📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book. To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info: 👉Competition closes at 00:00 on 26 May 2022 👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified. This competition is not affiliated with TH-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
I remember eating this almost everyday in Singapore, I missed it so much I wanted to learn how to make it myself, thank you so much for your recipe this has now become a favorite meal in my home that I cook quite often so yummy
We watched this video yesterday(hubby and I) and were intrigued so today we made it for dinner--FABULOUS!!! I must have watched the video 7-8 times just to be sure I didn't screw something up, between the condiments to the poached chicken and just like clockwork it wowed everyone who ate it!! Thank you Jeremy for another great tutorial and recipe..and everyone else at School of Wok. I have learned so much from all of these videos :)
I followed this recipe and everybody in my family loved it. The only thing I didn’t do was the chilli sauce because I already had one bottle bought from the supermarket. Thank you Jeremy!
Yeah, this took us way back to Singapore! The combination of flavours was exactly what we looked for. We only substituted the chili sauce to home made sambal from Sumatra :)
ooh I miss this food, I also live and worked in Singapore from 1990-1999, yes almost 10 years, my children born and grew up there, from East Coast Rd, to Geylang, to McPherson Rd and Genting Lane, miss the smell, the noise ahhh yes the food, from Nasi Lemak, Chicken rice, Char Kwe Teow, Hor Fun, rojak, Pratha, etc..... love your videos, learning a lot from you, keep on creating!!! Cheers, shout out from California!
One of the best chicken deboning technique I have seen on TH-cam. I also like how you colour coordinated the green cucumbers alternate with red chilli followed by green yellow spring onions and ginger oil. Well done.
I made this today. I put too much stock into the chile sauce and it came out a bit watery....so I threw in more chilies. Next time I will watch out for this. Looking forward to a great dinner tonight! :) thank you!
wow! Jeremy you just recplicated my number one chinese dish and singaopre's national dish! thanks for this glorious looking hainanese recipe. I will use the same method as you to boil the whole bird. By the way you just gave it away on 10:06 where you mentioned HOT OIL! This should be on your to make list although it's not a food it's a condiment i can't live without! I want to have your version of it as authentic as possible Please make it!
Hi Szy Szy, sorry your comment was held for review for some reason and I've only just seen it! We're glad you enjoyed the video! I'll put the idea forward to make a hot oil video for you! - Lee
Made this yesterday.i had 4 chicken breast in the fridge so used them.absolutely brilliant.just banged microwave rice in 2 mins poured a bit of the stock on and bingo.thankyou for this one healthy eating .the stock made a lovely light soup just skimmed the fat off it .cheers
Jeremy THANK YOU SO MUCH for the excellent tutorial videos. I’ve love Chinese food my whole life and always wanted to learn how to cook it better. I LOVE THESE YOUR VIDEOS. As a humorous side note. Being from the US I’m used to seeing Asian-Americans with an American accent. But It’s fun to see you with your British accent. So cheers to you. Chef Richie.
Me too, eventhough we have used American accent everyday, I like his British accent. It is his charming . Although we lived in Thailand where there are a land of spices and herbs, I still love Chinese food and watch his video about trick and tip's tutorial video and follow his cooking method. Then I adapted his food to my son's taste. He enjoys your food...Thanks Jeremy from Keo's mom
I’m thinking I could adapt the chicken part to an Instant Pot process, as I don’t usually have the longer time for the boil and simmer (which is why I love cooking with a wok). Probably 15-17 minutes that way. I would miss out on the stock added to the rice - need to have other stock. Love the sides/condiments in this recipe. That really makes this one fun.
The condiments are really fantastic in this dish! If you ever find the time to make this meal, I would highly recommend it. It was simply delicious! - Lee
Thank you for the delicious recipes of chilli sauce and ginger dips. I love them to go with chicken. My friends abroad will enjoy your instructions too 🙏😋
Can I make this but with chicken deconstructed ? Meaning not whole ; with skin ofcourse :) please advise :) love your channel I have made a few of your recipes and they come out great !
Very easy and simple teaching. All the best. Best teachers are those that inspire the newbies to cook. Certainly not the ones that just concentrate on creating an awe
Hi Jeremy, my fathers recipe requires the chicken to first be scrubbed hella hard with salt so that it creates that smooth shiny sheen you see in hawker stores (after it’s cooked and dunked in an ice bath). I know other hawker shops in Singapore and Malaysia who swear by this step. Is there a reason you skipped this step? Do you reckon it doesn’t make much of a difference?
You should have held the chicken over the hot broth and then taken a ladle to pour the hot broth over the chicken until the skin tightened before immersing the chicken in the broth. This allows for a firmer tighter chicken.
It's one of my all time favourite dishes too. Recently cooked chicken rice but with different style, as published on my TH-cam channel just now. Perhaps, I'll try your recipe and method of cooking later.
I tried the recipe over the weekend and it tasted almost exactly like the one by my favorite Hainanese chicken rice stall! I added the pandan leaves while sauteing the rice. 😁 Wished I could share the photos of the dish! Thank you guys!
Oooh, we’re getting to Singapore now!! Enjoyed the Cili Crab yesterday, and Hainanese Chicken Rice is my second favorite Singapore dish!! I’ve alteady learned so much from you. Keep ‘m coming, and many thanks!
Thanks for the chilli sauce.... But Sad to say that the hainanese chicken rice of Singapore is really still far more inferior than those in Hong Kong and in Macau. But of course, thanks for sharing this.
In the Caribbean, some people cook using chicken fat and it adds a different flavor to the dish. With so many concerns about cholesterol, this way of cooking is less frequent. I absolutely love curry chicken that's sauteed in chicken fat then stewed.
This looks lovely though is it traditional? I don't recall Hainanese chicken, whether it was made in Singapore or anywhere else, sautéed anything at the beginning. Nor did they add stock but rather cold water. And, though you trimmed the chicken at the beginning, you never gave it a rub with salt. Though you did mention this is your sisters recipe. It looks interesting. Love the chile sauce!
A very populat Hainan chicken food stall in Singapore would serve their dish with a slice of tinned pineapple and the chili sauce thinned with chicken stock to make a dipping sauce.
Amazing video! Quick question from somebody still pretty new to using a Chinese style chef's knife. Which one do you recommend? I'm always a little wary of doing that trick of smashing the garlic/ginger to bits. I feel like my knife might snap. Is that something only done with the heavier guage knives?
Huston we have a problem. Your written recipe mentions mixing sesame oil and light soy sauce together. You used NO soy sauce in this video! Can you fix this oversight please?....lol
Jeremy, may I suggest that you try poaching the chicken @ 80C for 60 minutes instead of full boil. (check for done-ness) I think you'll see quite a difference in the texture.
Jeremy said boil no more than 20 minutes and turn the heat off. If it were boiling; it would have boiled over. When he shows it cooking; he shows it isn't boiling and calls it simmering no more than 20 minutes. His results didn't look dry, and his method wouldn't waste near as much heat. This turning the heat off method works great for pasta and eggs as well.
great video! 1 question: with the rice are you switching off when 'the level of stock is at the level of the rice" and leaving the lid on to steam? and if so for how long? also what are your thoughts on washing the rice first? thanks x
📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book.
To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info:
👉Competition closes at 00:00 on 26 May 2022
👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified.
This competition is not affiliated with TH-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
I remember eating this almost everyday in Singapore, I missed it so much I wanted to learn how to make it myself, thank you so much for your recipe this has now become a favorite meal in my home that I cook quite often so yummy
Bloody excellent recipe. Totally authentic and you'll have enough for 4/5 hungry people. 10/10
We watched this video yesterday(hubby and I) and were intrigued so today we made it for dinner--FABULOUS!!! I must have watched the video 7-8 times just to be sure I didn't screw something up, between the condiments to the poached chicken and just like clockwork it wowed everyone who ate it!! Thank you Jeremy for another great tutorial and recipe..and everyone else at School of Wok. I have learned so much from all of these videos :)
Fantastic, so glad you enjoyed the recipe! - Lee
The way he smashed that ginger earned him a sub 😲
The ginger always flys out from the board and hits us when we're filming - Lee
I've been looking for this recipe , so far I think this is the best and easiest way to cook hainanese chicken thank you.
Thanks! - Lee
Love this style of chicken, especially with the dipping sauce. It’s so tasty. Thank you
One of my favourites! - Lee
Such a beautiful dish. And a wonderful lesson on chicken carving. Love your videos, own your stuff. Thank you for making us better cooks!
Our pleasure! - Lee
I followed this recipe and everybody in my family loved it. The only thing I didn’t do was the chilli sauce because I already had one bottle bought from the supermarket.
Thank you Jeremy!
Yeah, this took us way back to Singapore! The combination of flavours was exactly what we looked for. We only substituted the chili sauce to home made sambal from Sumatra :)
I'm glad you enjoyed it! - Lee
ooh I miss this food, I also live and worked in Singapore from 1990-1999, yes almost 10 years, my children born and grew up there, from East Coast Rd, to Geylang, to McPherson Rd and Genting Lane, miss the smell, the noise ahhh yes the food, from Nasi Lemak, Chicken rice, Char Kwe Teow, Hor Fun, rojak, Pratha, etc..... love your videos, learning a lot from you, keep on creating!!! Cheers, shout out from California!
Thank you! I'm glad you are learning from us! - Lee
I have made this dish many times. It’s the ultimate comfort food!
One of the best chicken deboning technique I have seen on TH-cam. I also like how you colour coordinated the green cucumbers alternate with red chilli followed by green yellow spring onions and ginger oil. Well done.
yeah, me too! my mouth is watering. thank you for sharing 😃
You're welcome! - Lee
I made this today. I put too much stock into the chile sauce and it came out a bit watery....so I threw in more chilies. Next time I will watch out for this. Looking forward to a great dinner tonight! :) thank you!
Such a clean, healthy and flavoursome dish.
Who’s hungry 😋
Very delicious recipe!
I'm addicted to your teaching.. can't stop watching... excellent teaching..
Thank you! - Lee
wow! Jeremy you just recplicated my number one chinese dish and singaopre's national dish!
thanks for this glorious looking hainanese recipe. I will use the same method as you to boil the whole bird.
By the way you just gave it away on 10:06 where you mentioned HOT OIL! This should be on your to make list although it's not a food it's a condiment i can't live without! I want to have your version of it as authentic as possible Please make it!
Hi Szy Szy, sorry your comment was held for review for some reason and I've only just seen it! We're glad you enjoyed the video! I'll put the idea forward to make a hot oil video for you! - Lee
Made this yesterday.i had 4 chicken breast in the fridge so used them.absolutely brilliant.just banged microwave rice in 2 mins poured a bit of the stock on and bingo.thankyou for this one healthy eating .the stock made a lovely light soup just skimmed the fat off it .cheers
"Bash your ginger!" I'm glad you put that into context. Great video! 😎
Hahaha, thanks! - Lee
Thanks from Charlotte NC parmar family,🙏🍻🇺🇲👍🥪🥃🥓 welcome to Charlotte NC,👍🇺🇸, happy Friday 🙏
About to impress my coworkers in Malaysia with my knowledge of how to make this ... Thanks for the video
Haha, no problem! - Lee
Wow VERYVERY delicious. Thank you for sharing, greatly appreciated xxx
Thanks for the recipe Jeremy. I love your voice - could hear all day😀
Thanks! - Lee
Yeah i really love Jeremy voice ☺
This video was so relaxing to watch!! wow!!
Thanks!
Jeremy THANK YOU SO MUCH for the excellent tutorial videos. I’ve love Chinese food my whole life and always wanted to learn how to cook it better. I LOVE THESE YOUR VIDEOS.
As a humorous side note. Being from the US I’m used to seeing Asian-Americans with an American accent. But It’s fun to see you with your British accent. So cheers to you.
Chef Richie.
Thank you, Richie! Glad to hear you're enjoying our content! - Lee
Me too, eventhough we have used American accent everyday, I like his British accent. It is his charming . Although we lived in Thailand where there are a land of spices and herbs, I still love Chinese food and watch his video about trick and tip's tutorial video and follow his cooking method. Then I adapted his food to my son's taste. He enjoys your food...Thanks Jeremy from Keo's mom
I’m thinking I could adapt the chicken part to an Instant Pot process, as I don’t usually have the longer time for the boil and simmer (which is why I love cooking with a wok). Probably 15-17 minutes that way. I would miss out on the stock added to the rice - need to have other stock.
Love the sides/condiments in this recipe. That really makes this one fun.
The condiments are really fantastic in this dish! If you ever find the time to make this meal, I would highly recommend it. It was simply delicious! - Lee
Thank you for the delicious recipes of chilli sauce and ginger dips. I love them to go with chicken. My friends abroad will enjoy your instructions too 🙏😋
You're welcome!
Lovely recipe Jeremy and Thank you. I made it last night and it was a hit.
Save that poaching liquid! You have made a double chicken stock that's pure gold for lots of recipes!
The liquid is full of flavour! - Lee
@Alter Ego check the recipe link; adding a stock cube to the poaching liquid before simmering the bird creates a double (strength) stock.
Good job Jeremy. I like your style of chicken rice. Going to make it tomorow for lunch . Thanks si much!
Jeremy, really like the words you use to describe during the course of cooking the Hainan chicken rice. Bravo.
Thank you!
Wow one of my favorite dish 🌸💕Thank you so much for your yummy 😋 healthy menu 😋
You're welcome!
Looks very delicious!
Your methods are so clear and this looks so delicious I must make this for Sunday dinner.
This is a great alternative to a normal Sunday roast! - Lee
Can I make this but with chicken deconstructed ? Meaning not whole ; with skin ofcourse :) please advise :) love your channel I have made a few of your recipes and they come out great !
Absolutely, you'd need to adjust cooking times depending on how big your pieces of chicken are, though! - Lee
@@SchoolofWok would it be more time to cook ? Or less time to cook if I placed the chicken in pot deconstructed ? :)
Ggg obviously less
Love the video, well shot and edited. This is one of my favourite dishes and I can't wait to make it. Thank you so much...
God damn it man i love your passion you have inspired so many dishes i've made. Simple only because you are a master of this.
Very easy and simple teaching. All the best. Best teachers are those that inspire the newbies to cook. Certainly not the ones that just concentrate on creating an awe
Thank you! Glad to see you’re enjoying our content
You’ve missed the soya/oyster/sesame oil sauce combination lightly drizzled over the chicken.
R J - it’s a sweet soya sauce - not oyster sauce. The drizzle is upto the individual, just as the ginger garlic & chili sauce.
Hi Jeremy, my fathers recipe requires the chicken to first be scrubbed hella hard with salt so that it creates that smooth shiny sheen you see in hawker stores (after it’s cooked and dunked in an ice bath). I know other hawker shops in Singapore and Malaysia who swear by this step.
Is there a reason you skipped this step? Do you reckon it doesn’t make much of a difference?
I fell alseep watching this.
You shouldn't watch cooking channel after eating then.
Nice one ,healthy cheap lunches from Singapore .never had it in years thanks J now I want to head back to Gaylang
You should have held the chicken over the hot broth and then taken a ladle to pour the hot broth over the chicken until the skin tightened before immersing the chicken in the broth. This allows for a firmer tighter chicken.
Thanks for the tip, we'll give it a go next time we make this! - Lee
@PumpkinsnBlackcats it shows how much u know about chinese cooking
Grand mother of 7 here in Baguio City, Philippines. Love watching this show.Thank 's....
Thank you! - Lee
I shall try it, quite easy to make
Let us know how it goes! - Lee
Total 📼🎬🎥abit draggy....and Virtual deliciousness😋i give a 7/10.
😉
Lovely jobly...rite mate 🙏
It's one of my all time favourite dishes too. Recently cooked chicken
rice but with different style, as published on my TH-cam channel just
now. Perhaps, I'll try your recipe and method of cooking later.
Bet the rice would even smells nicer with the addition of Pandan leaves. 👍👍
Thanks for sharing Jeremy!
Give it a go and let us know what it's like! - Lee
I tried the recipe over the weekend and it tasted almost exactly like the one by my favorite Hainanese chicken rice stall! I added the pandan leaves while sauteing the rice. 😁 Wished I could share the photos of the dish! Thank you guys!
Datok Rizal Magic of Hainanese chicken rice is the chilli. Pandan taste in the rice might musk the simplicity
Jeremy those knife skills are boss. Subscribed.
Thank you! - Lee
😋👌👌🙏 looks delicious
Super😍😍😍👌👌👌👌👌👍👍👍
Cooking this now for my Saturday brunch. 🧅🧄🍗🥢😋
Oooh, we’re getting to Singapore now!! Enjoyed the Cili Crab yesterday, and Hainanese Chicken Rice is my second favorite Singapore dish!! I’ve alteady learned so much from you. Keep ‘m coming, and many thanks!
Glad you're enjoying the videos!
Hainanese is not a Singaporean dish .... Its from Hainan 🤦🏽♂️ ....
WOW!
Thanks for the chilli sauce.... But Sad to say that the hainanese chicken rice of Singapore is really still far more inferior than those in Hong Kong and in Macau. But of course, thanks for sharing this.
In the Caribbean, some people cook using chicken fat and it adds a different flavor to the dish. With so many concerns about cholesterol, this way of cooking is less frequent. I absolutely love curry chicken that's sauteed in chicken fat then stewed.
There's so much flavour in chicken fat! - Lee
Flaaaaaaaaavor. Fraaaaaaagrance. Gooooooolden. Love this guy.
Nice for sharing
Thanks! - Lee
My dad's like him - cleaver knife for everything! Haha
You really make tthis look so easy I am going to try it. Very nice demonstration on carving the chicken. :)
It's not too difficult! - Lee
I like your accent
the best detailed show for Hainanese Chicken dish so far- of course love the English accent
Thank you!
Delish! Wonderful 😄⭐️
It's soooo good and worth the time to make! - Lee
Love all your vids ...Sweet & Sour chicken Yum Yum !!
Thanks!
Thank you for shearing you’re recipes
* *Sharing* * *Your* please repeat primary school it will help you
Incognito ? You not a your every body do mistake
Never tried boiled chicken. Been thinking about it for longtime! Now you are the One who makes me want to do it!! Thank you for that tasty video!
Give it a go, it's delicious! - Lee
This looks lovely though is it traditional? I don't recall Hainanese chicken, whether it was made in Singapore or anywhere else, sautéed anything at the beginning. Nor did they add stock but rather cold water. And, though you trimmed the chicken at the beginning, you never gave it a rub with salt. Though you did mention this is your sisters recipe. It looks interesting. Love the chile sauce!
Thanks for sharing.. God bless you..
You're very welcome!
Can't wait to try this. Thank you!
You're welcome!
Hi Jeremy, we're going to attempt to do this, we could taste it, great, thank you 😊👍
Hope you enjoy!
I can taste it already😎
Pandan Leaf into the rice!
This is a must.
A very populat Hainan chicken food stall in Singapore would serve their dish with a slice of tinned pineapple and the chili sauce thinned with chicken stock to make a dipping sauce.
Interesting! - Lee
Amazing video! Quick question from somebody still pretty new to using a Chinese style chef's knife. Which one do you recommend? I'm always a little wary of doing that trick of smashing the garlic/ginger to bits. I feel like my knife might snap. Is that something only done with the heavier guage knives?
We recommend our brilliant own brand of cleavers (which we use in every video), here is a link to buy one! bit.ly/2K3IERV - Lee
Jeff Chiu Unless you have the cheapest knife ever made, you can do the smashing with a chef knife.
Très belle recette 👍
If I was blind I would have thought this man was Jamaican haha
“ lots of opportunity to take out your stress.” 😂😂😅🤣🤣🤣🤣🤣
You sir are correct!
Amazing
Huston we have a problem. Your written recipe mentions mixing sesame oil and light soy sauce together. You used NO soy sauce in this video! Can you fix this oversight please?....lol
Hi, sorry about that. I'll let the person in charge of writing up the recipes know! - Lee
Great job
Thank you! - Lee
THIS IS REALY INTERESTING!
Thanks! - Lee
You forgot about the chicken sauce
Probably one of my favorites in Singapore
The best! - Lee
Jeremy, may I suggest that you try poaching the chicken @ 80C for 60 minutes instead of full boil. (check for done-ness) I think you'll see quite a difference in the texture.
I'll pass on the suggestion for you! - Lee
PumpkinsnBlackcats yep tried with sous vide before, worked a treat
Jeremy said boil no more than 20 minutes and turn the heat off. If it were boiling; it would have boiled over. When he shows it cooking; he shows it isn't boiling and calls it simmering no more than 20 minutes. His results didn't look dry, and his method wouldn't waste near as much heat. This turning the heat off method works great for pasta and eggs as well.
Simmering is always my preference, full boil seems so harsh.
PumpkinsnBlackcats If you sous vide you won't get the chicken stock, which is essential to cooking the rice.
Thank you so much! But just one thing: It only tastes like in Singapore when I add msg ;)
ข้าวมันไก่ไหหลำเป็นอาหารไทย มีถิ่นกำเนิดในประเทศไทย แม้จะมีชื่อไหหลำต่อท้ายแต่เป็นอาหารไทยแท้ๆ สิงคโปร์รับข้าวมันไก่ไปจากไทย ถ้าสิงคโปร์แอบอ้างเอาข้าวมันไก่ไปเป็นของสิงคโปร์ก็เท่ากับสิงคโปร์ทำตัวเป็นขโมยเป็นโจร
Brilliant!!🥰😋😋🙏🙏🙏
Looks incredibly delicious. Kind of scared but I must give it a try. That serving plate is groovy man....what are those plates made of?
Thank you for this recipe Jeremy
You're welcome! - Lee
I eat this all the time. I just use sriratcha hot sauce or chili oil. Booth are great.
Wow!!
Thanks!
I hope you will do a Char Koay Teow or Laksa video recipe one day :)
Hi Mark, I'll talk to the team about doing those recipes for you! Thanks for the suggestions - Lee
I'd love to follow up with this too!
great ! thx for sharing
You're welcome!
This guy is going to be my woking coach. You got a new follower.
Thanks! - Lee
When he said this is a two-person portion, not in America it's not. Just right!
Thanks for a very nice vid!
You're welcome!
💞💓💗💕💙💜💖
great video!
1 question:
with the rice are you switching off when 'the level of stock is at the level of the rice" and leaving the lid on to steam? and if so for how long?
also what are your thoughts on washing the rice first?
thanks x
Thanks! Yes, the rice is left to steam with the lid on for 15 minutes. Also, we wash our rice until the water runs clear! - Lee