Is this the easiest Hainanese Chicken Rice recipe to cook at home?
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After my trip to Singapore, I think I’ve learnt what it takes to make a great Hainanese chicken rice at home. So in this episode, I’m …
You should make a video about the roasted version as well๐๐ผ
The chicken will not be enough to make extra soup sweet. Add 2 nos chicken carcass, clean, cut bite size, 1 or 2 big onion, chicken feet, cut half, chicken neck, gizzards, some dry cane tubes, Basil leaves. For the broth (2 hours). Broth basic seasoning: 1. Abalone sauce (2 Tbsp) 2. Rock Sugar (1 tsp) 3. Light soy sauce (2Tbsp) or salt (soup no color). Chicken stock can made noodles very delicious with green chives, green onion, bean sprouts, fried shallots & dash of white pepper powder (ajinomoto brand)
The rice is the essence of the dish. I suggest to use only chicken fat (not to add other oil/fat) to cook the rice.
I see the rice cooker I know he legit ๐
Looks amazing!! Put your spin on a Northumbrian Pan Haggerty for Steven next!
+++++Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show KHAL viewers a video of you cooking.+.๐ ๐๐๐++++++
Dry. Chicken not fat enough. 43mins too long for a small chicken. 40 mins AND turn off heat right after you dunk it and put a lid on it. The water to chicken ratio needs to be much larger. You are not getting the gelatin because your water is cooking out all that gelatin while it is at low simmer. Completely turn off water and use a much larger pot. Also using a freshly slaughtered chicken is key. Along with the par-cooked liver in chicken fat. Only fresh non chilled chicken has spring in the meat and sweetness in the meat , critical for chicken rice
no chicken fat for the rice? No problem, just use chicken powder xD its more economical to use chicken powder if you are cooking at home. Other method would be frying off some wings or thighs and reserve the fat for the rice, then you would have some lovely pan fried chicken for snack. Also, I like to use a mixture of 1:1:1 (soy sauce, sesame seed oil, stock) for brushing the chicken and sort of a sauce over the chicken rice
People who wash their chicken are weirdos. First off what does water do? And are you going to use soap which then goes in the chicken? If you gotta wash your chicken maybe you shouldnโt eat it. Get good quality
Thankyou Uncle Andy .
1:55 MSG…. Uncle Roger approves… Fuiyooohhh…
We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative this was so wholesome to watch
We add pandan leaves and ginger to the chicken rice as well. Some stalls add a knob of butter ๐
Surely Uncle Roger needs to review this
Excellent tip on moving the chook around in the ice water.
Love the hook…!
Looks really good. I love chicken rice. That green sauce is new and the chili sauce is a different color but good job nonetheless
As a Singaporean, well done Chef – this was really authentic and well researched, and looks delicious! Only gripe I have is right at the end when you ate it with chopsticks ๐ nobody does that here, chicken rice and nearly all other Singaporean rice dishes are ALWAYS eaten with fork and spoon lol
Delicious – very similar to Adam Liaw's recipe.
+++++If this recipe was posted on khal, many more people would be able to enjoy it. It is definitely something that should be added there++++++++++++
I would add a side of black sauce too.
Where's Uncle Roger when you need him??? Definitely a Fuiyohhh video.
There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers.I would love to tip you on your recipes..๐ฅฐ๐ค๐ฉ๐ปโ๐ณ
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I've eaten Hainanese chicken in Hainan.. where it originated and by god, it was the most boring piece of chicken i've ever had in my life.
Where can I get that mortar and pestle?
No MSG pls ๐.. all the fresh produce, aromatics, and chicken will flavour the soup and dish naturally
Well done Andy. Great Job and thanks for making this easy to follow video of the iconic dish.
It looks perfect!
There are slight variations that add butter or panda leaves to the rice or how the chicken is poached but no one can say this is not authentic chicken rice.
Defo in my top 5 favourite foods.
Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show KHAL viewers a video of you cooking.+.๐ ๐๐๐
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๐คค
you can press the chicken parts on the chopping board before slicing them up
If youโre asian, most definitely wash the chicken or any meat ๐ wash the rice, meat, vegetables and fruits ๐
Cooking is indeed an ART & you are a true ARTIST….. My fav. Thank you for the recipe add on khal
Go makan๐
Hey Andy, is there any way to pre-order for Canada ? Love your cooking techniques
In my mind the gold standard is Adam Liaw's recipe/method for Hainanese Chicken and this one is right there! (If your cookbook shipped to Canada it would be… ๐)
Need a @AuntieLiz review of this dish!
Please come over! ๐๐คค
why insisting on using chopsticks to eat rice from a plate. just use a spoon.
Will you follow the Rugby World Cup? If you watch Rugby, what would you do for the game day?
The moment Andy took out a jar with white powder I could Uncle Roger hear saying: FUHYIOOOOOOOOOOOOOO
I'm Singaporean and this video made me drool. One of the best parts of the video was the plate used for the serving the chicken! Thoroughly authentic!! ๐คฃ
Amazing take on Singapore's fav food. Next time you are in SG, try Boon Kee Chicken Rice or EverTOP chicken rice. You can see how gelatanious the meat can be. THanks mate. Enjoying them vids.
Good job. You did your homework and cooked the chicken rice almost like the way the hainanese cooks it ๐ this is how a cooking show should be. Introduce a dish, cooking it in the right way and show it to the viewers that not familiar with the dish. Not like some people completely changed the method and recipe.
Nice mate! I've never had it without the dark sauce (kechap manis) as an option, whether hokka centre or home cooked. ๐ Am going to have to pick up some poultry hooks and cook it up this weekend.
Uncle Andy!