How to Cook Hainanese Chicken Rice
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- At Ayam Chef aka. Chicken Chef on 67 Coventry Street in Southbank Melbourne. Head Chef Ah Ping (Jack) shows us how to cook the hainanese chicken rice.
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This is the best Hainan Chicken recipe I saw in YT all these years. Thanh you for sharing!
Best hainanese chicken rice recipe on the internet!
Thank you. Very generous in giving professional tips. Guidances that usually be missed when watching home cooking youtube. I like the 'anchor' who gave critical questions
Going by the name of Ayam Chef, likeable or not, he Did put his credibility in the line for doing the rigth thing for us , explains and justified of all the why's Chef Ping and our host both, demonstrate, why looking dumbbis smart and looking smart is dumber. Takes balls to give, takes stupidity Not to appreciate or for the least not comment atvalll.Dumb is smarter than Dumb mocking the wiser.
Why are you guys complaining about the host??
Look on the positive side, the host is doing great for the beginning of his career. He is doing his best. And feeding you info.
So stop complaining and criticising like a loser
The only thing I have to complain about is how low the sound is on this video.
I like how the host asked a lot of questions and there's a lot of explanation. Awkward host but good questions. Subscribed :)
Ive been living in Spore for so many years, now im in my country and Hainan chicken rice is one of my best fav. and I always miss them. Iam blessed, finally I found this recipe and I reecook 4 times already. The chicken's texture, the taste & the aroma, just exactly been expected. Word can't say, Thank you for sharing. God bless .
Where is spore?
@@eugeneliang4470 Spore = Singapore
The host did well. Let’s appreciate his effort. Of course the chef explained it well too.
A very detailed description of how to make chicken rice, I didn't think it would be so easy on the path with simple technique, thanks for sharing! The best chef 👍 !!
My family would prepare the chicken differently. The chicken is rubbed with salt to be left overnight in the fridge in order to season it properly. The inner cavity is stuffed with aromatics (ginger, garlic, spring onions) to enhance the flavour. The salt on the chicken will dissolve in the boiliing water, so don't worry on it being too salty, the resultant chicken broth can be made in clear chicken soup with some cabbage. The cooked chicken is then rubbed with a thin layer of sesame seed oil to enhance the flavour.
Thanks for explaining your family recipe 😊
You're welcome.
thanks for sharing.
Darrel Zane n
Gh
Jon Lee
Beautiful. Perfectly executed. Deep care and insight into the process. Wisdom and Foresight into the finished product.... passion and excellence finally meet! Among the best food videos on TH-cam!!! Thank You Chef!
You are the best Chef! Your video is so easy to understand and so professional! Thank you for sharing! Wishing you the best with your restaurant business.
This uncle knows his stuff. Thank you for posting the recipe. Hainanese Chicken Rice is impossible to get in Germany, so DIY is the only option ;)
Also, good questions asked by the host - not only what but also why.
To learn how this is correctly done makes me so happy. Thanks for sharing guys.
I think by far, the best cooking video i have ever seen. You can actually cooking with this. Very straightforward. Why only this video though?
Very informative! The host asked questions that I was actually asking in my head. This is the most legit recipe of hainanese I have seen. I will try it this weekend.
Best vid on how to cook chicken rice. The chef gave such detailed instructions. Not forgetting the host who asked so many Qs so that we can better understand the techniques.😊
Thank you. Exactly what I wanted to see; a Chinese person making this.
great clear directions by the chef, will try to make this very soon
I learned a lot Chef Ayam. Thank you so much. Can you clarify how much oil you use for the chicken rice please? I'm glad the host asked why throughout the video, otherwise we wouldn't know what the steps were for. We would just see the steps and wonder why. If I was in that kitchen seeing a prof. chef work, I would ask why throughout too. :)
This is probably the best technique in making hainanese chicken, provided you understanding chinese.
wow very informative video. thank you to the Host & Chef. Keep it up
Good Video. The chef is very good. Very clear description and willing to share his recipe.
Very awesome!! thanks for sharing!!
zapjelly No problems!
What an honest and straightforward Chef ！TQ for sharing
such a kind chef..
Love this! very informative and definitely going to put my chicken in ice water now, my chicken is always over done!
The cook is so accurate. Every tips i have tried and i literally can open my own chicken rice shop.
Thank you so much for your videos. We love you here in Iran 🇮🇷
Thank you for sharing! Wishing you the best with your restaurant business.
Thank you chef, resepi paling jujur saya tgk smoga maju jaya ya
love the questions you bring up and the chef's knife skills
I've been to this place last year,,very closed to shrine of remembrance, just walked around 10 min, it was good to have lunch there..my daughter 4yo also like the food
Ok😐
Thank you Chef! Ill try your recipe someday..
Very good and straightforward tutorial. Thumbs up.!
Wow! thank you for sharing this classic hawker food. Remind me back home.
Best ever thank for sharing cheken rice recipe God bless you ❤
Owner so kind. Make people feel good for sharing delicious made rice. Many people love to know but too cucumbersome to make. Will come to eat out at owner's shop. Awesome❤❤❤
Best instructions on how to make hainanese chicken
thank you for posting he such an amazing chef
Cringing at the host's skill on camera. Makes me wonder if they've ever cooked before for themselves. I really did like the chef though, even in the small amount of time, I've learned A LOT, thanks :)
I thought he was asking questions on behalf of the viewer.
He was looking around now and then, rather than perhaps just looking at the chef. That's what I noticed! Otherwise very good recipe :)
Tried making my own...fuckkk it was the best..never knew it was so simple. Cheers for the video!!
Sherchan Bishesh Glad you enjoyed it.
+Sherchan Bishesh i've seen some people continue to boil the water for 30 minutes and skip the ice water bath step in their recipes. the massage step, the hook and triple dunk, the ice water bath, these detailed steps all add to the final product.
kalieaire Yea, i knew all of those would add up to the perfect hainan chicken! I damn well made sure i didnt miss any of the steps!! Haha! Really good!! Still cant master the chilli/ginger sauce that is supposed to go with it though! It would be great if you could go into it!
Thank you for the recipe! I’ve tried the recipe and it taste goodddddddd😍😍😍😍
What do you live with me??? I do not know what you mean😐??????Thank you oh OK then what do you do why do you put a heart emoji’s I don’t know what a then
Thanks a lot for showing us how to cook the most popular dish.
Great video of a sensational dish. I recently had this in Maxwell Rd Singapore & this recipe tastes just like that. Many thanks for the tips with the rice
too :))
Thank you from Batam island. Indonesia...
I'm first in your channel delicious recipes ask video aur Lao ❤❤❤
Nice video - one thing I don't quite get is this. I have always cooked my chicken by putting it into boiling water. The fire has been shut off from the boiling water so the chicken is essentially being bathed on the water. I normally do it for 30 minutes but it doesn't seem to cook the inside of the chicken properly. I have tried it for 50 minutes with the same result. i normally end up needing to turn the fire back on and boil the chicken for another 15 minutes before it is properly cooked - any ideas what I am doing wrong ?
Hi,
Two questions:
1) regarding the chicken oil, is it a specific part. Or can be random chicken skin?
2) The chicken oil, how long do you fry it before you add the ginger and garlic? Or all at the same time. Do you add oil at the beginning?
Jimmy Lewis , it can't be from just a random chicken as the dish requires a free range chicken. The chef also said that the fat from the chicken itself is what you'll used to flavor the rice. Hence, when you modified the ingredients or go against the chef's instructions the dish won't taste right.
The way to make the sauce is to first sautéed the aromatics in a small amount low medium heat sesame oil. Then drop the chicken fat once the essence from the aroma starts releasing. Make sure that you maintain the heat at low-medium because that's the optimal way to render the chicken fat.
I hope this helps bud!
Thanks for sharing the recipe and love how you bring up the question to get the reasonable behind of every step. you need to improve your emotion in interview though.
Eh Hallo... "Wahlao Nimpeh Sibeh Lao Chiow super the professional one, not home cook ah".
Solid upload lah deh. I tak boleh tahan oready, away from home too long...going to try. :P
Muito bom, obrigado, from Brazil
thank you for such a genuine sharing of technique n recipe . thumbs up for u n will try your chicken rice at your restaurant soon
Wonderful splendid very good chef
Awesome! Thanks Chef Jack!
Thank you Sir , Its look good and simple , I will try making it.
Quickt and simple .Thanks for sharing
i enjoyed how the nod of approval was translated
Awesome Chef. Thank you for sharing.
Thank you for sharing! Sedaaap😋
absorption method for rice is 1 cup of raw rice to 1.5 cups of liquid. Still love this video, the host is fine he is asking questions on behalf of noobs who would watch this video and maybe not understand asian cuisine too much.
Ayam termasuk bahasa indonesia. Wah terima kasih atas tips dan resep nya chef. Salam dari indonesia
Nice very detail... Successfull for the cheff
非常感恩师傅无私的分享，祝你生意兴隆，财源广进。
两个人都很可爱噢，国语虽然不灵光，还是努力在表达，谢谢！
Very good love this video thank you for sharing.
1:10
Host: "Before you put the chicken in the water, you need to exercise the chicken, right?"
Cook: "Well here, we're doing a show, so you only me rubbing, stretching and pulling it. In actual cooking, I even have to walk the chicken around the block a few times - to burn off the fat and toughen up the meat."
Host: "Right, right, no wonder..."
Delicious, we will come down and try
This recipe is next level!
the mandarin both speaks is so strong in their home local dialect
I learned in American Uni, and it sounded pretty clear to me :/
Now this is a Master Chef
what do you mean cook the water till very hot then add in the chicken to wait until 50 min?
Add the chicken in the boiling water. When the water starts to boil again, turn off the heat, cover the lid and let the chicken slowly cook through in the residual heat for 50 minutes.
Very appreciative. Great.
beside soya sauce, what oil is that added at the end?
Can you tell me what kind soy sauce that he used in the last touch such as brand name thanks !!
whoa whoa whoa, great stuff but what about the chili sauce and ginger sauce?
Thanks for sharing the video. Hope there are more to come 🙂
People reading the comments... please please please dont cook 2kg rice with 2 liters water. 2kg rice at least 3 - 4 liters of water. Dont try 500g rice 500ml water, sure the rice raw.
Soooo...is fragrant thai rice the most suitable to use for hainan chicken rice or there are any other maaaybe best or cheaper option?
That's a really great video!
Amazing
Brilliant.learned so much
lots of good tips, thanks
Wow. Very very good video!!!
First...good episode very informative. The only real annoyance I see is all of the questioning, let the chef explain everything as he goes. He will undoubtedly tell you the measurements, portions, and why's behind everything. Gotta let the chef show you the magic and you enjoy the show. Asking him a question about every single step when the answer is just around the corner is killing the flow of the show. I'm not a pro TH-cam producer or anything just letting you know it is very obvious the stop and go in the episode. Great work, keep it up, you definitely have a new subscriber in me. Cheers
Thats why you're not a TH-cam producer because you don't know how interviewing people works.
wow! nice, the chef is good in explaining the details (:
Straightforward and detailed recipe... Thankyou....
The chicken broth is 2.5 kg or 2 kg or 2000ml. which measurement is the correct one ?
Looks so good
i like this, thank you for the video!
Wow.. really nice... thank q for the recipe
Thank you 👍
Thanks for sharing but where's the ginger garlic chilly sauce for dipping? That's the important part as well.
5:11 I will be sure to check with dad about the measurements .Thanks for the parent child bonding advice...
Hmm my dad said he didn’t know
Well done 👍 chef 👩🍳
Thank you so much sir! 🇵🇭👍
Thanks for sharing this.
Thank you for sharing 😊
Wow! Now I know how to cook this dish. I'll massage the chicken so it relaxes! LOL You need a ext mic on your cam, the audio outside the shop is very weak.
Thanks, good video!
are you guys a malaysian restaurant in australia?
Great video!