I swear, the comments are so salty. Jeremy Chan is a half English, half chinese chef. Not only that, if anyone has followed him for a while they would know that as a chef he is super thoughtful and analytic. Yes, this is basically Hainanese chicken or Cantonese white cut chicken but the basis of both dishes are essentially a poached chicken dish so people need to stop being so pedantic about it. Generally speaking, ginger scallion sauce is made with only ginger and scallion with some Singaporean versions having added pandan leaves. Chef is saying he has never seen anyone add garlic to the ginger scallion sauce before, which his father did and as a Chinese person born in Toronto, a city which has some of the best and the most authentic Cantonese food in the west, I've also never seen garlic being added to the ginger scallion sauce. At the end of the day you can see how much he cares for the techniques of the cooking and is actually trying to highlight how amazing a dish that is so simple can be. We all hate Italians who jump down people's throats for getting a recipe slightly wrong, so let's not be that guy.
Don’t think it’s that tbh - think it’s more the story seems made up for the sake of this video. He has one memory of his dad cooking once ever, and his dad diligently made this dish so perfectly, and introduced elements that nobody has ever seen before? Sounds like some mystical folk tale
@ I mean if you’re Chinese you would know that most families have a dynamic where the man doesn’t cook at all or very little. Part of this is due to the patriarchal structure of Chinese families but also it could be due to the fact that traditional immigrant chinese families are more prone to have the father out working and the mother being a stay at home mom doing all the cooking. Knowing my own father I would say it is quite possible. My dad makes an amazing Chinese stir fried lobster dish but I can only remember him making it twice in my entire life and I don’t know if reheating steamed buns can be considered cooking. (Again this is only my own experience but I can definitely relate to his story and not see it as far fetched)
I’m from a south asian family and I know exactly what you mean. There’s no denying Jeremy is a very talented, exacting chef - this video just seems a little contrived (and not in an authentic way). That being said, it’s a perfectly executed, beautiful version of the dish, and there are elements I’ll be using next time I make it!
nope, if you want to be pedantic. It is 70% hainan chicken with 20% canto White cut chicken's ginger-scallion sauce. Then also use a western technique to toast rich in a favorable oil?
@ If we want to be 100 percent accurate, I think this is actually Cantonese 白斬雞。Just copy the three characters and search TH-cam. Loads of vids show the salt rub, the poaching and the scallion-ginger oil. Cheers!
He's saying he's never seen people add garlic to the ginger scallion sauce which is true. most places make ginger scallion sauce with just ginger and scallion.
I love the appreciation for perfection of a technique and making the most of very simple ingredients that are lifted to perfection with those techniques. It is one of the few of these videos that actually made me long to taste the dish, as cooked by the chef. Thanks so much for a lovey video.
Honestly, I thought the exact same thing. He’s talking like his dad was an undercover assassin who showed his ability once, and then hid it forever to never be seen again. Highly unlikely
Mate, you didn’t invent the spring onion/garlic/ginger sauce condiment. It’s long been a part of the Singapore Hainanese Chicken Rice panoply. Quick google shows a recipe from 2011 by “NotQuiteNigella” with instructions on how to make that condiment. 😂 Thanks for prettifying it an’ all with that Michelin touch but no need to reinvent the wheel here lol.
It's not an overly complicated dish but you're delusional if a rice cooker is getting anything close to using a stock that has been intensified over and over again...
haven't seen it anywhere else? refering wok hei in that context? dude.... like i 'm not sure if i should be concern about the intelligence here (to even consider this script/story) or the credibility of michelin stars at london more here (what part of a hainanese chicken with zero new iteration/idea is worth noting?)
He's saying he's never seen people add garlic to the ginger scallion sauce which is could be true, since most places make ginger scallion sauce with just ginger and scallion.
The best poached chicken is when you poach different parts of the chicken seperately because they are done at different temperatures. Please don't make master stock with chicken. There is a reason people don't do it with chicken. Chicken stock has off taste when long cooked.
Michelin stars are bought, this guy hasn't seen hot oil poured over aromatics and manages to get "wok hei" without a freaking wok. Wonder what else this guy copies and apply all the wrong terms to describe what he does to create a dish. Go bastardize Italian cuisine by making "al dente sauce" and see the comments you get after that.
Pay attention to the details. 1. When he cooks the chicken, he separates the legs from the crown and cooks them separately. Agree with this step. I never poach a whole chicken. I cook the breast to 60C, and the thighs to 69C in sous-vide. This means cooking them separately in two SV baths. 2. See the gradient of doneness when he slices the breast - well done on the surface, slightly pink in the centre. This is from delta cooking and this is why he has a Michelin star. It takes skill and experience to cook chicken like that and not undercook it and serve it red in the centre. Or overcook it and serve dry, stringy breast. Very likely there are very few chefs in his kitchen who know how to precisely cook chicken like that. You can avoid all this with equilibrium cooking (sous-vide) and get perfect even-ness, which is the method I prefer. 3. Look at the rice, the grain holds its shape and it's coated in chicken stock. This is because he boiled the rice in excess liquid and probably strained the rice off at the end. You can tell from the appearance of the rice that it's al dente. The traditional version calls for the rice to be cooked in the exact amount of liquid so that all of it is absorbed. The result is NOT al dente rice, it is soft and fluffy. 4. The sauce should be made with the white part of the spring onion and not the green because the flavour is more intense in the stalk. That's why he has to use a ratio of more spring onion to ginger and garlic. 5. The soup. Come on man, this is a Chinese broth which is meant to be light. It's not a "reduction of chicken stock" which is what he is doing. He has chicken feet in the stock, it will make it gelatinous and give a thicker mouth feel. It is also missing the smoky element (the fried shallots) and the fresh element (no cucumber with the chicken rice). 6. Where is the MSG?
Jesus the comments here are so fucking sour. He isn’t saying his dad invented Hainanese chicken! The spring onion and garlic “never seen this anywhere else” was a bit odd as it is totally standard for this dish, but aside from that, there were some really nice touches in there, like brushing the chicken with the strained oil (which I don’t think is traditional, but please correct me if I’m wrong). From the video it just looks like a very clean, thoughtful, well-executed dish that would be absolutely delicious!
no it's more about the level of disrespect here to both the western + eastern world... consider his hk x canadian + star chef background, it's very unlikely that he never seen anywhere else for the sauce + not knowing that it have nothing to do with wok hei, yet he still do the bs script anyways as if west know so little (that he can treat them like idiots) or if the east is even relevant (that he can just bs such common knowledge)...
If you never had this dish from a Chinese restaurant before and saw this video, it makes it look like he came up with this. You are just being apologist for your fellow white brother taking credit for a dish Asian grandmas have perfected.
@@redrobotmonkey chef is half chinese, he isn't "taking" credit for the dish. He literally said he hasn't seen this anywhere else before refering to the addition of garlic to the sauce, which could be true. Ginger scallion is usually only ginger and scallion, no garlic. I am 100% chinese btw.
I swear, the comments are so salty. Jeremy Chan is a half English, half chinese chef. Not only that, if anyone has followed him for a while they would know that as a chef he is super thoughtful and analytic. Yes, this is basically Hainanese chicken or Cantonese white cut chicken but the basis of both dishes are essentially a poached chicken dish so people need to stop being so pedantic about it. Generally speaking, ginger scallion sauce is made with only ginger and scallion with some Singaporean versions having added pandan leaves. Chef is saying he has never seen anyone add garlic to the ginger scallion sauce before, which his father did and as a Chinese person born in Toronto, a city which has some of the best and the most authentic Cantonese food in the west, I've also never seen garlic being added to the ginger scallion sauce. At the end of the day you can see how much he cares for the techniques of the cooking and is actually trying to highlight how amazing a dish that is so simple can be. We all hate Italians who jump down people's throats for getting a recipe slightly wrong, so let's not be that guy.
Don’t think it’s that tbh - think it’s more the story seems made up for the sake of this video. He has one memory of his dad cooking once ever, and his dad diligently made this dish so perfectly, and introduced elements that nobody has ever seen before? Sounds like some mystical folk tale
@ I mean if you’re Chinese you would know that most families have a dynamic where the man doesn’t cook at all or very little. Part of this is due to the patriarchal structure of Chinese families but also it could be due to the fact that traditional immigrant chinese families are more prone to have the father out working and the mother being a stay at home mom doing all the cooking. Knowing my own father I would say it is quite possible. My dad makes an amazing Chinese stir fried lobster dish but I can only remember him making it twice in my entire life and I don’t know if reheating steamed buns can be considered cooking. (Again this is only my own experience but I can definitely relate to his story and not see it as far fetched)
I’m from a south asian family and I know exactly what you mean. There’s no denying Jeremy is a very talented, exacting chef - this video just seems a little contrived (and not in an authentic way). That being said, it’s a perfectly executed, beautiful version of the dish, and there are elements I’ll be using next time I make it!
So basically, Hainan Chicken. Edit: Or Cantonese 白斬雞 with Hainan Chicken-style rice.
No, its a story.
nope, if you want to be pedantic. It is 70% hainan chicken with 20% canto White cut chicken's ginger-scallion sauce. Then also use a western technique to toast rich in a favorable oil?
@@cjude6189 dude know ur subject before you talk, both the ginger scallion sauce + the chicken oil rice is 100% Hainanese Chicken.....
@@bibisicaaa But careful and probably better than your average.
@ If we want to be 100 percent accurate, I think this is actually Cantonese 白斬雞。Just copy the three characters and search TH-cam. Loads of vids show the salt rub, the poaching and the scallion-ginger oil. Cheers!
'haven't seen this anywhere else' - bro it's hainanese chicken rice
Right 🤣
Luckily for him the Michelin judges hasn’t seen it anywhere else either 😂
I think he thinks his dad invented this dish
I think what he means is the wok hei ginger oil is his invention, that make the whole dish taste different...
He's saying he's never seen people add garlic to the ginger scallion sauce which is true. most places make ginger scallion sauce with just ginger and scallion.
Even Jamie Oliver knows this is Hainanese Chicken Rice.
Even Jamie will balls it up!!!
the sauce is a very typical Cantonese sauce used by every family and resteraunt, it's an awesome sauce
I love the appreciation for perfection of a technique and making the most of very simple ingredients that are lifted to perfection with those techniques. It is one of the few of these videos that actually made me long to taste the dish, as cooked by the chef. Thanks so much for a lovey video.
Dude acts like his dad invented Hainanese Chicken Rice.
It's a nice story but I find it difficult to believe that a man who only cooked once in his life somehow put this dish together.
Honestly, I thought the exact same thing. He’s talking like his dad was an undercover assassin who showed his ability once, and then hid it forever to never be seen again. Highly unlikely
Mate, you didn’t invent the spring onion/garlic/ginger sauce condiment. It’s long been a part of the Singapore Hainanese Chicken Rice panoply.
Quick google shows a recipe from 2011 by “NotQuiteNigella” with instructions on how to make that condiment. 😂
Thanks for prettifying it an’ all with that Michelin touch but no need to reinvent the wheel here lol.
you can make this in a rice cooker in a third of the time and effort and a fifth of the price and have it taste just as good
how do you get 1/5 the price?
It's not an overly complicated dish but you're delusional if a rice cooker is getting anything close to using a stock that has been intensified over and over again...
dude gave zero credit to his Chinese roots, incredibly whitewashed
goddamn I didn't expect these comments to be so savage 😂 wrath of the dragon
Hainan Chicken Rice
its his story.
This guy made up some bs childhood story and adding that this dish was the only dish his father cooked.
Literally - that his father cooked ONCE. Every. Never ever again. It’s the biggest BS childhood story ever
haven't seen it anywhere else? refering wok hei in that context?
dude.... like i 'm not sure if i should be concern about the intelligence here (to even consider this script/story)
or the credibility of michelin stars at london more here (what part of a hainanese chicken with zero new iteration/idea is worth noting?)
He's saying he's never seen people add garlic to the ginger scallion sauce which is could be true, since most places make ginger scallion sauce with just ginger and scallion.
Call it by its name, hainanese chicken
The best poached chicken is when you poach different parts of the chicken seperately because they are done at different temperatures.
Please don't make master stock with chicken. There is a reason people don't do it with chicken. Chicken stock has off taste when long cooked.
Michelin stars are bought, this guy hasn't seen hot oil poured over aromatics and manages to get "wok hei" without a freaking wok.
Wonder what else this guy copies and apply all the wrong terms to describe what he does to create a dish. Go bastardize Italian cuisine by making "al dente sauce" and see the comments you get after that.
Looks easy, but it's very easy to get it wrong.
The rice uncooked well, how come we eat some raw rice like that
KFC for me!
I would love to see a chef without tattoos, just once.
What difference does it make? Chill.
@@Acephale1312 I am chill, just surprised by the measure of cliché some people are.
@@erwinwoodedge4885 Darling, you are truly younique, just like a snowflake.
This is exhausting
Pay attention to the details.
1. When he cooks the chicken, he separates the legs from the crown and cooks them separately. Agree with this step. I never poach a whole chicken. I cook the breast to 60C, and the thighs to 69C in sous-vide. This means cooking them separately in two SV baths.
2. See the gradient of doneness when he slices the breast - well done on the surface, slightly pink in the centre. This is from delta cooking and this is why he has a Michelin star. It takes skill and experience to cook chicken like that and not undercook it and serve it red in the centre. Or overcook it and serve dry, stringy breast. Very likely there are very few chefs in his kitchen who know how to precisely cook chicken like that. You can avoid all this with equilibrium cooking (sous-vide) and get perfect even-ness, which is the method I prefer.
3. Look at the rice, the grain holds its shape and it's coated in chicken stock. This is because he boiled the rice in excess liquid and probably strained the rice off at the end. You can tell from the appearance of the rice that it's al dente. The traditional version calls for the rice to be cooked in the exact amount of liquid so that all of it is absorbed. The result is NOT al dente rice, it is soft and fluffy.
4. The sauce should be made with the white part of the spring onion and not the green because the flavour is more intense in the stalk. That's why he has to use a ratio of more spring onion to ginger and garlic.
5. The soup. Come on man, this is a Chinese broth which is meant to be light. It's not a "reduction of chicken stock" which is what he is doing. He has chicken feet in the stock, it will make it gelatinous and give a thicker mouth feel. It is also missing the smoky element (the fried shallots) and the fresh element (no cucumber with the chicken rice).
6. Where is the MSG?
Chef very good cooking and very high authentic
Nothing original and probably not as good as a traditional Hainanese chicken rice. Good marketing.
Jesus the comments here are so fucking sour. He isn’t saying his dad invented Hainanese chicken!
The spring onion and garlic “never seen this anywhere else” was a bit odd as it is totally standard for this dish, but aside from that, there were some really nice touches in there, like brushing the chicken with the strained oil (which I don’t think is traditional, but please correct me if I’m wrong).
From the video it just looks like a very clean, thoughtful, well-executed dish that would be absolutely delicious!
no it's more about the level of disrespect here to both the western + eastern world...
consider his hk x canadian + star chef background, it's very unlikely that he never seen anywhere else for the sauce + not knowing that it have nothing to do with wok hei, yet he still do the bs script anyways as if west know so little (that he can treat them like idiots) or if the east is even relevant (that he can just bs such common knowledge)...
Hear hear. No reason at all for the rudeness of the commentary. Chef Chan is a little puffed up here, but why try to kill someone else's enthusiasm?
If you never had this dish from a Chinese restaurant before and saw this video, it makes it look like he came up with this. You are just being apologist for your fellow white brother taking credit for a dish Asian grandmas have perfected.
@@camhamster3891 HE IS TRYING TO TAKE CREDIT FOR SOMETHING HE DID NOT INVENT.
@@redrobotmonkey chef is half chinese, he isn't "taking" credit for the dish. He literally said he hasn't seen this anywhere else before refering to the addition of garlic to the sauce, which could be true. Ginger scallion is usually only ginger and scallion, no garlic. I am 100% chinese btw.
Jokes