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The Analytical Cook
Singapore
Приєднався 6 жов 2023
What makes food taste good?
I try to answer that using experiments and analyse the key drivers of flavour, texture, and appearance.
I make fresh home-cooked food to make her happy and keep us healthy, including our wallets
I believe we should eat as close to nature, freshest as possible
I try to answer that using experiments and analyse the key drivers of flavour, texture, and appearance.
I make fresh home-cooked food to make her happy and keep us healthy, including our wallets
I believe we should eat as close to nature, freshest as possible
Hainanese “Chicken Rice” Burger with Soy Sesame Mayo
00:00 Motivation
01:03 Making the burger bun out of chicken stock vs milk
04:10 Chicken meat
04:48 Making the soy sesame mayo
08:22 Chilli sauce and dark soy sauce
09:10 Vegetables for the burger
09:29 Assemble and taste
Hainanese Chicken Rice Burger (poached chicken)
Soy sesame mayo
1 egg
500g neutral oil
15g soy sauce
15g sesame oil
4 pieces of boneless chicken thigh leg or 4 pieces of halved chicken breast
4 burger buns
Chicken fat
Chilli sauce
Dark soy sauce
Cucumber
Tomato
Coral lettuce
Prepare the soy sesame mayo by beating an egg vigorously with a whisk until foamy and continue beating while slowly drizzling in neutral oil. Mix in soy sauce and sesame oil into the mayo. Poach the boneless chicken in 80 degC water for about 20 minutes or until the internal temperature reaches 73 degC for the chicken thigh or 68 degC for the chicken breast. Then chill the meat in ice water. Slice cucumber and tomatoes into thin slices and cut off the ends of a piece of coral lettuce to curl into a circle. Slice the buns into half and spread chicken fat over the exposed halves. Lightly toast the bun in a dry pan over medium heat and lightly press for good contact for about 3 minutes or until the edges turn brown (check regularly to prevent burning!). Spread 2 teaspoons of chilli sauce over the bottom bun, top with a piece of chicken meat, spread 2 teaspoons of soy sesame mayo, add 2-3 slices of tomatoes and cucumbers each, add a curl of coral lettuce, spread 1 teaspoon of dark soy sauce onto the top bun, and cover the top to form a burger.
Burger Bun recipe from Chainbaker: ua-cam.com/video/adkZ8IQqq4Q/v-deo.html
Chilli sauce and dark soy sauce: ua-cam.com/video/v5_JRwx2EnI/v-deo.html
How to make chicken fat: ua-cam.com/video/mUeANpqTbjI/v-deo.html
Reddit thread: www.reddit.com/r/AskCulinary/comments/ue14f/substitute_chicken_stock_for_water_with_bread/
01:03 Making the burger bun out of chicken stock vs milk
04:10 Chicken meat
04:48 Making the soy sesame mayo
08:22 Chilli sauce and dark soy sauce
09:10 Vegetables for the burger
09:29 Assemble and taste
Hainanese Chicken Rice Burger (poached chicken)
Soy sesame mayo
1 egg
500g neutral oil
15g soy sauce
15g sesame oil
4 pieces of boneless chicken thigh leg or 4 pieces of halved chicken breast
4 burger buns
Chicken fat
Chilli sauce
Dark soy sauce
Cucumber
Tomato
Coral lettuce
Prepare the soy sesame mayo by beating an egg vigorously with a whisk until foamy and continue beating while slowly drizzling in neutral oil. Mix in soy sauce and sesame oil into the mayo. Poach the boneless chicken in 80 degC water for about 20 minutes or until the internal temperature reaches 73 degC for the chicken thigh or 68 degC for the chicken breast. Then chill the meat in ice water. Slice cucumber and tomatoes into thin slices and cut off the ends of a piece of coral lettuce to curl into a circle. Slice the buns into half and spread chicken fat over the exposed halves. Lightly toast the bun in a dry pan over medium heat and lightly press for good contact for about 3 minutes or until the edges turn brown (check regularly to prevent burning!). Spread 2 teaspoons of chilli sauce over the bottom bun, top with a piece of chicken meat, spread 2 teaspoons of soy sesame mayo, add 2-3 slices of tomatoes and cucumbers each, add a curl of coral lettuce, spread 1 teaspoon of dark soy sauce onto the top bun, and cover the top to form a burger.
Burger Bun recipe from Chainbaker: ua-cam.com/video/adkZ8IQqq4Q/v-deo.html
Chilli sauce and dark soy sauce: ua-cam.com/video/v5_JRwx2EnI/v-deo.html
How to make chicken fat: ua-cam.com/video/mUeANpqTbjI/v-deo.html
Reddit thread: www.reddit.com/r/AskCulinary/comments/ue14f/substitute_chicken_stock_for_water_with_bread/
Переглядів: 2 338
Відео
28 Hours Hainanese Chicken Rice
Переглядів 111 тис.Місяць тому
00:00 Chicken rice motivation 00:42 28 hours cooking plan 01:15 Chicken stock and oil 04:25 Chilli sauce 06:20 Dark soy sauce 08:11 Steam & Poach chicken 10:25 Flavoured rice 12:33 Chicken soup 13:32 Debone, assemble and serve Chicken stock and oil 1.4kg-1.7kg white/yellow chicken Water (200% of bone weight) Method: Debone 1 chicken and separate the skin. Set aside the meat for another dish. Re...
How to debone Hainanese Chicken like the hawkers pro
Переглядів 3,4 тис.3 місяці тому
00:00 Preview of deboning a Hainanese chicken 01:15 Why debone chicken? 02:22 Remove the spine 03:04 Half the chicken 03:23 Remove the wing 03:34 Remove the thigh 04:00 Remove the breast 04:25 Separate the drum from the thigh 04:57 Debone the wing 06:02 Debone the thigh 06:56 Debone the drum 07:50 Cut the meat into serving slices 09:07 3 plating arrangements 10:05 Optimise the seasoning sauce 1...
Secrets of cooking Singapore’s Hainanese Chicken
Переглядів 3,4 тис.3 місяці тому
00:00 Poached chicken: key variables 00:43 Why core temperature matters - food safety 02:44 How various core temperatures affects taste & texture 04:39 Enhanced meat thermometer to constantly monitor temp 05:36 Watch out for carryover cooking 07:01 3 findings after cooking so many chickens 08:59 Slow start vs fast start method 11:15 Amount of water: what if the chicken is not covered with water...
Chicken rice sauces made from scratch
Переглядів 2,2 тис.5 місяців тому
00:00 The 3 sauces 00:34 Chilli sauce components 04:20 Customise your own Chilli sauce 07:00 Chilli sauce made with chilli powder vs fresh chillies 07:59 Ginger sauce 09:00 Dark soy sauce 12:00 Taste & compare 3 sauces with chicken rice Chilli sauce ingredients (I used 100g fresh red chillies here) 100% fresh red chillies (Optional: remove seeds from red chillies for less spiciness) 20% lime ju...
Make the best rice of Hainanese chicken rice: 15 flavour tests for 1 recipe
Переглядів 13 тис.6 місяців тому
00:00 Motivation 00:41 Which ingredient is the most important? 01:43 Best liquid to cook with the rice 03:12 What makes chicken rice tasty? 04:16 Which is the most important aromatics? 04:49 Shallots analysis 05:05 Ginger analysis 06:21 Balance of flavours 07:10 Garlic analysis 07:41 How much weight of each aromatic to use? 08:21 Bonus ingredients: pandan & lemongrass 10:00 Is chicken oil reall...
How to get chicken oil from 1 chicken
Переглядів 1,2 тис.7 місяців тому
00:00 Motivation 00:50 Getting chicken skin 02:29 Cooking the skin 03:45 Filter the oil 04:32 Thigh skin vs whole chicken skin yield 04:58 Why not use schmaltz? 05:32 Experiment with % chicken oil for rice Ingredients 1 whole chicken / skin-on chicken thighs Method Cut off the chicken fat in the cavity. Debone the chicken and peel the skin off the neck, breast, wings, thigh, and back where poss...
3 Levels of Chicken stock
Переглядів 7637 місяців тому
00:00 Motivation 00:32 Getting chicken bones 01:25 Level 1 stock 03:18 Level 2 stock 05:31 Level 3 stock 06:54 Taste comparison 08:14 Making a continuous supply of chicken stock Recommended debone chicken tutorials: ua-cam.com/video/nfY0lrdXar8/v-deo.html&pp=ygUZamFjIHBlcHBpbiBkZWJvbmUgY2hpY2tlbg ua-cam.com/video/EPMnQRlMbW4/v-deo.html Ingredients - Chicken scraps and bones - Water Method: Weig...
Choosing the best ingredients for Korean kimchi ft. Maangchi’s Kimchi
Переглядів 3,7 тис.8 місяців тому
Maangchi's Kimchi: ua-cam.com/video/eTucCw1w6Ak/v-deo.html Written recipe: www.maangchi.com/recipe/tongbaechu-kimchi 00:00 Motivation 00:22 Cabbage selection 02:16 Make kimchi porridge 02:56 White radish selection 03:30 Chives selection 03:59 Garlic selection 04:34 Shrimp selection 05:32 Gochugaru selection 06:20 Mix kimchi paste and rub into cabbage 08:45 Box for storing kimchi 10:11 BTS of ma...
Challenges of making Chinese Pork Belly (boil, deep fry, steam)
Переглядів 3 тис.8 місяців тому
Chef John's video: ua-cam.com/video/2zXv_ZY6GzU/v-deo.html Alee's video for safer method of deep frying: ua-cam.com/video/QAdQLsggT-g/v-deo.html I also got some tips from Douyin (or Tiktok in China) videos for authentic recipes. Generally, everyone has a slightly different way of making it with a different marinate and cooking times but the end results are similar because they all go through th...
Rainbow Kueh Lapis Sagu with real fruit juice
Переглядів 1,1 тис.8 місяців тому
00:00 Motivation 00:45 Selecting fruits for colour 02:50 Getting the texture right via experiments 03:44 Choose the right container for steaming 04:12 Fresh coconut milk for best taste 04:52 Rainbow kueh steaming 05:47 Taste and evaluation Ingredients for each layer (9 layers make about 1.5kg in kueh) Wet ingredients 61g of fruit juices 61g of coconut cream from mature coconuts Dry ingredients ...
Making Jay Fai’s crab omelette at home
Переглядів 1,2 тис.8 місяців тому
00:00 Motivation 01:25 Ingredients of this crab omelette 02:36 Technique of rolling the crab omelette in hot oil 04:20 Homemade chilli sauce 04:45 Assembly and review Ingredients - 3 eggs in a cup (A) - 2 eggs in a bowl (B) - 2 teaspoon (10g) of corn starch - Half a can (225g) of colossal crab meat - 1.5 to 2 litres of oil enough to give about 5cm depth in the wok - 1 to 2 fresh stalks of coria...
Challenges of making beef wellington by Gordon Ramsay
Переглядів 2,3 тис.8 місяців тому
00:00 Gordon Ramsay’s version 00:17 Getting the beef 01:10 Puff pastry 03:41 Duxelle mushroom filling 05:35 Mustard 06:13 Crepes 07:00 Sear beef and wrap 09:05 Decorate and bake 10:52 Taste The recipe I followed from Gordon Ramsay: www.gordonramsayrestaurants.com/recipes/classic-beef-wellington/ Ingredients used for mustard - 100g yellow mustard seeds - 8.5g salt - 21g sugar - 6 g lemon juice -...
Can we make kaya even better?
Переглядів 4719 місяців тому
00:00 Motivation 00:15 Exploring caramel sugar 01:38 New insight 02:09 Comparing gula melaka 03:53 Make fresh coconut cream 08:54 Comparing coconut creams 09:30 Final challenge Ingredients for Caramel kaya - 90g white sugar - 140g UHT coconut cream - 6g pandan juice - 4 egg yolks Method 1. Heat sugar on medium setting 5 and turn down to 3 or lower when it starts caramelising to desired colour. ...
Kaya from fresh ingredients
Переглядів 3729 місяців тому
00:00 Fresh ingredients 00:56 Improved method 02:40 Compare whole eggs vs egg yolk Ingredients for whole eggs version - 4 whole eggs - 90g sugar - 140g coconut cream - 6g pandan juice Ingredients for egg yolk version - 4 yolks - 90g sugar - 140g coconut cream - 6g pandan juice Critical steps that could make or break it - Use low heat to stir the kaya and there should just be a whisper of steam....
Making 2 weeks of fresh soy milk at home
Переглядів 2879 місяців тому
Making 2 weeks of fresh soy milk at home
Taster in pink t-shirt got Tummy due to too much nice hainanese chicken rice.
Can you try analyzing the perfect fried chicken?
yeah roasted chicken, a type of fried chicken, is coming right up next.
Time taken to cook rice
depends on heat setting. Usually 15 minutes including 2-3 minutes for the liquid to reach a boil on high (8-9), then reduce to low (2-3) for 10-12 minutes for the rice to absorb the stock and remaining liquid to evaporate.
amazing work brother !!!! appreciated !
thanks bro enjoy
I have tried this in my kitchen, it turns out to be the most fragrant hai nan chicken rice ever. I love to see the methodology on slicing the processes and presenting details steps with related outcomes. Thank you for sharing this great video. Wish you a great health and I am looking forward for your next video.
thank you, great to hear it turned out good for you. I've made a video on deboning and slicing the chicken for presentation too
The lime is cooked together from the start? Wont the chili taste bitter?
not really, just control the amount of juice added. Lime juice is mostly sour, a little bitter and ends with a sweet note.
I like the detail of your videos. Subscribed! Little tip on cleaning the blender (which you may already know). Instead of using a tooth brush, put some dishwashing soap and water in your blender and blend it for 30 seconds. Then just rinse. It cleans itself :)
thanks for the tip, yeah but I find blending with soap water might not clean sticky things that well eg. peanut butter etc. so I defaulted to using a brush every time to ensure it's squeaky clean so it won't contaminate the next blend
Amazing video! can you do one for Pho? haha
bro can i come your house to try
Your channel name is perfect for the content. Thank you for your contributions to chicken rice education 🙏🏻
Love "cheeken rice"
the scientific method!!
Anyone else thinks this guy sounds like Guga the steak guy?
You are a level of in depth mathematical analysis that is beyond even the many detailed cooking channels out there. Hope you get a lot more subscribers! Also interested in you potentially tackling not just the highest effort version, but also applying the analysis to the most bang for your buck - what shortcuts yield the most efficiency?
Thanks for the validation, will consider comparing shortcuts when available
Awesome vid!
Chicken is haram
My Singaporean auntie uses lemongrass (just 1 stalk, finely minced/ pounded) fried with the aromatics as well for a citrusy hint.
lemongrass works like magic even in BBQs.
Thank you very much Teacher❤🎉
nice rice man
very thorough. did you happen to take the temperature of the water at which you were steam + poaching the whoel chicken at? what are you going to do next?
water temperature is boiling before turning the heat down to lowest, then put in chicken feet + whole chicken the steam temperature is about 70-80 degC graph is available at poached chicken video 11:39 next video is about roast chicken
Have you tried using frozen ginger and galangal before defrosting and grinding in the pestle and mortar?
Best scientific cooking chicken rice recipe.
The ultimate perfectionist’s Chicken Rice how-to video👍👍😄👏
Incredible Video! Thank you so much for making these experiments and i really love your calm voice and editing style! I did a similar thing with beef once and i discovered that heavily roasting the beef meat in the oven (i chose different cuts, some with a lot of connective tissue, some lean parts, leg meat with marrow bones attached) and then double cooking the liquid with another batch of fresh bones and meat for 24 hours yielded the tastiest result. It was almost overwhelmingly beefy but everything that i cooked with it turned out godlike. Could you try to pre-roast the chicken bones and the chicken meat as well before boiling to see if/what difference it makes? PS: see you when you have 1M follower ;). You sure have all the right ingredients for it! Keep up the amazing work!
thank you sir, I understand most chefs recommend roasting the parts in the oven to brown them for that extra toasty flavours and give a browner look to the stock and sauces. Great for french cooking, but in Asia I think most kitchens don't do that and just boil the bones straight to give that cleaner and lighter flavour which I went for to make the rice of chicken rice. Thank you very much for your kind comment and support. Double cooking a liquid stock is way to go, but 1 thing I haven't tested yet is if it yields the same taste and quality as reducing a double volume of liquid stock by half.
Enjoying the videos. Commenting quick to try and boost the algo. 😊
thanks man leggo!
feels like it's ok to cheat a little and use natural colouring from fruit/plants to have the layers taste of the fruits you originally envisioned? This reminds me of Dominque Ansel's (kinda lazy) reimagination of the rainbow cake (ua-cam.com/video/uwfre9rV78k/v-deo.html), but way better. great video!
thanks, will check out that video. I originally constrained myself to just fruits to max out on the fruity flavour and really struggled to find something that stays blue after it's steamed, not even blue berries (it turns dark purple) so I settled for blue pea flower, technically not a fruit haha.
How many grams of chicken stock should you use per 50g of rice?
About 1.5x for a chewier grain or 2x for softer so 75g to 100g of stock for 50g rice
Not all heroes wear capes.
If you’re gonna cut the feet off of the second chicken, you shouldve used them in the stock! 😋
yea could have gotten a little more flavour haha
would 100% pay good money for private dining
After watch this video, I give up, no more cooking chicken rice. Can a man cook chicken rice so many times? Yes. Can man love cooking so much ? Yes
Sounds like Guga
Who's Guga?
are u an engineer having a mid life crisis
You are an absolute LEGEND for making this video!
Impressive video! I appreciate the amount of work and trial-and-error you went through to make this happen, and your honesty with your failed results. Subscribed!
Thank you thank you thank you so much for this video! I'm an American who deeply misses my time at NUS (as i noticed your shirt 😁) and the hawker flavors. Really incredible work on all your videos. Majulah Singapura!
Glad it was helpful. Yes I’m sure you could recreate the flavours in the US given these commonly found ingredients
Extremely impressive, the way you approach this is so scientific
cooking time might make it safe but fair warning cooking chicken below 74 degree C potentially carrying salmonella
I have gained the wisdom to ascend
Fantastic work, I’m going to make this!
Thanks, hope it turns out great!
😮 wow!
looks delish thats sick
i love the experimentation. such a cool process
Yeah to find out what works better and why
Mayo is a oil in water emulsion so you need a certain amount of water to form the right emulsion texture (usually in the form of lemon juice in western mayos). The egg white is basically adding water and a tiny bit of protein and not much flavor. You could experiment with subbing out the egg white with chicken stock to see if that boosts the flavor further. Also, mustard is an additional emulsifier on top of the lecithin in egg yolks. Garlic also contains emulsifiers that can substitute for mustard. You need to process the garlic with a mortar and pestle though, not a food processor. The emulsifiers leak out from crushed cells and form a sticky goo.
got it, will try grating some raw garlic in there, plus shallots and ginger to bring in that trio combo to the mayo to see how it goes. But I doubt subbing egg whites with chicken stock would help as chicken stock is just water + chicken extracts, whereas egg white has this property of forming stiff peaks when whipped vigorously so I thought that could be the key reason for giving rise to some structure.
Wow, well done! This looks fantastic.
i love the experiments ++
Adding crushed garlic and egg during the start of the mayo might help. Upside is flavor profile wise, it is compatible with Hainan chicken rice.
Yeah you know what, I just realised too that I could actually add even more flavours into the mayo like grated garlic, shallots, ginger for the classic chicken rice flavours. Or somehow infuse the oil with them before adding into the mayo.
Beautiful! I would prefer to sear the chicken skin side. Thank you for sharing! Gonna try it this weekend. Can’t wait.
Hmm searing a chicken meat skin side down with some chicken fat is not a bad idea too
over the top and not practical ... not cost effective and attention seeking and seeking "look at me vibe"
Making a dish entirely from scratch takes more time but is a blessing in these times
Gonna have to try this, looks great and great video
Hope you enjoy!