Hey, great video! Next time instead of putting the excess fat in the stock you should try frying it off and rendering the fat then putting the washed rice in there. Epic!
I can't see how this is any quicker or easier than making Hainanese Chicken Rice the traditional way. The only real difference is you cut up the chicken raw, rather than once it's cooked. And de-boning chicken thighs is, if anything, trickier than cutting up a whole cooked chicken. Sure, a whole takes a bit longer to cook, but you just leave it to do its thing. And you can make your sauces while it's cooking. Also, at the end of it you have chicken breast as well as thigh, which many prefer. Frankly, with the amount of prep involved, if you have time to make this version, you have time to make the traditional version. And one more thing: buying a whole chicken is usually way cheaper than buying bone-in thighs,
I am a Muslim, so wine is a no no for me...after looking for substitute here and there I found that a bit of apple cider vinegar in warm water with a tiny bit of sugar or honey will do....
You’re a great host. I really enjoy watching your presentation. Thanks for this exciting recipe
A simplified version that I might actually try!
Nice one Chef Cher. That looks fantastic.
This looks gorgeous!!!
mmm I'll definitely make this dish! Thank you for the recipe.
Singapore breakfast staple...nice!!
Bravo, awesome dish
What you say about stock vs "cube" is absolutely true. No comparison...salted/seasoned water versus actual food.
My wife fr prefers the cube though. I think it's a nostalgia thing for her.
Looks delicious thanks for the video!
Thanks! Really need to try this one!
Wow. Looks really good.
We love Chef Cher
Absolutely yuuuuuuummmmmmy looking. 🤤
Great stuff! 👍🏻 😊
Was that raw or pre cooked cold rice when you added it into onion and oil?
I'm almost certain it was raw/uncooked rice.
Washed uncooked
Lol, oh no, I am a beef stock cube user 😢 Now I have to change to liquids. Thanks for the tip.
Better than bullion is great to add flavor to boxed stock
Hey, great video! Next time instead of putting the excess fat in the stock you should try frying it off and rendering the fat then putting the washed rice in there. Epic!
😛 i have to cook that chicken
I can't see how this is any quicker or easier than making Hainanese Chicken Rice the traditional way. The only real difference is you cut up the chicken raw, rather than once it's cooked. And de-boning chicken thighs is, if anything, trickier than cutting up a whole cooked chicken. Sure, a whole takes a bit longer to cook, but you just leave it to do its thing. And you can make your sauces while it's cooking. Also, at the end of it you have chicken breast as well as thigh, which many prefer. Frankly, with the amount of prep involved, if you have time to make this version, you have time to make the traditional version. And one more thing: buying a whole chicken is usually way cheaper than buying bone-in thighs,
❤
Rice wine substitute?
Usually Sherry Vinegar works
I am a Muslim, so wine is a no no for me...after looking for substitute here and there I found that a bit of apple cider vinegar in warm water with a tiny bit of sugar or honey will do....
i used apple juice. still yummy
Nope, Faster Isn't Always Better
It was a great dish until you came along with the coriander 😅