The Perfect Hainanese Chicken Rice
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- Опубліковано 14 чер 2024
- Hainanese Chicken Rice is easily my all time favorite thing to cook. I went on a food tour to Singapore and Hainan (China) to taste the real original - now here is my updated recipe! 19 steps to tasty Hainan Chicken Rice perfection.
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► Hainanese Chicken Rice Recipe 🍗
1 free range chicken 🐔
coarse salt for scrubbing
4 chunks of ginger, smashed
2 stalks green onions
per liter of water:
20g salt
1/2 tsp msg
2 cups thai jasmine long grain rice
2 Tbsp rendered chicken fat (add oil if not enough)
3 chunks of ginger, crushed
3 cloves of garlic, crushed
3 pandan leaves
2 cups + 4 Tbsp chicken stock
1 Tbsp chopped cilantro
1 Tbsp chopped scallions
1 tsp chopped garlic
1/2 cup chicken stock
1 tsp soy sauce
1 tsp sugar
5 red chilies, deseeded
1 clove garlic, minced
1 knob of ginger, minced
2 Tbsp chicken stock
1 tsp sugar
1 tsp vinegar
3 Tbsp tangerine juice
1 Tbsp sambal oelek
1 Tbsp grated ginger
1 Tbsp finely chopped scallions
1 tsp salt
1 tsp sugar
3-4 Tbsp sizzling hot oil
a few drops of sesame oil
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Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
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I never imagined that I would learn 海南鸡饭 from a German as a Chinese student who graduated from Hainan University. LOL. Nicely done as always~
I give this my Singaporean approval 100%. Never seen a non-south east asian recreate chicken rice so well with so much respect to the original process, thank you ;_;
I paused another youtubers cooking video just for this guy's video. That's how good this guy's stuff is.
Club Soda what
The main bit, the chicken, just looks so sad. Boiled cold chicken. I thought it needed an extra step to imrpove it.
@@MrAmbrossepoached chicken and boiled chicken are two very different things
It's German Precision at it's best. It's like asking BMW engineers to cook chicken rice
Yes, but the precision of his recipes clashes with the imprecision of his pouring. His pouring of anything-chicken fat, finished stock, rice for washing, or into the rice cooker from the pan-and even placing the chicken into the pan, spilled things all over the place. I literally said "NO!!!" outloud when he spilled that hard-earned stock while pouring it. And again when chicken-fat rice was being poured into the rice cooker.
😁😄
its*
@@nqh4393 no dude lol
Wtf...this guy is jewish, not German. Maybe he lives in germany but thats normal, all kind of races live in Germany.
random dude from wenchang in hainan here, thank you for making lovely video of our hometown food!
Living in Singapore for 10 years, I must say you got it right. Looks legit and authentic. Looks yummy too
As a Singaporean, something is missing...the dark sweet thick soy sauce. It adds a level of umami pleasure.
As dipping sauce?
@@albertozaffonato1325 in the rice and/or chicken
@@menacetosociety9076 some pple do both, but mostly they put it in the rice to eat it with. Personally I feel it overpower the fragrance of the rice.
A mixture of Mushroom soy sauce and white sugar. Trust me i'm working in a Singaporean Restaurant as a Cook.
I put it on the rice.
Well, I have no choice but to cook this tomorrow 👏
I'm so glad your channel exists lol. You've taken the crown on favorite essential youtube channel
Super. I tried this in the Bay Area and was blown away how good it was. Now I dream of Hainanese Chicken. I am Indian American and this is one of my favorite foods.
Would you take Hainanese Chicken Rice over KFC? 🤔
hand it over homeboy
Definitely 👏
Definitely. You've got every step right for this chicken rice dish. Now you've got me craving for this already. I'll be going to have chicken rice later.
Stimmt
Well duh. KFC is so nasty.
In Thailand this dish is called "Kao Man Gai" which means chicken fat rice. But its served different there. You get 2 different sauce sauces depending on whether you get a fried version or the traditional version. The sauces are thai seafood sauce and a fermented soy bean type sauce with ginger as well as garlic and chillies, which brings a whole new dimension to the dish. It's also served with a simple daikon soup on the side made by the chicken stock. Loving the videos by the way, your enthusiasm for food is the most wholesome thing to witness
"Kao-man" = Oily rice
"Gai" = Chicken
@@J3ianca I'm half Thai so my Thai isn't up to scratch. But yeah, that is more or less what kao man gai means. Thank you kun kroo
Daikon soup! Sounds like a great addition to chicken rice. Shall keep an eye for this next time I'm in Thailand!
Proud Singaporean and my paternal grandparents were from Hainan. My grandma cooks Hainanese chicken rice for most of our family gatherings so it is really great that you are showing how to cook it haha. Keep up the good work Andong! Love your videos!
P.s: My grandma uses chicken fat in her chilli sauce
I love that your video is so authentic and not too polished! Keep it up, we love to watch your videos and try them out!
I'm 64 years Young and I'm so happy to learn so new recipes THANKS TO YOU, I love the way
you take care of all the details of each recipe, 10,000 likes for you.
I'm your fan. From Canada.
Ah yes the inverted rice bowl, this is truly authentic
Andong! I am so happy you are uploading again loll, one of my fav youtubers!
Your videos are awesome! I travel to Singapore every year and chicken rice is always the first thing I have, will be good to make it home.
In Malaysian restaurants, besides the sweet vinegary chili dipping sauce and cucumber slices, we normally have our Hainanese chicken rice with a small bowl of chicken soup. To make the soup; ground shallots, garlic and ginger are sauted in a bit of oil. Then pour in chicken stock. Add 2-3 star anises, 2-3 cloves, 5-6 cardamons, 1 stick of cinnamon. Simmer for about 20 minutes. Flavour it to your taste.
Hainanese chicken rice is my favourite dish. Nothing compared to this for breakfast, lunch and dinner. Woow hoow.
I rarely rarely rarely write comments on UA-cam... Just wanted to say your presentation, passion, enthusiasm it's all 6 out 5 stars. And your are not afraid to share your mistakes and admit it. Definitely will subscribe to your channel!
You're almost to a half-million subscribers, Andong! How exciting! Anyway, thank you for the clear instructions! I was looking through an old calendar from 33 years ago and saw that I went out to dinner with William and that I had the best Hainanese chicken, and decided to look the recipe up to make tonight.
I hope that restaurant in Los Angeles from all those years ago has survived the pandemic (and continues to do so), and I hope that William Perkowski is well, where ever life has taken him!
This must be the best Hainese Rice Video. Very credible.
For a moment I thought this was a How To Drink episode with all that spillage :D
If you uploaded this two days earlier I would've hot-swapped Thanksgiving Turkey for Tian Tian Turkey! Great video!
Pls dont. Turkey doesnt have the tenderness and bounce
@@pendiemz How dare you?
I just ate and now im hungry again, THANK YOU SO MUCH ;)
Epic video man! You deserve way more views!
Malaysian here and tried this German recipe. Das gooooood!
Worked out perfect, thanks! (used MSG for the first time in my life)
A divine recipe absolutely!
My dad adds a knob butter , turmeric for colour and pandan leaves to the rice for a richer and intense flavour for the rice
The soy sauce poured over the chicken is also mixed with the poached liquid
I was waiting for this! :)
You really have one of the best cooking
Channels on UA-cam - du bist echt ein Juwel. Thanks for your effort.
This recipe now looks really accessible ! Thanks for being so Gud at this
Ok. You do us justice. Good job! From a hainanese
As a person of Hainanese descent I am really impressed!
Chicken rice is one of the best things I ate when I was in KL. Of course I had many incredible foods there (nasi lemak, rendang, roti canai, karipap, etc) but the chicken rice was easily one of the best things I had.
I think the best thing about this dish is that you dont suspect how damn good it will taste just by looking at it... its a "sleeper" in a way. Also the sides they serve with this were great too.
Hah! Yeah it's always a bit of a disappointment for tourists to look at. Like... what, that's it?
But once they taste it, it rarely fails to impress.
Excellent mix of dishes that I have never heard of. I love learning exotic dishes. I also like the imperfections of your demonstration. lol
That looks amazing!
As a Malaysian, I think your process is like 85%+. The balance is taste. :D
Very nice video
Hope you get famous
This is a solid, respectable recipe! And yes, the pandan is important. I like my sauces with a little dash of sesame oil, but that's definitely not a typical thing, I just like it. Oh and if you want the cucumbers to stay delightfully crisp, quick soak in an ice bath beforehand. :)
Did you manage to try chicken feet as well? We typically serve it with some achar and sweet thai chili sauce.
I'm so glad I found your channel 😍😍😍
I must have had Hainan Chicken Rice in every food court in Singapore, but your Hainan Chicken rice is beyond superb! Die war wirklich knorke!!!!!!
Every time I see you cook in that glass stock pot I get really really jealous.. I need that too, looks so nice 🙈🥰
Love the vid!
The best Hainanese chicken rice is still from Singapore, so delicious, ah that taste.......fantastic !!
Really great explanation... 😍
Best recipe I've seen online yet. Only tip for improvement is that the ginger scallion sauce needs alot more ginger and scallions, which also need to be crushed
Perfect!
Super awesome like always!
Suuuuper, Andong, Das sieht toll aus, mache ich unbedingt nach! Ich vermisse Singapore! :D
Your presentation style/skills are on point. 👌
I would make a minced ginger + sesame oil dipping to go along all the other sauce as well... you will be amazed by he addition!
With so many Chicken Rice outlets in Singapore we locals are spoilt for choices so we rate them from lowest to highest - so-so, can-do lah, not bad, good, GOOD, shiok, SHIOK, and finally(as the young folks would cry out) ‘TO DIE FOR’ 😆😋
Well done.. Love from Singaporeans
I love your content!!keep it up!! just discovered you rn 😁
That voice-over dude at the end is so out of place with the kindness and friendliness of your videos. Why not just voice over it yourself? Great video again man, love your passion!
Agreed. The only thing on this channel that I'm not a huge fan of is that "movie trailer" voice at the end. It's not super annoying, but it's not great either.
Thanks Andong. I've just finished eating HCR from your recipe and it was f...ng delicious!!! My wife and daughters were satisfied as hell as well 😉
Very interesting!! I might have to try this after my Peruvian series. Looks soo good man!!
Like always an awesome video
Had this in Singapore at a hawker center. Very tasty😋
Amazing video!!!!
This is different from my recipe but yes I want to try it!
Hainanese chicken rice is famous in SE Asia not only Singapore , most of chinese in Indonesia, Malaysia, Singapore, Thai, etc came from South China .
If you cook SEAsian version dont forget to put pandan leaves and chilli sambal ( garlic, calamansi, steamed chilli, vinegar, sugar )
And for more "chewy" texture we usually soak the chicken in bucket of ice cold water right after boiling....
I enjoy your channel so much about this Hainan chicken rice
Yummy, yummy, yummy!
Amazing!
Soooo glad you’re back!!! Another brilliant video.
(Although I’d hate to be your cooking assistant, you make a mess to clean up.....LOL, just kidding.)
Awesomeness!
Awesome!!!
Hey Andong. Ich war auch in Singapur und habe hier versucht es nachzukochen. Die rote Soße habe ich mit Sriracha, Hühnerbrühe, Salz, Pfeffer, etwas Limette, Ingwer und Knoblauch mit einem Hauch MSG gemacht. Ich fand die sehr nah dran... Beste Grüße und danke für das tolle Video!
From sg over here. Glad to see people so crazy over our fav dish too.
Wld personally prefer more garlic and ginger in that rice. But great job!
Awesome! Love the recipe! Will try it ASAP! Btw how about authentic way to chop it with all the small bones?
Oh god!! It looks to die for..😬🥰🥰🥰
Hello Andong. I have a question about the scalding step. I remember hearing about scalding chicken or duck before roasting to tighten up the skin before roasting, but is this step needed if you're going to follow the scalding by boiling the whole bird? Wouldn't the boiling water have the same effect on the skin as the scalding?
Wow it's wonderful thank you for sharing your lovely recipe waiting for this , I always watch your video s- from Sri Lanka ☺
thank you! :) hope you like it!
looks legit
Holy shit. I saw your first attempt at this recipe. This version is not only an improvement but it's also an overall change of vibe.
Nice, I got the same rice cooker.
Well explained
Je vais essayer ce week-end ! Bisou
OMG YOU CAME!!!!
MSG aka that smoove jazz 👐🏾👐🏾
Bravo well done 👍
I'm actually from Hainan and seeing this made me miss the hainanese chicken my grandpa makes lol
The yellow feathered chicken is widely sold in the Chinese markets from where i’m from (in the states)
Hi Andong, please make the roasted chicken version. Tell me when it's ready.
Nom nom! Cant wait to make this. BTW, what is this crazy glas pot you are using?
Pyrex
Suggestions for calamansi substitute - you can go with very sweet clementine and half teaspoon of distilled cane vinegar or you can use honey + lemon in about 1:1.5 ratio. Taste could be a bit different but the experience is somewhat the same. If you have access to the korean yuja citrus, that's much more yummy :)
Perfeccction
先赞再看！安東加油
Hi, i just noticed that you removed the star anise & other dry aromatics for the broth from the 1st hainanese chicken rice video. Did it improved the taste?
I find interesting Hainanese Chicken rice is everywhere in Southeast Asia. My family is from Cambodia and my mother would make this dish from time to time. It's one of my favorite comfort food to eat.
if your family is from Cambodia do they also make loc lac? (have also seen it spelled lock lack) my friends family just called it Cambodian beef. I have tried to make it at home like I had with his family and its not quite the same though still super yummy. Would love to see Andong attempt this simple but incredibly delicious dish. (i need some pointers)
@@prescottkerr7515 I throw in a bit of history, I would consider Loc Lac as an Indochinese dish because the dish first came out when the French occupied Cambodia, Vietnam and Laos. Originally the dish was served with French fries instead of rice. It became more of a popular dish in Cambodia than in Vietnam in the late 1800's. So the key to making it, depending on how you cut your beef whether it's thin or thick slice or cube cuts. Just add in 1 teaspoon of salt and a pinch of black pepper and let it sit in the fridge for a good 4-5 hours. Once you take it out of the fridge. Make sure your to oil your wok or skillet cause you are going to stir fry it. Once it is nice and hot, throw in the meat then stir it. When you see bit of liquid beef juice coming out add in 3 tablespoon of oyster sauce and add 1 tablespoon of sugar. Make sure to taste the sauce, if it is a bit salty you can add a little more sugar. No need to add soy sauce cause the oyster sauce already contained salt. When you stir and mix it together, turn off heat and plated on a bed of lettuce and tomato and onions.
Wah!!!
Perhaps this is like New York vs Italian Pizza.
They both delicious.
my family's go-to sauce is soy sauce-toasted sesame oil combo. my mom would heat up a little bit of oil to fry minced garlic and ginger in (just a little, so the garlic won't stick around everywhere), put that into a bowl, pour in sesame oil and soy sauce, then whip to combine. she'd also put julienned scallions and ginger on the chicken. sometimes she'll add a little bit of fish sauce if she's feeling fancy. i'm not sure if this is just our family's spin on it, if something in the authentic hainanese chicken rice has something similar, or if it has some southern china influences because our family hailed from southern china. either way, my mom's sauce is absolutely my fave.
Sand ginger gives it a great taste too.
Can I use any substitute for pandan leaves?
Oh hell yes 😍😋
I know that this is a little bit of an older video but I'm on a binge right now and I've been meaning to ask you, Andong. Those little bleepy-bloopy transition sounds you use really really remind me of this one song by The Postal Service, are you a fan by any chance?