As a Singaporean, Josh making this dish warms the cockles of my heart (only elites will get this one). Also, most Singaporeans eat chicken rice with a spoon and fork instead of chopsticks lol
I don't like washing the rice because, yes it's clean first world rice lucky me but also because the nutrients are in the starch of the rice. Some bags even say not to was because you'll wash away the nutrients
Here's the instructions for anyone who wants it: 1. Remove excess skin and fat from chicken and set aside. 2. Cover chicken with a lot salt and massage the chicken. Rinse chicken completely. 3. Submerge chicken in large pot of boiling water. Skim scum off top. If after 5 minutes there’s a lot of scum, you can switch out for fresh water. 4. Once the water starts to boil again, reduce to a light simmer. Add one bunch of green onions cut in half, 6 whole cloves of garlic that has been peeled and crushed, and a 4 inch knob of ginger, thinly sliced. Add 1 oz of dried shiitake mushrooms. Season with salt and let simmer for 30 minutes. 5. Get excess skin and fat, cut into small pieces. 6. Heat large skillet over medium heat and coat the bottom of the pan in a neutral oil. 7. Once the oil is hot, toss in your skin and fat and cook until it has rendered off all of the fat, is golden brown, and is nice and cwispy. 8. Remove skin from the skillet, leaving the fat, and chop it very finely. 9. Add the fat back to the pan, turn the heat to medium, add a 3 inch knob of finely chopped ginger, 1 minced shallot, and three cloves of minced garlic. Season with salt, and saute until all the vegetables begin to soften. 10. Add two cups of WASHED RICE. Cook over medium heat for 30 seconds, stirring frequently, then add all of it to a rice cooker. 11. If chicken is ready, remove chicken and mushrooms from pot, place chicken in ice bath, rub it all over with sesame oil, and tent it with foil. 12. Add two cups of broth to the rice and cook to rice cooker’s specifications (6 minutes on high pressure, natural release for 10 minutes). 13. For chili sauce combine 3 tablespoons sambal, 1 tablespoon sriracha, 1.5 tablespoons sugar, the juice and zest of 1 lime, 3 cloves grated garlic, a 2 inch knob grated ginger, and 2 tablespoons chicken poaching broth. For the garlic ginger sauce combine 2 tablespoons oil, 2 tablespoon rice vinegar, 3 cloves garlic finely chopped, a 3 inch knob ginger finely chopped, and a pinch of salt. For the seasoned soy combine 1/3 cup dark soy sauce, 1 tablespoon honey, and 1 tablespoon sesame oil. 14. Fluff rice, ladle broth into bowl, serve meat, serve rice. Add thinly slice cucumber, sliced mushrooms, sauce on side. Devour that shit.
Aight, Singaporean here. For even softer, silkier chicken, once you've submerged the chicken, and the water comes back to a boil, just keep it simmering for 5 minutes, then turn off the heat and keep it there for 30 mins. The residual heat is sufficient. To make it real good, also reserve about a teaspoon of the aromatic chicken fat oil, and 2 tablespoons of the chicken broth, mix in 2 tablespoons of light soy, 1 teaspoon of sugar, and 1 teaspoon of sesame oil, and drizzle that shit over the chicken.
Claim your “I’m a Singaporean/ Malaysian” ticket here Side note: that crispy skin in the rice though? Though it ain’t traditional, that sounds bloody amazing
The only reason I would know about this dish is because of Andong . Btw, love you PK! You should do baked alaska cake pops !!! Only you have the techy skills to make it happen
nah uncle roger is so unfunny and cringe. he jus does an exaggerated asian accent and reinforces asian stereotypes. if thats ur type of humor more power to you, but idk how that’s remotey funny
It is 90% accurate. Speaking as a Singaporean. The secret to this dish is the broth. The chicken fat and aromatics should be added to the broth and a scewpine leaf is to be add. The broth is the foundation to everything.
Omg can’t describe how unbelievably proud that our SG/MY dish is featured here!! My grandpa was from Hainan and fled to SG during WW2! Apparently Hainanese chicken rice was a dish that the Hainanese diaspora in SG/MY created and my family has also been selling it!!! Could say that I was brought up by the plates of chicken rice my parents sold!
@C Uncle Roger is a character made by comedian mrnigelng that usually talk with Chinesse/Asian accent. The popular video is he reviewing some chef (2 is not Asian, and the other one is Indian i think) make fried rice
As a singaporean, I WAS LIKE HOT FUCKING DAMN. IT'S AN ACTUAL PROPER CHICKEN RICE. Not some Americanize/westernized deconstructed fusion dish that doesn't even look like chicken rice
For me, with asian food, there's no the same taste. Every household have a different kind of taste to it. And it because alot of asian mom doesn't cook using a recipe. They just heard/read the main ingredients from someone else and tweak it following their taste. And i love it. The food became delicious no matter what. Except rice. You better cook it right.
That’s apply to every countries,not just Asia,but because Asia foods has a lot of spices,it can easily be though as every places has different recipe,but in reality it’s just different amount of seasonIngs
@@molotovtheholy2292 your reply was not really relevant to mine,I simply said they tastes different because of different amounts of seasoning,it’s has nothing to do with how good the food os
This is so true. Every household has their own flavour. Back in China, every apartment I walked into had its own aroma, and you can tell if someone was from the south or the north based on their cooking flavours.
As a Singaporean, I literally have never even thought of trying to cook this before (since I’ll never do it as well as the hawkers) but this is inspiring...!!!
Just be careful not to cook the chicken the same way he did, you gotta keep the temperature a fair bit lower so as to not dry out the chicken. Some of the more traditional ways of making it is literally just constantly pouring hot water over it. But it's probably easier to just get a thermometer
Dear Joshua, you should come make video in Azerbaijan 🇦🇿 I show you how cook traditional styles plov and you try. My son he 9 and watch all your video and sound just like you when he talk now, always singing. He is good boy, he is promise you will love my plov. Thank You, Jimmy
Fun fact: Even though it's called Hainanese Chicken Rice, it's not really Hainanese in origin. It's called Hainanese Chicken Rice because it was first cooked by Hainanese immigrants in Singapore using local ingredients. If you have chicken rice in Hainan, it tastes completely different. One of the main components of Hainanese Chiken Rice is actually a common ingredient in South East Asia, the pandan leaf, which is not used in typical Chinese cuisines in Hainan.
@@shellquay3759 This is a stolen comment. On one of his previous videos, this has like 1k likes ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-B9Z06-4BR1Q.html check the top comments
My Pop was Hainanese & from Malaysia. He made the best dang Hainanese chicken dish when we kids were growing up. Watching this video brings back memories & missing him a lot. 😔
Hainan chicken is one of my absolute favorites, I can never get sick of it. For such a simple dish it’s honestly one of the most labor intensive dishes, largely due to making sure you control the heat perfectly while you are poaching it, it’s a long song and dance with removing the scum while making sure it doesn’t over cook right before shocking it into a freezing bath of ice water. Getting the texture right is the most challenging part!
I cooked this yesterday for myself and my family as a birthday meal 😁 Everyone loooooved it, even my father who is usually "ooooh it's too spicy", "oooh it's too garlicy", etc. and he always prefers plain food like boiled potatoes. But he even loved the sauces and the whole experience in general. So thanks man, this is one hell of a recipe 😄
My favourite chicken rice stall would let the chicken sit in an ice bath, and when you serve the meat there's a thick layer of gelatin between the skin and the meat that melts and spreads around in your mouth when you bite into it. Ate the same dish for a few weeks when I first discovered them and they remembered me and my order every time
The Thai version of this dish is one of my absolute favorite dishes to eat. Seems simple enough to make, but easy to mess up if you are not paying attention. The flavor that goes into the rice from the chicken fat and broth is so important that many people in the U.S. who prepare this dish get this step wrong. The other great thing about Khao Man Gai/Hainanese Chicken Rice is how cheap it is in Asia. This street food staple is about $1 per portion... Come on America. We can do better. Looks like you nailed this dish. Great job Josh!
For a white guy cooking chicken rice, i think his recipe is alright considering where he lives, but the chili ain’t done that way. For the chilli, U can blend til smooth some red chillies with a few thai bird’s eye chillies (if theres none, u can make do with just red chillies) with a few cloves of garlic, a knob of fresh ginger, lime juice, white vinegar, salt + sugar to taste, a splash of chicken stock (from cooking the chicken) once blended add in some rendered chicken fat. U then blend some extra ginger on the side and spoon some into the chili sauce when serving. That, is the hainanese chicken rice chilli, its not sambal + sriracha 😐 Also, for the chicken stock to cook the chicken, u can deep fry some whole shallots and garlic and add to the stock for more depth of flavour. Shiitake is blasphemy. If u can get pandan (screwpine leaves) u add a few knots to the stock and also when cooking the rice. For the deep fried shallot and garlic, also reserve part of it to go into cooking the rice. When the chicken is 90% cook, remove it from the stock, plunge it into cold water and then HANG IT UP. use the tip of a knife or poultry needle and poke a hole or two at the thigh crease and also under the wings near the breast. This prevent the chicken from overcooking and it also will let excess oil drip down. U shouldnt like fully cook the chicken. Only 90%. (This is how we used to do it where i work. I used to work for four seasons hotel in singapore, our version of chicken rice is pretty authentic and famous) edit: for the uninitiated looking to try this, the chicken are served room temp. its not piping hot. the only thing piping hot is the rice and soup that comes with it. its important the chicken have a just cooked silky texture (esp for the white chicken style) if not, its pretty unpleasant.
Yeah, sambal + sriracha sauce is blasphemy. Your chilli sauce recipe is on point, and even better with some lime skin/zest blended into it. I see shiitake before, but just a bit in a big pot of soup. The chicken rice definitely needs to be mixed with garlic/ginger oil before cooking.
@@jelin5233 yes, give or take, the ingredients for the chili is like that. it should be slightly sweet and sour, tangy. sambal and sriracha is just a different kind of chili paste altogether. idk, i mainly do french cuisine but did my formative training in places that serves world cuisine that incl asian cuisines when i was working in sg. none of the places i worked in put shiitake inside. (my maternal grandfather is also hainanese, we ate a lot of it regularly)
YES!!!!! Thank you for pointing out the right way to do the chilli sauce! No matter how nice the rice will be, if the chilli sauce is not on point, it won't be chicken rice to me. 😆
As a Chinese myself he did the whole thing right just that the chilli, the ones I had doesn't had sambal inside it's made more differently and I assume that tasted better but idk I'm looking forward to try Josh's recipe
This probably one of the cheapest meals you posted too which I appreciate. I love your cooking but when I see ingredients that are a little harder to find I’m like 😅 so thank you Josh.
Loving that you're enjoying chicken rice, it's one of my favourite dishes ever. The chilli is made differently in Singapore, and we use a fork and spoon to eat chicken rice (not chopsticks and a soup spoon, as we use those more for noodle dishes).
@@biggdaddy202003 hes jus some dude that talks in an exaggerated asian accent and reinforces asian stereotypes. why people think hes funny/how hes so popular 🤷♂️
What a great recipe! The condiments do differ from the ones at the Hawker centre. Like the chilli, there's no sambal in there and the dark soya sauce that it's usually served with is super thick and comes right out of a bottle. For extra flavour some stores will drizzle sesame oil on top of the whole dish. Thanks for representing a part of Singapore's Hawker culture ❤️
Which sambal are you thinking of. I'm pretty sure the one he's talking about is sambal oelek which is pretty much just chilies and a little acid. It's pretty much one of the only sambals I've seen people here in the us acknowledge. My malaysian mother associated sambal belecan for me
I’ve made chicken rice before but have recently discovered a Singaporean takeaway nearby that does an amazing version. My wife was in hospital recently so we are careful with her diet. Provided she removes the skin this is as nourishing as it gets. Homemade or store bought it’s the bomb!
I'm from Singapore and I must say... great for you to cover one of my all time favorite dishes Joshua. Been a longtime fan. Hope you cover more asian delights.
I just made this for my family following your recipe and it was SO GOOD! It was our first time trying Hainanese chicken and I have to agree it’s one of the best chicken and rice recipes out there that we’ve had so far. It did take longer to make than I thought it would but it was well worth it. 10/10.
fantastic. btw if any of you guys dont have sambal for the sauce, just make the simple version of the sauce. just put chicken stock/broth(depends on how watery you want it to be), 4-5 chillies, 1 or half inch of ginger, 2 cloves of garlic and a splash of vinegar in a blender. blend everything and done!
Honestly I'd love that, especially for authentic Japanese cuisine but I really enjoy making my local businesses employees smile when I speak some Japanese to them. My favorite sushi place has high quality sushi with low prices and super friendly employees. I'm their favorite customer
I make this recipe last week and it was sooo good! The rice, the broth, the chicken, everything. For sauce I just did a simple mixture of soy sauce, vinegar, sugar, pepper, broth, sesame oil and chive. Amazing!
I just made this and it was so delicious, I was surprised of how simple the ingredients were yet how flavorful the dish came out. I give this two thumbs up 👍🏾👍🏾
@@user-op8fg3ny3j it's not particularly known where specifically it originated. Pretty much all the south east asian maritime nations have a version but globally it's most commonly associated with Singapore much to Malaysia's annoyance. Especially because culinary/cultural power becomes more important on a global scale. The debate gets pretty heated, with the minister for tourism for Malaysia even weighing in, and scientific origin studies being paid for
@@user-op8fg3ny3j singaporeans and malaysians have very similar cultures and food. actually i think it’s the same. but if you wanna get technical hainanese chicken rice is a southeastern chinese dish
@@amanda-es1wt that's not technically the case. From what I understand the precursor or inspiration for the dish is from there but this dish is different enough to not be classed as from there
Josh: *makes a very simple dish for like the first time* Me: *puts away beeswax and kitchen torch and oversized mallet and wheelchair for nursing the chicken back to health before cooking it*
Singaporean here. You did well, but the secret is you need more chickens in the water. The broth must be strong before adding to rice. Either that or lower the amount of water used, but if you cover your chicken with water it will be too bland. You can try to add umami, but the places around here don't put mushrooms in the broth. Just lots of chickens and a special chicken variety.
I had this by accident in Hoi An Vietnam. Walking around all morning sight seeing, eventually got back to the hotel around mid afternoon. Didn't want to venture real far for dinner. Walked around the corner and there was a woman and her children just selling chicken and rice. It looked and smelled amazing. I couldn't believe something so simple could taste that good. I went to pay her but the only bill I had was a 500,000dong bill. She went around the block asking everyone if they had change but to no avail all the while I was trying to tell her it was alright she can just keep it because it the best thing I ever ate because it really was.
@@splat_the_ghost hell yeah my man. Its supricing how much salt you need to actual season food good. i just thought it was funny he said lightly and the shot was a litteral handfull 😂👏
Hainanese people seeing a pale skinned chicken: ahh one of those singaporean versions again PS: no hard feelings, I actually like this version considering you can't be authentic outdide of Hainan without the proper Chicken breed anyway.
singaporean here and your chicken and rice is on point, tho the chilli sauce i usually have is made with birds eye chilli, garlic, ginger and chicken stock. blend that in a food processor and you've got the perfect condiment for chicken rice whose lingering aroma is bound to inform whoever you talk to for the rest of the day that you had chicken rice for lunch
Omg thank you so much I really love the red sauce and I don’t remember I taste any sweet in it in Singapore. So I really confused when I saw him put so many sugar in looool! I will definitely try your red sauce recipe and thank you so much. I miss the “ red sauce “ every day!!!
You nailed it. I’m not Hainanese . I am Vietnamese and grew up eating this and it’s one of my favorites. I love the rice cooked in chicken broth. So delicate and devine!! Good job, Joshua! 👏🏻👏🏻👏🏻
People!!!!!!, you have to wash the rice, 'cause some stuff is mixed into the rice before packing them in the bags to prevent any insects/pests growing. It is a very common problem with rice. So unless you wanna spend some time in a hospital feeling sick, WASH YOUR RICE EVERYTIME.
Since the day I saw your Okonomiyaki video, you earned my rock solid trust. I’m from Osaka, the birthplace of Okonomiyaki and we are VERY fussy about how it’s made. How you made it was not only authentic but nailed every single important tip. (Bravo!) Now, I’ve been looking for the perfect Hainan chicken recipe for a while. This one coming from you, I’ll trust it will turn out perfect and can’t wait to make it. Thank you!
Malaysian/Singaporean born here. Recipe is legit. Only one addition would make it perfect: pandan leaves. But I recognise that this is difficult to find in most places. Try looking for your nearest Oriental supermarket. We add it to the broth when boiling the chicken and also add it to the rice when it is cooking. Just tie it in a knot and dump it into the respective pots.
The most important thing about Asian chicken rice is smoothness and tenderness. It is best to choose the drumstick part and the chicken back part. Some people don't like hard meat such as chicken breasts.
