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...
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.
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.
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!
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
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.
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.
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.
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.
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
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.
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.
Kudos on this superb video and incredible research! I am now intensely curious to know if pressure cooking the chicken stock will give similar results as slow cooking it for 24 hours?
Thank you for investing a tremendous amount of time into researching the poaching tempt and cooling. In your future video, can you explore the choices of faltering for the poaching liquid?
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!
Everybody goes to Tian Tian for chicken rice, but the head chef set up his own in 2012 after falling out with the owners of Tian Tian. And it's just as good, IMO. It's called Ah Tai and it's not far from Tian Tian.
everyone has their favourite chicken rice stalls in Singapore and they tend to be located at residential areas. For somewhere central and air conditioned, try Lucky Chicken Rice at Lucky Plaza, Boon Tong Kee or Wee Nam Kee
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.
Tend to eat this thing near my workplace every lunch... years ago. Not much benefit but taste good in your mouth. I did wonder mostly about how they cooked the rice & made chicken softener, but ya. I think this guy made it right, in sauces, chicken & rice.
I might not spend 28 hours if not being paid handsomely for the effort, but hey it's great reference for next time I cook hainan chicken since I'm quite picky with the pekchamkee chicken. You've done great research, thanks! 👍🏻
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.
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!
Ive done my own set of experiments to make good chicken rice. And i make it decent enough, but picking up all your tips will help me make adjustments to make it better. Still, one thing you didnt mention is that the actual quality of the bird you use matters. While most supermarket level roasters are generally flavorless, partly due it it being frozen during transport, going to a wet market to get a freshly dressed, never frozen chicken will enhance the flavor. Never tried freshly butchered but i imagine it might be even better. But for most people outside of "jungle asia" that is not an option.
Love that chicken and rice recipes all around the world have 24 hour versions. Biryani in India is famously known to start being made a day before to achieve the perfect flavouring. The aim is to make the chicken so tender that it falls off the bone with a slight touch. Flavour and texture are key. I'm sure the same applies here.
In HCR, the tenderness & texture comes from the temperature control of the cooking chicken and the water bath. The 24 hours for the chicken broth is optional IMO - I think it can be replaced by 2 hours of pressure cooking.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
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...
How is this channel not atleast 100k subs? This video is top quality, cant wait to try out all your tips and tricks!
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!
the best ingredient you forgot to mention is love. this dish has a lot of it.
I subscribed just because of the sheer effort of this video. Impressive stuff - keep it up!
You are an absolute LEGEND for making this video!
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? 😂😂
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
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.
It’s insane the level of effort, thought, and testing that went into this. Making it nicely digestible content as well, bravo
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 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.
bro just wrote the chicken rice equivalent of einsteins relativity theory. thank you
😂
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!
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.
I hope you keep making videos and growing the channel. This work is incredible, inspiring, and actually very helpful.
This is the type of UA-cam video if I have enough time that I will love to make! Keep going! Let's go!
one of the best recipe videos I've ever seen. subscribed and excited to see what's next
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.
This is amazing. I was expecting to see hundreds of thousands subscribers (or even millions) with this quality of content.
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.
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.
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
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 channel deserves millions of views
This is hands down the best recipe ive ever seen and such a meticulous one at that
Great job. This is like a vintage Kenji Lopez Food Lab article.
this is amazing.. one of my favorite dishes and I just started making it.
This is an absolutely insane amount of effort and I appreciate you so much. Thank you.
This is insane, you are an absolute god. So much respect!!!
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.
Holy crap. Easily the
He best hainanese chicken rice vid. Subscribed!
ya this guy is blowing up, this is amazing content
Much thanks and love from Brunei
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! :)
you deserve more views and subs. this is great content
Wow tq for sharing this amazing vid
Thank you, this is very thorough. You should get the results published.
I think the algorithm likes this video because thankfully I found your channel. Subscribed!
How do you not have more subscribers? This is extremely high quality and very pleasant to watch.
Wow. 10/10 for the commitment and nerdiness. Well done
This looks great, thanks for documenting your process. I'm going to give it a shot when I've got a day off
Absolutly loved this video, a library of insights
Best effort analysis! Awesome
Thank you! One of the best, informative cooking vids out there. Keep up the great work man!
This video just popped into my feed, thank you for your hard work 🫡
thanks for watching
This channel deserves so much more subs
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.
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
Thank you for this awesome video. 👍👍👍👍
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 was already my favourite meal but now I have so much more appreciation for it
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. ❤🇮🇳
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
Kudos on this superb video and incredible research! I am now intensely curious to know if pressure cooking the chicken stock will give similar results as slow cooking it for 24 hours?
Thank you for investing a tremendous amount of time into researching the poaching tempt and cooling. In your future video, can you explore the choices of faltering for the poaching liquid?
This video should go viral!
Immediate subscription. Thank you for this commitment to meticulousness.
Nice video dude, good editing(not too long), very informative. I'll keep this saved in my food playlist to refer to later. 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
bravo 👏 the amount of work you spent researching is impressive. thank you for sharing.
you just earned yourself a long term subscriber with this amazing piece of content
This is true dedication, superb video.
Hope to support you to make more videos like this.
Appreciate your support and kind encouragement
your channel is a hidden gem.
Your Great! Thank you so much.
Fantastic recipe. This channel has so much potential!
I’m going to Singapore for the first time next year. Any recommendations??
Everybody goes to Tian Tian for chicken rice, but the head chef set up his own in 2012 after falling out with the owners of Tian Tian.
And it's just as good, IMO. It's called Ah Tai and it's not far from Tian Tian.
everyone has their favourite chicken rice stalls in Singapore and they tend to be located at residential areas. For somewhere central and air conditioned, try Lucky Chicken Rice at Lucky Plaza, Boon Tong Kee or Wee Nam Kee
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.
Your channel name is perfect for the content. Thank you for your contributions to chicken rice education 🙏🏻
The ultimate perfectionist’s Chicken Rice how-to video👍👍😄👏
I love how time is the sponsor of this video 😊 all of these videos are amazing
Great video! looking forward to see more of your content!
This is a masterpiece, thank you OP
You've managed to teach us so much more than just chicken rice! Great video, thank you for all the effort.
Wooow this is an amazing video!!! Definitely will try this tomorrow. Thank you for sharing!
A v knowledgeable n enjoyable video. What about doing one on Dong Poh Rou ? Thanks
thank you. I have braised pork in the backlog
excellent keep it going
This man is more than a chef, he is a philosopher
capolavoro maestro!!! capolavoro!! hats off to you
@@Iyervval gracias signore, I’m happy to share this with you
I love this video - so informative - thank you 🙏
amazing work brother !!!! appreciated !
thanks bro enjoy
Wow. Excellent compare/contrast. Thank you.
Tend to eat this thing near my workplace every lunch... years ago. Not much benefit but taste good in your mouth.
I did wonder mostly about how they cooked the rice & made chicken softener, but ya. I think this guy made it right, in sauces, chicken & rice.
legendary video, keep up the good work, subbed!!!!
My God, this is the pinnacle of HCR recipes!!!
I might not spend 28 hours if not being paid handsomely for the effort, but hey it's great reference for next time I cook hainan chicken since I'm quite picky with the pekchamkee chicken. You've done great research, thanks! 👍🏻
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.
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
Data doesnt lie. I am convinced and will try it out.
Best scientific cooking chicken rice recipe.
Ive done my own set of experiments to make good chicken rice. And i make it decent enough, but picking up all your tips will help me make adjustments to make it better.
Still, one thing you didnt mention is that the actual quality of the bird you use matters. While most supermarket level roasters are generally flavorless, partly due it it being frozen during transport, going to a wet market to get a freshly dressed, never frozen chicken will enhance the flavor. Never tried freshly butchered but i imagine it might be even better. But for most people outside of "jungle asia" that is not an option.
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.
absolutely beautiful and detailed! you earned a subscriber :)
Love that chicken and rice recipes all around the world have 24 hour versions. Biryani in India is famously known to start being made a day before to achieve the perfect flavouring. The aim is to make the chicken so tender that it falls off the bone with a slight touch. Flavour and texture are key.
I'm sure the same applies here.
In HCR, the tenderness & texture comes from the temperature control of the cooking chicken and the water bath.
The 24 hours for the chicken broth is optional IMO - I think it can be replaced by 2 hours of pressure cooking.
Can’t wait for the next dishes!
That's looks super good....
Instant like and subscribe! Great work
And thank you for the honorary degree! 😂
have you tried using a pressure cooker for the broth?
Don’t have one yet but I heard it makes just as good broth even faster