The Greatest Chicken And Rice Dish To Ever Live (Hainanese Chicken Rice)
ฝัง
- เผยแพร่เมื่อ 24 มิ.ย. 2024
- We all love a healthy dish of chicken and rice...but there is a very specific kind that I think could end them all as one of the best in the game. I'm talking real deal Hainanese Chicken.
Recipe: www.joshuaweissman.com/post/c...
Induction Cooktop: shop-links.co/173657296085272...
Rice Cooker: shop-links.co/173655881585765...
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I can confirm Josh‘s excitement over Hainan Chicken is not an exaggeration!
Woah! Andong and Weissman in the same place, this is a bigger crossover than Endgame
@@EZOnTheEyes we need Babish in here
Learn2Gramrs infinity war* and he’s right hainan chicken is amazing
A surprise to be sure, but a welcome one
A Andong x Joshua colab would be awesome. Great seeing you here 师傅.
Such a wholesome dish. Andong went on an adventure to find it at the source and it looked amazing too.
Shokugeki between you and Josh???
I knew you'd be here chef!
Dang bro, suddenly, I just see you everywhere, but your my favorite so I’m cool with it
@@totsuki4616 I think it's because of the check mark... I've always commented on videos haha
The only reason I would know about this dish is because of Andong . Btw, love you PK! You should do baked alaska cake pops !!! Only you have the techy skills to make it happen
It is 90% accurate. Speaking as a Singaporean. The secret to this dish is the broth. The chicken fat and aromatics should be added to the broth and a scewpine leaf is to be add. The broth is the foundation to everything.
Here's the instructions for anyone who wants it:
1. Remove excess skin and fat from chicken and set aside.
2. Cover chicken with a lot salt and massage the chicken. Rinse chicken completely.
3. Submerge chicken in large pot of boiling water. Skim scum off top. If after 5 minutes there’s a lot of scum, you can switch out for fresh water.
4. Once the water starts to boil again, reduce to a light simmer. Add one bunch of green onions cut in half, 6 whole cloves of garlic that has been peeled and crushed, and a 4 inch knob of ginger, thinly sliced. Add 1 oz of dried shiitake mushrooms. Season with salt and let simmer for 30 minutes.
5. Get excess skin and fat, cut into small pieces.
6. Heat large skillet over medium heat and coat the bottom of the pan in a neutral oil.
7. Once the oil is hot, toss in your skin and fat and cook until it has rendered off all of the fat, is golden brown, and is nice and cwispy.
8. Remove skin from the skillet, leaving the fat, and chop it very finely.
9. Add the fat back to the pan, turn the heat to medium, add a 3 inch knob of finely chopped ginger, 1 minced shallot, and three cloves of minced garlic. Season with salt, and saute until all the vegetables begin to soften.
10. Add two cups of WASHED RICE. Cook over medium heat for 30 seconds, stirring frequently, then add all of it to a rice cooker.
11. If chicken is ready, remove chicken and mushrooms from pot, place chicken in ice bath, rub it all over with sesame oil, and tent it with foil.
12. Add two cups of broth to the rice and cook to rice cooker’s specifications (6 minutes on high pressure, natural release for 10 minutes).
13. For chili sauce combine 3 tablespoons sambal, 1 tablespoon sriracha, 1.5 tablespoons sugar, the juice and zest of 1 lime, 3 cloves grated garlic, a 2 inch knob grated ginger, and 2 tablespoons chicken poaching broth. For the garlic ginger sauce combine 2 tablespoons oil, 2 tablespoon rice vinegar, 3 cloves garlic finely chopped, a 3 inch knob ginger finely chopped, and a pinch of salt. For the seasoned soy combine 1/3 cup dark soy sauce, 1 tablespoon honey, and 1 tablespoon sesame oil.
14. Fluff rice, ladle broth into bowl, serve meat, serve rice. Add thinly slice cucumber, sliced mushrooms, sauce on side. Devour that shit.
would have been great to add the sauces here too
@@TheRog286713 step 13.
@@TheCharCzar thats not a recipe, saying combine everything together does not help, but thanks for the rest.
@@TheRog286713 but that’s just what he does... he just combines the ingredients for each of the sauces. But I’ll edit it my instructions for you
You are my hero
"WASH YOUR RICEE"
Even papa can't rescue your from uncle roger
Hyyaaaaa
@@SquidBlooper dude...is to at least clean the rice from dust or debris
I don't like washing the rice because, yes it's clean first world rice lucky me but also because the nutrients are in the starch of the rice. Some bags even say not to was because you'll wash away the nutrients
Loved the uncle Rodger shout out 🤣
Hes coming for him anyway - Major lack of MSG
As a Singaporean, Josh making this dish warms the cockles of my heart (only elites will get this one). Also, most Singaporeans eat chicken rice with a spoon and fork instead of chopsticks lol
Ah yes, sneaksushi
JAMUSSSSS
@@joostineatsbread-8351 JAMUSSSSS
How’s O level treating you?
@@punnthegreat8405 nah, I'll only be taking O levels in 2 years but I'm doing great
"I'll tell Uncle Roger and Papa will no longer be able to protect you" 🤣🤣🤣
Aight, Singaporean here. For even softer, silkier chicken, once you've submerged the chicken, and the water comes back to a boil, just keep it simmering for 5 minutes, then turn off the heat and keep it there for 30 mins. The residual heat is sufficient.
To make it real good, also reserve about a teaspoon of the aromatic chicken fat oil, and 2 tablespoons of the chicken broth, mix in 2 tablespoons of light soy, 1 teaspoon of sugar, and 1 teaspoon of sesame oil, and drizzle that shit over the chicken.
drizzling the chicken is only for the uninitiated.
i like this idea. im going to do this next time!
@jfatsnorlax you are a real g for this thank u
Im from Singapore where chicken rice is a delicacy here and its great to see that hes really putting so many cultures into perspective:))
my favorite memory of s'pore is haw par villa chicken rice haha
'Delicacy' yeah it's tasty but it's as common as it gets lmao
Growing up in Singapore, I basically ate this every day after school at the local hawker center. Nice video!
Same budy story budy, looking to move back there someday soon
Same l0l
As a singaporean, I WAS LIKE HOT FUCKING DAMN. IT'S AN ACTUAL PROPER CHICKEN RICE. Not some Americanize/westernized deconstructed fusion dish that doesn't even look like chicken rice
Singaporeans: "This better be good..."
Exactly what I was thinking 😂
Out if curiosity, is this an accurate/authentic recipe?
@@lifewithoutspoons8486 A little bit more over the top but it still remains its authenticy.
Malaysian:this better be saucy
@@snifey7694 haha true
as a malaysian who's grown up in singapore for most of their life, this actually made me so happy - THANK YOU FOR MAKING IT
Omg can’t describe how unbelievably proud that our SG/MY dish is featured here!! My grandpa was from Hainan and fled to SG during WW2! Apparently Hainanese chicken rice was a dish that the Hainanese diaspora in SG/MY created and my family has also been selling it!!! Could say that I was brought up by the plates of chicken rice my parents sold!
Thank you for including MY in the picture!
whats sg/my
@@OOOOOO-dx7zu singapore/malaysia
Hainanese Chicken Rice is Singapore's National dish, therefore also popular in Malaysia too. 🇸🇬🇲🇾🐔🍚😋
Claim your “I’m a Singaporean/ Malaysian” ticket here
Side note: that crispy skin in the rice though? Though it ain’t traditional, that sounds bloody amazing
Using the chicken fat yes but added crispy chicken skin to the rice doesn’t seem like a bad thing!
done claim
Malaysian
Its not my nationality but I live there😅 Had this dish it was great
Ada ke orang Malaysia tengok channel ni? Hehehe
the “wASHED” at 2:37 startled the heavens out of me
I just made this for my family following your recipe and it was SO GOOD! It was our first time trying Hainanese chicken and I have to agree it’s one of the best chicken and rice recipes out there that we’ve had so far. It did take longer to make than I thought it would but it was well worth it. 10/10.
"IF YOU DON'T DO THAT I'LL TELL UNCLE ROGER" THE WAY I SCREECHED
I read that in Uncle Roger's voice
Hiyaaaa
@C search TH-cam for "uncle Roger fried rice"
@C Uncle Roger is a character made by comedian mrnigelng that usually talk with Chinesse/Asian accent. The popular video is he reviewing some chef (2 is not Asian, and the other one is Indian i think) make fried rice
this is one of singapore's classic dishes. one of our national dishes as well as malaysia's. almost everyone from here definitely loves this.
Dude it’s almost midnight and I’m craving for chicken rice rn oh God 🤤
and thailand, my mum used to make this all the time though it’s been a while
Ooh and I love to add it with some bean sprouts as a side dish to it. (For those of you who get that reference, I salute you!)
I think what I love most is your earnestness about the things you make and during the encouragement of others to explore cooking.
I made this dish yesterday and it was AMAZING! So delicious. I can't wait to make it again.
I don't usually thumbs up videos, but when I do its because you mentioned Uncle Roger.
yeah, josh is a true man of culture.
No.
@@PLANDerLinde99 Edgy.
@@jokerproduction Exactly
nah uncle roger is so unfunny and cringe. he jus does an exaggerated asian accent and reinforces asian stereotypes. if thats ur type of humor more power to you, but idk how that’s remotey funny
For me, with asian food, there's no the same taste. Every household have a different kind of taste to it. And it because alot of asian mom doesn't cook using a recipe. They just heard/read the main ingredients from someone else and tweak it following their taste. And i love it. The food became delicious no matter what. Except rice. You better cook it right.
it's all about those passed down recipes in asian households, man, gotta have that pizazz somehow
That’s apply to every countries,not just Asia,but because Asia foods has a lot of spices,it can easily be though as every places has different recipe,but in reality it’s just different amount of seasonIngs
@@NguyenQuang-tm3ou isn’t a good dish all about seasoning?
@@molotovtheholy2292 your reply was not really relevant to mine,I simply said they tastes different because of different amounts of seasoning,it’s has nothing to do with how good the food os
This is so true. Every household has their own flavour. Back in China, every apartment I walked into had its own aroma, and you can tell if someone was from the south or the north based on their cooking flavours.
I just made this and it was so delicious, I was surprised of how simple the ingredients were yet how flavorful the dish came out. I give this two thumbs up 👍🏾👍🏾
Since the day I saw your Okonomiyaki video, you earned my rock solid trust. I’m from Osaka, the birthplace of Okonomiyaki and we are VERY fussy about how it’s made. How you made it was not only authentic but nailed every single important tip. (Bravo!) Now, I’ve been looking for the perfect Hainan chicken recipe for a while. This one coming from you, I’ll trust it will turn out perfect and can’t wait to make it. Thank you!
As a Singaporean, I literally have never even thought of trying to cook this before (since I’ll never do it as well as the hawkers) but this is inspiring...!!!
Just be careful not to cook the chicken the same way he did, you gotta keep the temperature a fair bit lower so as to not dry out the chicken. Some of the more traditional ways of making it is literally just constantly pouring hot water over it. But it's probably easier to just get a thermometer
One way is after boiling, put the pot into a magic cooker/keep warm pot. That way the water won't be too hot
@@Celestetanrq yup, absolutely. Sous vide works great as well, much more easy to pull off, and far less effort.
The only thing you missed was putting the rice in a bowl and turning it upside down onto your plate.
Oh my god that was weirdly my favorite part about eating it growing up lol I used to beg my mom to let me do that whenever I would help her cook it!
And smashing The chicken breast with a cleaver before cutting
Great job as always. It's really refreshing to see that you're interested in cooking different dishes from different cultures. Your video on making xiao long bao is awesome. Not many people would go thru all this work to make something this complicated. Well done. It shows your love of cooking and your dedication.
Just made this today. The journey was REAL. It was delightful! Thanks Josh!
Petition for Joshua to make his own cookbook called "A Weissman once said"
Like: Yes
Comment: Yassssssss🔥🔥🔥🔥
Yesssssssssssssssssssssssss x 100000000000
I think he already said he won't do that
Uncle Roger: *"Did someone say rice?"*
Josh probably gonna die cause he didn't use a wok
@@isaacling6560 that’s for egg fried rice
@@isaacling6560 Nah he’s going to get extra credit for using a rice cooker
@@christianmiles1002 bold of you to assume I don't cook my hainanese chicken rice in a wok
@@christianmiles1002 most people dont have a restaurant quality wok, rice cooker is what you use in a normal home
Loving that you're enjoying chicken rice, it's one of my favourite dishes ever.
The chilli is made differently in Singapore, and we use a fork and spoon to eat chicken rice (not chopsticks and a soup spoon, as we use those more for noodle dishes).
"skimming any scum that rises to the top."
My current dating pool.
😂😂😂 same
😂🤣🤣
My god 😂😂😂
Ouch
Thanks for cleaning the streets 😂😂😅
Chicken and Rice kiss kiss....you are the best at explaining why food pairings work eheh!
This brings me back to when I lived in Singapore. Just called it "chicken rice" back there
Parsley is the authentic topping btw if anyone was wondering
@@user-op8fg3ny3j yes
@@user-op8fg3ny3j Basically, whatever dish Singapore has, Malaysia has as well.
Made this for the fam today who was craving "soul food". Was so enjoyable and simple that this may have become the go-to for lunch prep for now on.
I just made this for my entire family and they all *LOVED* it !!!
I don't know why I watch during the day when I already ate because I get hungry again.
Josh: "I'm not trying to force anyone to cook here," *points knife at camera* "But you'd be a lot safer if you turned that stove on."
Lol
I just discovered this channel and I am very happy i did! IT'S PURE GOLD
love how you turned something so simple into a creative masterpiece 🥰
As a Chinese myself he did the whole thing right just that the chilli, the ones I had doesn't had sambal inside it's made more differently and I assume that tasted better but idk I'm looking forward to try Josh's recipe
“Maybe if youre by yourself and having a Netflix night and just chillin”... haha yeah me every night (crying internally)
who tf asked though
Thank you so much for this. It’s been my favorite dish ever since I had it at a hawker cart in Singapore.
my wife makes this for me all the time. I didn't realize it's cool. She just ate it growing up and now I get it :)
As a Thai, we call this Kao Mun Gai “chicken fat rice” and I’m sure you nailed it. SE Asians are rejoicing.
1:17 josh: its a spa day for mr chicky
Some seconds later
1:29 proceeds to drown him
in boiling water
honestly, I wouldn't have a spa day any other way at this point
Gotta go to the hot tub while you're at the spa, of course.
boiling hot tub 😩😩
You nailed it. I’m not Hainanese . I am Vietnamese and grew up eating this and it’s one of my favorites. I love the rice cooked in chicken broth. So delicate and devine!! Good job, Joshua! 👏🏻👏🏻👏🏻
My Pop was Hainanese & from Malaysia. He made the best dang Hainanese chicken dish when we kids were growing up.
Watching this video brings back memories & missing him a lot. 😔
This probably one of the cheapest meals you posted too which I appreciate. I love your cooking but when I see ingredients that are a little harder to find I’m like 😅 so thank you Josh.
petition for josh to make a book called "a weissman once said"
this comment underrated af
hope he sees this
@@shellquay3759 This is a stolen comment. On one of his previous videos, this has like 1k likes
th-cam.com/video/B9Z06-4BR1Q/w-d-xo.html check the top comments
Dear Joshua,
you should come make video in Azerbaijan 🇦🇿 I show you how cook traditional styles plov and you try. My son he 9 and watch all your video and sound just like you when he talk now, always singing. He is good boy, he is promise you will love my plov.
Thank You,
Jimmy
Plov is the Best meal for sure, I hope Josh makes more recipes from Central Asia, so far I've not seen any.
I make this recipe last week and it was sooo good! The rice, the broth, the chicken, everything. For sauce I just did a simple mixture of soy sauce, vinegar, sugar, pepper, broth, sesame oil and chive. Amazing!
Damn I’m here at 16 secs ._. It feels like when you click on someone’s story and you see that they posted it 5s ago lol
Does that make us weissman stalkers?
@@yusuffahmy1335 😳
I love watching these knowing damn well I’ll never make the food
Yo! My childhood on a plate. Never thought I'd ever see this dish get the love it deserves outside of Asian channels. 😍🤩
The Thai version of this dish is one of my absolute favorite dishes to eat. Seems simple enough to make, but easy to mess up if you are not paying attention. The flavor that goes into the rice from the chicken fat and broth is so important that many people in the U.S. who prepare this dish get this step wrong.
The other great thing about Khao Man Gai/Hainanese Chicken Rice is how cheap it is in Asia. This street food staple is about $1 per portion...
Come on America. We can do better.
Looks like you nailed this dish. Great job Josh!
my classmate used to quickly run home and eat chicken during the breaks lol
All this talk about 3-4 inch knobs has me feeling quite at home in this community, thanks Joshua.
I’ve made chicken rice before but have recently discovered a Singaporean takeaway nearby that does an amazing version. My wife was in hospital recently so we are careful with her diet. Provided she removes the skin this is as nourishing as it gets. Homemade or store bought it’s the bomb!
I cooked this yesterday for myself and my family as a birthday meal 😁 Everyone loooooved it, even my father who is usually "ooooh it's too spicy", "oooh it's too garlicy", etc. and he always prefers plain food like boiled potatoes. But he even loved the sauces and the whole experience in general. So thanks man, this is one hell of a recipe 😄
Fun fact: Even though it's called Hainanese Chicken Rice, it's not really Hainanese in origin. It's called Hainanese Chicken Rice because it was first cooked by Hainanese immigrants in Singapore using local ingredients. If you have chicken rice in Hainan, it tastes completely different. One of the main components of Hainanese Chiken Rice is actually a common ingredient in South East Asia, the pandan leaf, which is not used in typical Chinese cuisines in Hainan.
Lets just say its shared by both Malaysia and Singapore.
Singaporeans tryna take credit for everything smh
@@emilemchew wdym by take credit for everything though it is true that the Hainanese Chicken rice was first cooked in singapore
@@xinronglim2724 no one has been able to substantiate that claim, like ever, this is still a debated topic
cooked by *a hainanese in Singapore FROM MALAYSIA*
What a great recipe! The condiments do differ from the ones at the Hawker centre. Like the chilli, there's no sambal in there and the dark soya sauce that it's usually served with is super thick and comes right out of a bottle. For extra flavour some stores will drizzle sesame oil on top of the whole dish.
Thanks for representing a part of Singapore's Hawker culture ❤️
Which sambal are you thinking of. I'm pretty sure the one he's talking about is sambal oelek which is pretty much just chilies and a little acid. It's pretty much one of the only sambals I've seen people here in the us acknowledge. My malaysian mother associated sambal belecan for me
Hainan chicken is one of my absolute favorites, I can never get sick of it. For such a simple dish it’s honestly one of the most labor intensive dishes, largely due to making sure you control the heat perfectly while you are poaching it, it’s a long song and dance with removing the scum while making sure it doesn’t over cook right before shocking it into a freezing bath of ice water. Getting the texture right is the most challenging part!
Always look forward to your videos! When I want to laugh & learn an amazing recipe....you're my go to!!!
As an Asian where chicken rice stalls are literally sprinkled all over my country (Malaysia) , I approve this. Looks genuinely appetizing.
I'm from Singapore and I must say... great for you to cover one of my all time favorite dishes Joshua. Been a longtime fan. Hope you cover more asian delights.
@@user-op8fg3ny3j both
@@user-op8fg3ny3j indonesian i believe
The sound leveling is SO much better than previous videos! Well done editors!
One of my all time favs. Can never get bored of this dish
The fastest i ever clicked
Fr😭😭
Lol
Lol
no one cares
fastest right/left hand in the south west
the best part about this dish is that you can boil the leftovers together and have congee the next morning
I was just saying to myself how I would love if B-Roll could be a little longer and also how cool some BTS of what it really takes to make a full video would be!! I am READY!!
This is the most popular thing I've made to date and everyone loves all of Josh's recipes I've made so far
I want to make it now and eat it now.. yummy yummy 😋
This is a staple dish in Thailand as well and omg your method is so similar to my mom’s way of cooking this dish 💕
Finally! A recipe I can repeat! I'm so glad there is no goose fat or other hard-to-find ingredients.
I ate this in Thailand 2-3 times a week for 3 years. Never got old. Great dish
The Uncle Roger threat would've made me sweat but I'm no heathen and I actually rinse my rice before cooking
great to see our national food is featured on this channel :)
Thanks for the inspiration, you thought me a lot about cooking after been a junk food eater, i am now enjoying my own cooking based on your recipes :)
My heart is so happy every time you have sambal in your videos.
Who else watches this but then realize they don't have all the ingredients 😂
Who totally made a list and went shopping this weekend to make it tonight for dinner? *raises hand*
I don’t even cook, I watch it to make myself hungry and then realise I only have toast
You don't need every one of those ingredients to get a similar flavour
I was going to make it tomorrow but then I was like, I have no ginger or any of the sauces he used at the end. RIP ME.
Jokes on u I got the water part right😎
imagine being so rich you could fly to Singapore whenever you’re craving Hainanese chicken rice
And here's a Singaporean binging TH-cam at home, too lazy to walk 5 mins to buy chicken rice, ordering via food delivery instead. Hate me. :D
@@Artorus hahaha that's funny 😂
Honestly I'd love that, especially for authentic Japanese cuisine but I really enjoy making my local businesses employees smile when I speak some Japanese to them. My favorite sushi place has high quality sushi with low prices and super friendly employees. I'm their favorite customer
Its so easy to make... i make this all the time and im in the states
Wait, but Hainan is in China though😅 lol
Man, I can't wait to cook this meal. Looks really really good. My great aunt use to boil her chicken and serve the broth on the side. Good stuff.
Was very intimidated by this dish for a while.. but 100% making this for the weekend. Thanks man. Keep up the great work
Idk if Josh does this intentionally, but him opening up his cupboard in his intros is definitely giving off Alton Brown vibes.
You are the best chef on yt
Facts
It's such a pleasure to watch him cook!
I looovvveee what you did in the start with the music. Loved how it was getting slowly higher
“I’m not trying to force anyone to cook”
...maybe you should 😈
especially to the percent of his commenters who complains alot about costs
Well, home cooking on a more realistic plane to home cookers with minimal equipment is best learnt with Adam Ragusea. W H I T E W I N E
Never thought one day I'd witness Josh recreate our Malaysian gem
(chef kiss hand) beautiful papa did well uwu
@@user-op8fg3ny3j it's not particularly known where specifically it originated. Pretty much all the south east asian maritime nations have a version but globally it's most commonly associated with Singapore much to Malaysia's annoyance. Especially because culinary/cultural power becomes more important on a global scale. The debate gets pretty heated, with the minister for tourism for Malaysia even weighing in, and scientific origin studies being paid for
@@user-op8fg3ny3j singaporeans and malaysians have very similar cultures and food. actually i think it’s the same. but if you wanna get technical hainanese chicken rice is a southeastern chinese dish
@@amanda-es1wt that's not technically the case. From what I understand the precursor or inspiration for the dish is from there but this dish is different enough to not be classed as from there
I've made Hainan chicken a couple of times and I like to pull things from multiple recipes and this is the first time I've added the dehydrated mushrooms and they should be a staple in this dish. Not only do they add great flavor to the broth but they also soak up all the delicious flavors off everything else and are practically exploding broth into your mouth when you eat them
My mom used to make this for me when I was a kid! I love this dish
The best combination is cooking rice with the chicken for the best natural flavor possible
Uncle Roger: *where your MSG?*
HAIYYAAAAA
Before cooking the rice, mix MSG or chicken powder into the water. This is the way.
Haiiiyaaa no msg no good
*it's in the sambal used for the red sauce*
Maybe using a healty one I thought
I'm making this tonight. Well started it at least. I've been dying to make it since this video dropped. I hope it cleanses my soul ❤️
Such a simple dish but strangely so satisfying.
For a white guy cooking chicken rice, i think his recipe is alright considering where he lives, but the chili ain’t done that way. For the chilli,
U can blend til smooth some red chillies with a few thai bird’s eye chillies (if theres none, u can make do with just red chillies) with a few cloves of garlic, a knob of fresh ginger, lime juice, white vinegar, salt + sugar to taste, a splash of chicken stock (from cooking the chicken) once blended add in some rendered chicken fat. U then blend some extra ginger on the side and spoon some into the chili sauce when serving. That, is the hainanese chicken rice chilli, its not sambal + sriracha 😐
Also, for the chicken stock to cook the chicken, u can deep fry some whole shallots and garlic and add to the stock for more depth of flavour. Shiitake is blasphemy. If u can get pandan (screwpine leaves) u add a few knots to the stock and also when cooking the rice. For the deep fried shallot and garlic, also reserve part of it to go into cooking the rice. When the chicken is 90% cook, remove it from the stock, plunge it into cold water and then HANG IT UP. use the tip of a knife or poultry needle and poke a hole or two at the thigh crease and also under the wings near the breast. This prevent the chicken from overcooking and it also will let excess oil drip down. U shouldnt like fully cook the chicken. Only 90%. (This is how we used to do it where i work. I used to work for four seasons hotel in singapore, our version of chicken rice is pretty authentic and famous)
edit: for the uninitiated looking to try this, the chicken are served room temp. its not piping hot. the only thing piping hot is the rice and soup that comes with it. its important the chicken have a just cooked silky texture (esp for the white chicken style) if not, its pretty unpleasant.
Yeah, sambal + sriracha sauce is blasphemy. Your chilli sauce recipe is on point, and even better with some lime skin/zest blended into it. I see shiitake before, but just a bit in a big pot of soup. The chicken rice definitely needs to be mixed with garlic/ginger oil before cooking.
@@jelin5233 yes, give or take, the ingredients for the chili is like that. it should be slightly sweet and sour, tangy. sambal and sriracha is just a different kind of chili paste altogether. idk, i mainly do french cuisine but did my formative training in places that serves world cuisine that incl asian cuisines when i was working in sg. none of the places i worked in put shiitake inside. (my maternal grandfather is also hainanese, we ate a lot of it regularly)
YES!!!!! Thank you for pointing out the right way to do the chilli sauce! No matter how nice the rice will be, if the chilli sauce is not on point, it won't be chicken rice to me. 😆
Oh yes, pandan leaves…
Thank goodness for the right direction in this thread. But there's a lot more room for improvement.
"I'll tell Uncle Roger" LMAO!! ahaha
Made it, ate it, fell in love with it. Top recipe!
Made this morning for breakfast with ginger scallion sauce. It was wonderful. Thanks JW.