Amazing video and execution! Any thoughts on mixing in chicken oil (after lightly frying some aromatics) at the end to give the rice some sheen & flavor boost? I also wonder if adding Pandan at sub 5% ratio (maybe 1-2%) would impart enough fragrance yet still remain non overwhelming? Most stalls that make chicken rice with pandan that I've seen have just a bunch for a massive batch 🤔
Thanks! I think mixing in more oil into the rice after it’s done would cause the soft rice to break up due to the mixing action. Hence I would prefer for any oils to be in the stock first and let the grains be coated by the oil as the stock reduces. Actually I find that some oil would remain on top of the rice after it’s done (because oil floats on water) so just a very gentle mixing/fluffing of the rice would promote a more even coat. I would also watch the % oil to stock to avoid over greasy rice. For the Pandan leaves I like steaming them too. The interesting thing about steaming stuff with it is the flavour doesn’t go into the rice. Rather it’s the scent I’m picking up with my nose, not my tongue. For quantity, it’s about finding the right balance to amplify the chicken fragrance but not too much until it becomes “Pandan rice”
Fantastic video and series. Is your 20% total ginger made up of 10% galangal and 10% old ginger? I've never used galangal in my chicken rice but it sounds fantastic.
I think using the post-chicken poaching stock is the way to go. It has a fresh, clear flavor that tastes unique compared to a 24-hour broth. Just reduce the poaching liquid, use dried mushrooms, and season to taste with salt/rice wine
Sounds good for a lighter palate as the poaching liquid has a clear taste coming from the chicken skin (which was in contact with the water) and maybe a little bit of the cavity bones.
We use basmati rice for lower GI compared to jasmine rice for healthier choice (reduce blood sugar spike after eating). Basmati rice may be firmer than jasmine rice, but it will soften more if steamed a little longer. They both taste about the same.
You can order special rice from Thailand they call "กข.43 or RD-43" pronounce (gor-khor-see-sib-sam) for people that want low-gi rice(aprox. 57.5) and good for Diabetic people.
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.
Your channel is seriously underrated. You make such high-quality videos!
thank you for your encouraging comment
Thanks for this video, which reinforced what I have ‘known’ about cooking chicken rice intuitively. But great to see the comparisons.
i like your approach, clear method to arrive to the final conclusion will try sometime soon. Thanks for info.
hope you like it, let me know if you run into any problems.
Great content, and I'm glad UA-cam recommended your video. Subscribed!
Great job! I love comparisons like this. Thank you for making such great videos
Keep up the great work with the deep dives. Fantastic videos!
Отличный разбор, братан. Делаю такой рис, но не с имберем, а с зеленым горошком.
Good job!
use Thai jasmine rice instead of basmathi rice, add some candle nut and dried shrimp (or shrimp paste), just small amount.
Amazing video and execution!
Any thoughts on mixing in chicken oil (after lightly frying some aromatics) at the end to give the rice some sheen & flavor boost?
I also wonder if adding Pandan at sub 5% ratio (maybe 1-2%) would impart enough fragrance yet still remain non overwhelming? Most stalls that make chicken rice with pandan that I've seen have just a bunch for a massive batch 🤔
Thanks! I think mixing in more oil into the rice after it’s done would cause the soft rice to break up due to the mixing action. Hence I would prefer for any oils to be in the stock first and let the grains be coated by the oil as the stock reduces. Actually I find that some oil would remain on top of the rice after it’s done (because oil floats on water) so just a very gentle mixing/fluffing of the rice would promote a more even coat. I would also watch the % oil to stock to avoid over greasy rice.
For the Pandan leaves I like steaming them too. The interesting thing about steaming stuff with it is the flavour doesn’t go into the rice. Rather it’s the scent I’m picking up with my nose, not my tongue. For quantity, it’s about finding the right balance to amplify the chicken fragrance but not too much until it becomes “Pandan rice”
Good idea for a video, reminds me of Ethan Chlebowski. Tons of effort too. Btw, "mush" is pronounced "muhsh", not "moosh".
Thank you for the tip, I did take some inspiration from Ethan's enduring curiosity to understand food better
Fantastic video and series. Is your 20% total ginger made up of 10% galangal and 10% old ginger? I've never used galangal in my chicken rice but it sounds fantastic.
yea I split between the two to get both types of ginger flavours. Galangal has a thicker and rougher skin but reveals a strong lemony fragrance
I think using the post-chicken poaching stock is the way to go. It has a fresh, clear flavor that tastes unique compared to a 24-hour broth. Just reduce the poaching liquid, use dried mushrooms, and season to taste with salt/rice wine
Sounds good for a lighter palate as the poaching liquid has a clear taste coming from the chicken skin (which was in contact with the water) and maybe a little bit of the cavity bones.
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
cool
Why basmati rice is use in Hainanise chicken rice in the first place? my Hainanise great grandma never use basmati rice.
We use basmati rice for lower GI compared to jasmine rice for healthier choice (reduce blood sugar spike after eating). Basmati rice may be firmer than jasmine rice, but it will soften more if steamed a little longer. They both taste about the same.
You can order special rice from Thailand they call "กข.43 or RD-43" pronounce (gor-khor-see-sib-sam) for people that want low-gi rice(aprox. 57.5) and good for Diabetic people.
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
Unreal video
Hello 👋 greetings 👋 nice video 👌👌👌
New subscriber here. ✅✅☺️
hello thanks for dropping by
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.
please double blind your taste tests.
my personal view is the taste of food should include how it looks. thanks for the suggestion