Not only is this one of the best Hainanese Chicken Rice videos I've seen, it is one of the best recipe videos I've seen. The level of effort and detail that went into this is next level.
This is extremely detailed! As an avid cook, this video singlehandedly answers most queries we fellow cooks have i.e Half submerged vs Full submerged / some say turn off the heat, some say simmered etc - This is not covered anywhere! This is really great content. I'm sure it will blow up in time to come !
yeah it's all about timing and temperature of cooking the meat so measuring these 2 helps overcome other variables we face eg pot size, amount of water, chicken size etc. thanks for your support
This is the kind of tryhard sweaty high effort cooking that I love to watch other people do; think about doing myself; and ultimately never end up doing...
I make chicken rice at home almost every week in Melbourne. The moment I saw you had a Gantt chart for your chicken rice workflow plan. I am convinced to try your way.
Incredibly detailed video, I've learnt a few things that will help me elevate my chicken rice the next time I make it. I hope you keep putting out more videos like this focusing on SEA cooking because I feel like there isnt enough analytical scientific testing done to improve and honor traditional cooking there.
Amazing video, thank you for the time you've spent filming and preparing the knowledge shared in the video! I'm really glad the algorithm suggested this one
This is a weekend project recipe for sure, and I very much appreciate the incredible labor and precision the chef invested in the recipe collection. I trust the measurements and methods, and I can’t wait until I’ve got the time to make this special recipe for my loved ones.
Damn man, sorry for my word, but damn. I am speechless. You have bring UA-cam cooking channel to another level. Your love for cooking and food really impressive. I am going to try. Will revert back. Subscribed. Worth my time. When cooking meet science & passion.
Awesome video man. Keep it up. This style of cooking video is definitely something there is a huge audience for. Just need that one lucky video and this channel will blow up. Keep it up!
First: always remove the lid when making stock. While it does reduce in volume, it’s the only way to enhance flavor. If it reduces too much, turn down the heat. You CANNOT make stock with a lid on. Secondly, using very cold water for the stock is a must. Hot water is dirty so always run your tap until it’s ice cold. Lastly, to reduce temperature of the soaking water, you simply need more ice and do two rounds (change water when temp raises). A huge block of ice simply prolongs the life of the ice, not the cooling ability. A lot of loose ice in water would do a much better than 3 icebergs in a tub.
I'm speachless, you're fantastic. This video is fantastic. I just took a picture of your Channel at 2.01k Subs on 8/14/2024. Will reference this comment when you're at 100k+ next year. Detail 10/10, Food 10/10, Methodology 10/10 and I like your style. Only suggestion I would like to give to you is: When you're tasting the different "hour" things in your experiments, you should blind taste them (Mark the underside of the bowl/plate and then have your wife shuffle them around, so you cannot be bias to your own subconscious preferences) this will help you a lot/ surprise you in the future. I wish you the greatest of luck and I'm eager to watch your channel grow. Liked and subbed ofc.
Biiiiiig chicken rice vibes ❤️ thank you! Honestly such a good UA-cam video, gotta be one of the best cooking videos I’ve seen and one of my favourite dishes! - Dr Chicken Rice
Oh my this recipe is so well researched and constructed! I just uploaded my own chicken rice video and it just seems like mine’s the lazy version 😂 Hopefully one day I have the patience to try your recipe!
Thank you for this! After returning from our trip to Singapore I wanted to try and replicate the chicken rice I had in the hawker stalls but all of the recipe videos online fell short. This is exactly what I was looking for.
This video randomly popped up on my feed. I opened it not expecting much. And well, I'm posting here over an hour later having just watched your other videos. This is by far the best chicken rice making tutorial I've ever come across. Great work! I hope you'll consider doing something similar for other Singaporean staples.
Tried Patin tempoyak from Gobang Maju Tol yesterday and it was new to me. Sweet refreshing pineapple curry flavours without any pineapples in there. Asked the staff and they told the flavour mainly comes from fermented durian, torch ginger flower, and coriander leaves. Fish head was fresh too. Very interesting restaurant.
Thanks to your hard work to experiment to deduce to your top advices and best tasting dish for your family. Love your humour too. It is not advisable to even drink water from plastic bottles. So your glass jar for the thick dark sauce is ideal. Btw, I like using free range chicken for this yummy prep. Not as meaty, but the chicken taste is better (for me anyway).
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!
Really like how you've just dedicated 5 videos to HCR so that we know how much you love it. It's the same for us Indians when it comes to biryani (our HCR equivalent in terms of popularity and household stature).
I love briyani too and the wonderful spices that go into them. Fried shallots is my favourite condiment to make plain rice reminiscent of good briyani.
@@theanalyticalcookUgh fried onions go so well with almost anything savoury. I specifically increase the quantity of fried onions in my biryani recipe because I love barista (that's what we call fried onions). Lovely thing is that fried onions are available in readymade packages in India. Although we only use red onions in biryani. We call shallots as sambar onions in India and they're specifically used in Sambar (one of the most popular lentil dishes in India. It's spicy, sweet, sour and extremely comforting) and onion chutneys.
This is outstanding. Now I know the primary source of flavor for the rice is chicken stock. Save me a lot of time to make them at home. I hope you can show us making the chicken using the leg quarter only as that is the most commonly-available cut of chicken I can get in Canada.
chicken legs provide strong chicken flavours (imagine the juices from the dark meat) and also 2 large bones for simmering. I've done chicken stock out of just drumsticks before too and the stock is yummy. See also a seriouseats article testing out different cuts for chicken stock www.seriouseats.com/best-rich-easy-white-chicken-stock-recipe#toc-consider-the-chicken
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.
Not only is this one of the best Hainanese Chicken Rice videos I've seen, it is one of the best recipe videos I've seen. The level of effort and detail that went into this is next level.
thank you for your very kind comment, will continue to do my best to explore Asian food
Yes this single video earned a subscribe, and I've saved it so I can make it the same as you have
This guy f**ks. Wow what detail and method.
This is extremely detailed! As an avid cook, this video singlehandedly answers most queries we fellow cooks have i.e Half submerged vs Full submerged / some say turn off the heat, some say simmered etc - This is not covered anywhere!
This is really great content. I'm sure it will blow up in time to come !
yeah it's all about timing and temperature of cooking the meat so measuring these 2 helps overcome other variables we face eg pot size, amount of water, chicken size etc. thanks for your support
This is the kind of tryhard sweaty high effort cooking that I love to watch other people do; think about doing myself; and ultimately never end up doing...
the narration of this video feels so magical
The beginning sounds like guga ngl
This is the MOST detailed recipe video I've ever watched hands down. Instantly subscribed!
You are an absolute LEGEND for making this video!
How is this channel not atleast 100k subs? This video is top quality, cant wait to try out all your tips and tricks!
The sheer amount of effort and research and love into this recipe 😍🤌🏻 you’re amazingggggg. I can’t wait for your channel to grow leaps and bounds!
It’s insane the level of effort, thought, and testing that went into this. Making it nicely digestible content as well, bravo
I make chicken rice at home almost every week in Melbourne. The moment I saw you had a Gantt chart for your chicken rice workflow plan. I am convinced to try your way.
the best ingredient you forgot to mention is love. this dish has a lot of it.
Wow amazing, what a labour of love. Your detailed analysis is awesome!
The amount of effort is commendable.. I for one can’t replicate the effort just to cook chicken rice.
Because in reality, you don’t need to…. Can you imagine the Hawkers doing this? 😂😂
Brilliant. Genius. You are a qualified culinary scientist, a great teacher and a great chef. Thank you.
Very kind of you thank you. I still don’t have what it takes, I must train harder.
love your dedication to the art. You make everything sound delicious and exciting.. well done!
I subscribed just because of the sheer effort of this video. Impressive stuff - keep it up!
Incredibly detailed video, I've learnt a few things that will help me elevate my chicken rice the next time I make it. I hope you keep putting out more videos like this focusing on SEA cooking because I feel like there isnt enough analytical scientific testing done to improve and honor traditional cooking there.
thank you for your support, I'm working on it - Asian food analysis.
bro just wrote the chicken rice equivalent of einsteins relativity theory. thank you
😂
one of the best recipe videos I've ever seen. subscribed and excited to see what's next
Amazing video, thank you for the time you've spent filming and preparing the knowledge shared in the video! I'm really glad the algorithm suggested this one
@@notactuallyachannel860 glad the algo recommended this to you. Happy to share what I learnt.
this is amazing.. one of my favorite dishes and I just started making it.
This is a weekend project recipe for sure, and I very much appreciate the incredible labor and precision the chef invested in the recipe collection. I trust the measurements and methods, and I can’t wait until I’ve got the time to make this special recipe for my loved ones.
I hope you keep making videos and growing the channel. This work is incredible, inspiring, and actually very helpful.
This is hands down the best recipe ive ever seen and such a meticulous one at that
Your dedication to the craft can be felt through this video! Can't wait to see this channel blow up :)
thank you, it's a craft indeed, gets better the more you do it
This looks great, thanks for documenting your process. I'm going to give it a shot when I've got a day off
Damn man, sorry for my word, but damn. I am speechless. You have bring UA-cam cooking channel to another level. Your love for cooking and food really impressive. I am going to try. Will revert back. Subscribed. Worth my time. When cooking meet science & passion.
Great job. This is like a vintage Kenji Lopez Food Lab article.
i did not expect such a good high quality video and when i then saw how small your channel was i was stunned you definitely deserve to be much bigger.
This is the type of UA-cam video if I have enough time that I will love to make! Keep going! Let's go!
This is an absolutely insane amount of effort and I appreciate you so much. Thank you.
Absolutly loved this video, a library of insights
WOW. One look at the colour of the chili and I know it is good.
Thank you, this is very thorough. You should get the results published.
Holy crap. Easily the
He best hainanese chicken rice vid. Subscribed!
Dude this mad amazing. Hats off to you.
Really enjoyed this style of video and your commentary.
Subscribed. Very solid info. I feel like this channel has the potential to blow up at some point. Keep it up and stay true to yourself!
This is insane, you are an absolute god. So much respect!!!
This is the craziest cooking video I've seen, the R&D was so crazy
legendary video, keep up the good work, subbed!!!!
This channel deserves millions of views
Awesome video man. Keep it up. This style of cooking video is definitely something there is a huge audience for. Just need that one lucky video and this channel will blow up. Keep it up!
Best effort analysis! Awesome
ya this guy is blowing up, this is amazing content
This video just popped into my feed, thank you for your hard work 🫡
thanks for watching
Wonderful! You really know your way around a camera I can tell. Fantastic explanation and presentation. New favourite channel!
yes I learnt the basics from youtube
Wow. 10/10 for the commitment and nerdiness. Well done
First: always remove the lid when making stock. While it does reduce in volume, it’s the only way to enhance flavor. If it reduces too much, turn down the heat. You CANNOT make stock with a lid on.
Secondly, using very cold water for the stock is a must. Hot water is dirty so always run your tap until it’s ice cold.
Lastly, to reduce temperature of the soaking water, you simply need more ice and do two rounds (change water when temp raises). A huge block of ice simply prolongs the life of the ice, not the cooling ability. A lot of loose ice in water would do a much better than 3 icebergs in a tub.
you deserve more views and subs. this is great content
I'm speachless, you're fantastic. This video is fantastic. I just took a picture of your Channel at 2.01k Subs on 8/14/2024. Will reference this comment when you're at 100k+ next year.
Detail 10/10, Food 10/10, Methodology 10/10 and I like your style. Only suggestion I would like to give to you is: When you're tasting the different "hour" things in your experiments, you should blind taste them (Mark the underside of the bowl/plate and then have your wife shuffle them around, so you cannot be bias to your own subconscious preferences) this will help you a lot/ surprise you in the future.
I wish you the greatest of luck and I'm eager to watch your channel grow. Liked and subbed ofc.
Great video! looking forward to see more of your content!
Biiiiiig chicken rice vibes ❤️ thank you! Honestly such a good UA-cam video, gotta be one of the best cooking videos I’ve seen and one of my favourite dishes!
- Dr Chicken Rice
Immediate subscription. Thank you for this commitment to meticulousness.
bravo 👏 the amount of work you spent researching is impressive. thank you for sharing.
This video should go viral!
The ultimate perfectionist’s Chicken Rice how-to video👍👍😄👏
Nice video dude, good editing(not too long), very informative. I'll keep this saved in my food playlist to refer to later. Subscribed!
This is amazing. I was expecting to see hundreds of thousands subscribers (or even millions) with this quality of content.
Oh my this recipe is so well researched and constructed! I just uploaded my own chicken rice video and it just seems like mine’s the lazy version 😂 Hopefully one day I have the patience to try your recipe!
your version has good technique too, pressed the skins to bake into crispy sheets of chicken skin
This channel deserves so much more subs
Thank you for this awesome video. 👍👍👍👍
Wow! Incredible!
This is a really great video!! thanks :)
Thank you for this! After returning from our trip to Singapore I wanted to try and replicate the chicken rice I had in the hawker stalls but all of the recipe videos online fell short. This is exactly what I was looking for.
This is the video I wish existed so I made it.
absolutely beautiful and detailed! you earned a subscriber :)
Can’t wait for the next dishes!
This video randomly popped up on my feed. I opened it not expecting much. And well, I'm posting here over an hour later having just watched your other videos.
This is by far the best chicken rice making tutorial I've ever come across. Great work! I hope you'll consider doing something similar for other Singaporean staples.
yes I'm working on it
@@theanalyticalcook Awesome, I can't wait! :)
Wow. Excellent compare/contrast. Thank you.
Great video, Kudos from Temerloh!
Tried Patin tempoyak from Gobang Maju Tol yesterday and it was new to me. Sweet refreshing pineapple curry flavours without any pineapples in there. Asked the staff and they told the flavour mainly comes from fermented durian, torch ginger flower, and coriander leaves. Fish head was fresh too. Very interesting restaurant.
Wooow this is an amazing video!!! Definitely will try this tomorrow. Thank you for sharing!
Thank you! One of the best, informative cooking vids out there. Keep up the great work man!
this is a god damn work of art. bravo
This was already my favourite meal but now I have so much more appreciation for it
The work you put in aside, the production value is superb! Crisp video and audio!
thank you, doing my best I can, glad you enjoyed it
This is a masterpiece, thank you OP
Thanks to your hard work to experiment to deduce to your top advices and best tasting dish for your family. Love your humour too. It is not advisable to even drink water from plastic bottles. So your glass jar for the thick dark sauce is ideal. Btw, I like using free range chicken for this yummy prep. Not as meaty, but the chicken taste is better (for me anyway).
I love this video - so informative - thank you 🙏
You've managed to teach us so much more than just chicken rice! Great video, thank you for all the effort.
Wow tq for sharing this amazing vid
I think the algorithm likes this video because thankfully I found your channel. Subscribed!
That's looks super good....
capolavoro maestro!!! capolavoro!! hats off to you
@@Iyervval gracias signore, I’m happy to share this with you
I love how time is the sponsor of this video 😊 all of these videos are amazing
you just earned yourself a long term subscriber with this amazing piece of content
Your channel name is perfect for the content. Thank you for your contributions to chicken rice education 🙏🏻
excellent keep it going
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
This is true dedication, superb video.
Hope to support you to make more videos like this.
Appreciate your support and kind encouragement
Best scientific cooking chicken rice recipe.
Really like how you've just dedicated 5 videos to HCR so that we know how much you love it. It's the same for us Indians when it comes to biryani (our HCR equivalent in terms of popularity and household stature).
I love briyani too and the wonderful spices that go into them. Fried shallots is my favourite condiment to make plain rice reminiscent of good briyani.
@@theanalyticalcookUgh fried onions go so well with almost anything savoury. I specifically increase the quantity of fried onions in my biryani recipe because I love barista (that's what we call fried onions). Lovely thing is that fried onions are available in readymade packages in India. Although we only use red onions in biryani. We call shallots as sambar onions in India and they're specifically used in Sambar (one of the most popular lentil dishes in India. It's spicy, sweet, sour and extremely comforting) and onion chutneys.
your channel is a hidden gem.
amazing work brother !!!! appreciated !
thanks bro enjoy
30 seconds in the video, im sold. This is some epic quality. Youre on your way to blowing up, my man. Keep it up. Subbed. ❤🇮🇳
Much thanks and love from Brunei
How do you not have more subscribers? This is extremely high quality and very pleasant to watch.
This is outstanding. Now I know the primary source of flavor for the rice is chicken stock. Save me a lot of time to make them at home.
I hope you can show us making the chicken using the leg quarter only as that is the most commonly-available cut of chicken I can get in Canada.
chicken legs provide strong chicken flavours (imagine the juices from the dark meat) and also 2 large bones for simmering. I've done chicken stock out of just drumsticks before too and the stock is yummy. See also a seriouseats article testing out different cuts for chicken stock www.seriouseats.com/best-rich-easy-white-chicken-stock-recipe#toc-consider-the-chicken
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
This needs to be seen more❤
super effort. Big thumbs up.