How to Make Hainanese Chicken Rice | A Simple Recipe

[@elaminmochichi7767]

I'm Hainanese and this is the correct way to make Hainanese chicken, just like we do it here. Thumbs up!

[@elaminmochichi7767]

@Jhalmuriম্যাটার Yes you can, add your own style to the mix.

[@AyamNasiHainan]

Bs

[@lilistheresia6174]

Yeaaay with OLIVE OIL????

[@CynthaTauwnaar]

I made this dish and could not stop eating. I recommended it to all my friends who appreciate honest and pure food. Thank you so much for sharing this.

[@lepetitchat123]

How can it be honest when the chicken was tortured and slaughtered for your tastebuds?

[@perseuswong6864]

It must drive the native Hainanese crazy that the world thinks the dish is authentic Hainan but I'm not complaining. I LOVE the Singapore version of this and your very easy to follow recipe. Thanks!

[@Belle1900]

I've made this recipe about six times so far in the last couple of months and it turns out WONDERFUL every time! Only thing different I do is add a little soy sauce to chopped green onion and sesame seed oil and mix that with the chicken after it's cooked and cut into pieces. Thank you for this video, Angel!

[@eu_v5576]

War movies

[@jiteshwatwani23]

I've made this some 10 times and it's been a hit each time. Thank you Angel. I don't care where its from, it's hainanese Chicken rice for me and I love it.

[@baqikenny]

Hainanese native here, I like your style, time-saving for a busy household and also looks appetizing, just like what my mom sometimes make at home. I understand that some people are into the traditional style, but there are multiple traditional styles adapted into different regions of south-east Asia for years already, even though the name says its birth place, but even within Hainan island, you can find various styles across east to west sides. Though the most famous style would consider being from the Wenchang City (my hometown) which is probably the one brought to Malaysia and Singapore and other SE Asian countries by Wenchang immigrants during really early days, but I still encourage people to respect each other as well as the difference in taste acceptance for various regions, because acceptance probably means a lot to the local customs for the people in different areas.

[@gohchoohockjenny3541]

我，

[@mabmainchannel]

Thanks for giving these details and this perspective! I see so many comments across the Hainan Chicken Recipe videos of how these recipes are “not authentic” without considering the various styles / variations across regions.

[@boomboomkawabanga]

Chill bro, it's chicken rice...

[@xxsimleyfacexx]

i love your recipes ! I am from Hainan, and my grandma makes this all the time, it's one of my fav dishes! Tip: my grandma usually fry the rice in a heated pan with a little bit of oil prior to cooking it the rice cooker, it really helps bring out the aroma of the rice!

[@laaung558]

Bullshit this dishes not from Hainan it's from Singapore and Malaysia only

[@freaknutt33]

La Aung If it’s not from Hainan, then why is it called Hainanese chicken?? Shouldn’t it be called Singapore or Malaysian chicken? Lol

[@xxsimleyfacexx]

La Aung originated in Hainan, popularized in Singapore.

[@andyhooutdoors]

La Aung I just saw your comment. It is called Wen Chang Ji (文昌鸡) in Hainan. Singapore and Malaysia did not invent this dish, and I am Singaporean.

[@xxsimleyfacexx]

Andy Ho Outdoors lol wen cheng ji is another dish

[@chillpalz4987]

I like that you simplify it. Great. Not like other recipes with a hundred steps and a hundred ingredients. anyway, just 1 thing missing to make this a complete wholesome meal. The cucumbers. You forgot that. I will go berserk if my chicken rice i eat outside does not come with cucumbers. hehe. cheers.

[@Ka1liNg]

Hi Angel, to make the chicken more fragrant, you may want to stuff the chicken cavity with the aromatics instead: 2 whole stalks of spring onion (bend it and stuff into the cavity, don't chop it), ginger slices, garlic (unpeeled, bruised). For the rice, you can snip off the excess fat from the chicken, and use it to sautee shallots and stir fry the washed rice for a while before putting it into the rice cooker. this will make it more fragrant with the chicken oil coated on the grains.

[@wongrandall1641]

Amy Foo , Hainanese Chicken Rice is Singapore's national dish.

[@baqikenny]

Amy Foo You are right haha, my mom makes it every month! (hainanese native in canada here)

[@justinbang965]

thanks for the tips! will try it out tonight.

[@asianangler]

who's the bigger smarta55, Ling o Amy?:)

[@renaambat1327]

Like Tasty version

[@triciabuenaluz6438]

I have been making this dish twice a month since I saw your video 4 yrs ago. My family loves it! Thanks much!

[@SumantBarooah]

What a clean elegant way of Hainanese Chicken rice. Loved it Thank you

[@Vancelvany]

This is great, really home made :) Although there are some slight variations, for instance, some use an additional set of onions when boiling and the recipe I was taught was to give the chicken an ice bath or splurge in cold running water after boiling before cutting and serving. (Garnished of course with green onions and complimentary soy sauce) PS:The rice can also be cooked with the chicken broth from the boiled chicken instead for some home cooking efficiency and guaranteed flavor :)

[@deed8551]

I don't know how I came to this KZbin ...but I was rooted to her calming voice.

[@momon8738]

I love Hainanese chicken rice. Well, before I didn't really like it but not hate it too, but since my recent trip to Malaysia, there I decided to eat chicken rice because I'm not sure what to eat besides that, and that chicken rice really left me a mark. Then I tried to study and experiment the ingredients for the chicken rice and study the characteristics of the spices which being used there. . After looking for so many recipes (around 40different recipes I guess) and from my tongue memory, here is what I got.. 1. Remove excess fat from your chicken, use it later on 2. Rub your chicken with salt. Rubbing salt to your chicken will drain out moistures from the chicken. Be careful not to leave your chicken with salt for too long or it will be dried out 3. Insert salt and spices like ginger, garlic, scallion into the cavity of the chicken 4. Pour cold water into the pan and put the chicken and add coconut water(not too much remember) If you put the chicken into the already boiled water, it won't be cooked evenly. The coconut water will give you a fragrant feeling from your dish. But if you use it too much, the fragrant may overcome the other taste and make your food very a little bit oily. 5. When the water starts to boil, take your chicken and put it back so the water inside which is still colder than the outer will dissolved. Do it for a few times 6. After about 30minutes, according to your chicken, take your chicken out. You may cool it down with ice water to stop chicken to cook by its remaining heat. If your chicken is overcooked, the meat will be tougher 7. Take your chicken fat, you may stir fried it a bit with ginger and sesame oil to add more taste. I read about people sometimes also stir-fry the rice grain too, but well I haven't try this yet and tbh I'm not so sure that this will suit my personal taste too. 8. Add your previously made chicken broth (of course you may use pre-prepared chicken stock), chicken fat, more coconut water, pandan leaves, ginger, and lemongrass. Beware, adding chicken fat will result in your rice will be a little bit thicker. If you aim more fresh taste from the rice, you may skip the stir-frying process or just skip the chicken fat. You may add sesame oil too here if you didn't use the fat for the rice. If you use some chicken bone or else, you may check your rice for a few times since it may be soggy because of the bone. Check it and remove the sog. 9. Rub your chicken with sesame oil 10. Prepare the sauce of your choice. For me, a spicy and sour sauce is the best. So I chop chilli and scallion then add lime water and sesame oil. Add salt if you want. If you have time, however, you may pickle your chilli and lime/vinegar mixture. Of course you may make the other dipping saunce like chilli paste, ginger, etc. 11. Pour light soy sauce to your chicken alongside more sesame oil if you want. Don't forget to slice cucumber too. . I like it fresh and light, so I love to add cucumber and a spicy and sour sauce. I quite avoid adding onion and shallot (I read a few recipes adding that, well that was strange maybe) bcs I think, with more shallot and onion will add more taste to the chicken and rice so the fresh, light, and simple taste were ruined. There are many alternatives to be added to the method of your cooking, sauce, etc. Do what you like. . Anyway, enjoy. Please comment if you have suggestions about what to do, what to add, or even what to remove. I love to learn a new recipe bcs for my own perspective, I cook what I think the best taste, not the original :)

[@mieming1007]

Looks so easy to make. Never miss this dish everytime I went to Singapore n Malaysia

[@fosterkerrison]

Made this for my (Singaporean) wife this weekend and it was fantastic - especially the broth! Thanks!

[@fayewong21]

Don't know why people would dislike this, its simple and well presented. Also a very clean kitchen which is a big plus for germaphobes! Looks so good. Thank you. :)

[@jaskeda]

fayewong21 you have to wait for the chicken being cooled down before you cut it, otherwise you lose the juice from the chicken

[@fayewong21]

10 minutes was not enough? For winter time, I would prefer it still warm. Some people like it cold, which I hate.

[@RangerX500]

I just made this recipe at home. OMG...it is so simply delicious and simple to make. I thought it was hard to make. Thank you for the recipe!!! You are the best Angel!!! I used brown rice instead of white rice for a healthier option and it taste about the same except with a nuttier flavor added to the chicken flavor.

[@angelwongskitchen]

Steven Wong I'm glad you liked it. Yes, it's surprisingly easy to make + there's tons of leftovers usually, making this easy to re-heat for another meal. :D

[@rondagoodlet5588]

This was a very nice video of your recipe, Thank you for sharing!

[@petitmichel6555]

In Malaysia and Singapore, the meat is served on sliced cucumber ans sometimes sautéed bean sprouts. Also, the dipping sauce is made from ginger+red chillies+garlic. As for the oil - pardon me, but who who use OLIVE ?

[@BenjaminNew]

Petit michel you got most of it right. But it should be blanched bean sprouts.

[@Spikey107]

You are right. And the cucumber is sweet and sour pickled

[@Phoebegb.A]

Chicken rice is high in calories, there's nothing wrong to used olive oil.. If she wanted to be healthy so what is your problem?

[@petitmichel6555]

@@Phoebegb.A - Of course there's nothing wrong in olive oil, and as a European I use it a lot in my cooking. My only objection was, olive oil is NOT part of Asian food culture, that's all. I'd rather use sesame oil. Wouldn't you ?

[@productjnkie]

I tried making this dish from another recipe and it was an epic failure! The chicken wasn't cooked long enough. The cooking method was faulty. I ended up driving to McD's at 1000pm. lol So frustrated, I turned to KZbin and lo and behold, there was your video all along! I was already a subscriber and didn't know you had this recipe! Prayers are answered. Thank you!! Can't wait to try it out with my Nuoc Cham Gung recipe!

[@izanbujang5113]

I tried your recipe. My kids love it. It simple and yet satisfied our appetittr for chicken rice. You got my thanks. Cheers.

[@lalamamang79]

Yummy chicken rice thank you for sharing this recipe fullwatched freind

[@zandrobaguio7714]

this is awesome.. thanks angel for sharing your recipe. I'll cooked it this weekend

[@meem0o0aljasim7]

zandro baguio رلذتممالذططذذددزرىك

[@kristaisastar1]

You Incorporated all of your heritage beautifully into your kitchen.

[@marieb997]

I have been browsing hainanese chicken recipe, I've seen a lot, but this one is the easiest and less ings., I mean the ingredients are easily avail., and this is much easier.thank you for your video, made simplier❤👌

[@ashra9905]

This was sooooo good!!!!! I am making this for the third time. Thank you for this is so easy and the small amount of ingredients is what I look for. Again thank you for this!!!

[@angelwongskitchen]

Tuyo12 You're welcome! Gald you liked the recipe.

[@ashra9905]

+Angel Wong's Kitchen This last time I made this dish I added star anise. It was great.

[@1hatunorqo]

Hi Angel. It looks yummy and easy. I will follow your instructions. Thanks for sharing your recipe.

[@gunarwaticalsyer8225]

Wow,so yummy,i would like to make it,,thank you for the recipe,,

[@bonnadowns524]

Look so delicious & easy to make as well!!! Thanks you for sharing this recipe with us👍🙏👌

[@shanearao9407]

I like it that you didnt wash the chicken at the end it helps to sink in all the flavors from the broth 👍definitely do this next time i make my hainanese chicken rice thank you for this version of you cooking this chicken 👍👍👍

[@jnguy001]

It seems the method in which the chicken is cooked can open up new culinary possibilities. I LOVED how moist the chicken was after letting it sit in the pot for those last thirty minutes. I wonder what other recipes I could make with that...

[@angelwongskitchen]

genie500 It's nice isn't it? Cook for a little bit, then turn off the heat and walk away. ;) I've used this method for other meat dishes as well.

[@hidekigomi]

Even right after the Turkey Day, I am going to fix this for dinner tonight - looks fantastic. Thank you. And stunning kitchen!!

[@angelwongskitchen]

+Hideki Gomi Hope you liked the recipe :)

[@品萱-t6n]

+Thurman Ulrich too much water? Try cooking your rice with a 1:2 rice grain to water ratio :)

[@MarskOng]

Hi Angel, this is great, thanks for your recipe and directions for cooking Hainan's Hainanese Chicken Rice. Just out of interest, Singapore's Hainanese Chicken Rice has different ways of preparing the rice and condiments, and thus they taste different. The difference in taste for the rice is very important and this is what truly separates the Hainan and Singapore versions. We also don't use spring onions with oil as a garnishing.

[@angelwongskitchen]

Marsk Ong Thanks for the tidbit of info. Very interesting! I'm curious now, what Singaporeans use as garnish for this dish.

[@Heyfen306]

Angel Wong's Kitchen We don't really use spring onion served in olive oil for the main dish. Chicken rice is typically served with cucumber.

[@violetears]

Angel Wong's Kitchen Garnish is typically coriander, with generous amounts of a soy sauce+sesame oil mixture over the sliced chicken.

[@GraceCheung]

I tried making this & it was so delicious 😋! Thanks for sharing!

[@ridobets]

Do u have a pic of the hainanese chicken rice you made?

[@baconpancakes8899]

Man.. You made every easy. Like I can watch your video twice and make it

[@snookie51]

The rice needs frying with pre-fried grated ginger and garlic first and then boiled with the chicken broth together with pandan leaves and fried-dry shallot. Only then can you have the truly Hainanese chicken rice taste. Doing the rice right is more important than cooking the chicken itself. That's where many people fail. The chilies sauce is usually made with a mixture of grated ginger and garlic, chicken broth and lime juice, and some sugar if you want it sweet sour. This recipe is still not quite authentic.

[@zoulzopan]

damn that sounds good

[@leelee12123]

Thanks for the tips. I’m going to give it a try x

[@auroracabria3105]

Tnxs for ur hainanese recipe i want it

[@jesminey599]

Agreed

[@snookie51]

I should mention if the chicken stock isn't salty enough, you may add a little salt or soy sauce to the stock according to taste. Soy sauce will give a little colour to the rice if that's what you prefer. Avoid use it in access.

[@kaungzaw3389]

Thank you for the recipe. It is really tasty.

[@kerryberger985]

One of my favorite chicken dishes next to your flattened chicken recipe. Thanks, Angel. I like the sauce that is green onion sliced, minced ginger, Salt, and garlic and heated Asian Sesame oil.

[@ldotstudio9320]

Thank you Angel. This is one of the few recipes on the web cover cleaning and blanching the skin. For anyone thinking of trying it.. do. We have made this recipe over 6 times now. Every time it is delicious. SO easy. Some hints. 1. Remove the wish bone when washing and scrubbing the chicken. This helps cut the chicken after cooking 2. Scrape out the giblets that are in the grove both sides of the back bone when washing and scrubbing the chicken. Removing these organs help keep a clean chicken flavour. You need to find this with your finger as they are held under a thin layer of tissue. You will find them located about half way along the backbone running from the middle towards the parsons nose.

[@norzlee1794]

I like this recipe so easy and affordable cant wait to try this one..thanks for sharing😚

[@michaelwinslow3666]

As always, thank you Angel! I'm looking forward to making this very soon

[@angelwongskitchen]

You’re welcome! Let me know how you like it.

[@Kennych100]

It looks yummy and easier to make than most. Thanks, Angel.

[@angelwongskitchen]

+Kenny Chan You're welcome! :)

[@Kennych100]

Nice to be connected. See you online. Take care.

[@46619TAB]

I've been a kitchen designer for nearly 40 years and your kitchen is killer!!!! This dish looks try worthy too :)

[@simar1973]

thank you for uploading the recipe , it is truly the national dish in singapore so popular in singapore . thank you angel wong . this dish is taasty ,healthy and does not contain too much fat also .i and my freinds in singapore often have chicken rice from the hawker centres . i myself am a d.h.m passout from singapore .

[@tomstestkitchen]

Looks awesome Angel!

[@rosyjobya]

Looks yummy and delicious. When i make it i also add a whole piece of Pandan leaf and that tends to make the whole dish more aromatic. Thanks for your version.

[@vister6757]

I am a pure hainanese. My mum fried the rice with oil from chicken skin and some minced garlic, ginger before cooking it in rice cooker with chicken stock. Chicken can be steam or blanch. Steaming is better and tastier.

[@victoriahao9960]

Wow..simple but yummy.

[@miffy2you]

I love this dish! Do you discard the first pot of water you blanched the chicken? Or continue using it afterwards?

[@angelwongskitchen]

miffy2you keep using the same pot of water. The soup stock with be very flavorful.

[@geenajinamelim106]

wonderful...so delicious n simple to prepare...tq mem

[@imsaja5776]

Oh really yummy ..i want try it right now ...thanks for the recipi

[@christinas9455]

Just checking out your videos and had to say - Your kitchen is AMAZING!

[@angelwongskitchen]

***** thank you!

[@nianiaa5830]

Simpel enak... Tnk you resep rice haines

[@rowsbadly2972]

Just made this, and threw in some chicken stock/fat in with the rice since I didn't have a previous broth. Bloody delicious. Thanks Angel.

[@rowsbadly2972]

earned a sub for sure.

[@angelwongskitchen]

You're welcome! I'm so glad to hear you liked the chicken rice recipe. :D

[@dryoutube]

Great video! I think Ill try making this in my cooking channel too!

[@jerra_ng]

You won't be able to find Hainanese chicken rice in Hainan. The closest you can get is wen chang chicken which is quite different from hainanese chicken rice. This dish was created by early hainanese immigrants after they came to Singapore, using local ingredients.

[@petitmichel6555]

+Jerra Ng - In fact in Malaysia they say the recipe originated from Ipoh.

[@robertmf]

+Petit michel Just like French Fries not from France thingy? :)

[@petitmichel6555]

+Robert Francisco - They're also called "potato chips", you know - and I do believe they were in fact a Belgian invention.

[@mariaroque5051]

Gelyn

[@Fan-fi7jb]

Dude I am from Hainan and THAT'S SO WRONG!!!! We just have a different name for Hainan Chicken rice, and it's by their region or city.

[@PastelPandaz]

love your channel! i'm hainanese :)

[@nataschajudson7509]

Looks delicious! Thank you!

[@uremyhope_imhopers3046]

I prefer fry the rice with minced garlic and ginger before i cook it in rice cooker with chicken stock,,,,well,,,thanks for sharing this,,,,seems yummy too

[@oxford1603]

Looks very yummy. Thank you for posting.

[@xiaoshan2146]

the instructions is so clear

[@healthtalksdiscourse]

I made it.... it was very yummy dear...

[@primopo2713]

my favorite dish! actually i am watching your video while im eating hainanese chicken! yum!

[@purrdeepluzz]

Definitely need to try this recipe. Thanks for sharing. All of your videos are extremely well made and a joy to watch. Keep up the great work!

[@welovetoys2886]

Everything about this video seems so neat and clean..

[@Nilessterner]

So easy. This will be a go too for dinner parties.

[@Secretgirl97]

Why am I watching so many chinese cooking videos. My mouth is watering.

[@wonghuashengwongfengsheng8990]

Hi Angel , Hainanese Chicken Rice is also our national dish in Singapore . Anyway I am born in Singapore and I love our national dish , Hainanese Chicken Rice . Anyway my girl classmate in my school in singapore is also called Angel . She also have the same name as u .

[@Itsseyaaaa]

We already did this at school AND IT WAS SOOOO DELICIOUS! I'M GONNA COOK THIS AGAIN AT HOME ^^

[@gumihou7802]

I like to cheat using a rice cooker. when I was living in Japan it was almost impossible to buy a whole chicken, so I would season my rice with salt, ginger, garlic and sesame oil before cooking it in the rice cooker with a deboned chicken thigh on top of the lot. My Malaysian friends were in awe when I brought it for lunch, hehe.

[@kostasfoodsecrets8292]

Rice and chicken are best friends!

[@normlor7655]

LOVE ALL YOU RECIPES!!

[@carltonsoo829]

Thank you so much for sharing this recipe! I'm already hungry lol!

[@chrisng4899]

You are missing out on Pandan Leaf for the rice, to make it more fragrant.

[@我爱星悦]

nah,in China we use chichen fat instead of pandan,and way more better than panda.

[@BSFilms1997]

我爱星悦 Why not both chicken fat as well as pandan leaf?

[@sugganyapravin2972]

Hi, this is the recipe I'm making at the moment and it sounds so simple. My chicken is cooking now and I can't wait till dinner! Thanks for this amazing recipe!

[@angelwongskitchen]

+Suganya Magen You're welcome! I hope dinner turned out wonderful! :)

[@priyamarywilson8521]

Angel, i loved ur recipe, i tried it as a sun day brunch, my whole family loved it ..i fell that u should be more popular and the blanching tip was really helpful. Thank u soo much :)

[@angelwongskitchen]

+Alisha Wilson Thanks for sharing! Happy that your whole family loved this recipe. :)

[@AM-dc7pv]

Nicely done bak cham gai. How I make the sauce which, is how my dad made the sauce, is by heating up some cooking oil in a wok, adding in the minced scallion, minced ginger, and salt with a light saute and then setting aside until use.

[@r.d.a.7080]

This for dinner tonight..thanks for this video👍🏼👍🏼

[@vincentmaglasang7670]

thanks this is my sons favorite dish.. ill try to cook this at home..

[@karaoke723]

5:04 After the chicken had cooled down. If you want the chicken to have jello inside. It's best to put in the refridgerator to chill for overnight.

[@evelynhill4826]

Hello angel new in your channel,,,,I well definitely try this👍😋

[@angelwongskitchen]

Hope you enjoy!

[@nitelite78]

I think I am going to try and make this dish this week. Is the chicken served at room temperature by the way? I think the chicken would have cooled by the time the rice is cooked no? Hard to get this right. I am really loving your videos. Asian food is so exciting. I also really appreciate the effort you are putting in to the production. So clear, good quality and edited well. Just the right length. And your warm presenting style is great. How about a video dedicated to accompaniment dipping sauces? Maybe your top 5 sauces or something. Show us how to make them and what dishes you think they go really well with. A dumpling recipe would be cool too.

[@angelwongskitchen]

nitelite78 Thanks for the note! The chicken will actually still be warm after letting it cool for 10 mins. I usually start the rice cooker immediately after I start boiling the chicken so the rice should be done at the same time for serving.

[@enjoyfoodchandru9890]

When I went to Singapore I tested this dish, it was awesome. I wanted to know the receipt, thanks for the same. It looks yummy..

[@iainwallington474]

I absolutely love her she makes amazing food and wonderful videos thanks for your great talent.

[@Yelobutterflyable]

never boil the chicken with 100 degrees you tighten the chicken's muscles and it became hard & chewy. use 80/90 degrees low heat blanch 3 to 4 times then only soak in cold running water

[@Zhonguoria]

Make sure you specify °C or °F

[@gaoshikui88]

lol 80 degrees farenheit would be like

[@solarisdreamz]

Tippy...that's the high-technique fancy HK way of doing it. And it really does make a diff. A+

[@lvd2001]

Tippy - Very Good Technical Tip - One question - Why some people run the chicken in ice water AFTER it cooked - but this recipe does it BEFORE it in hot water only a short time ?? Which way is better and Why ??

[@BSFilms1997]

Liem Duong The hot water, or blanching the skin, helps to tighten up the skin so it isn’t loose and floppy. Shocking the chicken in cold (preferably iced) water after a slow, gentle poach sets the gelatin in the skin for the dish’s signature springy texture as well as halting the cooking process so that the chicken does not overcook. An optional step is to apply sesame oil to the skin to prevent the chicken from drying out as well as add flavour.

[@kennethz3366]

Where to buy the garlic peeler you are using? It's so unique.

[@fiellivingsolo3333]

Thank you so much for sharing this one❤️

[@sakurafaith9180]

I love your kitchen

[@vrvbaskar]

Nice and easy recipe 🍗

[@RiceSnow777]

I'm Singaporean but I must be one of the rare Singaporeans who doesn't really like eating this dish! Nonetheless thanks for showcasing this dish! :)

[@nitelite78]

What don't you like about it? The fact that the chicken is boiled?

[@cd38plus]

Great recipe! I've just cooked this dish and it tastes wonderful! I felt like I was in a hawker center in Singapore. Thank You very much!

[@froydhee1]

I will try your healthy recipe!

[@Mrrbagga]

whats that device you used on the garlic cloves looks really useful

[@angelwongskitchen]

+Mrrbagga it's a garlic peeler: amzn.to/1APcsYl

[@Mrrbagga]

thank you :)

[@aljoyfuchigami422]

ive tried to cook this dish and its done perfectly thanks for sharing this video hope to see more of your new dishes ;)

[@angelwongskitchen]

Thanks! I'm glad you liked the chicken rice! :)

[@KayKastum]

Awesome. Trying this tonight!

[@richudson4569]

Trying this tonight! Thanks

[@terismyth4151]

Thanks for the great recipe Angel! I love your toppings to serve the chicken with. I will also use the chicken neck when making rice. Great idea! Thanks for sharing

[@angelwongskitchen]

Teri Smyth you're welcome! I hope you do try it. It tastes amazing, yet it's simple to make.

[@MangaDevilCat]

Dish from my family's hometown. ^__^ Haha my mom makes it ALL the time. Nice to see the minor differences in making it! :)

[@TheMema1111]

LOOKS SO TASTY.....THANKS