Hi，is Sam again..yesterday dinner I followed yrs channel step by step cooking the chicken rice..and the cicken I followed yrs another dishes(bake and fry crispy five spices chicken)at the end my dad my mom,bro..all shocking...this is what they said: Impossible...how can u cook better than outside?U tell me the truth...Are u buying from outside instead..u said u cook by yrself? I said nothing and straight forward tap on yrs cooking channel to proof my innocent. At the last they told me every three days must definitely follow yrs dishes cook one time... This make me quite surprising cause my bro ,he is the one that always complaining ..but yesterday he just thumb up..and eat eight balls of rice and a big bowl of chilli sauce...and my parents said they never tried so delicious five spices chicken..before.. (Ha Ha atm I really felt proud) And for myself opinions...I found out although the chicken are very very delicious but after the baking and frying..the chicken got some part abit too dry so..is that mean the 30mins the oven should be less time?or less high? Sorry for non-stop talking alots... Because im really excited... And im very appreciate from yrs sharing...Thank you so much. Regards from Sam
Hey Sam. Wow! We are so happy to know that your family loved the five spice chicken. We share your joy and excitement! How about reducing the oven time to only 20 mins then you fry? Another way is to skip frying altogether. Still bake for 30 mins then towards the last 10 mins, Increase the temperature slightly so that the skin will brown. See if this helps. This weekend we will be sharing another roast chicken recipe using airfryer. Also has five spice flavour. Maybe you can try that recipe too. 👍🏻👍🏻👍🏻
Iearn allot from this channel too. N my employer said the food is nice.until they call me a cheff youutbe cz almost the food recepi i learned is from ytbe
I am a recent retiree...and i cooked my first Hainanese chicken and rice today! I am amazed at the delicious fall- off-the bone result! Rice was fragrant and not too oily. Thank you so much Chef Guru Roland. You have inspired and empowered me.
Hainanese chicken rice is great. I was so surprised how tasty it was the first time I made it. We often have this instead of our normal roast beef or chicken on Sunday now. I like it add 1 or 2 star anise to the rice for flavour as I can't get pandan.
+Chris Hatton sounds great!! If you can’t get pandan leaves, you can omit them actually. Glad to know you love Hainanese Chicken rice as much as we do 👍🏻👍🏻👍🏻
Love being in Singapore and calling this home. Love Singapore’s melting pot of cuisine Asia to western to middle eastern to Mediterranean you crave something it is just few MRT stops away. Thank you for sharing awesome recipe with detailed instructions for non native but Chinese food lovers like me.
Thank you so much for loving our country. Yes living in Singapore is indeed a very fortunate affair. Security, convenience, relatively affordable. We are so blessed.
Thank you Roland for sharing your recipes. I have been trying out a few different recipes and yesterday I used this hainanese chicken rice recipe and my family loved it.
Thanks for the tip of tightening the chicken skin and also combining glutinous rice and thai rice. Makes so much sense. Lovely video as always. Thank you to the both of you :)
Great ! thank you very much , Mr. Lim, last time we were 6 , I cook a whole chicken with you rice cooker recipy, mmm, chicken not cook, rice no taste hahaha, I have a question, I have a steam oven, can I rub chicken stock on the whole chicken and steam ? thank you very much
Hi Roland, questions: cooking for 4 person: If i do not want to inc glutinous rice. Can i just cook 3 cups of jasmine rice and halved the rest of tge ingredients? Where do u get the bentong ginger? Thank u
Yes, you can omit out the glutinous rice. For four pax, you can half the ingredients and the liquid to rice ratio will be 1cup rice is to 1.1 or 1.2 liquid. We usually buy Bentong ginger from our neighbourhood market vegetable stall or dried goods store. Just tell the shopkeeper you need Bentong ginger. They’ll know. Happy cooking 👍🏻
I read in some books that the chicken shouldn't be boiled but simmered so that it cooks slowly, it's confusing that everyone cooks it differently, i will try boiling it next time, but free run chicken tastes so good no matter what. I have 1 question, so the only part that should be removed is the nails? I wasn't sure if the head would be good for the stock so I removed it, good to know if it's ok!
Penny You are right, don’t boil in high heat, just simmer for 15 mins with the pot covered. After you turn off the heat, keep lid on and follow as per instruction in the video.
@@allesuye2551 i actually tried boiling the chicken yesterday, and yes it turned out not as good as just simmered. I found this method from a book, and last time i did it, the chicken was very soft and juicy, the method is to simmer for 15 minutes then dump into ice cold water for 5 minutes then simmer again for 15 minutes, then dump into ice cold water again, and repeat 1-2 more times if still not cooked.
KooKooK Oh, dunk in ice water and simmer again? That’s interesting. Thanks for sharing ... I’ll try that method and see how it goes. When I lived in Malaysia before, people there like their chicken to be firm, but now in Australia, the experts have taught us that tender and juicy chicken is the best way to enjoy chicken. So nowadays I also learn to appreciate chicken cooked to perfection, as they say. Cheers.
@@allesuye2551 yes, i found it to be the best, even i overcooked a bit but it was still very tender. you're welcome! i think it only works with free run chicken though, i could never get the regular chicken to be as tender. i'm not usually picky about chicken, but for hainanese chicken rice, i always had it soft and juicy, otherwise it won't taste as good
I normally cook my rice with the chicken stock as water and add ginger,lemongrass etc in the rice pot. But i guess it's an easier way to do it. This is additional knowledge/style for me.
If you guys have a meat thermometer, the stock should be 77C when the chicken is immersed. Maintain the temperature for the duration of the soak. Check for doneness after 45 mins - reading from the thigh should be 67C.
Hi, did you start counting 15mins when the broth starts boiling or you start counting 15mins before, ie. right after you dunked both chic into the broth?
There are many versions of how to cook the rice it apparently different regions adapt to different ways. Although it's not the original Hainanese anymore, still got the unique flavours from every different recipe. I used combination of chicken fat/pig fat/duck fat but no oil. Minced garlic and ginger (sometimes a little of onions) to fry and cook the rice with chicken stock directly in the pan with low heat for 20~30 mins.
Absolutely. There’re too many adaptations along the way. Just use the recipe that suits you the best. Love the way you prepared your chicken rice. Sounds so yummy!
Good video..FYI the ginger variety you intended to highlight is popularly known as BENTONG ginger.It is mostly grown in the hilly slopes of Bukit Tinggi, Bentong, Pahang.( can be seen along the way to Genting Highlands).It is the same Bentong/Raub that is famous for Musang King.I am not quite why a famous Singapore chicken rice brand almost share the same sounding name.Can anyone please comment?
Wow. Thanks for the info about Bentong. We haven’t been to Pahang before but we have a good friend who is now staying in Singapore, was also from Pahang. Would love to see a ginger farm 👍🏻👍🏻 We’re not sure how Boon Tong Kee got their name, maybe the founder is from Malaysia or maybe while they were thinking of a name for their stall, they were holding on to a piece of Bentong ginger 🤣🤣🤣
1:41 Your point was missed by me, the cavity hole in the breast chest of the chicken was not ensured to allow hot water flow through the insides of my chicken, hence my chicken was not cooked completely. So shocking discovery, so I had to see spend 1 more hour to recover the situation when I realized my failure, but it was good to learn this point, the uncooked chicken almost always caused by failure to create pathway from the rear of the chicken to the front cavity in the chest wall. Btw I had to keep microwaving the chicken which was halved and was raw in the insides of the chicken,.... Good point Mistakes can be understood after realizing the chicken needs to have thorough fare to cook the chicken insides!
+peepbmw Happy Saturday! actually in Singapore, we do that too but we figured some people may not like us to use chicken fat. We added butter instead of oil because a chicken rice stall owner in Malaysia told me that and his chicken rice was yummilicious. 👍🏻👍🏻👍🏻
On point... using butter is not proper especially when the dish evolves around the fact that the chicken fat is pretty much the main ingredient. If the chicken fat repulses you, chicken rice is not for you.
Love your videos especially all those inspired versions from popular stalls. I did tried a few recipes and they are pretty close from the originals... Great job! Life saver whenever I missed SG/Msia food as I'm staying in Taiwan now! Any chance you guys will be sharing How to cook hainanese roast/fried chicken.wrinkled skin chicken.燒雞？ Hmmm... Some videos I searched, actually fried the chicken... But I never get those wrinkled texture of skin I ate in SG hainanese chicken stalls. Anyway keep up the good work!
Thank you so much for your kind words. I get what you mean about the wrinkly roasted chicken. I’ll ask if Roland can try to cook that at home one day. 👍🏻👍🏻 take care in Taiwan!
@@spicenpans Hihi.... Yes please, just like the one we would get at most chicken rice stalls in Singapore... I heard they deep fried after boiling the chicken...many thanks in advanced though
Binge-watching your videos 😊 Really appreciate your detailed explanation to accompany the technique & steps new to me 🙏 Also, didn't catch the name of the bunch of big leaves you put with the rice in the cooker?
The type of ginger used especially in chicken rice is really important. You are clever to use Bentong ginger as it really imparts great flavour and aroma of the ginger spice. Bentong ginger truly makes all the difference as other types of ginger just pale in comparison to it. That's why Bentong ginger costs much more.
Didn't know you need to put butter for cooking the chicken rice. I believe it will taste differently. Still preferred the traditional and original chicken rice.
Hi Sabrina. You can get them from your neighbourhood market vegetable stall or dried food stall. Just let the shopkeeper know that you’re looking for wen dong jiang. Hope this helps. Happy cooking!
+Carielyn Lim Its Knorr chicken stock cube - their no added msg range but I’ve always wondered if they meant they didn’t add msg or didn’t add more msg -what do you think?
Hi K. You mean Lee Kum kee light soy sauce? Unfortunately not because they are very different. But if it’s Lee Kum kee dark soy sauce then yes you can. Caramelise the sugar first before adding the dark soy sauce. Hope this helps.
For rice, i u can add one onion and 6-12 cloves. Cut onion into half and stick the cloves into onion. U can also add one small cinnamon stick and 6-12 cardamons n salt
Chicken chicken chicken. I love chicken n always want to try make my mum recipe for chicken but in Singapore it’s hard or I I think don’t have the ingredients :(
quick question: Did you fry the jasmine rice raw or was it already cooked? It looks cooked when you were frying but then i saw you cook it at the rice cooker
Hi Odel. So sorry for our late reply. The rice was raw, not cooked. I just gave it a quick fry to make the raw rice more fragrant before cooking them in the rice cooker. Hope this helps. Happy cooking!
@@spicenpans thank you! And thank you for this video! One more question, how would you suggest bringing the chicken back up to a hot temperature after it is chilled?
Hi Daniel. Do you mean before it’s served? Actually chicken rice is served with hot rice and the chicken is in room temperature. So you don’t have to heat it up before serving. Hope this helps.
@@spicenpans ahhhhhh thank you! That makes alot of sense actually. I'm in Bangkok right now and we've been ordering it around town, and it's been served like that at each place we went. Thank you!
Somehow When my mdam Simmer The Chiken skin Getting Break 😭 .. Now I Know Make D Chiken Become Perfect ..D Chiken Hv 2 b shower First 😂...boil in High Fire around 15-20minutes N Let it In d Water 30-40 minutes.. Thank Mdam - Sir.. I Subcribe Yr Channel,, To improve my Cooking Skills. My Employer Would Happy 😍😍
Good morning. You just need to put the cooked chicken in the ice bath until the chicken has completely cooled down. Then you can just leave it aside - no refrigeration is required. Happy cooking!
+Alexander Yong Hihi please make sure the water is enough to cover your chicken. As for the chicken stock, yes if your water is halved, then you can half the stock too. Happy cooking!
Spice N' Pans thank you so much! Been to Singapore 2003 and tasted hainanese chicken rice. I failed many times in an attempt to prepare for the family. Thanks for your presentation.
khao man kai and hainanese chicken rice is different , khao man kai thai style you can call it thai national food because its only unique in thailand but hainanese chicken rice singapore style you cant call it singapore national food, other countries has the same hainanese chicken rice style long before singapore call them their national food
Sure 👍🏻👍🏻 i Guess these so called national dishes were actually a result of what tourists remember us by and most likely because we did it better than some of the countries. When ppl come to Singapore, they wanna eat chicken rice and chilli crabs. When they go to Thailand, they wanna eat Tom yum soup and pad thai. They don’t come to Singapore to eat Tom yum because I’m very sure Thailand does it better.
Hi，is Sam again..yesterday dinner I followed yrs channel step by step cooking the chicken rice..and the cicken I followed yrs another dishes(bake and fry crispy five spices chicken)at the end my dad my mom,bro..all shocking...this is what they said: Impossible...how can u cook better than outside?U tell me the truth...Are u buying from outside instead..u said u cook by yrself?
I said nothing and straight forward tap on yrs cooking channel to proof my innocent.
At the last they told me every three days must definitely follow yrs dishes cook one time...
This make me quite surprising cause my bro ,he is the one that always complaining ..but yesterday he just thumb up..and eat eight balls of rice and a big bowl of chilli sauce...and my parents said they never tried so delicious five spices chicken..before..
(Ha Ha atm I really felt proud)
And for myself opinions...I found out although the chicken are very very delicious but after the baking and frying..the chicken got some part abit too dry so..is that mean the 30mins the oven should be less time?or less high?
Sorry for non-stop talking alots...
Because im really excited...
And im very appreciate from yrs sharing...Thank you so much.
Regards from Sam
Hey Sam. Wow! We are so happy to know that your family loved the five spice chicken. We share your joy and excitement! How about reducing the oven time to only 20 mins then you fry? Another way is to skip frying altogether. Still bake for 30 mins then towards the last 10 mins, Increase the temperature slightly so that the skin will brown. See if this helps. This weekend we will be sharing another roast chicken recipe using airfryer. Also has five spice flavour. Maybe you can try that recipe too. 👍🏻👍🏻👍🏻
Iearn allot from this channel too. N my employer said the food is nice.until they call me a cheff youutbe cz almost the food recepi i learned is from ytbe
I am a recent retiree...and i cooked my first Hainanese chicken and rice today! I am amazed at the delicious fall- off-the bone result! Rice was fragrant and not too oily. Thank you so much Chef Guru Roland. You have inspired and empowered me.
Of all the hainanese Chicken recipes ive been looking for, by far this is the easiest and accurate to follow!!
Awww thank you so much. Glad you found our video useful 👍🏻👍🏻👍🏻
寶寶你好 你呢個recipy入面係乜嘢會令到啲雞皮爽又唔使入冰水 ?係因為雞上咗黃薑粉?定益話因為雞上左 油？ 唔該
I think your videos are great and you explain things easily. I will have to try cooking some of your recipes. Thank you
Thank you so much, Raju. Happy cooking!
Hainanese chicken rice is great. I was so surprised how tasty it was the first time I made it. We often have this instead of our normal roast beef or chicken on Sunday now. I like it add 1 or 2 star anise to the rice for flavour as I can't get pandan.
+Chris Hatton sounds great!! If you can’t get pandan leaves, you can omit them actually. Glad to know you love Hainanese Chicken rice as much as we do 👍🏻👍🏻👍🏻
Chris Hatton yummy
try an asian especially a thai grocery store close to you mate, you might get lucky and find some pandan leaves!
I found them in the frozen section with other types of leaves in Chinese grocer. Good luck.
That's very interesting, star anise! who'd have thought! I'm going to try this. Thanks Mr. Hatton
Love being in Singapore and calling this home. Love Singapore’s melting pot of cuisine Asia to western to middle eastern to Mediterranean you crave something it is just few MRT stops away. Thank you for sharing awesome recipe with detailed instructions for non native but Chinese food lovers like me.
Thank you so much for loving our country. Yes living in Singapore is indeed a very fortunate affair. Security, convenience, relatively affordable. We are so blessed.
q
Thank you Roland for sharing your recipes. I have been trying out a few different recipes and yesterday I used this hainanese chicken rice recipe and my family loved it.
Glad that they enjoyed it. 🤓🤓🤓
OMG Roland... Thank you!!! You're excellent as always!
Thanks for the tip of tightening the chicken skin and also combining glutinous rice and thai rice. Makes so much sense.
Lovely video as always. Thank you to the both of you :)
Chicken rice is my favourite and this is the best! Thank you for all your wonderful recipes. You're really somebody's favorite chef hahahha
You’re so kind. Thank you so much
Great ! thank you very much , Mr. Lim, last time we were 6 , I cook a whole chicken with you rice cooker recipy, mmm, chicken not cook, rice no taste hahaha, I have a question, I have a steam oven, can I rub chicken stock on the whole chicken and steam ? thank you very much
Roland, please what type of chicken do you use? Hen? Broiler? Is it the soft chicken?
Easy to follow clear and short instructions given. Good cheers
Awesome. Thank you so much!!
I Will fry
I like to see this recipe.
It is yummy.Mm.
Hi Roland, questions: cooking for 4 person:
If i do not want to inc glutinous rice. Can i just cook 3 cups of jasmine rice and halved the rest of tge ingredients?
Where do u get the bentong ginger?
Thank u
Yes, you can omit out the glutinous rice. For four pax, you can half the ingredients and the liquid to rice ratio will be 1cup rice is to 1.1 or 1.2 liquid. We usually buy Bentong ginger from our neighbourhood market vegetable stall or dried goods store. Just tell the shopkeeper you need Bentong ginger. They’ll know. Happy cooking 👍🏻
thank youvery much for the video explain where is the v, 😁😁so easy, I was dummy, are you in Singapore or Malaysia ? God bless you
I read in some books that the chicken shouldn't be boiled but simmered so that it cooks slowly, it's confusing that everyone cooks it differently, i will try boiling it next time, but free run chicken tastes so good no matter what. I have 1 question, so the only part that should be removed is the nails? I wasn't sure if the head would be good for the stock so I removed it, good to know if it's ok!
Hi Penny. No problem. You can remove the head if you’re uncomfortable cooking it in the pot. 👍🏻👍🏻👍🏻
Penny You are right, don’t boil in high heat, just simmer for 15 mins with the pot covered. After you turn off the heat, keep lid on and follow as per instruction in the video.
@@allesuye2551 i actually tried boiling the chicken yesterday, and yes it turned out not as good as just simmered. I found this method from a book, and last time i did it, the chicken was very soft and juicy, the method is to simmer for 15 minutes then dump into ice cold water for 5 minutes then simmer again for 15 minutes, then dump into ice cold water again, and repeat 1-2 more times if still not cooked.
KooKooK Oh, dunk in ice water and simmer again? That’s interesting. Thanks for sharing ... I’ll try that method and see how it goes.
When I lived in Malaysia before, people there like their chicken to be firm, but now in Australia, the experts have taught us that tender and juicy chicken is the best way to enjoy chicken. So nowadays I also learn to appreciate chicken cooked to perfection, as they say. Cheers.
@@allesuye2551 yes, i found it to be the best, even i overcooked a bit but it was still very tender. you're welcome! i think it only works with free run chicken though, i could never get the regular chicken to be as tender. i'm not usually picky about chicken, but for hainanese chicken rice, i always had it soft and juicy, otherwise it won't taste as good
I normally cook my rice with the chicken stock as water and add ginger,lemongrass etc in the rice pot. But i guess it's an easier way to do it. This is additional knowledge/style for me.
If you guys have a meat thermometer, the stock should be 77C when the chicken is immersed. Maintain the temperature for the duration of the soak. Check for doneness after 45 mins - reading from the thigh should be 67C.
Hi Wnose. Wow you’re awesome. Really precise 👍🏻👍🏻👍🏻
Hi, did you start counting 15mins when the broth starts boiling or you start counting 15mins before, ie. right after you dunked both chic into the broth?
There are many versions of how to cook the rice it apparently different regions adapt to different ways. Although it's not the original Hainanese anymore, still got the unique flavours from every different recipe.
I used combination of chicken fat/pig fat/duck fat but no oil. Minced garlic and ginger (sometimes a little of onions) to fry and cook the rice with chicken stock directly in the pan with low heat for 20~30 mins.
Absolutely. There’re too many adaptations along the way. Just use the recipe that suits you the best. Love the way you prepared your chicken rice. Sounds so yummy!
Always in love with chicken rice n lucky to learn more details of cooking it from your recipes.
Thank you chef for sharing 🙏🙏🙏👍👍👍
You’re most welcome 🤓🤓
Your recipe is the best ! Subscribed.
If we not gonna to cut all chicken. Can we left them inside the stock ?
Hainan chicken sauce condiment are ginger juice, dark sweet soya sauce and garlic chilli. Right Roland?
May I ask why butter is used and not oil? I have never used butter so it is new to me.
Thanks for the recipe Chef,
Hainanese Chicken dish is
Indeed delicious!
Thank you very much 🙏🙏
Hi do u cover the pot while chicken is boiling inside and resting pls?
Soy sauce: is the chicken stok came from the chicken or came from maggie stock?
Thank you for the little tips 😊
Thank you for showing how this classic dish is made! Looks absolutely delicious. A good homesickness cure! :)
+Ga T Heeee. Glad you liked it!! 😋😋
Good video..FYI the ginger variety you intended to highlight is popularly known as BENTONG ginger.It is mostly grown in the hilly slopes of Bukit Tinggi, Bentong, Pahang.( can be seen along the way to Genting Highlands).It is the same Bentong/Raub that is famous for Musang King.I am not quite why a famous Singapore chicken rice brand almost share the same sounding name.Can anyone please comment?
Wow. Thanks for the info about Bentong. We haven’t been to Pahang before but we have a good friend who is now staying in Singapore, was also from Pahang. Would love to see a ginger farm 👍🏻👍🏻 We’re not sure how Boon Tong Kee got their name, maybe the founder is from Malaysia or maybe while they were thinking of a name for their stall, they were holding on to a piece of Bentong ginger 🤣🤣🤣
hi...how long do we need to soak the chicken in iced water?
Very informative and the end reult is good. Thanks.
+peterstang Glad you liked it. Thanks a lot Peter!
I try this now watching while cooking thanks 😘😘😘
Love your channel
Thank you so so much, GreatProperties Atlanta :)) Have a great weekend!
Love!...Love!...Love!....Will try this weekend. BTW...what type of ginger did you mention for making the rice?
+Trudy Farnum woohooz! Happy cooking! We used boon tong ginger which is a type of young ginger. If you can’t get that, you can use any young ginger.
Wow! Thanks for this!
Finally I got the taste right thanks to this! Sending 💘
awesome la bro! I tried Mr. Adam Liaw's version, which is also very nice, but having a local ingredient based recipe, lagi better.
Thank you so much, Ivan. Hope this recipe doesn’t disappoint you. Fingers crossed!
I kept thinking the image of your name is a hair on my screen & trying to rub it off 😅
Thank you for this video. Could you tell me where did you buy your blue pot from... the one you were cooking your chicken in this video? Thank you!!
+Piya Michelle Good morning! The pot was given to us by a friend. It’s a very retro pot in Singapore.
If am using only 1 chicken, use 2 litre water for chicken bath?
1:41 Your point was missed by me, the cavity hole in the breast chest of the chicken was not ensured to allow hot water flow through the insides of my chicken, hence my chicken was not cooked completely. So shocking discovery, so I had to see spend 1 more hour to recover the situation when I realized my failure, but it was good to learn this point, the uncooked chicken almost always caused by failure to create pathway from the rear of the chicken to the front cavity in the chest wall. Btw I had to keep microwaving the chicken which was halved and was raw in the insides of the chicken,.... Good point Mistakes can be understood after realizing the chicken needs to have thorough fare to cook the chicken insides!
Love your recipe new subscribers here
Hi Do you have the chili sauce recipe for the hainanese chicken rice
What is the quantity of glutinous rice added in the rice
Hi Michael. You can see the list of ingredients in the description box of this video. We used 700g jasmine rice and 120g glutinous rice. Happy cooking
in thailand we dont put butter. use only oil and chicken fat. maybe different region recipe were adapted.
thanks for sharing :)
+peepbmw Happy Saturday! actually in Singapore, we do that too but we figured some people may not like us to use chicken fat. We added butter instead of oil because a chicken rice stall owner in Malaysia told me that and his chicken rice was yummilicious. 👍🏻👍🏻👍🏻
Khao man gai is pretty much tasteless if you compare it with hainanese chicken rice.
On point... using butter is not proper especially when the dish evolves around the fact that the chicken fat is pretty much the main ingredient.
If the chicken fat repulses you, chicken rice is not for you.
peepbmw c
can we use margarine instead?
For the part where you tighten the skin of the chicken how long does it take to do it.
Thank you I'm planning to make this!
hello.. Can I ask, what butter you use for your chiken rice?
salted or unsalted?
thankyou
Hihi. We used salted butter in this recipe. Happy cooking!
thankyou so much
Love your videos especially all those inspired versions from popular stalls. I did tried a few recipes and they are pretty close from the originals...
Great job! Life saver whenever I missed SG/Msia food as I'm staying in Taiwan now!
Any chance you guys will be sharing
How to cook hainanese roast/fried chicken.wrinkled skin chicken.燒雞？
Hmmm... Some videos I searched, actually fried the chicken... But I never get those wrinkled texture of skin I ate in SG hainanese chicken stalls.
Anyway keep up the good work!
Thank you so much for your kind words. I get what you mean about the wrinkly roasted chicken. I’ll ask if Roland can try to cook that at home one day. 👍🏻👍🏻 take care in Taiwan!
@@spicenpans Hihi.... Yes please, just like the one we would get at most chicken rice stalls in Singapore... I heard they deep fried after boiling the chicken...many thanks in advanced though
Wow delicious
Thank you so much
Braderrr u saved my chicken rice bisnes right here!! I got so many complain about my hainanese
Hope your business will improve. 👍👍
Good luck! I bet its delicious now!
Binge-watching your videos 😊 Really appreciate your detailed explanation to accompany the technique & steps new to me 🙏 Also, didn't catch the name of the bunch of big leaves you put with the rice in the cooker?
Pandan Leaves.
@@jannamarican2921 thank you!
At 3:47, what type of ginger did you say it was? Thanks in advance!
Thank you chef!
Good
Thank you alif :))
I love how you cook
You’re so kind. Thank you so much
If I can’t find the Bentong ginger can I use the powder instead?
The type of ginger used especially in chicken rice is really important. You are clever to use Bentong ginger as it really imparts great flavour and aroma of the ginger spice. Bentong ginger truly makes all the difference as other types of ginger just pale in comparison to it. That's why Bentong ginger costs much more.
Thank you so much for your kind words 🤓
Really love your cooking. Will try it. Meantime thanks for the bak kua l make it n was so great. 🌹
Woohooz. Glad you enjoyed the bak Kwa recipe. Thank you so much for trying it out, Margaret 🙏🙏🙏
Looks so good😀
Hi Roland, could you do the fried version found in our local stalls?
It's awesome.. Good videos
+Robert Lunardi Lauw thank you!
Do you have any idea how to make chicken rice’s rice without a rice cooker?
And if I’m cooking 25 grams of chicken how Long do I need to cook it for
Didn't know you need to put butter for cooking the chicken rice. I believe it will taste differently. Still preferred the traditional and original chicken rice.
Can you do a video of roasted chicken rice too?
For the bentong ginger where can i get it in singapore and if i don't have any bentong ginger any ginger also can be use to put into the rice?
Hi Sabrina. You can get them from your neighbourhood market vegetable stall or dried food stall. Just let the shopkeeper know that you’re looking for wen dong jiang. Hope this helps. Happy cooking!
hi, high heat cooking chic is propotional to weight?
What is the measurement of the water for poaching the chicken?
Hi Anna. You just need enough water to cover the chicken for poaching. Happy cooking!
Thank you for such a quick response! It's a public holiday in Melbourne today, I'm going to give this recipe a go :D
What is last sauce For? To pour over chicken when is served?
Hihi. Yes you’re right. Cut the chicken up and then pour some sauce over the chicken to flavour it up. Happy cooking!
Do you have a recipe for the sambal that goes with the chicken rice?
Hi may i know which brand of chicken cube is that? Cause i know most of them contains msg
+Carielyn Lim Its Knorr chicken stock cube - their no added msg range but I’ve always wondered if they meant they didn’t add msg or didn’t add more msg -what do you think?
You shouldn't use stock cubes to begin with especially when you have whole chicken.
Thank you dear for the recipe, so easy to understand from your instructions.
Thank you so much for your kind words , a a a a
Hi, is the cup measurement 1 cup = 250ml? Thanks
Hi Matthias. Yes you’re right 👍🏻👍🏻
can i use ratio rice and stock 1:2? thanks in advance
How much water is required?
Thanks for sharing. God Bless!
You’re most welcome 🤓
Can add the lee kum kee soy sauce for chicken in to the chicken rice sauce instead of soy sauce. Use brown sugar
Hi K. You mean Lee Kum kee light soy sauce? Unfortunately not because they are very different. But if it’s Lee Kum kee dark soy sauce then yes you can. Caramelise the sugar first before adding the dark soy sauce. Hope this helps.
For rice, i u can add one onion and 6-12 cloves. Cut onion into half and stick the cloves into onion. U can also add one small cinnamon stick and 6-12 cardamons n salt
Sounds good. Thanks so much for sharing, K!
Chicken chicken chicken. I love chicken n always want to try make my mum recipe for chicken but in Singapore it’s hard or I I think don’t have the ingredients :(
+ira tamba Good morning! We’re in Singapore too! Best place to make asian food because we have access to all the ingredients we need 😋😋
quick question: Did you fry the jasmine rice raw or was it already cooked? It looks cooked when you were frying but then i saw you cook it at the rice cooker
Hi Odel. So sorry for our late reply. The rice was raw, not cooked. I just gave it a quick fry to make the raw rice more fragrant before cooking them in the rice cooker. Hope this helps. Happy cooking!
Why does the rice at the bottom of the rice cooker turn brownish?
We need a Hainanese Curry recipe. It's a big secret.
Haha okay! 👍🏻👍🏻
Do you have the recipe for chicken rice chilli as well?
Hihi. Yes we do. Here you go: th-cam.com/video/UHRJS_V_OWI/w-d-xo.html
At 6:13, he says he adds 1 1/2 teaspoon of what? I can't understand what he said there.
Sorry about that. It was 1.5 tsp of salt. Happy cooking, Daniel!
@@spicenpans thank you! And thank you for this video! One more question, how would you suggest bringing the chicken back up to a hot temperature after it is chilled?
Hi Daniel. Do you mean before it’s served? Actually chicken rice is served with hot rice and the chicken is in room temperature. So you don’t have to heat it up before serving. Hope this helps.
@@spicenpans ahhhhhh thank you! That makes alot of sense actually. I'm in Bangkok right now and we've been ordering it around town, and it's been served like that at each place we went. Thank you!
Somehow When my mdam Simmer The Chiken skin Getting Break 😭
..
Now I Know Make D Chiken Become Perfect ..D Chiken Hv 2 b shower First 😂...boil in High Fire around 15-20minutes N Let it In d Water 30-40 minutes..
Thank Mdam - Sir..
I Subcribe Yr Channel,,
To improve my Cooking Skills.
My Employer Would Happy 😍😍
Happy cooking. Thank you for liking our channel 🙏🙏
The chicken put on chiller for how long?
Good morning. You just need to put the cooked chicken in the ice bath until the chicken has completely cooled down. Then you can just leave it aside - no refrigeration is required. Happy cooking!
Thnk u sir!
If I were to use one whole chicken instead for a lesser serving, do I half the amount of stock and water when poaching the chicken?
Alexander Yong p
+Alexander Yong Hihi please make sure the water is enough to cover your chicken. As for the chicken stock, yes if your water is halved, then you can half the stock too. Happy cooking!
Spice N' Pans thank you for the reply! Really appreciate all your recipes!
+Alexander Yong you’re most welcome!
Approved.
can you leave out the chicken stock? :)
Wow...😋
Thank you so much
Hi
Can i request the recipe of hot and sour soup pls,,,
Hi Gina. Absolutely. Here you go: th-cam.com/video/QrLtpEr5LHM/w-d-xo.html
Happy cooking!
🤓🤓
you did not tell us how you made the sauces in the background ?
It’s in another video 😊 here you go th-cam.com/video/UHRJS_V_OWI/w-d-xo.html
When I saw rice balls like that was in Malacca, usually here in Hong Kong just a rice bowl turned out on plate
What ginger
Why add glutinous rice?
Good morning! Cos we were making chicken rice balls so you can omit glutinous rice if you’re not making them into balls
Spice N' Pans thank you so much! Been to Singapore 2003 and tasted hainanese chicken rice. I failed many times in an attempt to prepare for the family. Thanks for your presentation.
Hainanese chicken rice is not complete without the special chilli sauce….
Here. Use this th-cam.com/video/UHRJS_V_OWI/w-d-xo.html happy cooking
khao man kai and hainanese chicken rice is different , khao man kai thai style you can call it thai national food because its only unique in thailand but hainanese chicken rice singapore style you cant call it singapore national food, other countries has the same hainanese chicken rice style long before singapore call them their national food
Sure 👍🏻👍🏻 i Guess these so called national dishes were actually a result of what tourists remember us by and most likely because we did it better than some of the countries. When ppl come to Singapore, they wanna eat chicken rice and chilli crabs. When they go to Thailand, they wanna eat Tom yum soup and pad thai. They don’t come to Singapore to eat Tom yum because I’m very sure Thailand does it better.