Glazed chicken rice | inspired by Hainanese dish

[@stnbl1569]

First time making a meal for the family (I’m 15) I chose this. Chicken is in the pot rn and the veggies are getting pickled so far so smooth I’ll update my comment when everything is done ! Update: y’all it was fantastic. I couldn’t bring myself to pull the chicken at 150 but it still came out good and juicy in the end when I took it out at 160. The only part of the recipe I needed help with was disassembling the chicken. Other than that my mom had the night off cooking. The rice was spectacular with the chicken flavor infused in it. The pickles went well with everything. Thanks Adam!

[@caseyw1288]

Congratulations on cooking for your family! I hope it brings you as much joy forever :)

[@emilyyang2229]

Can I just point out that in countries like Singapore and Malaysia, chicken rice is also often served with roast chicken instead, it's very common. Almost all chicken rice stores serve both versions. It's actually similar to what you made

[@jonathanng138]

I'm from Malaysia, I actually don't like Chicken rice though

[@jonathanng138]

I wonder does anyone from Singapore and Malaysia prefer Western food more than our own food culture?

[@syzmon8545]

I'm fine with both but yeah i think i like western food more, i guess when you eat chinese and malay food almost daily and western food in rare outings you like the stuff you eaten less. The grass is greener on the other side.

[@Tenshi6Tantou6Rei]

@@jonathanng138 probably, although they might like their version of the western food. Usually western foods you find over there taste distinctive on their own.

[@mfaizsyahmi]

I otoh can't get enough of chicken rice. I'm gonna have to get one tomorrow I guess, because EMCO is kicking Saturday.

[@HiddelS143]

It’s strange listening to Adam when he’s speaking with only one-tenth of his usual energy.

[@isaiasmarquez9410]

I think he is sick, he sounds different.

[@Firethorne]

@@isaiasmarquez9410 he says so at 1:15

[@rexorax9411]

@@isaiasmarquez9410 "I think"?

[@mr.o8386]

hes not in MACON anymore, sadge

[@monkeydimension472]

@@mr.o8386 Is it because he is moving or is he traveling?

[@mcrafter3000]

Singaporean here. Loved your recipe and you channel. Just wanted to clarify that most eateries in Singapore actually sell chicken rice with Roast Chicken that's just chicken air dried like Peking duck and then roasted in the oven and left to hang so they have super crispy skin but still tender dark meat, which is closer to what you were trying to accomplish here. White chicken which is the poached chicken you were referring too is my personal favourite but I won't deny how much I like roast chicken rice too. Keep up the good work!

[@78deathface]

I ate chicken rice at a famous hawker stand in Singapore a few years ago, I was skeptical that something so plain could be as good as everyone said. All I can say is it was one of the most delicious and comforting things I’ve ever eaten, I still dream about it.

[@ezgolf1764]

the michelin star one?

[@Horizqn_]

I have it with soy sauce

[@aiyala1113]

@@ezgolf1764 actually, the Michelin star one really isn’t that good, there are many other chicken rice that are way better

[@ezgolf1764]

@@aiyala1113 Haven’t tried the michelin stuff, but the holland area has some really good chicken rice and char sao

[@Ealsante]

Glad you enjoyed it! A good chicken rice is a thing of beauty.

[@pepsisprite8]

Hey Adam, I've been religiously watching your channel since I discovered your NY style pizza recipe and your devotion to getting it right over the years (I have to move a lot because of the military to places without good pizza and have to resort to making my own). I just wanted to say the quality and fanciness of your recipes are getting exponentially better as time goes on. Keep up the great work!!

[@escalyba5693]

6:54 But what would the brits call it, that mysterious "broiler" you're talking about?

[@jasonzurlo1543]

Fire box

[@BenjaminLiraLuttges]

I was going to comment the same thing🤣🤣🤣

[@onodera3964]

They call it the barbecue!

[@trollinape2697]

grill

[@mariov5035]

Grits call it a brill

[@danial4752]

I love my Singaporean chicken rice, but I have to say that looks pretty darn good too.

[@blackthunder8517]

yes

[@TheDreamMixer]

@@blackthunder8517 yes

[@mlcomputergaming2985]

yes

[@Hamox]

This dish looks disgusting but you eat whatever you want

[@KitKat-gn2nn]

@@Hamox I think this dish looks beautiful❤

[@dark0q205]

I'm so worry for Adam He haven't compare home oven to the "grill" for a while. Long live the empire!

[@Kskillz2]

Hey Adam now that summer is here, how about a video on ice cream sandwiches?

[@Exderius]

I third this

[@mysticall680]

i fourth this

[@sriya2356]

Didnt he already make a video on ice-cream? Slap on a couple of chocolate cookies and you've got yourself an ice-cream sandwich!

[@ghost-hn2lh]

i sixth this

[@nashearehman4279]

Yes !!!!!

[@izzy1221]

As a Singaporean, he kinda just made the roast chicken version of chicken rice lol.

[@HelloThere-ot1xh]

ye but i still like the steamed ver more lol

[@Kaijudospartan]

Kind of, yeah. His method seems to retain a lot more of the fat under the chicken skin compared to the common roast chicken rice where it's both dry and flavourless because all the fat melted off of the actual meat. Worth a shot, maybe - if I can find a pot tall enough to fit a chicken like that.

[@sahasavadmangkhaseum5455]

In Thailand and Lao PDR there is the deep fried version. Personally I like both in one plate.

[@Checkmate1138]

Actually, it seems (someone else commented on this video) that roast chicken is common on Chicken Rice in Singapore and Malaysia

[@JonathanRiverafrickinnice555]

Well, good to know!

[@nicholasthamsen7560]

My favorite type of recipes are the kind that build on each other rather then making a lot of of individual parts to assemble into a meal, way more cost and time efficient.

[@turtle2168]

White wine report: White wine has not been used in this recipe. This has been your white wine report

[@UBvtuber]

My disappointment is immeasurable.... and my day is ruined. So yeah, thanks for the update :)

[@Skilan506]

What is the origin of the white wine report joke?

[@martaviviani1401]

I live for these

[@iwanabana]

Could have used chinese cooking wine.

[@jeffreyau9751]

@@iwanabana "Liaojiu aka shaoxing wine" -Chinese Cooking Demystified

[@jaimehyatt7977]

Tried it, I thought it was amazing. The skin was just as he described, unexpectedly crispy. The rice was lovely, and the pickles were a perfect foil to all the richness of the dish. I found the sauce great on the chicken, a touch salty as a drizzle for my taste. Will definitely be making this again.

[@nijhum3429]

The end always gets me lol. "Let's just do this thing" epic vibes

[@TR0NDAONE]

@Landon Schwartz good for you

[@TR0NDAONE]

@Landon Schwartz I hope your wish comes true but frankly I don't care B O T

[@Alex36Quest]

I was thinking of Weeds and Sardines.

[@reee3879]

steamed chicken. rice will forever win for me

[@nijhum3429]

@@reee3879 rice is that one food that might not taste nor look like much. But it's so satisfying and it makes you feel home

[@PlasmoX]

i really appreciate that you explain how it's suppose to be more jelly like, and you've made a conscious decision to not go down that route. My family has always been a fan of letting the chicken cool completely, making it the night before. Rice is hot, everything else is cold.

[@randomminecraftplayer6857]

I’m a singaporean eating chicken rice while watching a video about chicken rice in my living room with a newspaper tablecloth thing with a picture of chicken rice on the cover. also that is a nice plate of food there. the pickles are smart, also roasted chicken is quite common as an alternative to the normal stuff. I’d eat that happily I think

[@n0etic_f0x]

This time vinagar leg was truly on the right.

[@avenue4624]

To be honest, I still don't know what the means. Been watching about a year or two now...still do get it :(

[@BuckRodgers3]

@@avenue4624 His Buttermilk Fried Chicken video was the first time he said it.

[@sealofapoorval7437]

@@avenue4624 yeah I also don't know what that means and at this point I am too afraid to ask

[@n0etic_f0x]

@@avenue4624 it is an inside joke for early subscribers and the inquisitive. He made a chicken and I think part of the chicken was treated with vinegar some how and the “vinegar leg was on the right”

[@BrightMorningstar0]

So glad I got this reference VINEGAR LEG IS ON THE RIGHT

[@mfaizsyahmi]

Man, this makes me hungry for chicken rice, at literally 3AM. Usually I just go to roadside vendors or in-mall hawker centers, but times are tough these days and my favoutite vendor shuttered, and there's going to be total lockdown starting Saturday! I need to get my chicken rice tomorrow, by hook or by crook!

[@hutch8668]

Do you live in Malaysia? I’m in Singapore and I didn’t hear of this lockdown at all

[@PurtyPurple]

I'm glad that someone loves pickles as much as I do, I feel like they've been prevalent in your videos lately

[@adamiqmal9627]

Pickles are underrated af as far as food is concerned

[@manghariz2211]

Chicken rice is like that food that you just want another portion.

[@ads2711]

Org indo wkwkwk

[@naufal85]

every asian

[@justincameron9123]

so chicken

[@yeright4625]

As any wise Asian parents once said: If there's no rice, then it's just a snack

[@Tokyo-ki3do]

@@ads2711 gaskan

[@cloud-dv1wb]

was literally about to type "are you sick" and then you say "I've been sick"

[@stichyface]

Haha I was about to ask

[@kvgm]

I can never understand commenting before finishing a video or without reading the description. It's not a live chat. The information you want is usually right there and you just look stupid.

[@cloud-dv1wb]

@@kvgm aren't you fun at parties

[@gamewalkthroughuk8919]

@@kvgm calm down mate, it’s a KZbin video.

[@siyacer]

Literally

[@matthewvuong6655]

One thing I would recommend that my family and I use for "normal" chicken rice is a heritage or free range chicken (one with yellower fat and skin)

[@hxhdfjifzirstc894]

This is meaningless if you don't use sustainable pure organic aged Basmati long grain rice, with the special seal. You can only find this in special stores that not just anybody shops at.

[@deliciousgroove]

I've said it before, and I'm sure I'll say it again. Your writing and speaking is among the best on KZbin. Your journalism degree has served you well.

[@giantpinkcat]

Adam saying "Legit" gives off such a Dad energy I can't describe in words.

[@JeffreyStock]

If your dad is 39😂

[@nemomukerji]

He is a dad so he ofc he will radiates dad energy

[@giantpinkcat]

@@JeffreyStock How should my Dad be then? 78?

[@JeffreyStock]

@@giantpinkcat if your dad is 78, he won’t be saying legit, etc. That was the point.

[@gfm0824]

That sauce looks soooo good. I would drink it straight!

[@blackthunder8517]

yes

[@TheDreamMixer]

@@blackthunder8517 yes

[@proutmanboss]

@@TheDreamMixer yes

[@romanian_the_cow171]

@@proutmanboss yes

[@BrightMorningstar0]

@@romanian_the_cow171 yes

[@ManiakFlame]

Seriously. Who clicks on to wholesome-ass instructional cooking videos starring Sosuke Aizen/Josh Groban like this, and watches the video just to hit the 'dislike button? Does that, like, make their day or something?

[@syndern-c9h]

do you have asperger syndrome or do you not understand the concept of people having different opinions and the like/dislike button exists for that exact reason

[@ManiakFlame]

@@syndern-c9h are you unable to read things in a humorous manner and understand that a person is being extremely exaggerated in their opinions? If not, you should learn.

[@syndern-c9h]

@@ManiakFlame whatever sperg

[@WozzaDekon]

@@syndern-c9h Being unable to recognize when someone is being exaggerated in a humorous manor or making a joke is actually a sign of Aspergers, the irony here is strong.

[@ploppyjr2373]

@@syndern-c9h damn, somebody had a bad day at school

[@chinunam9455]

In the Thai version of this dish (“Kaw man gai” = fat rice chicken) the rice is the most important part and gets most of its flavor from cooking in the chicken rendered fat as well as some of the broth. The broth is not reduced as you did. It is served in bowl alongside the rice and chicken and is an essential part of this dish. .

[@modernholyblues]

I was skeptical when you started this recipe, having eaten authentic chicken rice many a time for lunch when I was a student in Malaysia. However, you really pulled it together in the end with that glaze. Looks yummy!

[@thanksomuch1557]

you can tell the audio was recorded in a new closet for this one

[@蜘丏陌]

thanks, exactly the compromise i was looking for! it even stopped being sizzling hot here, just the right time to poach

[@sriya2356]

I saw this Hainanese chicken made by someone in a buzzfeed video and i really wanted to try it but it looked so complex!! You've simplified it adam!! Thank you!!

[@chromeaces]

You can even do a more simplified version by steaming it. My family’s recipe is to just steam it for 15-20 mins depending on weight of the chicken and leave it in the steamer for an hour. There will be a lot of concentrated liquid from the chicken so you don’t even have to spend time reducing it.

[@elijahnegron337]

Just some info I picked up living in Thailand for a couple years where there is a local version of this dish. In Thailand there are two versions of chicken rice (ข้าวมันไก่). There is the standard ข้าวมันไก่ (kaaw man gai) with the poached chicken you mentioned, and there is also ข้าวมันไก่ทอด (kaaw man gai tod), a variety where after the chicken is poached its pieces are coated in panko and fried. This specific type is served with a completely different type of sauce, a sweet chili sauce called น้ำจิ้มไก่ (naam chim gai), literally chicken dipping sauce. This is my personal favorite variety of the dish, and I imagine it could be pan friend rather than deep fried for a similar feeling in a more homemade style. Hope this was helpful :))

[@fpgamer4566]

my mom made these growing up, so seeing u make this makes me smile

[@blackthunder8517]

yess

[@TheDreamMixer]

@@blackthunder8517 yess

[@mtb946]

@@TheDreamMixer yess

[@Radicalist-Manifesto]

Hainan Chicken Rice is one of mine and my boyfriend's all time favourite dishes. Once we reached Bangkok at 3am in the morning, and before we took a taxi from Don Muang to our hotel, we went to the airport cafeteria to have HCR at 4am. Yes, we like it so much. Here is Adam Ragusea's take on HCR. It's NOT the real thing that he ends up making, but it's also a thing. In many food courts of Bangkok malls, this thing is called sweet chilli chicken rice (let me call it SCCR). One of the main difference is that while HCR is serve with a smallish bowl of the Chicken broth, SCCR is not. It is instead served with the sweet chilli sauce (which this one here would be if Adam had found the missing chilli in his fridge in time). SCCR also has a crispy texture (like here) that many people, especially KFC indoctrinated western tourists like, but HCR has that awesome chickeny gelatinous texture that many of us in Asia and South Asia like. Keep going Adam, love your videos. Hope you make more vids on Indian food.

[@blackthunder8517]

@@Radicalist-Manifesto Yes

[@PizzaGravy]

it shouldnt be surprising because of how often i eat it but seeing this in my subscription box as im eating chicken rice was certainly something

[@moth.monster]

Washing rice is so good. Makes it fluffy and sticky, the perfect rice.

[@mrmimeprime4149]

It kinda depends on the rice too... From what I know, Japanese rice is stickier in general that it's easy to eat it with chopsticks... On the other hand, Malaysian rice which where I'm from is not sticky at all or if it does, it's probably cooked the wrong wat

[@DroneQueen0281]

Hey, I really like your videos. I've gotten a lot of inspiration from them. The common sense approach really resonates with me.

[@cornflakes2175]

"East Asian, fluffy rice vibe" Never change Adam 😂

[@blackthunder8517]

yes

[@TheDreamMixer]

@@blackthunder8517 yes

[@eggg1709]

@@TheDreamMixer yes

[@ernestworrell5134]

@Eggg yes

[@TheSlavChef]

vibing in rice.

[@finchhawthorne1302]

Honestly quick pickled things end up in so many of his videos they should be their own meme at this point.

[@peacefulblocky6336]

In my mind, and in every place i've eaten at, Chicken Rice always has 4 parts to it Chicken, Rice, Soup, and one I don't see here, Chilli What makes Chicken Rice so fun to eat is that each individual component can be done differently, so every place is different Some has juicier chicken, some use a different rice, some make a different soup, some make a unique chilli

[@KieranAtkins]

Adam sounding stuffy at the same time as me is the support I didn't know I needed!

[@kidelliott7122]

Feel better soon, Adam! Thank you for another awesome recipe video!

[@deliciousgroove]

That is seriously one of your best videos ever.

[@nijhum3429]

I love how he calls honey the upside down bear lol.

[@jonathangoh7508]

Singaporean here, a big part of the dish i enjoy is the chilli, its basically essential. Its acidic with a lime and ginger and garlic, makes the whole dish 10x better!

[@pangiokuhli512]

extremely fun to read about the history of chicken rice. The dish was first invented in Wenchang city on Hainan island just off the southern coast of China, but traditionally the main focus there is the wenchang chicken, served with plain rice rather than the flavoured one. Immigrants from Hainan brought their recipe to the cities of Singapore and Ipoh, and chefs there modified the recipe to use local ingredients, perfected the art of the flavoured rice, and made it the version that we call "chicken rice" today - til this day the 🇸🇬 and 🇲🇾 versions of the dish are basically identical, and lowlifes from both countries continue to get on twitter and argue about who "invented" it first 🙄 Even more interestingly, variations of chicken rice are also part of the cuisine of Thailand, Laos and Indonesia. It is unclear if these dishes are direct descendants of the original wenchang chicken, or if they are further variations on the SGMY theme - the truth is probably a combination of both and overall chicken rice is a really nice symbol of just how much we have in common 💖🇸🇬🇲🇾🇮🇩🇹🇭🇱🇦💖

[@shamm9374]

My Malaysian heart sang when I watched this. One of my favourite local food.

[@chumunga648]

4:35 Adam Van Der Linde: "Have some faith in my chicken Arthur!"

[@macrobioscopic]

For a person that eat hainanese chicken rice every week, i respect that you said its "Inspired"

[@OPVSNOVVM]

1:16 It's nice to hear that you're not sick with that sickness where you lose your sense of smell.

[@Silmerano]

I've never eaten or heard of signapore chicken rice, but for a few years now I've been roasting chicken in the oven, deglazing the brown bits and using that liquid to make rice. I also throw in a little chicken bouillon, minced garlic and finely chopped fried sage leaves.

[@TheSlavChef]

This is basically Slav cuisine! Much apporoved!!!

[@woodonfire7406]

Really?

[@TheSlavChef]

@@woodonfire7406 no kidding, we have a very similar dish here.

[@skrrrrt5731]

Just made it and came out amazing even though i dont have a thermometer, when you said the rice was the main event i didnt rly believe it until now its mindblowing

[@xiuxiu1108]

It's like a hybrid between Hainanese chicken rice and Filipino chicken adobo (since the glaze is mostly just vinegar and soy sauce), you can take it further that route if you steep peppercorns and a bayleaf in the sauce as well

[@breakfastforone2510]

1:38 Adams unnaturally natural narration amazes me once again

[@stichyface]

3:27 I thought the reflection of the chicken on the pot was a cat LOL

[@mattpeacock5208]

No kidding on the "comforting" smell! When the flu hit my house the wife's aunt said "boil a chicken and add noodles or rice, being in a house where chicken soup is being made is almost as effective as eating the chicken soup!" Sounds crazy, but the results speak for themselves!

[@mattpeacock5208]

@@ContentConfessional me too! Those rotisserie chickens from Kroger are awesome for soup when the kids bring flu home from day care!!!!! Especially when you're crunched for time. Edit: But if everyone is sick in bed and no one is going to work, boiling a whole chicken to start the soup can be a good all day event. Or grill the bird, then chop him up and into the soup with rice he goes! Carol king even sang a great song about chicken soup with rice. It's a treasured memory from my childhood.

[@dj1NM3]

I guess it's especially comforting when one of the famous symptoms of the current pandemic (even if you don't actually get very sick or have any other symptoms) is a loss of smell. Apparently you can trace the spread by the number of "it doesn't have any smell" reviews on Amazon for scented candles...

[@Maino88]

Hey Adam - in Thailand they have an excellent variation of chicken rice. So the Thai Hainanese chicken rice is called Khao mun gai ข้าวมันไก่ - which is the standard poached recipe with a delicious little chicken broth soup they have you at the end with winter melon (I think i recall that correctly). But ALSO they do an awesome fried chicken version Khao mun gai tord ข้าวมันไก่ทอด which is honestly the most insanely delicious thing. Lived there for 3 years and I must have put on like 15lbs just because of that dish alone.

[@nisnast]

This dish speaks to me on a spiritual level.

[@Kytexer]

Singaporean here. Thanks for your take on this, hope you have a speedy recovery. I was uncomfortable about the omission of the chili sauce though - no chicken rice is complete without the type of chilli sauce specifically made for chicken rice.

[@matthewmatthew638]

What's also common in Asia is to fry diced ginger, garlic and spring onion pieces in oil to act as a dip for the chicken in the Hainanese chicken rice. Works great for the "authentic" steamed/poached versions where the chicken may not have a lot of flavor.

[@ice_454]

Singaporean here, and even though this doesn't look traditional, it still looks great! Btw for the pickles, you might want to try making aczhar (not really sure how its spelt because its dialect haha), its kinda of like spicy pickled cucumber, carrot and pineapple with some chopped peanuts, and it goes really well with chicken rice! I must say though a big part of chicken rice is the chilli so I'm surprised you didn't make that but still a great recipe :)

[@LurpakSpreadableButter]

It's spelled Achar

[@mcchilde2903]

Achar? Wow that's the word we use for pickle in india!

[@abaddonthelordofavernus.4353]

​@@mcchilde2903 Same in the Philippines, Atsara (Achara)

[@PublicVoidFoo]

I had never heard of pasteurization tables before this, how useful!

[@xd-me8yr]

0:03 i thought it was the national dish of bodybuilding

[@anasazmi8554]

I'm from Malaysia, where Singapore is right next to, and chicken rice is like healthy comfort food to me. I've never pickled vegs, but I think I'll try it out just to get the glaze for the chicken. Usually I just poach the chicken, then marinade it in soy sauce and grill it. EDIT: also giving a thumbs up for the poaching technique, which looks very similar to making pho soup. Removing the scum on top of the broth while it's simmering would probably make it clearer just like pho soups are.

[@i_am_ergo]

4:19 "Baby, you’ve got a stew going."

[@jonasberends1999]

Hope you get better soon Adam!. Always loved watching your content

[@Salty_Nutella]

This is peak street food of my childhood. Usually you can get one serving for exactly $1 US with unlimited free toppings like cilantro and hot sauce.

[@Aluxix]

Nothing more delicious than having a chicken on your side dish plate

[@denzo2477]

As a singaporean,Chicken rice is not just made with poached/steamed chicken it’s made with roasted chicken too so you basically did that but a little differently

[@Ealsante]

There are generally three types of chicken rice in Singapore and Malaysia - white poached, roasted, and Cantonese soy sauce. Many have eaten some or all, but this is the first time I've seen someone try to make chicken rice that's all three at the same time.

[@Ulquiorra191]

I for one would never resent someone for taking a break to recover from illness. I know I only speak for myself but please don't overexert yourself for our sake. I'll gladly wait a week. Or it could be that each week's video represents enough of a benefit (sponsorship money or personal reasons) that you'd power through illness willingly, in which case godspeed.

[@HavenarcBlogspotJcK]

While most asian would not prefer this recipe this way at all (because sweet braised chicken is the furthest thing from the authentic hainanese chicken rice) I really appreciate the effort put in to innovating the classic asian dish. Food is meant to be experimented with, enjoy it however you like!

[@emperorfaiz]

Nah, we would enjoy it as well as long as it tastes good. There are roasted and even deep fried versions exist. Unlike some Italians, we enjoy variations of traditional cuisines and more tolerant.

[@LeesaDeAndrea]

Looks really tasty, especially the cuke salad.

[@Roboto-chan_1402]

Very popular in Thailand. My Mum (Thai) however also prefers the chicken roasted or fried to just plainly poached, and made roasted ไก่ยัง/ Gai-yang the other day. I like both versions, and especially some smashed red chili in the glaze. Well, liked. Have to watch carbs now with my bust pancreas. 😭

[@Aldrinkun]

Add beans to that and you have a typical everyday brazilian lunch plate

[@a4di256]

Hainanese chicken rice is one of my favourite foods so I'm glad to see a video about it from my favourite food youtuber

[@TheKazmosis]

There's a roast version of chicken rice in Singapore that is much better imo and has crispy skin

[@ezgolf1764]

it’s pretty dry most of the time tho, which is a big put off. Skin doesn’t end up being all that crispy too (at least in the hawker centres)

[@emperorfaiz]

@@ezgolf1764 That's just you. I found several places in Malaysia that tastes far better than you have experienced.

[@ezgolf1764]

@@emperorfaiz I’d love to visit those, singapore’s average roast chicken in chicken rice is kinda underwhelming, i would love to try one that is much better, like the wanton mee stalls in malacca that are just a grade above the standard wanton mee here. only thing i would worry about is the rice not being ‘chicken rice’ and just being plain rice? Had the impression that that’s how Malaysians did it

[@peel8043]

@@emperorfaiz theres a place near my house thats changed my entire opinion on roast chicken rice. Its really good

[@YeetusTheFetus]

As a Chinese vegetarian who had never even heard of this dish, good job

[@chrisc3380]

I feel like every country/region has their own version of Chicken and Rice + a side.

[@xTaravella]

The cucumber side dish that you prepared is something made almost everyday for me as a soldier stationed in Romania!!

[@JundaComputersGmbH]

VINEGAR LEG IS ON THE RIGHT !!!

[@navi.2176]

i repeat vinegar light is on the right

[@markopolo2172]

That transition to the ad was smooth ngl

[@adrienwang98]

Singaporean here: pretty good! Maybe the only thing I’d do differently is to not dice the ginger so finely as I don’t like ginger in my rice (so I can take it out easily lol) Everything looks delicious!

[@ezgolf1764]

it’s strained out anyways, so all’s good

[@peel8043]

One trick is to just infuse ur oil with ginger and garlic flavors. Works well for my fried rice

[@apockystick]

Auntie Liz would be proud!

[@UBvtuber]

Welp, i'm not usually this early, so i'll just say your chocolate chip cookies and key lime pie were bomb af (I made them). And this looks absolutely delicious too.

[@lukewatkinson3906]

Dawg wtf is ur name 🤢

[@UBvtuber]

@@lukewatkinson3906 it's the nightmare of every cultured anime fan out there >:)

[@sonikku956]

Good lucking out, UB, even though your name is cursed

[@UBvtuber]

@@sonikku956 lmao thanks

[@ilovetweek000]

chicken rice is fantastic, i still crave it and it's been 6 years since i visited singapore

[@jmlinden7]

Hainan Chicken and Rice was actually invented in Singapore/Malaysia. Also you can add some more salt and seasoning to the poaching liquid to get flavor into the middle of the chicken.

[@kaksoispistev5403]

IIRC, It has its roots from wenchang chicken from hainan

[@cileft011]

isn't hainanese chicken rice derived from cantonese 白切鸡?

[@samsowden]

@@user-op8fg3ny3j they're different countries. Singapore became independent from Malaysia soon after Malaysia became independent from Britain.

[@benjaminsim5233]

Great take on the traditional recipe Adam!Just a note - I probably wouldn’t sauté the onion and garlic in the toasted sesame oil. Just use normal veg oil or chicken fat(even butter works!) That oil is better more for finishing oil rather than an oil for cooking. It loses a lot of its natural aromatic flavours the more you heat it. If you really wanted to, you could add the oil at the end in the “sauce” that you made for the chicken. That’s what some traditional chicken rice sellers do when making the sauce.

[@nicolasjustiniano9593]

Hey Adam, I wanna share with you how we cook Vitello tonnato in our family. We live in Argentina and we have been enjoying your content for almost a year. Today we had it for lunch - it was awesomely good and my mum had the idea of posting this comment. Well... Vitello tonnato - or "vitel toné" in Spanish. For those who don't know, it is a thin-sliced lean piece of meat, flooded with a sauce made of, basically, mayonnaise and tuna. This dish is served cold and it is perfect for the summer - or winter, if you're one of those people. In my family we often use "peceto" - eye of round - or any other meat that doesn't have intramuscular fat that we can't remove and, if cooked slowly, is tender enough so we can slice it thin. We just trim off anything we don't wanna see on the plate (silverskin, for example), except for the fat - I'll tell you why in a second. So we put the entire piece of meat in a pot and boil it with herbs for a long time. An hour later, the round should be significantly softer. We move it to a cutting board and scrape off the exterior fat with a knife - that's my mum's trick to "de-fat" this kind of meat. Then, we slice it thin across the grain. And while we cook our eye of rump - as the Brits would say - we can make our sauce. We just put a couple of spoonfuls of mayonnaise on a jar and some thoroughly drained tuna from a can. Maybe some cream, obviously not traditional. Capers would be traditional - but neither my dad nor I like them - we put olives instead. They are more flavorful, a lot cheaper and way easier to find here in Argentina. Sometimes we pour a bit of stock to loosen up the texture and make the dressing yummy. I would not leave out the anchovies, they make the sauce incredibly powerful. And for some pungency, a tiny bit of mustard. We blend these ingredients, put the meat slices on a tray and lay the sauce carefully on the meat slices. Immediately we transfer the tray to the fridge and serve it when cold. I like a huge amount of sauce around the tender meat slices. You may think this dish needs some heterogeneity, some acidity and some sweetness. "What about the leftover stock?" "Aren't there any greens?" Well, this is my family's recipe and we would be extremely pleased if you could put some of your "flavor" and way of cooking into it. My mum and I have been enjoying your content for almost a year. We send you and your family love from Córdoba, Argentina. And yes, here we are right where we started. That's called a circular narrative. Works great in the movies. Cheers!

[@pippywondergirl]

you should email this to him !

[@SheepdogsHeart]

Thanks for sharing this! I look forward to giving this a try, that sauce sounds very interesting!

[@AaaAaa-mv2cx]

Adam I’d love to see your take on a full English breakfast !

[@337N39n3]

Hi, long-time fan of your works but stuff to note: -Singapore actually has a roasted chicken variant of the dish that might achieve what you desire with more authenthicity -a side serving of homemade chili sauce is regarded as equally important as rice or chicken in the dish

[@force8543]

Like the Weeds & Sardines call out at the end there. I see you!

[@Neojhun]

LOL I just introduced this dish to a friend yesterday. What a coincidental timing for youtube upload. Gah I wish I could travel to Johor Malaysia.

[@mattyj5751]

"Summon Forth the Upside-down Bear" needs to be a t-shirt.

[@BorislavVeselinov]

It used to be.

[@closest2he4ven]

Bring it back 😭😂

[@pigfarts992]

Summon forth the upside catdog.....you know what Old Green Constance always says! Keep up the good work Raguse!

[@nuppusaurus3830]

First time I can actually hear a KZbinr being sick. Great video nonetheless!

[@gvnady8380]

This looks like the roasted version of Hainanese Chicken Rice, looks good. I usually ordered both half poached and half roasted.

[@DaveDVideoMaker]

I hope Uncle Roger and Liz react to this. But Uncle Roger must not include Adam’s sponsor in the reaction.

[@therealhardscoper1628]

Why so much sponsor haiyaa

[@DaveDVideoMaker]

What bothers me is the sponsor included in a reaction. It’s not necessary to include that.

[@ploppyjr2373]

Oh no not him. He’s the asian version of the Italians that don’t like good food

[@zl4518]

@@ploppyjr2373 huh?

[@DaveDVideoMaker]

You mean the Asian version of Vincenzo’s Plate?

[@breadiztasty]

This is roasted chicken rice, which is 1 of the 2 most common type of chicken rice in Singapore, this looks good adam