was caught off guard with the "Sorry children," moment 😂😂😂 Anyway, the cooking process and ingredient prep shown here brings everything to the next level appreciation of both ingredients and the consumer.
Welcome back! Thanks for these different ways to prepare chicken. And thank you also for the conversation whilst cleaning mushrooms about how the care that goes into all parts of the dish (especially the ones that can seem tedious and mind numbing) matter…as a fairly serious home cook, I’ve experienced this on both sides of the kitchen.
hey-give ANY of her recipes on youtube a try... watch 3-4 times get your ingredients ready and go for it. My family LOVES when I "Attempt" one of her dishes... NO LEFTOVERS!!!
I would definitely go for the fried one. Also love seeing the passion when talking about preparing food and being able to tell when the person that made the dish cares.
Missing a non negotiable condiment to a Singaporean- the chilli garlic dip. Made by pounding a mix of fiery bird eye chilies, red chillies, salt and garlic to a fine paste, pour the hot rendered chicken fat to the mix to cook away the raw edges, dilute further with lime juice and chicken stock and adjust seasoning with salt if needed. That is an awesome condiment. PS: many Asians will also far prefer the legs and thighs of the chicken rather than the breast. And I am also team poached chicken rather than roast :)
Chef Haigh, I am so glad you went back to the hairstyle I love it!! Am the cook at home-lived in 13 countries and like the food of all those places. I am weak in Asian stuff (Korea but only 1.5 years) so you help more than you know!
Such a refreshing style of cooking presentation, not pretentious at all. Just honest styles, I hope Uncle Roger appreciates the time you spent making this and would love to see how he manages a mahhoosive pot of oil like you! Thank you Liz, I hope you got to pick up your kids on time!
Thanks Auntie Liz. I lived in Singapore on and off for 25 years (1986-1987, 1992-2002, 2012-2022) and love ALL the local food. Top two, pepper crab and roast chicken rice. But the trick with the chicken rice is you must go to an old style coffee shop (Chin Chin behind the Raffles is great and easy). You get the roast chicken (ask for boneless), the great rice, mix the chilli sauce with the sweet soy and minced ginger, spoon a bit on your rice, pop a nice bit of roast chicken dipped in the sauce on top and it’s glorious. Order the chilli garlic bean sprouts as a side. Have a water chestnut juice. Bring a packet of tissues, you’ll need them for your sweaty brow and to blow your nose from the chilli.
I worked in hospitality for 18 years, I also remember the feeling of doing the horrible, annoying, boring and tedious jobs and wondering what the point was but the feeling you get when you see what your hard work went into creating made it all worth it. Love the attitude Auntie Liz 😁
@@ismaela.6973 I think one of the worst jobs I ever had to do was to clean baby squid, It absolutely stunk and it took me hours, I had to keep the ink sacs as well so I had to pick through a bucket of nasty bits after to cut them out 🤣
Thanks aunty Liz and Mr Nut Allergy guy.. Both looked equally as good as each other.. And I couldn't agree with you more aunty Liz about how to respect each culture and or country by knowing why it is done that way.. Catch you on the next one champions..
When I eat Hainanese Chicken Rice, I like to order both, which means half Steam Boiled and Half Roasted. When You find a shop that does both right and most importantly does the Chillie Sauce and the Rice done right as well, then You have a dish that is so Fulfilling and won't get bored of eating it very often. 🤤😋
How it show be, sometimes… lol reminds me of the chef I took a class with in Bangkok. If you asked how much chilis and such you should use… she replied follow your heart. ❤
I'm so hungry after watching this... we live so far from any traditional Chinese food... definitely have to try this... Thank you for making this video...
Having a parent from the east and from the west also, I'd say the rice makes me feel like it's a midweek meal and the Western style feels more Sunday dinner. Would love be to try both.
chef liz, its people like you that we need in this world, laid back a dan good laugh, and incredibly attractive, better than nigella any day of the week, coming from a chef background myself you are the best, high up there with the likes of ramsey, blumenthal well done
LOL Did you just refer to the cameraman as "peanut allergy guy?"...great video. Your story about putting love in the dishes really caught me in the feels.
Looks great Elizabeth. Hope a certain Malaysian food critic agress when he reviews it 😅 Will defo be coming soon for your Nasi Lemak as i am only round the corner in Lambeth.
Ohhhh!i love the hainanese roasted chicken rice! Always loved it but cooking it at home is quite difficult as chicken is deep fried compared to the "steamed" chicken . Thanks auntie Liz!
Only thing missing with the roast, ginger, garlic, shallots and hot oil poured over as a side flavour. Each to their own of course, and love her cooking passion.
Love this straight forward, no buggering about, filming. It's like I've just been invited into your kitchen to share the experience of what you are cooking and what you're thinking [about the dish]. And OMG what amazing food you are producing! Fantastic addition to my TH-cam choices. Look so much forward to seeing where your journey takes me :) Aside: The Gold YT plaque will come soon I have no doubt. If it hasn't already!
Seeing just the few ingredients of the chicken rice... that has to be sooo good. 🤤 No need to apologize to the children for creating juicy uhh, we'll leave it at that. 🤣
Guga and Uncle Roger just watched Jamie do a steak video, where he change steaks multiple times, and Jamie doesnt even taste the steak! 😂😂😂 Some of these TV chefs are cringe.
I think the cookbook fiasco and her handling of it by dissapearing without any mention of the situation kinda set her back a bit...unfortunately that loss took some of her followers too otherwise she was growing huge and probably would have her own tv show. Nonetheless I am glad she is back! I dont buy cook books and am here to see delicious food content cooked the way they should be without stupid alterations like Jamie Oliver.
I raise my own chickens. Prefer them between 5 to 6.5lbs. Always looking for new ways to prepare them. Norhing is wasted, even the stock remains are ground into pet food. Hope you keep posting.
Chef, you have more than done justice to both of those dishes. I couldn't choose between them despite having a preference more for asian food. Gonna have to give both a try.
Greetings from Katong. My preference is for roast chicken rather than poached which, as a westerner, I find a bit "slimy". The hainanese roast chicken at my local Katong Shopping Centre is excellent.
I don't eat chicken skin, but I prefer the softer texture, gentler taste of poached chicken w the aggressive Chinese sauces. The contrast is superb. I love roast chicken western way, w gravy...but I still don't eat the skin.
The Amazing Auntie Liz returns, the world is a better place for it. Since I was raised in a part of Italy that doesn't use much butter, I prefer the Hainanese chicken. Sorry English children.
the ending is superb! Hahaha great video! Keep them coming! I think i'd appreciate if we have some subtitles telling us what ingredient or condiments you are putting into the pan when you're not mentioning them verbally. But like i said, great video!
Both the dishes are fabulous and that brings to mind those famous words from the iconic show, The Iron Chef, wherein the chairman would say,'Which dish reigns Supreme'😂
As a Asian living in Australia if I’ll to make the supreme chicken I’ll serve it with rice 😂😂😂I love the last bit of the video cleaning up the plates 😂😂😂
love how she is embracing the "auntie" life 💙
Moved on from plagiarising cookbooks to plagiarising Uncle Roger.
Ask uncle Roger. @nigelng
Boomer
@@basilkhouli5670
Auntie Liz! We finally get to see you again! So happy to see you cooking on TH-camagain.
was caught off guard with the "Sorry children," moment 😂😂😂
Anyway, the cooking process and ingredient prep shown here brings everything to the next level appreciation of both ingredients and the consumer.
With the pinkish-purple ambient light and drum sound!
Auntie Liz is such a magnificent Chef. She should be promoted to Great Auntie.
Welcome back! Thanks for these different ways to prepare chicken. And thank you also for the conversation whilst cleaning mushrooms about how the care that goes into all parts of the dish (especially the ones that can seem tedious and mind numbing) matter…as a fairly serious home cook, I’ve experienced this on both sides of the kitchen.
Never clicked on a video so fast. Auntie Liz dropping a new video is the event of the year, tbh
Your life must be bland
Hopefully you have the time to post videos regularly. This was a delight to watch. Much love and welcome back!
I'm glad Auntie Liz is back, even though I don't know anything about cooking. 😄
hey-give ANY of her recipes on youtube a try... watch 3-4 times get your ingredients ready and go for it. My family LOVES when I "Attempt" one of her dishes... NO LEFTOVERS!!!
Great to see new Auntie Liz. Fantastic!
I would definitely go for the fried one.
Also love seeing the passion when talking about preparing food and being able to tell when the person that made the dish cares.
Missing a non negotiable condiment to a Singaporean- the chilli garlic dip. Made by pounding a mix of fiery bird eye chilies, red chillies, salt and garlic to a fine paste, pour the hot rendered chicken fat to the mix to cook away the raw edges, dilute further with lime juice and chicken stock and adjust seasoning with salt if needed. That is an awesome condiment. PS: many Asians will also far prefer the legs and thighs of the chicken rather than the breast. And I am also team poached chicken rather than roast :)
I'll admit, the Chicken Supreme is a slight favourite. It's the mushrooms! Delicious!
Allergy guy is a very lucky man! ❤ everything she cooks has love infused in it and what a smile and laugh. 😍
Chef Haigh, I am so glad you went back to the hairstyle I love it!! Am the cook at home-lived in 13 countries and like the food of all those places. I am weak in Asian stuff (Korea but only 1.5 years) so you help more than you know!
Great to hear these videos are helping and you’re trying them at home. Keep it up and hope you enjoy the process.
Such a refreshing style of cooking presentation, not pretentious at all. Just honest styles, I hope Uncle Roger appreciates the time you spent making this and would love to see how he manages a mahhoosive pot of oil like you! Thank you Liz, I hope you got to pick up your kids on time!
Auntie Liz is back
Auntie Liz!!!! I'm so happy to see you doing full videos again! Now I'm hungry! Delicious chicken! Chef is back!!!!! ❤❤❤❤❤
Woowoo go auntie Liz! Beautiful dishes and thank you for sharing about your life and your training!
i've been waiting for new uploads for a while. welcome back Auntie Liz 😄
Welcome back... great to have your videos to watch once again!
Thanks Auntie Liz. I lived in Singapore on and off for 25 years (1986-1987, 1992-2002, 2012-2022) and love ALL the local food. Top two, pepper crab and roast chicken rice. But the trick with the chicken rice is you must go to an old style coffee shop (Chin Chin behind the Raffles is great and easy). You get the roast chicken (ask for boneless), the great rice, mix the chilli sauce with the sweet soy and minced ginger, spoon a bit on your rice, pop a nice bit of roast chicken dipped in the sauce on top and it’s glorious. Order the chilli garlic bean sprouts as a side. Have a water chestnut juice. Bring a packet of tissues, you’ll need them for your sweaty brow and to blow your nose from the chilli.
Sound like a veteran in hawker
Auntie Liz I choose both, but I love food. Im in Arizona in America so I appericate this video because I have two new recipes.
Great video.... More more more...
she is so perfect ....the passion, the knowledge...i just love her.
I worked in hospitality for 18 years, I also remember the feeling of doing the horrible, annoying, boring and tedious jobs and wondering what the point was but the feeling you get when you see what your hard work went into creating made it all worth it.
Love the attitude Auntie Liz 😁
I remember I had to rinse and dry every effin' lettuce for freaking six hours straight lol (I worked where we had to prep food for 100k people😅)
@@ismaela.6973 I think one of the worst jobs I ever had to do was to clean baby squid, It absolutely stunk and it took me hours, I had to keep the ink sacs as well so I had to pick through a bucket of nasty bits after to cut them out 🤣
Thanks for sharing and for the support 🙏🏻
I work in a food processing company for two years peeling potatoes and carrots 🥕 8 hours a day 😂
@@AuntieLiztalking too much.
Auntie liz is back. Happy to see you. Do upload more.. 😍😍😍😍
WOW chef! That was amazing. I loved everything from the technique to the way you expressed the passion for cooking.
Glad you enjoyed it!
Great work, Chef. Can't wait to visit Mei Mei. Been on my restaurant dream sheet for ages.
Great to see you back Auntie Liz!!
Thanks aunty Liz and Mr Nut Allergy guy..
Both looked equally as good as each other..
And I couldn't agree with you more aunty Liz about how to respect each culture and or country by knowing why it is done that way..
Catch you on the next one champions..
Fuyoii! Aunty Liz posted a new video! How close are you to opening the new Mei Mei location?
Good to see aunty lizz, saw the full video even though I'm an Indian who is pure vegetarian...
When I eat Hainanese Chicken Rice, I like to order both, which means half Steam Boiled and Half Roasted. When You find a shop that does both right and most importantly does the Chillie Sauce and the Rice done right as well, then You have a dish that is so Fulfilling and won't get bored of eating it very often. 🤤😋
Yes, heavenly
Glad to see Auntie Liz back
looks really good Auntie Liz!
How it show be, sometimes… lol reminds me of the chef I took a class with in Bangkok. If you asked how much chilis and such you should use… she replied follow your heart. ❤
I like both dishes. But i realy wana try to make the one with the mushrooms. Thanx for the cooking class and the talk while cleaning the mushrooms. 😊
This is the only time I wished I was a dead chicken!
The love you get in the afterlife as a chicken when treated here!!!♥️😍🤤
🥰🇳🇱
19:18 wow Uncle Roger has become so influential that even Chef Liz has also started calling her husband 'Peanut Allergy guy' 😂
😂😂
I'm so hungry after watching this... we live so far from any traditional Chinese food... definitely have to try this... Thank you for making this video...
Having a parent from the east and from the west also, I'd say the rice makes me feel like it's a midweek meal and the Western style feels more Sunday dinner. Would love be to try both.
hmmmm... I'll try cooking my rice that way... just curious... thanks Chef Auntie Liz...💪😎
I love this auntie Liz. 💙
Great to see you've posted a new video. I love both versions. I'll take an order of both please.
The roast chicken rice is the version I loved growing up and still love over the regular hainanese chicken rice! ❤❤
Such amazing content !!!!
Aunty, both my parents work. Can you come over to supervise when I fry the chicken?
chef liz, its people like you that we need in this world, laid back a dan good laugh, and incredibly attractive, better than nigella any day of the week, coming from a chef background myself you are the best, high up there with the likes of ramsey, blumenthal well done
Simp
I want to try both
I've missed seeing your videos so much. My mind is now racing about what I want to make for supper tonight. Thank you for sharing!
Both dishes look absolutely delicious
love this video and her sharing about the respect of the ingredient and the process etc.
LOL Did you just refer to the cameraman as "peanut allergy guy?"...great video. Your story about putting love in the dishes really caught me in the feels.
Yeah, they're married ;-)
Looks great Elizabeth.
Hope a certain Malaysian food critic agress when he reviews it 😅
Will defo be coming soon for your Nasi Lemak as i am only round the corner in Lambeth.
You are such a fabulous teacher, Liz!
Ohhhh!i love the hainanese roasted chicken rice! Always loved it but cooking it at home is quite difficult as chicken is deep fried compared to the "steamed" chicken . Thanks auntie Liz!
Only thing missing with the roast, ginger, garlic, shallots and hot oil poured over as a side flavour. Each to their own of course, and love her cooking passion.
Love the video! For the Hainanese Chicken, do you baste once or several times?
Make sure the skin is completely covered and then the drying process will let the flavour sink in.
Love this straight forward, no buggering about, filming. It's like I've just been invited into your kitchen to share the experience of what you are cooking and what you're thinking [about the dish]. And OMG what amazing food you are producing! Fantastic addition to my TH-cam choices. Look so much forward to seeing where your journey takes me :) Aside: The Gold YT plaque will come soon I have no doubt. If it hasn't already!
Amazing how clean you keep that place. I'd eat there daily. But alas.... I am across the pond
Supreme chicken indeed 😍 Auntie Liz, Good to see you and Uncle Peanut Allergy Guy back on the TH-cam.... 🎩
I have been waiting for your video. Came back here a few times to check.
Love the thoughtful commentary not just on the prep but on her passion for cooking
"Uncle Rogen enjoyed a western breast... sorry children" 🤣🤣🤣 he got to you!
Love both! Can’t choose!
That little "sorry children" was delightful
Fuiyaaaaaa Auntie Liz is back!
I’m glad you’re back.
Seeing just the few ingredients of the chicken rice... that has to be sooo good. 🤤 No need to apologize to the children for creating juicy uhh, we'll leave it at that. 🤣
Auntie Liz has a Michelin star, and chilli jam Jamie Oliver doesn't (Yayeh!), yet somehow Jamie Oliver is more famous, the world is not fair.
Guga and Uncle Roger just watched Jamie do a steak video, where he change steaks multiple times, and Jamie doesnt even taste the steak! 😂😂😂 Some of these TV chefs are cringe.
Yayeh!
What's not fair? Auntie Liz has 40 videos on her channel while Jamie Oliver has almost 2k of them.
It's all about hard work.
I think the cookbook fiasco and her handling of it by dissapearing without any mention of the situation kinda set her back a bit...unfortunately that loss took some of her followers too otherwise she was growing huge and probably would have her own tv show. Nonetheless I am glad she is back! I dont buy cook books and am here to see delicious food content cooked the way they should be without stupid alterations like Jamie Oliver.
@@omtakesthat’s because it wasn’t Jamie Oliver in the video..they fukd up!
Much missed auntie liz glad your back
amazing! more of this please😄
I raise my own chickens. Prefer them between 5 to 6.5lbs. Always looking for new ways to prepare them. Norhing is wasted, even the stock remains are ground into pet food. Hope you keep posting.
Such a difference with good corn fed compared to the much cheaper bigger ones in supermarket, even the eggs taste so much better from owning hens.
Auntie Liz has a new weejio! ❤
Definitely going to work your rice technique into rotation. IDK why I never thought to do it like that! Thanks!!!
Wowo long time no see haha. Welcome back chef!
yesss, she's back !
Gooooooo!!! I was waiting for a video like this! Long and in depth info! Keep up the good work!
Both look equally yummy!
Chef, you have more than done justice to both of those dishes. I couldn't choose between them despite having a preference more for asian food. Gonna have to give both a try.
Greetings from Katong. My preference is for roast chicken rather than poached which, as a westerner, I find a bit "slimy". The hainanese roast chicken at my local Katong Shopping Centre is excellent.
I don't eat chicken skin, but I prefer the softer texture, gentler taste of poached chicken w the aggressive Chinese sauces. The contrast is superb. I love roast chicken western way, w gravy...but I still don't eat the skin.
Auntie Liz used feeling to measure the liquid in the ricecooker.
Yummo. I wish we had smellovision. Welcome back Auntie Liz. We want more of this. When does peanut allergy guy cook? or is he just camera guy? :)
finally, welcome back auntie lizz😊
The Amazing Auntie Liz returns, the world is a better place for it. Since I was raised in a part of Italy that doesn't use much butter, I prefer the Hainanese chicken. Sorry English children.
Welcome back😍 Still love you here
She's back, FUIYOH!!!
love the new series.
the ending is superb! Hahaha great video! Keep them coming!
I think i'd appreciate if we have some subtitles telling us what ingredient or condiments you are putting into the pan when you're not mentioning them verbally.
But like i said, great video!
Looks very delicious!
Definitely the fried chicken dish!! Thank you Aunite!!
15:34 Can hear Uncle Roger saying "Sorry Children" 😂
Good to see you back!
Nice one Auntie Liz (and peanut allergy guy) !
Both the dishes are fabulous and that brings to mind those famous words from the iconic show, The Iron Chef, wherein the chairman would say,'Which dish reigns Supreme'😂
Each time you said breasts I was waiting for Uncle Roger to come around the corner saying "what you doing, what you doing" lol
I love Hainanese chicken rice, but I need the broth! So, in this case I'd go for the chicken with mushrooms. It looks very tasty!
Yes! Looks good. Gonna try poaching chicken because of this.
As a Asian living in Australia if I’ll to make the supreme chicken I’ll serve it with rice 😂😂😂I love the last bit of the video cleaning up the plates 😂😂😂
yeah rice instead of potatoes!! Maybe some roast potatoes on the side 😂
I'm into auntie Liz, for sure! love the food and the talk!