MY ABSOLUTE FAVORITE CHICKEN & RICE DISH THAT I PICKED UP TRAVELING… | SAM THE COOKING GUY
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It was on our trip to Singapore that I truly learned that Hainanese Chicken & Rice is easily my FAVORITE chicken & rice dish, …
My garlic cloves were on the smaller side, so I added a fuck ton. Waaay more opportunities for bites of mushy garlic goodness. Next time I make this I'm adding some heat.
Never tried to make this before! I have a rice cooker, def trying!!
Can you make this in a pressure cooker? I love ginger and chicken thighs, but I need this remade in a pressure cooker!!!
Oh man. More rice cooker dump and go recipes please! This one was amazing!
Can't wait to try this. I make it the traditional way but it's a 2 hour meal, well worth it though. But in a pinch I'd love to try it this way!
One of my most favorite things to eat. And it can be done in a rice cooker!!!. Bit shocked.!! Thanks for awesome video 😀
Def making this tomorrow
Cold ginger chicken but not cold. I gotta try this out.
My favorite chicken. I love ginger scallion sauce (I make it differently, but it really is the best chicken)
Getting a rice cooker just to do this!!!
I made this stuff for my lady 👩🏻 and she loved it so much!!!!! She made me dessert 😁. Thanks for the video!!!
Sam is the goat YT chef
Cooking it right now, my house smells amazing! Thank you Sam can’t wait to try it.
Going to make this and freeze for meal preps this week 🤤
I'm from Singapore – born & raised. It ain't chicken rice if the rice isn't oily. Put the trimmed fat from the chicken thighs into the rice. Heck, we even put chicken fat in the garlic-chilli sauce which wasn't featured in this video. Try it – that'll be the real taste of Singapore Chicken Rice 😊
Excited to make this.
Unfortunately you dont have pandan leaves……it would make the rice more fragrant
This isn't Singaporean Hainanese Chicken Rice, the ginger scallion sauce is Cantonese, Its called Bak Chit Gai, or white cut chicken. the sauces for Hainanese Chicken is different. Its all delicious though. But using a chicken from a chinese market is crucial for best flavor. Its a different breed, raised and processed differently.
OMIT ONIONS
1 Tip to make this slightly better : Sear off that chicken skin. I'm sure you're aware though. Seems like that would've made it a little more flavorful
I love everything about this except for the metal spoon in the nonstick pot.
Uncle Roger is cursing right now watching you wash the rice
Metal spoon in rice cooker
Asians: 😱
If you’re having 4 people over and you only have 4 chicken thighs, everyone is eff’d anyway. 🤷🏽♂️
I would like a knife
You could make this in a pot too!🍚🍚🍚 nice
Slept on this cuz I didn't have the notification bell switched to all BUT BABY, I'm making this tonight!! Off to grab my chicken thighs now! Thanks Sam!
The rice cooker option is so great. Thank you for clarifying
THAT chicken and rice looks Bang$%& good! Take that for what its worth 😅. I will be making that dish very soon. Super simple, super quick, and mama will be very happy! Thanks for all the inspiration!
Looks yummy 🤤!
I just saw this video and it’s going to be cooked tomorrow. I have all the ingredients I love chicken and rice. I usually do the southern version and flavors but I definitely got love Asian flavors too. This is good old comfort food!
I don't have a rice cooker! 🙁 I will have to find a way to make it in the oven in a covered casserole pot. Anyone have any tips on how to convert this recipe?
Meh. For me and my wife, the ginger and sesame seed oil is too strong. I'll make this again a slight variation.
Can you make this without a rice cooker? If yes, any instructions would be welcome.
Can’t be the only person cringing that he is using a metal spoon in the rice cooker
leave the rice in the cooker for 5~10 min after the rice cooker goes off. it will 1 make the rice "dryer" so it doesn't stick together like a clump of glue, 2 cook thru anything that's not completely cooked inside, cuz when u use chicken stock some times the rice doesn't absorb it as well as just water. And mix the rice well before you spoon it out of the rice cooker, cuz even with modern technology, there's always area in the cooker that's more cooked than other, specially since you have oil and grease in the chicken stock, so you want to mix it well before you actually plate it. (experience from my 20 years of making rice almost every night at home, lol)
I need a knife! Make beef rendang. It's really good
That’s really easy. Kinda like your mother.
I’m making it.
The white rice thing is a big no, but the chicken looks great
i love this recipe!
Awesome
perfect for me when I'm lazy after class and work
If this guy ever gets to taste biriyani he’s going to divorce his wife
Need a good cooking knife. Trying this tomorrow
this was soo good…my knife was dull