Chicken Rice...the PROPER Hainanese way
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- Опубліковано 29 вер 2024
- Recipe: bit.ly/2CzGMMr
/ kaizen_house
/ the_modernchef
/ steele_haigh
Thanks for the music...:
Caribou - Can't do without you (Tale of Us / Mano Le Tough Remix)
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Twitter: @kaizenldn
Find out more here: kaizenhouse.co.uk
Business enquiries: steele@kaizenhouse.co.uk
Produced by Steele and Elizabeth Haigh (2018).
Auntie liz.. where can i get ur book? Thanks ❤️
Amazon!
Just go to the uncle roger's new weejio and check the link in description...Haiyaaaaa
@@Swearnotakneegrow
Fuiyoo...
It's been pulled by the publisher because she copied large parts of another lesser known cookbook.
Great video!
Thanks!
Liz , which Hainanese chicken rice you rate the most in Sg
Singapore “National” dish..... ask all the limpeh in KL first lah.... adoi ...
Bondage chicken
I had train tickets to London from before Covid started and was finally able to go a couple of weeks ago...
Stayed in a little hotel near Borough market and finally had the opportunity to eat at MeiMei's!
Had the Hainanese Chicke Rice and the Char Siu Pork, and it all was so worth the wait! It's all just sooo good!
I actually knew about MeiMei's since before I ever heard of Uncle Roger, since I've been a huge fan of Borough market for years now, I just never managed to eat there before.
I'm so glad I finally did!
Seeing this after the hainan reaction on uncle roger
JOINING YOU!
she gave that SORTED guy demerits for not peeling the ginger, she clearly said "they didn't peel the ginger, quite lazy" but in this video she doesn't peel the ginger either
Haiya...........walao
I see you use the soup to drizzle on the chicken rice at the end, do you know here in Singapore we up that drizzle sauce to another level, in a bowl we use some of the chicken soup, mix with some soy sauce, little oyster sauce, sugar, sesame oil and Chinese wine (better still if you use some of the chicken fat as well) .. mix them all up and use this "special sauce" to drizzle on top of the chicken and rice at the end and garnish with coriander/spring onion.. way more robust than just the chicken soup on top like what you did in the end... I must say you have done well in cooking the dish and must have tasted the real chicken rice in order to do it right, good luck with yr restaurant X
didnt know you can gather all these condiments at the food court hahhaa
I'm more likely to find a unicorn than to find Pandan leaves where I live in Canada 😭
They’re sold frozen in Asian stores
it's easy to find it here in HongCouver.
don't really need pandan leaves if u don't have em.
search for screwpine leaves
spring onion will do
My family’s recipe is almost similar, except the chilli we use lots of garlic, fresh chilli, dried chilli and chilli padi grind it up with old ginger, and last add in the chicken broth oil to the chilli. As for the chicken we use light soy sauce mixed with sesame oil.😉
Good job, but I'd do somethings differently:
- never the siracha sauce; the fermentation of the sauce plus fish sauce in it doesn't match well with the other condiments.
- other necessary condiment should include the garlic-ginger sauce.
- chicken should be poached at about 86 degrees celcius, for about 45-55 mins, depending on the size of the chicken. If the water is boiling the skin might tear, but more importantly the meat will not be as juicy and soft.
- if you have access to galangal (blue ginger) it's the much preferred ginger as the aroma goes well with the pandan and brings the chicken to a different level of flavour.
- probably more rendered chicken fat needed for the rice?
Oh yes - this is actually the Singaporean way of doing Hainanese Chicken Rice. In Hainan, the rice is pretty bland and they don't use pandan leaves.
may i ask, are you a singaporean or from other countries like europe or us?
@@glenderman2699 I'm Singaporean and I cook chicken rice. Thanks! :)
Cool!
well thank for your mansplaining to michelin star chef.
@@DMTHOTH you're using it in the wrong context, but sure you're welcome.
1) Definitely NOT the proper hainanese way - sorry.
2) And, whilst Singapore may claim it (and several other dishes as their national dishes), it definitely didn’t originate from Singapore. The route of southern chinese immigration arrived first to the east coast of peninsula Malaysia, of which Singapore was a part, until it broke away in the 60s. So hazard a guess where Hainanese chicken rice came from? Hainan or Malaysia (where it’s also everywhere AND all of Asia agrees it tastes a lot better than Singapore)? Well, as you can see, it’s definitely NOT from Singapore.
Well, first, you used the wrong type of chicken, you have to use Hainamese chicken. Not the tasteless chicken in UK
This kinda gives me Binging with Babish vibezz
My all time favorite dish. Instead of using the pandan leaves, I use kaffir lime leaves. Also for the sauce, I love to add soybean paste to my chili sauce with a combination of vinegar and other sauces. I just want to say immediately I fell in love with your channel. You're so authentic. I've watched so many youtubers do their take on Hainanese Chicken and they are not anywhere near as close to the original dish. You got yourself a new subscriber :)
Dear Auntie Liz, why don't you show your beautiful face in this video?
When cooking rice yes you can use either a saucepan or a rice cooker it just all comes to whether you want to make Uncle Roger happy or ticked off lol
Yeah. I still don't understand what's so special about the rice cooker. xD
@@GreenEmperor Perfect. Rice. Everytime.
@@szm5004 Why? What's so special about the rice cooker?
@@GreenEmperor makes cooking rice easier. it automatically turns off when the rice is done cooking, so you dont need to constantly check if it is cooking properly
@@kenerickelijalim5268 Thanks!
In Malaysia or Singapore, for chicken rice's chilli sauce we only use garlic, red chilli, lime juice or vinegar, salt and sugar instead of using siracha sauce, the taste really different. By the way, overall your chicken rice looks really nice.😊😊
you rhymed...lol
"...your chicken rice looks really nice"
I can't stand eating cold chicken. Such an overrated dish.
3:46 "a good dash" is apparently singaporean for "half the damn bottle."
Hainan Chicken is really about the sauces and rice, without it, the chicken is the same chicken we eat called white cut chicken in Cantonese, don't know if its eaten in the rest of China. Your presentation is really pretty!
Big disagree on the sriracha (especially as the chili is a big part of my chicken rice experience) but otherwise everything seems right, and it definitely looks a lot like my grandmother's chicken rice (she grew up and learned to cook in Hainan before moving to Singapore), except that I think you could spare a little bit more chicken stock into the rice; my grandmother's rice (and all the best chicken rice places I frequent) all have rice that is slightly discoloured, it rarely looks that white and is clearly different from normal rice.
Otherwise keep it up, lovely to see Singaporean culture spread.
that is exactly how I cook my Thai chicken rice. didn't know it's the same method & ingredients as the Hainanese way! Just the dipping sauce is different though but the rice and chicken are so much identical.
So then you learned how to cook Hainanese chicken rice. It's not Thai chicken rice.
came here from uncle Roger
Do you do stuffed squids? My mom makes those when I was little. It's squid stuffed with either glutinous rice (traditionally) or minced pork and shallot (the non-halal version). Cooked in sweet sauce that's roughly made up of shallot, ginger, lemongrass, gula melaka and soy sauce.
Feeling ambushed by those "baby gem lettuce leaves"???
It's quite close to "yau mak tham" or "yau mok", a local type of gem lettuce that's become popular here in Malaysia and Singapore. Any mild tasting green would be good in here, the usual being wombuk (Napa cabbage), winter melon, daikon (if not too bitter or spicy) or iceberg lettuce. Usually these are added more liberally for home-made versions, to assuage our consciences otherwise it's a carb + protein heavy meal!!
A very good accompaniment - though a little more work - is a stir-fry of beansprouts to go alongside. It's a specialty of the northern part of Peninsular Malaysia, visitors are exhorted to try the local "nga choi kai" or "beansprouts + chicken" when visiting.
Where's uncle Roger?
And your 4 rice cookers 😆
Fun catching up on your videos! Love you, Auntie Liz!
Beautiful free range chicken. As a Singaporean Hainanese, I'm really proud to see your success and Hainanese Chicken Rice as your signature dish.
As a singaporean, I approve! Howevr, isn't one meant to dip the chicken continously in not water and not poach?
Continously dipping the chicken into the hot water is the right way!
This seems ok, but I prefer Adam Lore’s version. His family is from Hainan and has a more authentic version of this. The soup should be super flavorful before the chicken even goes in.
Literally drooling over this dish. I want to try and make this at home!
Shu please do and don’t hesitate to ask for any help / inviting us round to try it ;)
Kaizen House once I perfect it 😅 would pandan leaves be available only in Asian supermarkets?
Shu Pretty much yes. Try the ‘Anji Orient’ off of chapel market, or of course the China town supermarkets usually stock it once a week. Also, freeze any leftover pandan so it lasts longer.
No spring onion and ginger with salt and oil as a side?
Yeh it was late when we shot this and would totally recommend a good G&G side. Maybe a new vid is required
Sorry, I can't watch cooking videos anymore without hearing Uncle Roger in the back of my head.
When i cook the rice, I put a few clove of Garlics and add in some fried shallots too (with oil)~
remember niece & nephew, just use rice cooker, don't use saucepan!
but auntie liz, where is your MSG?
Auntie Liz, the link to your website is not working... HAIYAAAAA
Fuyoi Aunie Liz!
I love this, no nonsense good recipes. Thank you for sharing!
Oh nooo....oh nooooo.....oh nooooo....the sambal cili 🤦🏻♂️🤦🏻♂️🤦🏻♂️
Scrumptious dish. Quality ingredients, attention to detail and patience are the keys here. If by some miracle there is leftover chicken, sandwiches the next day would be awesome
HALO Auntie liz since make haienese chicken rice I challenge u to make roasted chicken rice
Great video. Btw, no scallion and ginger oil? 😉 I know that’s not a typical sauce for hainanese chicken but I always love it with my Chinese white cut chicken.
99,99% perfect 😊 no m.s.g 🤪
Very simplistic you forgot one of the most important steps and a very important ingredient sesame oil duh
its good with ginger scallion sauce
That moment an American goes “Nooooo! 73° chicken!…”. Yeah. (73 x 9/5) + 32…. Ugh. Why don’t we all just use Celsius?
because America is Xtra
Uncle Roger brought me here 😎
Your video will show you the details 😉😃😉😃🙂 it is i
นึ่งไก่ให้สุกนํ้าจิ้มซีฟู้ดแสนอร่อยพร้อมพักเคียง
Good to know the chicken can be served cold, I'd have been really surprised by that otherwise.
This is a fave dish of mine... particularly the poached chicken recipe as we have a similar dish in cantonese cooking.
Aunty Liz using an electric stove top instead of fire?
that's chicken WITH rice; not chicken rice
My mum is a Malaysian Hainanese she cooks this all the time. Your way is just perfect!
Any chef use sriracha I can’t support it, use fresh 🌶
She didn't want to give out her chili sauce recipe.
Induction stove? Where your fire?!
Good video, but the music is so distracting.
Pray remind me, what was the key ingredient here again?
Where is your fire Auntie Liz?! Hiyaa!
beautiful aunt liz where is uncle roger?
I can imagine Andrew from Babish Culinary Universe doing the narrating.
I believe that it is Hainanese Chicken Rice and not Pandan Chicken Rice. Way too much Pandan leaves. Mis-en-place sequence is a joke. Ice bath means just ice and not icy water as the water will wash away a lot of flavour. Hainanese Chicken rice originated from Malaysia.
sorry no. this is not the proper hainanese way as the title suggests. butchering the chicken in a specific way is part of the deal too. which restaurant/vendor do you get your reference from?
It was made late one night (years ago) in response to a Waitrose commercial that bastardised it so in quick response and with little time i filmed this. Here’s the disturbing ad campaign they ran all over London back then - www.waitrose.com/home/recipes/recipe_directory/h/hainanese-chickenrice.html
Thats a monster chicken.
What if I can’t find pandan?
Never mind, it’s £7 on Amazon, or £2.50 in an Asian shop.
No Sriracha, never please! Please use a cleaver, not white people knife. Missing chicken soya sauce. Overall, close enough.
Enable downloading please
Haiyaa, you didn't peel the ginger. I remember from the Sorted food's Hainanese chicken rice reaction video, you pointed out unpeeled gingers 'quite lazy'. lol
We use old hens or "pension chicken" in my family to make the stock. I was told that these are egg-laying chickens that are no longer productive (therefore "pension") and makes for a much more flavorful stock.
Indians wud call tht raw
What is this? What is this? UA-cam suggests me an Auntie Liz weejio and all it is is hands and narration? So booooring!
Just kidding, and the dish looks excellent!
The recipe link is dead.
Binging with Auntie Liz?
That's not how we make it
I don’t have access to pandan leaves-only concentrate. Any thoughts on how much i should use?
oops...... you didn't 'hang' the chicken initially in hot water for 10 seconds then in ice water and repeat a few times to tighten the skin......
Aaa...
Nasi hainan
Lumayan 👍
INDUCTION STOVE?!
I love this dish, my family makes Chow Yow Gai, PM me for recipe
attualy you could try this , instead of puting it in cold water just hang it and brush with sesame oil mix with a lil salt so that it will have a much better colour and flavour to the skin
What the fuck ??
Thank you. Hainan chicken rice is a gem of cooking.
One thing I miss is curry puffs. If you did a curry puffs recipe I'd be in heaven.
wow. yt suggested a 2 year old video just because i watched uncle roger
Binging with Liz
you are legit
Your chicken's looking so big it look like a small turkey...
Why does it say hiananese in the thumbnail but it says hainanese in the title?
u must not know of this thing called “typo”
I miss my time in Singapore lol and this is actually an interesting take.
Thanks for not going through that chicken bone-in with a cleaver. Complete pet peeve of mine.
Idk why but it is so soothing to watch this video. Some kinda therapy for me :D
Wow didnt even peel the ginger. Quite lazy dont ya think?
Haiyaaa
Haiya!!…I’m hungry watching Aunty Liz cooking this! Well done.
no msg!?
so it's not a Hainan dish, and singapore taking it as national dish? hmm confusing
Wow. Look so good and the cooking was perfection.
Fuiyohhhhhhhhhhhhhh
FUIYOHH!!!!
Should I put the chopped lemon leaves on the chicken?