Authentic Hainanese Chicken And Rice
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- Опубліковано 25 тра 2024
- Hainanese chicken rice is the most iconic and arguably the ultimate chicken rice dish to ever exist. There are 7 Key secrets to making the most Authentic chicken rice just like the hawker stalls in Singapore. It's silly easy, and you don't need any fancy tools.
Written printable recipe - www.pantsdownapronson.com/hai...
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Highly underrated channel
highly underrated channel
Agreed, hidden gem.
So many amazing lessons, will defintely mess up trying to do this one but will be happy nonetheless.
Always a treat when your videos drop bru! Appreciate the effort that goes into explaining clearly and top class editing 👌
This is brilliant. Can't wait to try it!
You are an artist ❤
Excellent
Nice one boetie, I'm giving that a try!🙏👍
Go for it!
Jeese bru, die lyk na moeite, maar wel gedaan! Sal dit eendag saam met jou eet as jy dit maak.
))) Die ding is die moeite werd.
👍🏻 Thanks, some cool tips there to improve my poached chicken! Just curious though .. why isn't it allowed to boil?
Usually, i bring mine to the boil from cold, then simmer (just boiling) for 0h20 with the lid on, then off the heat but still sealed for 1h00.
What you’re doing is ok because you also don’t boil it for an hour.
With chicken I find you lose almost all the chicken flavour once the thing starts to boil.
I remember an old lady once showed us in a hotel I was working in and we had to cook her family chicken and matzo dumpling soup.
However we kept on messing it up and she kept on saying we kill the soup)
The problem was that we were making it like a french stock and not a gentle broth. Instead of never boiling it we slowly simmered and kept skimming fat and scum as you would with other stocks.
Old lady(the grandmother of the hotel owners) completely changed the way I cooked chicken broth and many other broths when she showed us her method.
Later on I got very interested in food science and realised that some flavours disappear into the air. Something delicate like chicken literally boils away.
I’ve seen many methods for extracting liquid chicken flavour over the years.
Remember we used 30 chickens to make 10 liters mediocre stock in one place and in another(much more high end), we used 30 roasted chickens for 3 litres pressed chicken juice.
Have to say though that this granny method and adding a good amount of umami boosters is the best so far.
@@PantsDownApronsOn Oh good! And thanks for explaining. It's amazing what a positive difference a long slow simmer can make - even something plain like a cabbage soup turns into a remarkably tasty dish with an hour of low temperature and minimal seasoning.
Well i guess it's just vegetable stock after all, with all the pieces left in, but so much better than what you get with the higher temperatures that i would instinctively use.
Nice to see you make a vegan dish, makes me question my meat eating lifestyle.
Lots of effort but I bet it tastes better than your best mates sister 😁
Yeah I thought I’d share my favourite vegan dish with you guys.
It’s a hard choice between the two when both are rubbed in chicken fat though
@@PantsDownApronsOn Not sure I'd enjoy chicken flavoured lady fish.