Andy is a true chef and true foodie. Too many RU-vid cooks just do half-ass or uninspired knock-offs, or worse: Westernized version. Andy actually went to the origin country of the dishes and learn how to make them. Thank you for appreciating and respect all cultures, Andy!
You put my exact thoughts into words. 100% . Andy is so legit and the best part is he actually post his recipes in each short he does! NOBODY ELSE DOES THAT.
@@andy_cooks I love the fact that you spent the time, money and effort to learn from the cultures. Too many chefs and cooks claimed certain region specialty was their favorite, yet they have never eaten the actual dish in the region.
Before you comment "bland" or "no seasoning" etc. Please try the dish before you say anything, Hainanese chicken rice is one of the most flavorful dishes and is one of my favorite dishes of all time. Boiled chicken may look gross but when you have it with the flavored rice and condiments its fucking delicious.
I tried it a couple of times when I was in Singapore and was really underwhelmed by how bland and lacking texture it was. Maybe it is just one of those dishes that when done well is amazing but is more commonly done badly. Any tips for finding good Chicken Rice in Singapore?
@@ApeOnABikeSeeking Hainanese Chicken rice in Singapore is where you made the first wrong move. The best are deep within Malaysia, Penang has the best food ever! Kuala Lumpur has the best Hainanese chicken rice. Don't ever go to restaurant, in city the food they made are just pure disappointment. Go hawker centers or food courts.
I'm Singaporean and this video made me drool. One of the best parts of the video was the plate used for the serving the chicken! Thoroughly authentic!! 🤣
Prepared this last night and was an absolute banger. Girlfriend and her mum couldn’t stop eating. Although as a beginner and limited equipments it did take me 2-3 hours to fully prepare. Thank you Andy for this amazing recipe!
The missus use to work at an asian resturant and she says at her place they would add Honor chicken powder to the broth rather than add salt and msg powder seperately as it contains salt, msg but also chicken fat and dehydrated chicken etc to boost flavour. It was also common to add large garlic granules as well as fresh garlic to dishes to add that different multi layered garlic flavour. Thanks for the video the missus now wants to make some for us. Take care, God bless one and all.
Hey man, tell your lady thanks for the garlic tip. I've tried it out more than a few times past few days, had to come back to track down this comment. Fantastic tip
I am of Hainanese descent, and you did a great job! Should have added the pandan leaves to the rice! Nevertheless, it looks So good and mouth watering. When we were young, how my Hainanese grandmother made her chicken rice was that after the rice has been cooked, she made it into a rice ball. Apparently some parts of Hainan, that is how they eat Chicken rice.
The ginger scallion sauce comes from the Hong Kong version of poached chicken. It got added to the Hainan Chicken Rice only relatively recently. There is a pure ginger sauce that was used as an alternative to the ginger scallion sauce in more traditional versions of Hainanese Chicken Rice. FYI. And the Chili Garlic sauce is unique to the Hainanese Chicken Rice dish.
100% - one of my fav things is the pure ginger sauce that we eat with chicken rice in Singapore. In Sydney, they always serve with the Cantonese ginger scallion sauce and they don't have any black sauce
I don't think so, my grandma was from Hainan and she said it was traditional condiment of the Hainanese. It is very rare to find this sauce nowadays in Malaysia except for Hainanese households.
As a Singaporean, I've never actually come across chicken rice that had the ginger scallion sauce, its always the pure ginger stuff, its so freaking gooooood
You can tell how much effort Andy and his team has poured into this dish. Its really a beloved and wonderful cuisine. Just by looking at it, no shortcut like what Lincoln said, the chicken was so succulent and tender just by looking at it and how easily he cut it. The important part of chicken rice is really done right in this entire video!❤
Looks great! The reason the mortar and pestle is better than a blender for chilli/other aromatics is because of how it breaks down the cells. It crushes them, rather than splitting them, so it releases more of the oils! As Kenji taught with pesto, if I recall correctly
We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative this was so wholesome to watch
I appreciate how you've included tips and tricks throughout the recipe. It shows that you've put a lot of thought into making it accessible for everyone. 👌👌🤩
I'm used to eating the dish in Thailand, it's called "Khao man gai" in Thai. One of the best meals I ever had was this dish, bought from a old lady on the side of the street for breakfast an early and beautiful morning in Buriram, it was just so delicious. Chicken feet makes the stock even better, sold for next to nothing in the Asian groceries store.
Khao man gai is served with a tao jiaw sauce which is not prefered in malaysia and singapore, and thai chicken rice does not really focus on the juiciness of the meat and the texture of the skin. Most thais cant accept chicken that are still reddish around the bone, which is a criterion for juicy chicken, so they will always overcook it to prevent this from happening, resulting in dryness.
@@AbsoluteFidelity I have not had the pleasure of eating this dish in neither Malaysia or Singapore so I really can't make the comparison. As a foodie Singapore is high up the list of countries to visit just for the food, I have heard lot of great stuff aboutthe food in Singapore.
@@thastayapongsak4422 I have eaten a lot of chicken rice in thailand and 99% of them are dry. The other 1% is moist, but the texture of the meat and skin along with the intensity of the chicken flavour are not prioritized. I have to admit it though, the soup in thailand tastes more flavourful to me, maybe because I like wintermelon and because of the msg and the knorr chicken powder they use.
We cook this at least once a month and Andy's method is bang on. This chef just understands the science of food. Loads of respect and thanks for sharing.
It's so good to know when you cook these dishes you have taken the time to really checkout the origins. I cook this dish often and we always enjoy it. We make the rice to go with other dishes as well. Thank you for your time and effort 😊😊
Andy and The Squad are coming to the US! Hopefully we do you proud. Have been loving the series and these recipes. My family has a love affair with Chinese food that started way back in the late 80s when we lived in Wichita, KS. We were blessed to have an absolutely incredible Cantonese place there that was owned and operated by a lovely couple, Tom and Cathay Chang. We spent every birthday, graduation and a lot of holidays there for nearly twenty years until Mr. and Mrs. Chang retired and closed shop. A sad day to be sure, but their retirement was well earned. They gave us tons of good memories and even more good food. Every time we went there Mr. Chang would come talk to us to catch up and share a beer, it was like eating at your friend's place. After it was gone we could never really find another place that satisfied in the same way, so I slowly started learning to make the things we loved. Eventually I moved to Chicago where I fell in love with food from other Asian countries. I started learning how to make some of the things I discovered there like Peking duck, Dim Sum, Chili Crab, Laab, Pho, Ramen and, particularly, Sichuan food. Oh, I love that spice. A few years back I moved home (now in central Arkansas, miles from any good Asian food) to help my aging folks, and now that the family is back together, I've been introducing my parents to all the wonderful dishes I've learned along the way. Hainanese chicken rice is on my To Eat list and you've done so much of the heavy lifting for me here. Thanks for being a part of my cooking journey and a midwestern family's obsession with Eastern food. And a big thank you for putting in the work to maintain authenticity and honoring the cultures that gave us these wonderful dishes, that's a big deal to me when I cook and one of the reasons I love what you're doing on this channel is it's a big deal to you too. Respect. Much love to you all from the heartland of America.
What a good story! Real thanks for sharing. It is so nice to read and imagine you experiencing in several parts of USA on the eating to cooking Chinese food!
the reason the mortar gives better flavor is because it extracts the flavor better from the ingredients from the crushing force forcing the juice or oil out of what you mortar where if you blend you dont extract as much juice because cutting just get juice out from where you are cutting.
So much respect for the amount of time and effort that goes into researching this and delivering an authentic version, not some Westernised imitation. Cheers Andy!
The reason pastes taste better from the pestle and mortar is because you are pounding and grinding to squeeze out the juices whereas the blender just chops it all up finely.
Some flavor compounds are heat sensitive and the friction from the blades can mute them. Using a mortar and pestle, like you said will maximize oil extraction by crushing the cell walls within the aromatics.
it is indeed one of the most delicious chicken dishes out there! I discovered this dish only about 5-6 years ago. I am from South India and we're not typically aware to it. A random youtube video made me. Ever since then, I had been longing to try it. Tried to make it at home once, it was good, but could have ben better. But I got lucky when I got a chance to try it in Sydney once and it was simply delicious. Ever since then, I have been a fan. Its still not easily available in Bangalore, where I live now. But fortunately, there's a nice little pan asian restaurant quite near to where I live which serves this and I have it every now and then. I am indeed very lucky!
At 7:00 if you're curious why a mortar and pestle adds flavour, its because crushing releases more flavour than cutting/blending. This is also why you 'bruise' things like lemon grass
Wow Andy,you do justice to this chicken rice recipe. Authentic and true to its origin. Unlike other cooks,you emulate closely to the ingredients and methods. Well done mate.👍
You really are an ace geezer - been watching you for a few months and the best compliment I can pay is it would be cool to cook with you for a group of best mates. Keep up the good work mate, a real joy to watch your output.
Hainanese chicken to me, is in my top 5 best dishes of all time. Its simple yet complex, full of flavour, and feels like a home cooked meal no matter where you go out to eat it. And the spring onion dipping sauce that comes with it is the #1 condiment to have with it.
Been craving for this for months and I can’t find a decent place here in LA that gives that authentic flavor. Tried this recipe today and it was AMAZING even on a first attempt. Thank you so much for sharing. Finally satisfied that craving.
Great job Andy. Very authentic looking method like I do and each time you cook it, you'll make miner adjustments until it's exactly how you want. As mentioned already Pandan leaves in with the rice too when cooking. Chicken rice is definitely all about the rice, the chicken is just a bonus by-product 😋 Couple of little tips I do is keep chicken skin from other cooks to use for the chicken fat oil and you get delicious crispy skin left over to eat as a snack 😂 Second one is I reduce the stock to strengthen its flavour alot before using for rice cooking and soup. You also then end up with a master stock from whats left that you can freeze and use on the next cook as part of your poaching water 😉
That looks really good Andy. You are right about how how some people can't get over the paleness of the dish. I never thought Hainanese chicken rice would be that good until I had some myself. 😅
For the ginger sauce, stores usually don’t do it as it’s quite time consuming so they just have the chilis. For my household we usually add in some green chilli for that fragrant in the chilli sauce. Also nice video, very simple and easy to follow 👍👍👍
I learnt how to make chicken rice from my Malaysian friends- I don’t make the chilli sauce, because my stomach can’t handle chilli, but I ALWAYS make the ginger spring onion sauce, and I usually use Kecap Manis as a second sauce option!- it’s surprisingly delicious! Edit: I also cook extra chicken and use it for chicken and salad sandwiches over the following days- it’s got just enough relatively neutral flavour from the brawling and makes really good sandwiches!
Delicious! I made the cheats Marion’s Kitchen version last night and cooked it in my rice cooker, it was still delicious. Can’t wait to try this version too.
I like the long form of your cooking much better than the shorts. Wonder why RU-vid doesn’t bump your longer format as much as it does the shorts. And thank you so much for this I’ve been missing chicken rice from my life since I moved out from singapore 8 years ago.
In my mind the gold standard is Adam Liaw's recipe/method for Hainanese Chicken and this one is right there! (If your cookbook shipped to Canada it would be... 😊)
Good job. You did your homework and cooked the chicken rice almost like the way the hainanese cooks it 👏 this is how a cooking show should be. Introduce a dish, cooking it in the right way and show it to the viewers that not familiar with the dish. Not like some people completely changed the method and recipe.
I also can’t understand why the ginger sauce is not mandatory in a chicken rice restaurant, if the chicken in the band the ginger sauce is the lead singer. My last trip to Adelaide I chicken rice restaurant hopped until I found the ginger sauce. I’m an Aussie home cook with a wife that comes from Chinese Malaysian background, this is dish is soooo important and sooooo goooood!! So is this video which I watched whilst I made chicken rice for the family. Amazing series of videos
As a Singaporean, I'm happy to say that this recipe looks really good! Some minor differences but acceptable nonetheless. I will be trying out this recipe sometime soon!
Andy when I make it I put Chinese wine in my master stock aswell and make the stock quite salty. Also I simmer so water Barely moving for 14 mins the leave for 3 hrs to steep. Comes out so tender. But respect your technique too.
Hey fellow Aussies, if you end up buying bags of carcasses from Woolies or Coles, usually they have quite a bit of fat/skin left on them that you can use to render down (refer to 3:30). Also, if you are short on time, and are close to a Chinese bbq shop, you can buy the ginger shallot sauce if you are in a pinch.
My fav dish!! I learnt to cook it cos of how much i looove it n over yrs learning techniques to prefect it. Lately I have been exfoliating the chicken ….
Amazing recipe. For the chicken we can bring the chicken in the stock to boil for 10 mins then switch off the heat and leave it covered inside the pot for 60 mins. This really slow poaches the bird. Then you bring it out to dunk it in ice water. Its a gentler cook. Secondly we add pandan leaves knotted into the rice cooker. Also for the sauce to marinate the cooked chicken I add 2 tbsp of oyster sauce to the soy and a cup of stock. This is a good balance for the suace.
Rice balls are call bui jin / bui gong (飯珍 or 飯貢), depending which province of Hainan you are from. It originates from older days as a "packed lunch" for folks going to work / study. I even heard stories from my grandfather they brought it as food for the boat journey from Hainan to Singapore.
As a Singaporean, well done Chef - this was really authentic and well researched, and looks delicious! Only gripe I have is right at the end when you ate it with chopsticks 😂 nobody does that here, chicken rice and nearly all other Singaporean rice dishes are ALWAYS eaten with fork and spoon lol
yes indeed, always fork and spoon for rice on plate, chopsticks only for rice in bowl, its a S.E..Asian culture for fork and spoon, almost can be used for everything. Chopsticks normally for Chinese noodle dishes