How To Make Hainanese Chicken Rice At Home

[@TheG6PDdefic]

crazy how good this channel is with little to no views and subscribers, i believe it is that i am here before this blow up.

[@CameronMarti]

I'm so glad you think so, I really appreciate it!

[@nikip9161]

One of my favorites, the ginger-scallion sauce...
Also, the chefs kiss bite [there are only two bites] from every chicken, that oyster!!! 😋
Well done video, easy to follow along. 👍 🌝

[@CameronMarti]

Glad you enjoyed it! Totally agree on the oysters, easily the best carving snack.

[@romandiaz5199]

This is awesome! For sure trying this in our kitchen!

[@CameronMarti]

Hope you like it!

[@Weiner_Sam]

YES YES YES YES

[@Mrshyguy775]

Thanks! How long after adding the oil to the ginger do I add the green onion? While oil still "hot" or a couple minutes later? Or does it even matter?

[@CameronMarti]

I always add it pretty much right after the ginger stops bubbling. The oil will still be hot, but it won't negatively impact the sauce!