How to Cook Hainanese Chicken Rice 

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.

Where is spore?

@@eugeneliang4470 Spore = Singapore

The only thing I have to complain about is how low the sound is on this video.

Thanks for explaining your family recipe 😊

You're welcome.

thanks for sharing.

Darrel Zane n Gh

Jon Lee

zapjelly No problems!

Ok😐

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!

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!

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

I learned in American Uni, and it sounded pretty clear to me :/

Thats why you're not a RU-vid producer because you don't know how interviewing people works.

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.

Hmm my dad said he didn’t know

Straightforward and detailed recipe... Thankyou....

+ridduan jaafar I'd guess sesame oil

TheJazzie6 It is to cool the chicken down - so the cooking doesn't continue allowing the chicken to be nice and tender. It should be around room temperature. But you can serve the chicken on top of the hot rice:) Traditionally, its served at room temp and not hot.

TheJazzie6 It won't be cold, but warm or at room temperature. Cooling the chicken rapidly with ice will retain more of it's juices instead of letting it rest at room temperature, and prevents the proteins from tightening further, hence overcooking. Also, our tongue perceives tastes and flavour at warm or cool temperatures better than hot or cold. Remember how cold soup tastes saltier than hot? Besides, even if the chicken is slightly chilled, serve it on a bed of piping hot fluffy rice. I so wanna have it right now......

+Grey Warden Wrong country, he has an Australian accent, we get a range of temperatures from -4 in to 47 degrees Centigrade depending on time of year.

Except the restaurant he is in, is in Melbourne, Australia.

yanti nur aisyah Lies

some recipes add garlic and ginger to the pot of water that is used to soak the chicken?

@@robin212212 yes