The prototype of Hainanese chicken is a dish called Weng Chang Ji (文昌鸡) in Hainan provenience in China. Wen Chang Ji is a special breed of chicken, which is organically raised and freshly slaughtered right before cooking. The chicken itself is already flavorful and delicious. Therefore, locals don’t use pandan leaves or lemon grass. But, when this dish spread to Singapore. They had to change the recipe by adding more herbs to cover up the disadvantage of using frozen chicken. Therefore, depending on the quality of your chicken, you can choose to add pandan leaves and lemon grass or not. My chicken is range free and I got it fresh from a local farm, so scallions and ginger will do just perfect. Weng Chang Ji has bright yellow skin, which tastes buttery and fatty - so delicious. There is no other chicken comparable, in my opinion, LOL! The chicken in the USA, the skin is off-white when it is cooked, and it is less fatty. I can’t recreate the real Hainanese chicken 100% but at least I can fake the color with turmeric! Don’t judge me LOL! 🔪 BROWSE MY KITCHENWARE - bit.ly/3NWLZQ8 ❤️ SUPPORT ME ON PATREON - bit.ly/38QRTmP 🥢PRINTABLE RECIPE - soupeduprecipes.com/hainanese-chicken-rice-recipe/
Of course people will judge you BUT you have nothing to fear because of your honesty and thoroughness - you're an excellent teacher! The pinned comments are very valuable for both the history and details of this dish. Please keep including deep background information like this - it adds another wonderful layer to your videos! Cheers!
HOW IGNORANT ARE YOU?? USING PANDA LEAVES AND LEMON GRASS BECAUSE CHICKEN USED IS FROZEN? Geez I don't know if I should call you lazy or ignorant, or "racist". So if Thai people use lemon grass in their tomyam, it is because the seafood they are cooking with isn't fresh? Southeast Asians using pandan leaves in their cakes and bread because the flour isn't fresh. It is all a matter of *PREFERENCE* and personal taste to add whatever they want to cook the chicken. Strongly dislike your sense of superiority. 😡
I really appreciate that you don't just give a method, you explain the reason for it and demonstrate each step carefully and thoroughly so new cooks and new-to-this-style-of-cooking cooks can get a handle on what to do. It's also really fantastic that you offer substitutions in each and every recipe for ingredients and kitchenware and give clear explanations of spice levels and how to control them depending on the specific type of ingredients used. Your attention to detail makes this channel a frequent watch for me!
Honestly, Mandy, yours is one of my most favourite channels on UA-cam. The cooking techniques and recipes are a bonus; I just love to hear you talk. Your voice is lovely, and your commentary makes me feel like I can cook everything like you do. I am inspired so much, by what you give us.
This version was the best I’ve made so far. So thank you for sharing. I followed 99% of the recipe. Changed my vegetable and added a little more salt in the rice. My only criticism is I would have started making the sauces first then the chicken bc my chicken cooled down too much by the time I was ready to eat. Definitely a weekend recipe…
Mandy I've followed you for so long. We are long time patreon supporters. I love your continuing to learn and teach in professional manners and very clear instruction. Thank you for... Being YOU, Mandy!
I just made this with a small fresh brown chicken. My wife had made the rice already-I sauteed aromatics and chinese sausage in oil and mixed it in. It’s was great. The blanching and icing of the chicken on the beginning really makes the skin and meat firm and tasty.
Thank you for all of your recipes. They allow us to travel to many parts of the world, while we are at home. Thank you so very much. You also mentioned that you can no longer use your mortar and pestle because of your arthritis. Many of us can sympathize due to our chronic illnesses, such as one or more types of arthritis and other illnesses. You do a very, very good job showing us how to make your recipes, even though we too might have similar illnesses. Many of us took home economics classes and loved doing so, because of all the recipes that we were taught how to make. That may no longer be something that is taught in school, but you fill that role. Thank you so very much for all of the wonderful recipes that we learn to make..
I think home economics is still taught in schools but it goes by a different name now. The class I took when I was in 6th grade was called FACS which stands for Family and Consumer Science which all students were required to take. But I feel like class didn't teach me anything new that I didn't already learn from my grandma in terms of cooking or baking. But I suppose it is a nice thing to have for students who don't have the opportunities to learn these things at home.
Mandy's husband is so lucky, not only does he get to eat her food, but she also makes it husband friendly by showing the different ways! This one seems amazing and maybe even something I could pull off lol.
You are simply incredible. Such passion you put into this channel. I could learn from your teachings all day! And your history tidbit was so appreciated. Thank you for your dedication! 🙏🏻🙏🏻
I made this last week and it comes in perfection 👀 The rice and the soup is the highlight of the dish. To add more freshness to the dish ,I blanch some bean sprouts as a side dish and pour oyster sauce..It feels like I'm traveling to Singapore with this taste
This is an amazing lesson! I've watched quite a few videos how to make Hainanese chicken, but this is the best!! I appreciate your attention to detail and your explanations about ingredients and method!
Wonderful to see, this dish has become an internet favourite. I've often told friends of how a whole boiled chicken, can be turned into several meals. Now, they can learn for themselves, merely searching on YT.
Just followed this recipe and made Hainanese chicken, rice and sauces for the family and we all loved it!!!! Thank you for the detailed recipe and amazing tips!
Hi Mandy! I have been enjoying your UA-cam recipes and like how detailed you are in your insruction. I really appreciate your perfecting of recipes and doing the research before you present a recipe to us. I know how much more work that must be for you. You must be one of those types that is always improving upon what you know, like me. That's why I watch you and others, to learn more and better ways to do things! I learned how to make Chinese poached chicken from my parents, who at one time owned a restaurant. What they did was to bring the seasoned water up to a boil, then drop the chicken in, when it came up to a simmer again, put the tight fitting cover on and then turn off the heat. Let the chicken poach in that broth for an hour, on the stove, but with the heat off. I was always amazed how that whole chicken got completely, but just cooked. The meat was silky and moist. When they made the ginger scallion sauce, they used a dried ingredient that in Cantonese sounded like "sand ginger" (phonetically pronounced, sa gueng). Have you heard of that? I love that distinctly different flavor, although others in my house don't, unfortunately. I also wondered if the plunging in cold water was really necessary because I'd be concerned that you'd lose some flavor by doing so. Did you note if there was a huge difference if you didn't do the ice water bath after cooking?
Thanks so much for sharing with us your version of hainanese chicken dish. Your husband is so lucky to have a wife like you. You don't only make cooking easy and delicious, you make it look so fun, enjoyable and appetizing. I love to watch all your videos. I learn a lot from you. Thanks again and more power to you.
I came across a chicken rice shop in PJ, Malaysia - they used 5% of glutinous rice with the jasmine rice to cook chicken rice. The texture was firm, fragrant and just about right.
back when we were young we visited our dad who was working in Singapore that time and every time we eat outside me and my brother will always order this. it's really really good
Ohhh wow that’s what this dish is!! Thank you for that information. I never order as to me I judged it by the cover lol…. I thought they looked boring…..It’s got beautiful aromatics and flavours…. Yummy I don’t tolerate chicken and meats without sauces and flavours…. I would definitely love the rice and soup but when I do make this dish I will for sure need those condiments with the chicken…. Even though I might not want to cook all your recipes, I love watching you make them and teach us how, where and who about them, thank you
Mandy, you're such a good teacher! This looks absolutely fabulous. I've had the dish before in Los Angeles's Chinatown, and I still pine for that meal. I cannot wait to make this myself. Thanks, my dear!
I was truly impresessed with the chili sause. It's kick - ass palette of tastes is also good accompaniment for all kinds of grilled meats. Great recepie in general. Thank you Mandy.
The soul of a hainanese chicken is the red chilli sauce, ginger mince & fried garlic oil & the green onion mince with hot oil pour & seasoning. Also the chicken light soy sauce seasoning...
I prepared your dish and it turned out delicious 😋! Thank you for sharing your recipes, they are simple to follow, specially for us, non asian folks trying to learn about your culture, and to cook asian food.
Sorry about the arthritis Mandy. That's why I never try to make bread. This is a great method. I am sure the chicken is moist and tender. I prefer dark meat. Sometimes leg quarters or thighs are under a dollar a pound and I stock the freezer. Thank you. Have a great weekend 😍👍💞🐲🙋♂
I made this for dinner tonight, and it was very delicious. Thank you for the tip about dipping the chicken into simmering water a number of times to tighten the skin, and the sesame oil and turmeric trick!
Assalamalaykum waramatullahi wabarakathu.. this is the only food channel that more entertaining… the more she talks is very informative and convincing not like others which is so boring….new sub here🙏
For the temperature of the chicken: The safe temperatur for 1 Hour cooking is actually 62 C or 145 F as long as you cook it for 1+ hour, I would give it 1.5 hours to make sure. This way the chicken would be much more tender. The FDA temperature of 75C or 165F is meant for "dumb cooking" at any length of time. Refined cooking by those that can understand can simply be done around 62-70.. for 1 hour 30 mins giving the chicken much more taste and tenderness
Hello Mindy, cannot thank you enough for all your efforts in making these recipes. I have very difficult to please teens to feed over the next three days and I've found the perfect solution by following your lucid explanations for yummy wholesome meals. I personally love very high spice (chilli) flavours but my lil guests are not so good with that, so trying out all your recipes for 10 meals starting from tomorrow evening i.e. 18-20 March '23. Life save you ❤
Wow, Mandy! You made it Perfectly. I thought I was the only guy who knew how to do this right - but you nailed it. It is not an easy dish to perfect, I do use a mortar for the chilli sauce but I understand why you used a mixi. I am sorry to hear of your arthiritis. I hope you recover soon. Very impressed. I agree that this dish is best without pandan, lemon grass or other additives to keep the essence true to the classical Hainanese version where Chicken is the rock star and the ginger follows soon after.
Thank you Mandy for this recipe video! It’s popular in Thailand too, there it’s called Khao Man Gai, or Chicken Fat Rice. Very common to find as street food and sooooo good. 😋
Mandy's overall demonstration of this particular dish is delivered in the most succinct manner ever on all my visits on You Tube to date.👏🏻👏🏻👏🏻to Souped Up Kitchen for presentation,explanation and overall content.
Thank you so much for your work. I have learned so much. Under water chicken is now a regular in my house. I had no idea that chicken could taste that good!
I love this dish, but sadly it’s not the kind of thing that people from certain cultures go for (they don’t get excited about a perfectly cooked, boiled chicken that doesn’t have color or lots of seasoning), so I only get to have this if I go to a restaurant, which I can’t do living in the Caribbean now. I like it with the white ginger sauce instead of ginger scallion oil, but ginger scallion is good, too.
i love your show. you have a great teacher personality keep up the awesome work thank you i will continue watching your channel tell your husband to relax and be happy to have such a great cook for a wife
Cooling the chicken: Commercial outlets put the chicken in overflowing running tap water for initial cool down as the running water that overflows will cool the chicken consistently. Dunking in ICE is not as good because the cooling consistency will not be there. Ice Dunking is to get the gelatine in the skin to form.. Some cooks will cool with tap water then dunk in ice , but most do not do this. They only use overflowing tap water to remove heat from the chicken body consistently.
I've enjoyed your cooking, I like most of your recipes, it's hard to pick out a favorite. I will just pick one of my favorites, Hainanese Chicken Rice. Happy Lunar New Year Mandy and fellow subscribers! 新年快乐
Much thanks, Mandy for the History Lesson and Teaching us how to Achieve Truly Tender Chicken with your Techniques. That "Twine Trick" is a Game Changer! 💜
You are a lovely, sweet, generous and brave young lady. Even with your arthritis, you are teaching us how to cook your fabulous dishes. Your smile is pure joy🥰💐. Thank you and God bless.🙏🏼 P.S. will you be putting your recipes into a book? If yes, when can we expect to see it, pretty please🤗❤️🙏🏼
I’m surprised at the timing of this recipe. As of now, at this moment, Singapore only has frozen chicken available. Even before fresh chicken was available in Singapore, the Singaporean aunties will add Pandan leaves when making chicken rice.
The prototype of Hainanese chicken is a dish called Weng Chang Ji (文昌鸡) in Hainan provenience in China. Wen Chang Ji is a special breed of chicken, which is organically raised and freshly slaughtered right before cooking. The chicken itself is already flavorful and delicious. Therefore, locals don’t use pandan leaves or lemon grass. But, when this dish spread to Singapore. They had to change the recipe by adding more herbs to cover up the disadvantage of using frozen chicken. Therefore, depending on the quality of your chicken, you can choose to add pandan leaves and lemon grass or not. My chicken is range free and I got it fresh from a local farm, so scallions and ginger will do just perfect.
Weng Chang Ji has bright yellow skin, which tastes buttery and fatty - so delicious. There is no other chicken comparable, in my opinion, LOL! The chicken in the USA, the skin is off-white when it is cooked, and it is less fatty. I can’t recreate the real Hainanese chicken 100% but at least I can fake the color with turmeric! Don’t judge me LOL!
🔪 BROWSE MY KITCHENWARE - bit.ly/3NWLZQ8
❤️ SUPPORT ME ON PATREON - bit.ly/38QRTmP
🥢PRINTABLE RECIPE - soupeduprecipes.com/hainanese-chicken-rice-recipe/
No judgment here Mandy. I just love your style and innovation.
Of course people will judge you BUT you have nothing to fear because of your honesty and thoroughness - you're an excellent teacher! The pinned comments are very valuable for both the history and details of this dish. Please keep including deep background information like this - it adds another wonderful layer to your videos! Cheers!
I love you explained how to deal with the difference in chickens! Thank you!
😂 “Fake It til You Make It” they say!🤣 Well it looks delicious! Thanks for Sharing Mandy.
HOW IGNORANT ARE YOU?? USING PANDA LEAVES AND LEMON GRASS BECAUSE CHICKEN USED IS FROZEN?
Geez I don't know if I should call you lazy or ignorant, or "racist". So if Thai people use lemon grass in their tomyam, it is because the seafood they are cooking with isn't fresh? Southeast Asians using pandan leaves in their cakes and bread because the flour isn't fresh. It is all a matter of *PREFERENCE* and personal taste to add whatever they want to cook the chicken.
Strongly dislike your sense of superiority. 😡
I really appreciate that you don't just give a method, you explain the reason for it and demonstrate each step carefully and thoroughly so new cooks and new-to-this-style-of-cooking cooks can get a handle on what to do. It's also really fantastic that you offer substitutions in each and every recipe for ingredients and kitchenware and give clear explanations of spice levels and how to control them depending on the specific type of ingredients used. Your attention to detail makes this channel a frequent watch for me!
Thank you for teaching how to cut the chicken. It's embarrassing to admit this, but I don't know how to cut the chicken🙏thank you again
Honestly, Mandy, yours is one of my most favourite channels on UA-cam. The cooking techniques and recipes are a bonus; I just love to hear you talk. Your voice is lovely, and your commentary makes me feel like I can cook everything like you do. I am inspired so much, by what you give us.
I've never seen a culture that likes good food as much as the Chinese. Bless you Mandy you've taught me so much! 🙏🏻
Yup. And still fit and healthy. L
Since i moved to canada ..i really miss Singaporeans chicken rice...now after watched your channel..i gonna cook it myself...merci madame
This version was the best I’ve made so far. So thank you for sharing. I followed 99% of the recipe. Changed my vegetable and added a little more salt in the rice.
My only criticism is I would have started making the sauces first then the chicken bc my chicken cooled down too much by the time I was ready to eat. Definitely a weekend recipe…
Mandy I've followed you for so long. We are long time patreon supporters. I love your continuing to learn and teach in professional manners and very clear instruction. Thank you for... Being YOU, Mandy!
Thank you for a homerun recipe! I made this tonight and it was so delicious. My husband said it tasted exactly like the one we had in Singapore.
I just made this with a small fresh brown chicken. My wife had made the rice already-I sauteed aromatics and chinese sausage in oil and mixed it in. It’s was great. The blanching and icing of the chicken on the beginning really makes the skin and meat firm and tasty.
Thank you for all of your recipes. They allow us to travel to many parts of the world, while we are at home. Thank you so very much. You also mentioned that you can no longer use your mortar and pestle because of your arthritis. Many of us can sympathize due to our chronic illnesses, such as one or more types of arthritis and other illnesses. You do a very, very good job showing us how to make your recipes, even though we too might have similar illnesses. Many of us took home economics classes and loved doing so, because of all the recipes that we were taught how to make. That may no longer be something that is taught in school, but you fill that role. Thank you so very much for all of the wonderful recipes that we learn to make..
I think home economics is still taught in schools but it goes by a different name now. The class I took when I was in 6th grade was called FACS which stands for Family and Consumer Science which all students were required to take. But I feel like class didn't teach me anything new that I didn't already learn from my grandma in terms of cooking or baking. But I suppose it is a nice thing to have for students who don't have the opportunities to learn these things at home.
Mandy's husband is so lucky, not only does he get to eat her food, but she also makes it husband friendly by showing the different ways! This one seems amazing and maybe even something I could pull off lol.
You are simply incredible. Such passion you put into this channel. I could learn from your teachings all day! And your history tidbit was so appreciated. Thank you for your dedication! 🙏🏻🙏🏻
I made this last week and it comes in perfection 👀 The rice and the soup is the highlight of the dish. To add more freshness to the dish ,I blanch some bean sprouts as a side dish and pour oyster sauce..It feels like I'm traveling to Singapore with this taste
This is an amazing lesson! I've watched quite a few videos how to make Hainanese chicken, but this is the best!! I appreciate your attention to detail and your explanations about ingredients and method!
I just ate this for breakfast today at a restaurant.
I was willing to try them at home
What a coincindence! I'm trying it this week💙
Wonderful to see, this dish has become an internet favourite. I've often told friends of how a whole boiled chicken, can be turned into several meals. Now, they can learn for themselves, merely searching on YT.
Just followed this recipe and made Hainanese chicken, rice and sauces for the family and we all loved it!!!!
Thank you for the detailed recipe and amazing tips!
That sauce is an absolute winner! So good with the Hainanese Chicken 🥰 I love how there’s so much balance in the one dish!
Hi Mandy! I have been enjoying your UA-cam recipes and like how detailed you are in your insruction. I really appreciate your perfecting of recipes and doing the research before you present a recipe to us. I know how much more work that must be for you. You must be one of those types that is always improving upon what you know, like me. That's why I watch you and others, to learn more and better ways to do things! I learned how to make Chinese poached chicken from my parents, who at one time owned a restaurant. What they did was to bring the seasoned water up to a boil, then drop the chicken in, when it came up to a simmer again, put the tight fitting cover on and then turn off the heat. Let the chicken poach in that broth for an hour, on the stove, but with the heat off. I was always amazed how that whole chicken got completely, but just cooked. The meat was silky and moist. When they made the ginger scallion sauce, they used a dried ingredient that in Cantonese sounded like "sand ginger" (phonetically pronounced, sa gueng). Have you heard of that? I love that distinctly different flavor, although others in my house don't, unfortunately. I also wondered if the plunging in cold water was really necessary because I'd be concerned that you'd lose some flavor by doing so. Did you note if there was a huge difference if you didn't do the ice water bath after cooking?
I Love how detailed you are, and that makes us confident to try your recipes. You're one of the best 👩🍳 I've ever watched. Stay awesome.
Thanks so much for sharing with us your version of hainanese chicken dish. Your husband is so lucky to have a wife like you. You don't only make cooking easy and delicious, you make it look so fun, enjoyable and appetizing. I love to watch all your videos. I learn a lot from you. Thanks again and more power to you.
I came across a chicken rice shop in PJ, Malaysia - they used 5% of glutinous rice with the jasmine rice to cook chicken rice. The texture was firm, fragrant and just about right.
back when we were young we visited our dad who was working in Singapore that time and every time we eat outside me and my brother will always order this. it's really really good
Mandy you were reading my mind! I can't wait to follow your technique.
Ohhh wow that’s what this dish is!! Thank you for that information. I never order as to me I judged it by the cover lol…. I thought they looked boring…..It’s got beautiful aromatics and flavours…. Yummy
I don’t tolerate chicken and meats without sauces and flavours…. I would definitely love the rice and soup but when I do make this dish I will for sure need those condiments with the chicken…. Even though I might not want to cook all your recipes, I love watching you make them and teach us how, where and who about them, thank you
Mandy, you're such a good teacher! This looks absolutely fabulous. I've had the dish before in Los Angeles's Chinatown, and I still pine for that meal. I cannot wait to make this myself. Thanks, my dear!
I was truly impresessed with the chili sause. It's kick - ass palette of tastes is also good accompaniment for all kinds of grilled meats. Great recepie in general. Thank you Mandy.
The soul of a hainanese chicken is the red chilli sauce, ginger mince & fried garlic oil & the green onion mince with hot oil pour & seasoning. Also the chicken light soy sauce seasoning...
I will try this recipe soon.I tried this before in Singapore and I love it it so much.Thanks for sharing......
Great idea rubbing it with salt to get rid of unwanted smell, surely tender and flavorful Chicken Rice!
I discovered Hainanese Chicken Rice in lockdown. I think it is one of my top 5 dishes now. But I think this is the best method.
I used to have this in Hong Kong in the 80s and 90s. It was wonderful. I'm hungry now.
Thanks Chef. This is one of the best dishes in Asia. One of my favourites also. 😍
Thank you. I made this last night. Instead of rice, I used Chinese egg noodles. My belly was very happy.
I prepared your dish and it turned out delicious 😋!
Thank you for sharing your recipes, they are simple to follow, specially for us, non asian folks trying to learn about your culture, and to cook asian food.
Sorry about the arthritis Mandy. That's why I never try to make bread. This is a great method. I am sure the chicken is moist and tender. I prefer dark meat. Sometimes leg quarters or thighs are under a dollar a pound and I stock the freezer. Thank you. Have a great weekend 😍👍💞🐲🙋♂
Thank you so much for this. It’s the only recipe I’ve found that has reminded me of Singapore.
I made this for dinner tonight, and it was very delicious. Thank you for the tip about dipping the chicken into simmering water a number of times to tighten the skin, and the sesame oil and turmeric trick!
You are so welcome!
This takes me back to the years I spent in Singapore. Hainanese chicken rice at the night time hawker centers.
As usual you detailing and presentation in the videos are perfect! Will try this soon!
Assalamalaykum waramatullahi wabarakathu.. this is the only food channel that more entertaining… the more she talks is very informative and convincing not like others which is so boring….new sub here🙏
For the temperature of the chicken: The safe temperatur for 1 Hour cooking is actually
62 C or 145 F as long as you cook it for 1+ hour, I would give it 1.5 hours to make sure.
This way the chicken would be much more tender. The FDA temperature of 75C or 165F is meant for "dumb cooking" at any length of time. Refined cooking by those that can understand can simply be done around 62-70.. for 1 hour 30 mins giving the chicken much more taste and tenderness
Hello Mindy, cannot thank you enough for all your efforts in making these recipes.
I have very difficult to please teens to feed over the next three days and I've found the perfect solution by following your lucid explanations for yummy wholesome meals.
I personally love very high spice (chilli) flavours but my lil guests are not so good with that, so trying out all your recipes for 10 meals starting from tomorrow evening i.e. 18-20 March '23.
Life save you ❤
This was my favorite when I worked in Singapore. Thanks for sharing this recipe.
I love this so much, thank you for the recipe
I visited Singapore in 2018, I tasted the Hainanese Chicken Rice!
I definitely prefer by far, the Canadian oven roast chicken!
Wow, Mandy! You made it Perfectly. I thought I was the only guy who knew how to do this right - but you nailed it. It is not an easy dish to perfect, I do use a mortar for the chilli sauce but I understand why you used a mixi. I am sorry to hear of your arthiritis. I hope you recover soon. Very impressed. I agree that this dish is best without pandan, lemon grass or other additives to keep the essence true to the classical Hainanese version where Chicken is the rock star and the ginger follows soon after.
and I do think you're an accomplished master despite your arthritis. Kudos and may your pain fade away...😊😊
Thank you Mandy for this recipe video! It’s popular in Thailand too, there it’s called Khao Man Gai, or Chicken Fat Rice. Very common to find as street food and sooooo good. 😋
A wonderful take on the national dish of Singapore! Looks delicious!
This was my Chinese stepgrandfather’s (Yeh-Yeh) FAVORITE dish. I have now sent this recipe to my stepfather so that he can replicate it.
I love the way how you explained to make Hainamese rice chicken, but the chicken looks not enough cooked yet...❤
This looks wonderful and I bet it tastes even better.
Thank you. I had this in a restaurant once, and I was on cloud 9. I'm so excited to try this!
Your videos are a gem! Super authentic! Very clearly presented! Extremely present! This is amongst my best Asian cooking channels to get recipes from!
Love your cooking shows. Clear instructions and systematic! Take care of your health. Thanks.
Hainan chicken rice recipe is very good, I will definitely try it 👍
Thank you so much dear Mandy! Your videos are so very informative and enjoyable!
I will prepare it on Sunday. Can't wait. It's a lot of work but i'm sure it worth the effort. Thanks for the recipe and the technique 🙂
Omg I am fixing this on friday!!!!!!! I'll be watching this video the entire time so I get it right. Can't wait. Looks so yummy!!!
Mandy's overall demonstration of this particular dish is delivered in the most succinct manner ever on all my visits on You Tube to date.👏🏻👏🏻👏🏻to Souped Up Kitchen for presentation,explanation and overall content.
You are the BEST cooking instructor and your English is perfect.
This has got to be one of the best chicken and rice meals. I love it!
This is the best version I’ve come across here so thank you very much!
I was going to write,but your voice is amazing..great recipe and very well explained.
This looks incredible! The soup was nice and clear. Thank you for the tip about blanching the chicken before adding it to the clay pot.
Thank you so much for your work. I have learned so much. Under water chicken is now a regular in my house. I had no idea that chicken could taste that good!
I love this dish, but sadly it’s not the kind of thing that people from certain cultures go for (they don’t get excited about a perfectly cooked, boiled chicken that doesn’t have color or lots of seasoning), so I only get to have this if I go to a restaurant, which I can’t do living in the Caribbean now.
I like it with the white ginger sauce instead of ginger scallion oil, but ginger scallion is good, too.
i love your show. you have a great teacher personality keep up the awesome work thank you i will continue watching your channel tell your husband to relax and be happy to have such a great cook for a wife
Delicious!!...I must try this out. Thanks Mandy I appreciate all your knowledge and skills.
Thank you, Mandie. I always enjoy your videos. I learn a lot from you and you always make me hungry, too!
Cooling the chicken: Commercial outlets put the chicken in overflowing running tap water for initial cool down as the running water that overflows will cool the chicken consistently. Dunking in ICE is not as good because the cooling consistency will not be there. Ice Dunking is to get the gelatine in the skin to form.. Some cooks will cool with tap water then dunk in ice , but most do not do this. They only use overflowing tap water to remove heat from the chicken body consistently.
Oooh i love this, i make it every now and then.
I LOOOVE Hainanese chicken rice. I've always wondered to make the dipping sauces , especially the green onion dip. I love your cooking vlogs
I've enjoyed your cooking, I like most of your recipes, it's hard to pick out a favorite. I will just pick one of my favorites, Hainanese Chicken Rice.
Happy Lunar New Year Mandy and fellow subscribers!
新年快乐
Love your recipes. Every single one I've tried has come out great. Thank you.
Look very delicious 🤤😋 I love chicken and 🍚🍗🍚🍗🍚
I love this dish. Thank you for sharing the techniques of making it. You are such a wonderful chef. I found you recently. 😘😘
Perfect my all time favourite Thank you reminds me to go cook it
So very flavorfull...very nice taste and texture..hope you can make others authentic chinese foods from every place of china...see you..
Everything was delightful, like always, simple great cooking can be amazingly flavorful.
Thanks! This looks good. Will try today
Will definitely try this, thank you for the recipes and tips. Love from Cape Town, South Africa
Thank you so much for doing this recipe. I’ve been looking forward to it for a while.
Love it, best version and details I've come across! Thank you for sharing!
Much thanks, Mandy for the History Lesson and Teaching us how to Achieve Truly Tender Chicken with your Techniques. That "Twine Trick" is a Game Changer!
💜
This is my ultimate favorite dish ever!!!!
big fave dish with green veg and soup delicious.
Awesome show thank you for sharing. Looks very delicious. Have a great day
A huge thank you Mandy. I have tried making a version of this before, but it does take some TLC. I like your method, I will give it a try ...
I have to make this! Thank you for sharing this recipe
Thank you Mandy, this dish was my grandpa's favorite 😍
Chicken rice is always an all time favourite 🤩 thanks for sharing this, much love from Singapore ❤️
You are a lovely, sweet, generous and brave young lady. Even with your arthritis, you are teaching us how to cook your fabulous dishes. Your smile is pure joy🥰💐. Thank you and God bless.🙏🏼
P.S. will you be putting your recipes into a book? If yes, when can we expect to see it, pretty please🤗❤️🙏🏼
Thanks Mandy for explaining it so well. I hope i can make it as good as you.
I’m surprised at the timing of this recipe. As of now, at this moment, Singapore only has frozen chicken available. Even before fresh chicken was available in Singapore, the Singaporean aunties will add Pandan leaves when making chicken rice.
I’ve got arthritis too Mandy. Keep up the excellent work. 👍🏽
Love your cooking and easy to learn . Thank you ❤
Beautiful presentation. You're an excellent teacher.