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Sunday 28 June 2026 02:18:44 GMT
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HOLIDAY HITS DAY 11: CHICKEN OVER CRISPY RICE BRINE 2-3 lb chicken or Cornish hen 500 g water 500 g ice 50 g salt 5 g msg 1 tbsp black peppercorns 1 lemon, halved and squeezed 100 g soy sauce 100 g mirin Bring all the ingredients except the ice to a boil. Pour over the ice to cool down. Add the chicken and brine at least 6 hours, ideally overnight. Optionally dry the chicken uncovered overnight after brining to get a crispier skin. Spatchcock the chicken then prep the rice. SALTED EGG YOLK SAUCE 6 salted egg yolks 2 tbsp neutral oil 1 tsp sugar 1/2 tsp salt 1/2 tsp msg 1 jalapeno, finely diced 2 stalks scallion, finely sliced 4 dried Chinese chillies, roughly chopped Blend salted egg yolks in a food processor until crumbled. Add the egg yolks to a pan with neutral oil until bubbling over medium low. Add the rest of the ingredients and cook until fragrant, about 1-2 minutes. Remove from the heat and keep until ready to serve. Can be refrigerated and reheated. STICKY RICE 1 cup sweet glutinous rice 1 shallot, chopped 5 cloves garlic, minced 1 small knob ginger (1 cm), minced 2 tbsp sesame oil 1 tbsp salt 1/2 stick butter Soak the rice in room temperature water for at least 2 hours, ideally overnight. Wash the rice and drain. Combine with the shallots, garlic, ginger, sesame oil, and salt. Steam the rice over parchment or cheesecloth for about 10-12 minutes until al dente. Melt the butter in a large cast iron skillet (ideally 12”) and add the steamed rice. Place the chicken on top of the rice and place in a 325 F oven for 30-40 minutes (depending on the size of your chicken). Once nearly cooked (the breast should read 150-155 F and the thighs 160 F), turn the broiler on and crisp the skin, about 5-10 minutes. If the rice is not crispy yet, add some neutral oil on the side of the pan and place it over medium heat until the rice is crispy. #EasyRecipe #holidayfood #roast #crispy
HOLIDAY HITS DAY 11: CHICKEN OVER CRISPY RICE BRINE 2-3 lb chicken or Cornish hen 500 g water 500 g ice 50 g salt 5 g msg 1 tbsp black peppercorns 1 lemon, halved and squeezed 100 g soy sauce 100 g mirin Bring all the ingredients except the ice to a boil. Pour over the ice to cool down. Add the chicken and brine at least 6 hours, ideally overnight. Optionally dry the chicken uncovered overnight after brining to get a crispier skin. Spatchcock the chicken then prep the rice. SALTED EGG YOLK SAUCE 6 salted egg yolks 2 tbsp neutral oil 1 tsp sugar 1/2 tsp salt 1/2 tsp msg 1 jalapeno, finely diced 2 stalks scallion, finely sliced 4 dried Chinese chillies, roughly chopped Blend salted egg yolks in a food processor until crumbled. Add the egg yolks to a pan with neutral oil until bubbling over medium low. Add the rest of the ingredients and cook until fragrant, about 1-2 minutes. Remove from the heat and keep until ready to serve. Can be refrigerated and reheated. STICKY RICE 1 cup sweet glutinous rice 1 shallot, chopped 5 cloves garlic, minced 1 small knob ginger (1 cm), minced 2 tbsp sesame oil 1 tbsp salt 1/2 stick butter Soak the rice in room temperature water for at least 2 hours, ideally overnight. Wash the rice and drain. Combine with the shallots, garlic, ginger, sesame oil, and salt. Steam the rice over parchment or cheesecloth for about 10-12 minutes until al dente. Melt the butter in a large cast iron skillet (ideally 12”) and add the steamed rice. Place the chicken on top of the rice and place in a 325 F oven for 30-40 minutes (depending on the size of your chicken). Once nearly cooked (the breast should read 150-155 F and the thighs 160 F), turn the broiler on and crisp the skin, about 5-10 minutes. If the rice is not crispy yet, add some neutral oil on the side of the pan and place it over medium heat until the rice is crispy. #EasyRecipe #holidayfood #roast #crispy

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