How to Make Authentic Hainanese Chicken Rice | By a Hainanese Person | Recipe 

That is so fantastically put. Couldn't agree more! I mean, you can see love he has for food, and this dish in particular, in the way he speaks. Refreshing indeed!

I definitely felt the passion in what he was doing. So I shall make it too. His warmth radiates and that's just everything when it comes to delivering good food.

so true

Nothing wrong with artificial sweeteners though

@5thSuit What I meant (and I guess there is no need for explanation since you are just trying to look smart anyways) is some content creators are just "faking" positive attitudes but in a shallow and apparent way, sometimes even being cringy.

Ember Catcher I’m gonna say it... it’s peaceful, the channel, the music , the food. Idk if that makes sense?

Diovany Cera that does make sense.perfect description

Kevin Tan cool

The technique of cooking the chicken is not revealed i.e. the temperature of the water and the time required to cook the chicken 🐔. The perfect Hainanese chicken requires these information. It is easy to cook but difficult to master.

@@ronniefoo163 ::: He has a web page with the full details of cooking the chicken and everything else. It was listed under the video in the SHOW MORE area. But I agree, it would have been nice to have more details in the video. adamliaw.com/recipe/hainanese-chicken-rice/

Haha, yes. My late grandma always used to say to make sure to cook double the amount of rice that you would normally make for the same number of people, because people eat more when it's chicken rice!

@@adamliaw Who wouldn't? In fact, sometimes I don;t even need the chicken. Just the rice with a good chilli sauce and ginger/garlic paste is enough.

Like you Adam, this is my favourite! I was introduced to this by my Boston cousin. Man...ever since that day, it is what I order at the take out. Since you posted last year, I have been making this at home. I saved this video in my playlist and I am cooking it today. Always , I re watch it before I cook it so that I don’t miss a step. My Boston cousin even got me the poultry hooks and sent them to me. I am set! My hubby says this is so tasty and healthy . He can’t eat too much red meat so it’s chicken 100 ways ! 😂 My new Singaporean friend is impressed that I know how to cook this dish. Cause not many western people know this dish......hahaha. Thanks for posting !

I live 8600 miles away from my family and this recipe brings me straight home back to my childhood. Mother has been bead ridden for 10 years can no longer cook her children’s favorite-chicken rice and I miss her cooking very much. Thank you for sharing your amazing video.

Me! Hainanese 😋 I like this part 🍗

I know he really is a breath of fresh air

You must watch very few cooking shows on the internet then.

Yeah just this show.

Chef John on foodwishes is also amazing

Lmao follow him on Twitter

I like the way he smiles, very kind and friendly.

You must be his mother

My monster BaWLz deserve accolades than we’ll talk about givin our allcolades to others mmmkay!?

I can't agree more with you! I tried to achieve the same quality with my own videos. I am sure his videos takes up few days to edit and shoot! great content!

I can now take my hainanese chicken rice to master chef level !!! 😋😋😋 I cooked it tonight and hubby said yummm yummm....better than restaurants we go to. This is one of my favourite dishes , pure heaven ! Thanks for the story behind this dish ,and for the wonderful tips to make this a master chef level. I have passed along the video link to my family and extended family.....cause it is too good to keep this secret to myself.

he has already long time ago

he does in Australia

What is the ingredient called at 9:42?

noooo tv will destroys him

W W that is shrinked chicken skin. the fat in the skin has already melted leaving that tiny piece of chicken skin

No such thing, Aussie Hainanese Chicken Rice.

the chilli, ginger sauce that Thai's put with this dish makes it taste amaaaaazing!

A little kewda essence would have a similar effect. Found my little jar in Kankurgachi

My two favourite RU-vid recipe channels in this comment thread! Big fan of both Adam and Bong Eats. Delighted!

Bong eats is here. two of my favourite channel owners. Hope you are staying safe in these disturbing times saptarshi and insiya.

@@imonbanerjee2997 Yes, we are staying home. Thank you!

Never expected u here😅

Wow, i just realized this. Yes it really feels like it.

he was a chef actually .. a celebrity chef to be precise ... winner of master chef australia season 2 ...

@@pointeablanc8926 he meant if Bob Ross was a chef not Adam

It is also very fattening

👼🏿 👩‍🔧 🙅‍♂️👩‍🎓. 💂‍♀️🙅‍♂️fingerbottom xoxo. 💂‍♀️🤦‍♂️🧕🏽🧕🏽 Xo sauce

But chinese aunties say otherwise. When we tell them its harmless and they ask for proof. we show them the numerous studies done on msg to which they say "fake news" "hoax"

To quote Anthony Bourdain “Racism.”

PumpkinsnBlackcats okay, but that’s an allergy… people can be allergic to anything lol I think they were more talking about the headlines that claim eating MSG will kill you, which is untrue unless you’re allergic

Please referring health information from websites ending with edu, org or gov instead of com.

One of the first things I noticed when I came across his channel. Props to him

Sick one adam

He has a patek too. Looks good

I thought that's what it was lol

IMINTOMAKEUPNOW When ever I see something new like these chicken hooks, I get the urge to rush out and buy them. The problem is when I bring them home and try to explain to my wife why I need them. I usually get a big “GOOD LORD!”

Right? I called a carpenter to have it made 😂

@@hzlkelly 😂😂

njc2o 😂

I prefer you don’t comment mundane garbage

Phillip Ngo gd, u stated your opinion in a needlessly condescending tone. Now, this opinion is not garbage as music , especially the upbeat kind in the video detracts from the experience imo because it forces a mood that isnt meaningful to the prep. I would rather hear the sizzle behind a sear, or any of the cooking process in its organic form than listen to stockmusic number 2 directing my emotions.

and that, kids, is why we don't scroll down into the comment section

Manol Tonchev follow his Twitter, he’s secretly a sass king haha

@@emmakatenotcake i live for his sass

Uh....

LMAO.

Omg. I felt the same way.

Here in US, that whole thing will cost $2.

Coz Australia has overinflated wages.

So true haha

Really,?

Doesn't ginger grow in Australia? Would be costly to import it because you guys are like a continent by yourself.

anuragbhaiya enjoy the pasta with tomato sauce with mushroom and Parmesan cheese on top? That’s MSG. The Doritos you munch on during movie night? MSG. The problem with MSG is the same with excessive salt intake. Nobody would empty an entire bag of MSG to season a dish, much like no sane chef would use an entire box of salt to season.

At one time, the FDA also said you need 11 daily servings of grains and bread .... If something makes me thirsty and gives me brain fog, it probably isn't doing me any good.

@@LaserrSharp I was just using FDA to say my own opinion- which is that msg is found in tomatoes, msg is just concentrated version of it, the origin of Asian restaurant syndrome is based on something else.

@@LaserrSharp you're such a fucking arsehole.

@PumpkinsnBlackcats Fuck off you insane antivaxxer freak.

I've asked that in previous videos and haven't received a reply, I'm sorry to say.

They are one of the saucepans only true chefs cook with... I really don’t want to tell you but hey someone will eventually tell ya, minds well be me. Now they are know to the very few as CokNbawls. True chefs only use CokNbawls

Myles Bishop I thought CokNbawls only made items to toss salad?

The blue pot he uses is a Le Creuset. I don’t know about the other little pan though. You can find similar if you google dimpled saucepans.

@@emmakatenotcake the style of saucepan is called a Yukihira. I was wondering about the specific brand he used. There are many out there but his are particularly beautiful.

That is the pigment 'myoglobin' and is normal, even in a properly cooked chicken.

@@danagboi I still can't get past that hurdle..... I can count the times I had Hainanese Chix where the parts I had did not have the pink/reddish spots.

Ok, I might have simplified my reply a bit. One can cook a chicken to perfection and still have some pink/red spots in the flesh. These pigments are caused by either haemoglobin (from blood - the chicken has been bruised during its slaughter, or a bone has been fractured allowing some blood to escape and pigment the surrounding flesh), or myoglobin, which is a pink pigment in the muscle. If you are getting red/dark spots then I would think that it is due to the butchery/slaughter of the bird. If bones are fractured or muscle is bruised then there will be pink spots. I would recommend you seek out a good quality chicken. Don't buy from a supermarket, buy from a butcher who can tell you that the chicken has not been mass produced. Chickens are one of the most consumed animals on the planet. No joke, over 50 BILLION chickens are slaughtered every year. If you are buying your chicken from a supermarket, then it is likely a cage raised chicken which is slaughtered on a mechanised production line which would result in bruising and fractures of the bones. If you find a butcher who actually cares about where his or her produce comes from then you might be lucky enough to buy a free range chicken who has been slaughtered on the farm and will be free of the physical trauma a production line chicken would exhibit. But in essence, pink spots on properly cooked chicken are not a cause for concern.

@@danagboi Your reply might be long but I learned a lot today. Now I can enjoy hainanese chicken, master stock chicken, poached chicken in ginger broth, etc...😊 Thanks!

Cause in many southern Chinese chicken dishes, a good chicken is barely pass the edible line to keep the tenderness. In fact I would say the cook don’t know how to make hainanese chicken if there is no pink by the bone. There are two good way to taste good meat, one is like bbq rib, the meat is so soft you want to tear down meat from bone with you lip.is it’s like steak, you don’t want over cook and lose the flavor. This dish the the steak one

It's an Audemars Piguet Royal Oak, you can see it in some of the close ups.. Extremely impressive. (y)

We knows it's safe to consume MSGs... but we are loosing too much hairs in the process...haha