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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Dave Chang is back in the kitchen cooking his recipe of whole boiled chicken two ways: over rice and in a soup. This dish is a Momofuku classic at the restaurants and something he often cooks at home. Maybe not the coolest name, but Dave loves it, showing how versatile and easy boiled chicken can be. He brought this recipe to life with Momofuku Soy Sauce, Momofuku Savory Seasoned Salt, Momofuku Dried Noodles and Momofuku Chili Crunch.
As always, there's no plan, no preparation but this is the essence of weeknight home cooking. Dave's not trying to hit the bulls-eye, just the target.
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Love the way Chef Chang is autopilot-ing this dish like how your average person does for something they often cook. The casualness of his cooking essentially sets the standard that any hungover person can cook a delicious, warm, soothing, and healthy dish at home.
Costco chicken is 10x better.
I made this and the chicken soup was the best I have ever had. It was so good I went out to the website and purchased a bunch of his stuff to see if it gets even better. This is becoming a once a week recipe in my house and we can't get enough of it. Thank you so much it changed the way this guy in Chicago makes soup.
Chang is amazing is a good... envoy for asian fusion, like Rick Bayless is for mexican (though he hits more traditional than fusion)
Brother! This just changed my life. The number of dishes that can easily be made with a boiled chicken is a gamer changer for my cooking at home. Not to mention the ease of meal prep here that can legit provide almost a whole work week worth of meals.
Thanks David. I love this type of content. I get it what you’re doing. It’s not the recipe, it’s the concepts you’re teaching. You’ve already stirred my imagination.
I’m excited to try this with a Mexican twist. I’ll make a clearer stock by not using soy sauce then make a saffron rice with the stock. Then I will plate the saffron rice, slice the white meat and place it on the bed of rice as you have, then top the chicken with a Mole’ sauce, served with some toasted tortillas, a mango salsa as a side, some lime wedges as a condiment and garnish it with some fresh cilantro. Served with a chilled Pilsner. Might be good eats?
I had not ever thought about slicing the breast meat out of the boiled chicken and thinking about the possibilities. I’ve always just shredded it.
Thanks for teaching your concepts. These are more valuable to me then any recipe as I can take the ideas presented here, experiment and create my own recipes. I just love doing that and isn’t that what makes cooking fun and a challenge?
He cries about Costco chicken's "nitrates"; but put soy sauce in his. What a LOSER!
David is the OG of the modern culinary world. Its rare to find a celebrity chef with such a pure approach to cooking. Zero gimmicks, no pretention and a full connection to his target consumers. We are incredibly lucky to have him.
To be fair, he used to be pretentious af. He has def mellowed out lately though
I mean he loves gimmicks but you can do that when you understand the rules then you know how and when to break them. Like caviar and fried chicken
Former chef here. I love hearing you trying to recreate the perfect imperfection of home cooking for people! I used to do the exact same thing!
Its shocking to me that a seasoned chef like David Chang wings it just like I do with as much stress as I do in the kitchen, its refreshing
Agreed. He's so easy with throwing stuff together and going in the path of least resistance. Is it as good without ginger? Prolly no, but was it worth saving time. YES!
Life is short.
I think cooking in a professional kitchen and at home are like tennis vs ping pong, it's two totally different beasts. Dave is the man for really hammering that home and letting people know they don't have to be Michelin starred to feed their family tasty food. Just some thoughts, Cheers!
@@uttermil mmmm
That looks stressful to you?
You’re way overthinking what cooking really is.
I want to see way more videos from David like this. He’s one of the most creative culinary minds of my (X) generation and I need more output from him
He actually isn't though
So boiled chicken is the most creative culinary dish? Don't get too excited when he starts boiling potatoes!
after cooking chicken at home a lot these past 2 years, boiled whole chicken is probably my favorite method. it may take longer, but it's more low maintenance. goes further. keeps white meat moist. i could eat korean chicken soup every day and not get sick of it.
Thank you for this new (to me) approach to boiled chicken. I grew up in a Mexican-American home where my mom always had too much going on. While the some of the ingredients and seasonings you use in this example of home cooking are different from what I grew up with, boiling a chicken and stretching into many meals is something that is very familiar to me from my mom's kitchen. I made your boiled chicken last night. It really hits home.
Dude, I literally, black out drunk and stoned cook like this 😂. I take pictures to figure out if I'm going to have diarrhea at work the next day 😊. Awesome 🙏🤙🤙🤙
So good to see someone as celebrated as David cooking like the rest of us.No BS,just sound and straightforward advice.I am off to make my chicken broth.Later…`1
Did he just make ginger-scallion sauces without the ginger? Lol!!!!
“But it’s still gonna be delicious”
Yes, chef. ❤️❤️❤️
Please do more of these longer form videos. They are both educational and really mellow. i love it!
Agreed, I really enjoy how relaxed these videos are.
I love that David Chang loves microwaves as much as I do. What a horribly misunderstood cooking machine.
when I do steamed Korean or Japanese rice I legit only use the microwave, I bought this really cool microwave rice cooker in Korea and it's just as good as an electric rice cooker, cheaper, and takes up less space
Loved his attitude in ways of cooking/ creating. His information is very clear and helpful. My kind of a great chef. ~ David Chang.
Thank you.
I am going to cook a chicken just as he did in a few minutes. I love the way this guy teaches his ways. I'm betting it will come out great.
Love you, Dave! I could watch you cook all day long. MORE!
So excited to have stumbled on your show I love the way you cook. I’m doing exactly what you’re doing tonight. I had a roast chicken in my refrigerator and so far I’ve had all your ingredients. I’m so excited.
Boiled chicken is a classical Canto Chinese dish. Translated it is called “white cut chicken” served w ginger scallion sauce. The secret is in the quality of the chicken and the cooking temperature. It is commonly eaten regularly at home and restaurants, that is how popular it is with Cantonese Chinese. An off shoot of that by Cantonese Chinese Singaporeans is the famous in the Western world, the "Hainanese Chicken" which is the same chicken but served w chicken fat rice and 2 different chinese sauces, a sweetened soy sauce, and a fresh chili garlic sauce. David Chang borrows a lot from Chinese classical recipes and cooking methods. Most, not all, of his food is essentially Chinese fusion.
My heart Goes out to the editor at the end.. i feel you !!! also David Chang is the Boss!!! Love everything he makes and films!!! MOREEE Please!!!
I just bought 2 whole chickens on sale today. This is a very timely recommendation.
Mute the spoon sounds, for the love of GAWD! I'd eat his food any day of the week, but I'd never eat with him- YIKES!
This meal was one of my favorites that was featured on Worth It, in their "$13 Korean Soup Vs. $88 Korean Soup" episode. I'm thrilled to see how simple it is to make!
Except it’s a classic Chinese dish 😂
What a boss video, he’s showing his skill by mostly just winging it and still pulls off some great dishes. Nice tone also, like he’s running late for an appointment. 👨🎨
Each time the spoon scraped his teeth I flinched. He's putting his dentist's children through college for sure.
Ok so both recipes are awesome Dave, but the best part of the video is me kicking myself for using (and washing) an extra prep bowl instead of using the pot lid! 🤣 All looks delicious, chef!
I just discovered this channel, being a fan of David and Momofuku from a cooking aspect. (I'm a new chef in Denver) But seeing how nonchalant he is, like I am when I home cook. I love this content. Also, shout out to whoever is filming and editing being sassy with the cuts and such.
I like watching him in other stuff, but these are just commercials for his Momo brand spices and noodles. Such a bummer.
Omg me too
@@robertm4050 bummer? the video is posted on a channel named momofuku...
@@siptang81 Thanks captain obvious. And yeah bummer that it wasn't more cooking and less advertising. Makes sense why I haven't come across it earlier.
@@robertm4050 i mean your disappointed that hes promoting momofuku on a momofuku youtube channel. rofl bruh
I love how he’s cooking at “home”. Looks like me around the kitchen!
He is actually in his home kitchen!
16:20
Ya that’s legit his house
Look at one of his latest video “noodle stir fry”. He says it’s not his house. It’s his friend’s kitchen.
@@capri817 hey Terry! That was tongue-in-cheek, just for fun 😊
Chicken and rice...you can't go wrong. Love the broken-up noodle idea. Just got to find a healthy version of instant ramen.
He's a mad man and I like the authenticity. Exactly how I would make it. It works and it tastes good.
The best part is watching David RAPIDLY LAUNCH! steaming hot food into his mouth! He really fires it in! Haha.
Reminds me of Hainanese chicken rice. Good stuff!
Is there any plans on bringing the Momofuku salts,soy,noodles and other goodies to the UK?
Love your three seasoned salts. I use them every day and give as gifts. Perfection!
As chaotic as this may seem, this is a really good way to cook at home. Wing it, go for it. Just remember to go in small additions with any seasonings.
Is this really considered chaotic? This is how most Asian household cook
@@MILFCORE I wouldn't know. I'm not Asian, but I tend to cook like this. What I do know for sure is that it's not what goes down in a restaurant kitchen.
One of my favorite dishes as well. I try to never let the chicken come to a full boil though. Instead I let it (barely) simmer for an hour or so. His chicken looked a bit tuff. I like mine super juicy.
Just a heads up, "tuff"ness deals with tenderness while "juicy"ness relates to retention of moisture. They are two different things
Ie you can have tough meat that is juicy and you can also have meat that is tender while being dry
Was that first boil enough to pull everything out of all the bones and cartilage? Can you make another stock/broth out of the carcass or is it done?
Doubt that first boil is enough to pull all the flavor out, definitely can do a stock with the carcass, granted maybe a small/medium size, could also look at toasting the bones as well to help give a bit more depth of flavor to it before you start to boil the carcass.
You can. Ive done it before with hainan style chicken rice. The carcasse yielded another nice broth for chicken rice the next day.
Dave gives big happy hubby energy
Bro's about to trademark "boiled chicken". Watch out...
That chicken and rice looks irresistible!
1hour poached chicken. Room temp bird (important). Place in seasoned (your choice of flovours) liquid and bring to boil then turn off heat immediately then let sit in pot and hot liquid for 30mins. Bring to boil again and turn off and let sit for another 30mins in hot liquid. Remove bird and enjoy with whatever accompaniments you wish. It will be the most succulent chicken you have ever eaten guaranteed and the skin goes soft and gelatinous instead of rubbery and yuck. Enjoy
I just came here to say I wish you shipped your products to Australia cause I need that chilli crisp in my life
My favorite. ❤️ and my son asks for it all year round.
I do make soup with the leftovers of my roasted chicken. But I will definitely try this way.
How do I not know about this Channel, this restaurant is the only reason I goto Vegas!
The video got progressively chaotic lolll like a scene from Everything, Everywhere all at Once.
He's overcooking the chicken for a start!!!!
9:13 We really didn't need a sound effect for the seasoning 🤣
LOVE THE WEDDING RING!!!
I really like the on the fly style of this. Rarely ever does cooking go perfectly with the million different microwaves/ovens/temp control (the list goes on) not to mention ingredients on hand. Also like how you are making things relative to what Americans might like. I live among a bunch of food squares so being able to relate food is cool.
Boiled chicken and chicken broth😂🤣😭 We got ya Dave.
Thank you for the tips and recipes, what an inspiring video!
David is such a kick ass chef!!
I'd love a career change and work for this cat!!
Rice is my nemisis! Never tried to cook it in the microwave.
I’m loving this microwave rice method (sorry Uncle Roger!). I did it perfectly twice but the 3rd time I may have used too much water (or tried to cook too much rice at once time?j cuz there was a ton of water left after 10 mins and it wasn’t yet cooked thru. A couple more minutes got it right.
That model Le cruesett is made for creation of a beautiful whole roast chicken. The Julia Child recipe where you brown outside first- herbs, lemon, shallot, and vermouth reduction sauce is insane. Super tender, succulent and delicious. Transports you to France. Appreciate information Dave, I have been thinking about sorting it out into recipes for week or freezing to save cash and avoid buying any processed food- cheers keep up great food and travel videos!
Do you mind sharing the Le cruesett model with us? I'd like to buy the same exact size.
Love the products: we tried the spicy and soy noodles and the hot oil. They will be permanent fixtures our pantry.
I could eat that by myself. Thanks for the recipe.
Why he gotta bite his spoon like that when just tasting soup . Ouch
What about using an instapot instead to cut down the time? I wonder if the flavor changes
That looks amazingly good! Yummy chicken and rice to die for!
Yeah master sauce is really useful, I guess we have parboiled but this makes a sauce, etc. freeze off the sauce and reuse(there is a little more to it). No fish though.
What's the red sauce he puts on in the end?
You put it in up side down. does it mater what side is up?
So this is basically an add for every single product he’s doing to sell
What is this savory salt of which you speak? This is the kind of cooking people who love food do. You use what you've got, bringing everything to its highest and best incarnation. I used to watch my grandmother cook like this. I cook like this with my sister. My kids watched us all cook like this.
It’s his own salt that is for sale
it's the salt he sells: basically salt/pepper/garlic/kelp/mushroom powder and maybe a couple other cool things, for a big kick of umami. cool stuff. me, i have most of those things on hand anyway, so i wing it
Hi David. Your dish looks nice, how ever to improve it significantly, I would suggest, cooking the chicken for 7 minutes less and then resting it for 20 minutes. In addition to this, slicing much thinner would improve the texture. Keep up the good work.
As an American married to an Asian wife (Filipina) we both have different takes on chicken and rice or noodles.
My wife usually cooks chicken and noodle with some type of soda noodle. And her Arrozcaldo is like the perfect thing, ironically, for a cold winter day or when you have a cold/flu.
My all time favorite though is American style Chicken and Noodles. Those who don’t know this is similar to Chicken and dumplings but you use very thin but wide cut home made egg noodles. You add enough noodle to absorb about 3/4 the stock so when your done the flour from the noodles will turn the 25% of free liquid into a gravy. We then serve it on top of mashed potatoes. The key to this recipe is it’s only as good as your stock and noodles.
The first time I made it for my Asian wife she gave it a very odd look and said “Noodles on potatoes?”. I said “Try it.”.
She took one spoonful and reflexively sad “Mmm”. It didn’t hurt that I know how to kick up my mashed potatoes.
This style of Chicken n Noodles is very popular in the Great Lakes region of the U.S.
I always make chicken soups with rice at home. Especially in the winter everybody loves it. So happy to learn new ways to upgrade my soups :-) Shouldn’t you strain that broth after taking out the chicken ?
You can, but you don't have to. If you're religious about having a clear broth, you might also consider scooping out the scum while cooking. At home, for myself and my partner, we don't really care about having a clear broth
all i can say is yummi....
Also, you didn’t wash the onions, nor did you take the bitter part from the middle of the garlic
im enjoying eating your creations on a daily basis. just placed our second order today... thank you for sharing
From my understanding, it should be more of a "poached" chicken. Overly aggressive boiling will result in a dry and stringy meat that it's unpleasant. It can still be simple, but temperature control should still be practiced. You'd also likely want to shock it in cold water before cutting to prevent loss of juice.
I see David Chang I hit like.
Surprised you didn't have a bottle of Ginger spice? Glad he took noodles out of broth and put to tge side... a lot of people leave noodles in their chicken soup and then end up with a soggy starchy mess if not served right away... especially when trying to save the leftovers... Always ladle the soup over noodles in individual portions, then serve! Good work!
This is how my GF cooks, no measuring, just on feel alone. In other words THIS is cooking haha...meanwhile I measure everything and can't do anything without a timer.
I'm decent, she is GREAT! So is David...
Thank you for sharing. Cheers.
Thanks! I make a nice demi-glace from roasted chicken scraps
Damn this guy revealing all the Korean secrets...
Seems like someone who likes eating his own food, but also doesn’t want to do it anymore bc he just wants to eat it.
He has been miserable for years
I often make boiled chicken and it becomes 2-3 meals. Watching someone else do all the steps I usually do was cathartic.
My mom does this with chili oil and bamboo shoots with rice noodles 🤘
why no leeks, ginger, etc?
On The Fly Cooking with Davy Chang..
The music reminds me leisure suit Larry 😂
Where can I get the glass bowl you used to cook the rice in the microwave ?
Love those seasoning salts!!
You left an adjustment layer off at the end there boss its in LOG.
I love chili oil and crisp, but is the chili crisp good as they say it is???? 🤔 I gots to know. Is it like Fly by Jing's???
Love David, and the food looks delicious! B-cam operator and the cut are a little distracting thoooo...
Loved this so much!
Love how he uses the crappy plastic cutting board without missing a beat. :-)
Hi Dave can you please show all the ways to use your tamari please thank you in advance
I wanted to see the sujebi! But that's on the fly cooking, I guess.
Now I want to make 수제비 tomorrow.
Perfect.
Is that the 7 1/4 qt. creuset dutch oven?
Where Can I get the bowl the chef used in the microwave 😊
what is savoury salt