Hainanese Chicken Rice - Popular in Singapore, Indonesia, Malaysia and Spreading!
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- เผยแพร่เมื่อ 9 พ.ค. 2024
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Hainanese chicken (海南鸡饭)is a dish that dedicates to the tenderest and silkiest chicken. It sounds like one dish, but it is a complete meal as it includes chicken, rice, soup, and a few dipping sauces. Although it is popular Singapore food, the prototype is a dish called Weng Chang Ji (文昌鸡) in Hainan, China. Wen Chang Ji is a special breed of chicken, which is organically raised and freshly slaughtered right before cooking. So the chicken itself is fatty and flavorful. The chicken skin is bright yellow when cooked, and it has a rich buttery taste - so delicious. The chicken in the USA is less fatty and light in taste. I recommend using organic chicken for a better taste.
INGREDIENTS (Serves 4-5 People)
🍚To blanch & pouch the chicken
Organic whole chicken 3-4 lb
1.5 tbsp of sea salt to rub the chicken skin (Amazon Link - geni.us/pure-sea-salt)
Water as needed I used 5 liters to blanch, then use 2.5 liters to poach
3 scallions
2 inches of ginger sliced thinly
Pandan leaves, optional
Lemon grass, optional
Ice water as needed
1 tbsp of sesame oil to brush the chicken (Amazon Link - geni.us/roasted-sesame-oil)
1/8 tsp of turmeric powder for the color, optional (Amazon Link - geni.us/turmeric-powder)
🍚To cook the rice
2 cups of jasmine rice (Amazon Link - geni.us/jasmine-rice)
2 tbsp of the chicken fat that we reserved or other types of cooking oil
3 tbsp of shallot
1 tbsp of garlic
1/2 tbsp of ginger
2.5 cups of the broth that we pouched the chicken with
1/2 tsp of salt (Amazon Link - geni.us/pure-sea-salt)
🍚For the chili sauce
10 cloves of Garlic
1 inch of Ginger
3.5 oz of red chili
3 Thai bird eye chili
4 tbsp Fish sauce (Amazon Link - geni.us/fish-sauce)
3 tbsp Lime juice
1 tbsp of sugar
1.5 tbsp Chicken broth optional
🍚For the ginger scallion sauce
1/3 cup of diced scallion
2.5 tbsp of grated ginger
3/4 tsp of salt
2.5 tbsp of vegetable oil
🍚For the sweet soy sauce
3 tbsp Soy sauce (Amazon Link - geni.us/light-soy-sauce)
2 tbsp of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)
2 tbsp palm sugar finely shaved (can also use brown sugar)
1.5 tsp of Sesame oil (Amazon Link - geni.us/roasted-sesame-oil)
🍚To make the soup
The broth that we pouched the chicken with
6 oz of a cabbage
3 oz of carrot slices
2 tsp of salt
🍚Others
Cilantro as garnish
Cucumber slices - แนวปฏิบัติและการใช้ชีวิต
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The prototype of Hainanese chicken is a dish called Weng Chang Ji (文昌鸡) in Hainan provenience in China. Wen Chang Ji is a special breed of chicken, which is organically raised and freshly slaughtered right before cooking. The chicken itself is already flavorful and delicious. Therefore, locals don’t use pandan leaves or lemon grass. But, when this dish spread to Singapore. They had to change the recipe by adding more herbs to cover up the disadvantage of using frozen chicken. Therefore, depending on the quality of your chicken, you can choose to add pandan leaves and lemon grass or not. My chicken is range free and I got it fresh from a local farm, so scallions and ginger will do just perfect.
Weng Chang Ji has bright yellow skin, which tastes buttery and fatty - so delicious. There is no other chicken comparable, in my opinion, LOL! The chicken in the USA, the skin is off-white when it is cooked, and it is less fatty. I can’t recreate the real Hainanese chicken 100% but at least I can fake the color with turmeric! Don’t judge me LOL!
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No judgment here Mandy. I just love your style and innovation.
Of course people will judge you BUT you have nothing to fear because of your honesty and thoroughness - you're an excellent teacher! The pinned comments are very valuable for both the history and details of this dish. Please keep including deep background information like this - it adds another wonderful layer to your videos! Cheers!
I love you explained how to deal with the difference in chickens! Thank you!
😂 “Fake It til You Make It” they say!🤣 Well it looks delicious! Thanks for Sharing Mandy.
HOW IGNORANT ARE YOU?? USING PANDA LEAVES AND LEMON GRASS BECAUSE CHICKEN USED IS FROZEN?
Geez I don't know if I should call you lazy or ignorant, or "racist". So if Thai people use lemon grass in their tomyam, it is because the seafood they are cooking with isn't fresh? Southeast Asians using pandan leaves in their cakes and bread because the flour isn't fresh. It is all a matter of *PREFERENCE* and personal taste to add whatever they want to cook the chicken.
Strongly dislike your sense of superiority. 😡
Thank you for teaching how to cut the chicken. It's embarrassing to admit this, but I don't know how to cut the chicken🙏thank you again
I really appreciate that you don't just give a method, you explain the reason for it and demonstrate each step carefully and thoroughly so new cooks and new-to-this-style-of-cooking cooks can get a handle on what to do. It's also really fantastic that you offer substitutions in each and every recipe for ingredients and kitchenware and give clear explanations of spice levels and how to control them depending on the specific type of ingredients used. Your attention to detail makes this channel a frequent watch for me!
I've never seen a culture that likes good food as much as the Chinese. Bless you Mandy you've taught me so much! 🙏🏻
Your videos are a gem! Super authentic! Very clearly presented! Extremely present! This is amongst my best Asian cooking channels to get recipes from!
Honestly, Mandy, yours is one of my most favourite channels on TH-cam. The cooking techniques and recipes are a bonus; I just love to hear you talk. Your voice is lovely, and your commentary makes me feel like I can cook everything like you do. I am inspired so much, by what you give us.
That sauce is an absolute winner! So good with the Hainanese Chicken 🥰 I love how there’s so much balance in the one dish!
Love it, best version and details I've come across! Thank you for sharing!
You are simply incredible. Such passion you put into this channel. I could learn from your teachings all day! And your history tidbit was so appreciated. Thank you for your dedication! 🙏🏻🙏🏻
This looks incredible! The soup was nice and clear. Thank you for the tip about blanching the chicken before adding it to the clay pot.
Thank you for a homerun recipe! I made this tonight and it was so delicious. My husband said it tasted exactly like the one we had in Singapore.
As usual you detailing and presentation in the videos are perfect! Will try this soon!
Since i moved to canada ..i really miss Singaporeans chicken rice...now after watched your channel..i gonna cook it myself...merci madame
Mandy, you're such a good teacher! This looks absolutely fabulous. I've had the dish before in Los Angeles's Chinatown, and I still pine for that meal. I cannot wait to make this myself. Thanks, my dear!
Mandy you were reading my mind! I can't wait to follow your technique.
Absolutely love this video and recipe!!! Great job!
Love your recipes. Every single one I've tried has come out great. Thank you.
Love your cooking shows. Clear instructions and systematic! Take care of your health. Thanks.
Thank you so much for doing this recipe. I’ve been looking forward to it for a while.
Mandy's husband is so lucky, not only does he get to eat her food, but she also makes it husband friendly by showing the different ways! This one seems amazing and maybe even something I could pull off lol.
Wonderful to see, this dish has become an internet favourite. I've often told friends of how a whole boiled chicken, can be turned into several meals. Now, they can learn for themselves, merely searching on YT.
Mandy I've followed you for so long. We are long time patreon supporters. I love your continuing to learn and teach in professional manners and very clear instruction. Thank you for... Being YOU, Mandy!
I just ate this for breakfast today at a restaurant.
I was willing to try them at home
What a coincindence! I'm trying it this week💙
This has got to be one of the best chicken and rice meals. I love it!
Thank you so much dear Mandy! Your videos are so very informative and enjoyable!
I love this so much, thank you for the recipe
Hi Mandy! I have been enjoying your TH-cam recipes and like how detailed you are in your insruction. I really appreciate your perfecting of recipes and doing the research before you present a recipe to us. I know how much more work that must be for you. You must be one of those types that is always improving upon what you know, like me. That's why I watch you and others, to learn more and better ways to do things! I learned how to make Chinese poached chicken from my parents, who at one time owned a restaurant. What they did was to bring the seasoned water up to a boil, then drop the chicken in, when it came up to a simmer again, put the tight fitting cover on and then turn off the heat. Let the chicken poach in that broth for an hour, on the stove, but with the heat off. I was always amazed how that whole chicken got completely, but just cooked. The meat was silky and moist. When they made the ginger scallion sauce, they used a dried ingredient that in Cantonese sounded like "sand ginger" (phonetically pronounced, sa gueng). Have you heard of that? I love that distinctly different flavor, although others in my house don't, unfortunately. I also wondered if the plunging in cold water was really necessary because I'd be concerned that you'd lose some flavor by doing so. Did you note if there was a huge difference if you didn't do the ice water bath after cooking?
oooh i have been looking for this! So glad your feed popped up. Subscribed.
Thank you. I had this in a restaurant once, and I was on cloud 9. I'm so excited to try this!
I’ve been crazing this recipe! Thank you!
Thanks so much for sharing with us your version of hainanese chicken dish. Your husband is so lucky to have a wife like you. You don't only make cooking easy and delicious, you make it look so fun, enjoyable and appetizing. I love to watch all your videos. I learn a lot from you. Thanks again and more power to you.
This is the best version I’ve come across here so thank you very much!
I LOOOVE Hainanese chicken rice. I've always wondered to make the dipping sauces , especially the green onion dip. I love your cooking vlogs
I have to make this! Thank you for sharing this recipe
I love this dish. Thank you for sharing the techniques of making it. You are such a wonderful chef. I found you recently. 😘😘
Man I've been watching different videos for this recipe. Since I'm subbed to you, gotta use your recipe! Thanks
Thank you, Mandie. I always enjoy your videos. I learn a lot from you and you always make me hungry, too!
I just made this with a small fresh brown chicken. My wife had made the rice already-I sauteed aromatics and chinese sausage in oil and mixed it in. It’s was great. The blanching and icing of the chicken on the beginning really makes the skin and meat firm and tasty.
Beautiful presentation. You're an excellent teacher.
Delicious!!...I must try this out. Thanks Mandy I appreciate all your knowledge and skills.
Omg I am fixing this on friday!!!!!!! I'll be watching this video the entire time so I get it right. Can't wait. Looks so yummy!!!
This was my favorite when I worked in Singapore. Thanks for sharing this recipe.
Thanks Chef. This is one of the best dishes in Asia. One of my favourites also. 😍
Awesome show thank you for sharing. Looks very delicious. Have a great day
Love your cooking and easy to learn . Thank you ❤
A wonderful take on the national dish of Singapore! Looks delicious!
I was truly impresessed with the chili sause. It's kick - ass palette of tastes is also good accompaniment for all kinds of grilled meats. Great recepie in general. Thank you Mandy.
This takes me back to the years I spent in Singapore. Hainanese chicken rice at the night time hawker centers.
Thank you so much for your work. I have learned so much. Under water chicken is now a regular in my house. I had no idea that chicken could taste that good!
This version was the best I’ve made so far. So thank you for sharing. I followed 99% of the recipe. Changed my vegetable and added a little more salt in the rice.
My only criticism is I would have started making the sauces first then the chicken bc my chicken cooled down too much by the time I was ready to eat. Definitely a weekend recipe…
Just followed this recipe and made Hainanese chicken, rice and sauces for the family and we all loved it!!!!
Thank you for the detailed recipe and amazing tips!
Will definitely try this, thank you for the recipes and tips. Love from Cape Town, South Africa
Thank you Mandy, this dish was my grandpa's favorite 😍
Love this recipe ❤❤
Thanks for the recipe 👍🏻
Loved the video. Thanks
Sooooo yummy!! I will definitely be making this!
I will prepare it on Sunday. Can't wait. It's a lot of work but i'm sure it worth the effort. Thanks for the recipe and the technique 🙂
Everything was delightful, like always, simple great cooking can be amazingly flavorful.
Thank you for sharing ❤
i love your show. you have a great teacher personality keep up the awesome work thank you i will continue watching your channel tell your husband to relax and be happy to have such a great cook for a wife
You are amazing…keep them coming ❤️
Beautiful. Thank you
Chicken rice is always an all time favourite 🤩 thanks for sharing this, much love from Singapore ❤️
Perfect my all time favourite Thank you reminds me to go cook it
I will try this recipe soon.I tried this before in Singapore and I love it it so much.Thanks for sharing......
Thank you for all of your recipes. They allow us to travel to many parts of the world, while we are at home. Thank you so very much. You also mentioned that you can no longer use your mortar and pestle because of your arthritis. Many of us can sympathize due to our chronic illnesses, such as one or more types of arthritis and other illnesses. You do a very, very good job showing us how to make your recipes, even though we too might have similar illnesses. Many of us took home economics classes and loved doing so, because of all the recipes that we were taught how to make. That may no longer be something that is taught in school, but you fill that role. Thank you so very much for all of the wonderful recipes that we learn to make..
I think home economics is still taught in schools but it goes by a different name now. The class I took when I was in 6th grade was called FACS which stands for Family and Consumer Science which all students were required to take. But I feel like class didn't teach me anything new that I didn't already learn from my grandma in terms of cooking or baking. But I suppose it is a nice thing to have for students who don't have the opportunities to learn these things at home.
Love it with full instructions
This is my ultimate favorite dish ever!!!!
Thank you Mandy for this recipe video! It’s popular in Thailand too, there it’s called Khao Man Gai, or Chicken Fat Rice. Very common to find as street food and sooooo good. 😋
Looks amazing!
Oooh i love this, i make it every now and then.
big fave dish with green veg and soup delicious.
Mandy's overall demonstration of this particular dish is delivered in the most succinct manner ever on all my visits on You Tube to date.👏🏻👏🏻👏🏻to Souped Up Kitchen for presentation,explanation and overall content.
Thanks Mandy, you made this dish easy to cook. I bought your pot so can’t wait to use it. 😋
Hope you like it!
So well explained.
Thanks Mandy. I will give this a try
Thank you so much for this. It’s the only recipe I’ve found that has reminded me of Singapore.
That looks really good!
Heyy mandy this is one of my favourite dishes, just amazing flavours & the rice Is nice & garlicky & chickeny. Thanks always mandy 🍜😋💛
Thank you for sharing love It .
Looks good!
Thank you Mandy for the recipe..gorgeous delicious 💝🤗🥰👍💝
Hello Mindy, cannot thank you enough for all your efforts in making these recipes.
I have very difficult to please teens to feed over the next three days and I've found the perfect solution by following your lucid explanations for yummy wholesome meals.
I personally love very high spice (chilli) flavours but my lil guests are not so good with that, so trying out all your recipes for 10 meals starting from tomorrow evening i.e. 18-20 March '23.
Life save you ❤
I made this last week and it comes in perfection 👀 The rice and the soup is the highlight of the dish. To add more freshness to the dish ,I blanch some bean sprouts as a side dish and pour oyster sauce..It feels like I'm traveling to Singapore with this taste
Hainan chicken rice recipe is very good, I will definitely try it 👍
I prepared your dish and it turned out delicious 😋!
Thank you for sharing your recipes, they are simple to follow, specially for us, non asian folks trying to learn about your culture, and to cook asian food.
I've enjoyed your cooking, I like most of your recipes, it's hard to pick out a favorite. I will just pick one of my favorites, Hainanese Chicken Rice.
Happy Lunar New Year Mandy and fellow subscribers!
新年快乐
I discovered Hainanese Chicken Rice in lockdown. I think it is one of my top 5 dishes now. But I think this is the best method.
I visited Singapore in 2018, I tasted the Hainanese Chicken Rice!
I definitely prefer by far, the Canadian oven roast chicken!
Fabulous, thank you.
It’s look so yummy and delicious thank you 👍💕
Much thanks, Mandy for the History Lesson and Teaching us how to Achieve Truly Tender Chicken with your Techniques. That "Twine Trick" is a Game Changer!
💜
This was my Chinese stepgrandfather’s (Yeh-Yeh) FAVORITE dish. I have now sent this recipe to my stepfather so that he can replicate it.
Wow, Mandy! You made it Perfectly. I thought I was the only guy who knew how to do this right - but you nailed it. It is not an easy dish to perfect, I do use a mortar for the chilli sauce but I understand why you used a mixi. I am sorry to hear of your arthiritis. I hope you recover soon. Very impressed. I agree that this dish is best without pandan, lemon grass or other additives to keep the essence true to the classical Hainanese version where Chicken is the rock star and the ginger follows soon after.
I made this for dinner tonight, and it was very delicious. Thank you for the tip about dipping the chicken into simmering water a number of times to tighten the skin, and the sesame oil and turmeric trick!
You are so welcome!
Wow, great dish!
A huge thank you Mandy. I have tried making a version of this before, but it does take some TLC. I like your method, I will give it a try ...
Thank you again dear Mandy!
So healthy❤