken thighs. Every time I make it I am absolutely blown away by the genius simplicity of that technique and how good the result is, and it's so versatile. It's somewhere on KZbin and I recommend anyone look it up. Banger of a recipe.

[@m00se23]

I just Googled "Jacques Pepins one pan chicken thighs" - there's at least 5 different ones. Could you be more specific please?

[@jakuburban6289]

@@m00se23 chicken thighs with garlic spinach, but I remember he also made a variation with mushrooms.

[@m00se23]

@@jakuburban6289 Thank you!!! I'm going to check it out right now. 😃

[@shawndapayton8590]

Please don’t stop these videos, Sir, you are Hilarious, with Wonderful Recipes. Making tonight 😂

[@rickfakhre2400]

I made this. It's awesome. I took the stock and found it is exactly like Jjajangmyeon. So I cook up some chinese noodles and make it using this sauce leftovers. I fry up some carrot, celery and onion, add the cooked noodles and some of the frozen sauce, it's fucken awesome. Try it.

[@tonysmith8779]

I came across your vids a couple weeks ago and was like I'll check it out and see and I just wanted to say that I've been avoiding cooking lately just because I didn't find it fun anymore with all the high prices and bullcrap ingredients you find at the store but then I started watching your video and they took me back to when me and my grandma cooked together and I just wanted to tell you thank you so much for reminding me of how fun it can be to cook again really thank you sir

[@PoeLemic]

Gosh, every single dish on this channel is something that I would cook and that my family would enjoy. Like said before, it's TOO EXPENSIVE to eat out now, so I'm learning from the Chefs on KZbin as to how to make things at home taste better where I can stay in the Middle Class and survive as Inflation keeps increasing.

[@stephenross3781]

I make this often. Got hooked on it when I lived in Hawaii. I add Thai chili's or serano and a touch of liquid smoke. Something about the heat and smoke makes it that much better.

[@rasgum7]

I am a little late to the show. However, i must say, the sauce is excellent with beef also. I made some Sho-yu-beef and the family killed it. I took some Milanese thin sliced beef, cut it into 2x3 inch strips, coated with cornstarch, cooked them in the frying pan. removed the beef and deglazed the pan with some sauce. added the beef back to the sauce and it thickened up quite nicely. Next ill do chicken. Thanks Sonny.

[@toom8rs15]

I love how the refrigerator handle always comes off during the melee and is present and perfectly intact and in place for the next video Don’t get rid of the refrigerator abuse 😂❤❤ It’s distinctly yours and it’s hilarious

[@rodleyeriffe9149]

A really good prop guy.

[@dylanjfrank28]

You are criminally underrated as a culinary teacher! You are crazy knowledgeable and always share tibbits of technique that are amazing!

[@nchomestead7860]

"underrated" . Also has 1.6 million subs lol. People are aware.

[@dylanjfrank28]

@@nchomestead7860 when by comparison some other top KZbin channels are pulling larger numbers, yes underated because this content and advice stacks right up next to them

[@ballsandfishes]

Asian who lived TOO LONG abroad without access to a decent rice cooker here -- big up the rice-cooking technique! I spent my many miserable years perfecting cooking rice in a regular pot and this fella's tips are 100% spot on, every step of the way. Also, fluffing(mixing) the rice immediately after the no-heat steaming period, while it's still warm, minimises sticking as the rice cools; which makes cleaning the pot after MUCH easier. I've never felt this much familial love for a non-Asian chef before!

[@christopheranderson8841]

I've been watching your channel for a long time. Man I just have to thank you for teaching me more about cooking than all other chefs combined. You explain things in such a way that anyone can understand and while some of your meals can be a bit intricate, they're not overly complicated. The crown I have is the butter basted ribeye you did that I watched over and over until I perfected that I swear to over all other methods. Love you man and thanks again.

[@cheehee808_]

Shoyu chicken is definitely the hawaii struggle meal. My dad would always make it for us growing up and i didnt care for it as a kid but as i got older ive come to appreciate it most definitely. Its delicious and easy as hell to make and who doesnt like that? Especially after a long day at work. Just give me shoyu chicken, rice and some potato mac salad on the side and im good to go lol. Also shoutout for the maui fam, were all pulling for you

[@na.4917]

The ping pong bit was hilarious.

[@SM-qp4qw]

Been watching your videos for a while now they popup on my TV pretty often but I got to say this was one of the best. Format, tips, everything was just super.

[@AnjelLee-nt1oz]

I am happy that you are using your channel to do good. May the creator continue to bless you.

[@DevoShreds]

Love the passion you bring to your recipes, another banger vid

[@louc4961]

Not sure what I like better, the recipe or the production value of the video. Keep up the great work!

[@chambersstevens3135]

I just made it for my family. It was a hit! This is my first video of yours I have seen. Will be watching more.

[@timmorris6577]

You are a master teacher, I appreciate how you help us who have not been trained professionally with some basic tips-of course with a touch of that nice explosive humor...thanks for all you do!

[@benoit8381]

Easy and delicious recipe :) Tried it tonight for the first time and it was amazing ! Even did the marinate for 24h in the fridge. Will definitely make it again my GF and me loved it. Thanks !

[@bicabone]

Horikawaya Nomura is my favorite soy sauce. It is incredible, super deeply layered, the best I’ve ever tasted.

[@cleveland2020]

I just completed this and I am totally in love and can't wait to bring it into work tomorrow and show off. Thank you for your great humor and awesome cooking advice, I really appreciate it

[@Dashie-]

One of my favourite things to make. In China, we'll add cooking wine to the concoction, with some star anise. If you scale up to about 4 cups of soy sauce to 8 cups water, you can poach a whole chicken in this thing! Then you can save and reuse the poaching liquid by freezing it.

[@crs092]

Love it. Thanks for the uploads dude, I make your recipes all the time, keep on crushing it!

[@skatterbug]

I love seeing Marcus show up more. He's a great deadpan counterbalance.

[@nathanscarlett4772]

It's so awesome

[@shaanmasters7654]

I really love your passion for cooking and your hate of that fridge freezer.

[@cheesy6516]

Sonny, I truly appreciate your humor. Thank you for passing along great weeknight recipes with an added bit of comedy.

[@Feverdream7777]

Uncle Roger just rolled over in his grave when you tossed that Rice Cooker to the side... Hai Yaaa!.

[@foolsplay5880]

Sonny is the Beastie Boy of cooking. Too funny. In Sicily, we make a similar dish using anchovy, red wine, molasses, and balsamico. Bravo, Sonny

[@thatdudecancook]

That sounds so good, I'm gonna save your comment and try it out

[@elizabethwesterschulte9924]

OMG foolsplay, that sounds delicious. Can you share the amounts?

[@elizabethwesterschulte9924]

oh yum. try it and tell us!@@thatdudecancook

[@elizabethwesterschulte9924]

And PLEASE add IYKYK Rosemary Salt T-shirt to merch!

[@billdurham8477]

What is it called???🤔

[@Knightcommander69]

I love this channel. I learn so much. Been watching for a long time and have cooked plenty of your recipes!

[@amazingcomputerguy]

Making this tonight, will post how it goes. If I beat my fridge I know it’s good

[@asmith4326]

Sonny, I know im late to the party, but I made this tonight. I used your recipe as inspiration - I added grilled pineapple and stir fried mushrooms at the end, and holy smokes, this was awesome and stupid easy!!! Next time, I'll blend the aromatics into the sauce, definitely add some peppers. It would benefit from a bit of Sgt Gilbert reporting for duty, too.

[@andybautista8367]

great video. i worked in a kitchen for 10 plus years so the refrigerator/hammer part was very relatable. also how has no one pointed out that you pretty much made Filipino chicken adobo minus a few staple ingredients.

[@Hudson_Brooks]

Dude! Just made this for the family tonight. It went down a treat. The five year even asked for more! Only discovered your channel a few weeks back but im sticking around. You've a new fan from New Zealand!

[@markwilkins9048]

I’ve been following you from day one. You have always provided great culinary tips,,,but your channel has grown and morphed into a much more entertaining product. Good on you,,,keep up the format because I think it is a winner.

[@cakesnipher7024]

This recipe looks fun and tasty ❤

[@ctgeorgia]

By FAR the BEST chef on KZbin! Not only do his recipes look amazing...they are easy to follow for the avg Joe and he's funny as hell!

[@keithbrown9198]

Solid techniques. I spent 3 years in the Philippines and that nail trick to measure rice to water is one I learned early on, I never use a rice cooker. Also, the recipe is very close to Chicken Adobo (which may be where it came from), and everyone has their own version of it. It's super simple and always delicious.

[@enegron6987]

Incredibly awesome!! The finger trick is old school, that’s how my grandma taught me years ago. Perfect rice EVERY time ✨💫💎

[@WoeWoeWoe]

Looks so good 😍 A+ editing btw, I lol’d multiple times

[@honey23b2]

This is fantastic!… I cooked this last night. Following total instructions!.. it’s perfect, . I’ll cook for friends tomorrow. This guy is great!

[@geneshepard9728]

You are so much fun to watch and what a great chef!!! Marcus is also a great video guy!, he really does you justice!!!!! I have been watching you for years- you keep getting better! Thank you for all of your hard work--keep it up!!! Also-thanks for the Maui Support!

[@dianadenman5637]

This was the first video I saw of yours (and subscribed, immediately). It was pretty crazy to see this bald guy (you) and your crazy cameraman playing frenzied ping pong then watch you hurl the "Thor's Hammer" at the broken down fridge! But your recipes are AMAZING! And you make your viewers feel VERY confident and empowered! Thank you!

[@josereyna8885]

It’s the first time I’ve seen this channel. I completely enjoyed it; the recipe was easy, the result was delicious, the video was cleverly humorous, and it included a great cause. I look forward to viewing other videos. Thank you! 🧑🏽‍🍳🧑🏽‍🍳🧑🏽‍🍳

[@maribeltalamantes3166]

I made it, took your advice and let it marinate overnight and I absolutely love it and so easy to prepare.

[@canuckinsk]

Nice to see you helping Maui. Bravo

[@rangertherusky]

I grate and mince every aromatic for full flavor release and nutrient release and use a very fine mesh to filter the stock or base. The pulp left over I try to recycle and use them as ingredients for appetizers or sauces that complement the main dish. For this dish, I’d have incorporated them into a homemade cornbread or keep them in a refrigerated container for near future use. I could also use a dehydrator and turn the pulp into a spice after it fully dries and I grind it up.

[@pjhelbig]

I always appreciate the "use what you have" attitude.

[@alexallen126]

I replicated this dish to the T, and it came out AMAZING. You’re the man!

[@radmed979]

Dude, I just found your channel and really enjoy...so many ideas. The way put recipes together, you make it so simplified. Thank you great videos....

[@randalljames1]

gotta love that he cooked for 10 minutes with no flame , mighty fancy there lol 8:48

[@phillipusmalan8841]

Been watching you for a while and I must say...your recipes and techniques are inspiring. All the from South Africa

[@hauntastic158]

Dude TY for all you do and your Knowledge. You are making me a master in my family

[@ChristopherCricketWallace]

This channel needs an award. It needs ALL of the awards.

[@branchbrown3790]

Just made these for a Valentines dinner. It was fantastic. Thank you so much.

[@iandalton3839]

I always use excess water method for cooking rice and usually pull it before 10 minutes. I usually give it 4 lukewarm washes and one cold wash before cooking. It also has never failed

[@briannw1973]

Made this tonight, everyone loved it! enjoy your channel.

[@drnivek]

The video appeared in my feed the other day. Obsessed about it so in the middle of a rainstorm, ran to the store to get scallions and thighs. Delicious! Next time, might do lime juice instead of rice vinegar. And maybe toss some fresh cilantro into the rice just before serving.

[@ShiverinEskimo]

I fired all this into the slow cooker in the morning and ate it in the evening. It changed my life. I have ascended.