Cooking Demonstration: Hainanese Chicken Rice

The Cooking Demonstration was conducted on Wednesday 27th November 2013 by Mr Teng Swee Lan and his wife at their home. Mr and Mrs Teng used to own the defunct Twe Kee Hainanese Chicken Rice at Fu Sen Eating House (228 East Coast Road). Many thanks to the couple for their generosity and hospitality.

[@helenpoon7227]

Mr Teng, my family and I enjoy this dish very much. You are truly a selfless person, wiling to share openly your secret recipe. May you and your family be blessed. Many thanks indeed!!

[@aisubaru1740]

Wish everyone just keep quite while the Chef is cooking.Like like in market!.

[@NomNessity]

+Aishah Junaidi or you can dont watch hahahahhaaha

[@aisubaru1740]

NomNessity i put MUTE! and still watch. ahahahah

[@tetleydidley]

+Aishah Junaidi yes i muted it.

[@josephinegamban2524]

Aishah Junaidi same me

[@MultiRabe]

Wow, that shallot & ginger mixture for the rice LOOKED AMAZING...thanks for sharing this video 👍🏼👍🏼😋

[@LinusLowks]

He was bombarded with so many uncalled for instructions, suggestions and comments,,,,,, allow him to demonstrate.

[@psion128]

I love it! Thanks for showing that family's version of Hainanese Chicken!

[@smutpow]

Fu Sen Eating House was home to 4 famous stalls prior to Twe Kee came during the 80s till 90s. Peter char kway Teow, the briyani,(not the current one), a young tau foo and a chicken rice stall ran by Hainanese sisters. That particular section of East Coast road has some crazy chicken rice competition during its craziest time, around 10 chicken rice stalls within 400mtrs with 3 or 4 entire shops that mainly sells chicken rice.

[@phil5808]

Thanks for sharing the info!

[@MrMultiInterest]

thank you

[@tinotonipuning]

Done dikit new friend from the pillar warriors

[@NomNessity]

10:05 "dont need add pepper ah?" since when you smell pepper in chicken rice

[@susansawlwin8009]

Thanks!

[@HaniliciousGurl]

Thanks for uploading and sharing Philip! :D Awesome!

[@cherrymaenatividad8980]

i've been in singapore before and yes definitly some chinese are very noisy wherever they are..but i like their food it such a very tasty.

[@jomayusa]

❤

[@patngiam]

Awesome... bo kai liat!!!

[@trishlengful]

哇 师傅谢谢指教

[@kktan7206]

The final soya dressing is a bit salty if indeed the recipe comprised only of soya sauce, sesame oil, Hua Teow wine, and shallot oil in the commentary. I am surprised that chicken stock and sugar were not added.

[@namnhan2003]

The shallot should be added later than the ginger otherwise it is burnt...

[@phil5808]

The shallots are added first as it takes a longer time to extract the ideal aroma through frying over low heat. Minced ginger cooks and releases its aroma much faster. Thus the sequence of shallot first, minced ginger second.

[@jomayusa]

Delicious

[@z10n]

Nice ar. Singapore style

[@shanawaznellikunnil7491]

is this the most authentic way to make this dish , i m so confused with so many different types of recipe for same dish.

[@phil5808]

I can't say Mr Teng's version is the most authentic, but his chicken rice is definitely Hainanese style. Different Hainanese families and hawkers would cook their chicken rice with minor variations. Nowadays most hawker stalls in Singapore are serving Cantonese-style chicken rice.

[@ChefRichard]

Nice

[@roeziahziah199]

i love it ,hainan chiken

[@aperfecte]

You guys sounds so Singaporean with your Wahhhh

[@kennethhuey8710]

This is the first recipe I saw cooking the rice without the garlic and are you sure they cook the chicken in high heat for 45 minutes. My experience with that was the chicken is wary over cook and the skin are all cracked.

[@genie121]

Can I just ask- once the chicken has been blanched in the ice water- does that mean you serve the chicken cold with the hot rice etc?

[@phil5808]

The chicken is left aside to let it reach room temperature, before chopping. It is never served cold. During the cooking demonstration, ice was used to expedite the cooling process. For usual Hainanese method, the whole chicken is placed under running tap water to reduce the hot temperature. Thereafter it is left aside to let it cool down further to room temperature.

[@mohanlaltapah2771]

+phil5808 The cooking of chicken must be precise, not under cooked with the internals still bloody, nor over cooked with the flesh falling apart. Dunking in iced water is to stop further cooking of the chicken. After a few trys, you should know how many minutes of boiling would produce the best succulent chicken.

[@abbylim5706]

so much noise...talk too much at behind

[@westonthao120]

Love the process of cooking it. However, I'm not a fan of eating not fully cooked chicken.

[@phil5808]

weston Thao I understand. Traditionally the whole chicken is poached for about 45 minutes, in temperature 71 to 82 degrees celsius. There will be slight traces of chicken blood on various parts. Nowadays chicken at most hawker stalls are thoroughly cooked for food safety purpose.

[@maxkwan6880]

So noisy like in a fish market.

[@peggypoh324]

Lol.agreed !Gosh

[@jomayusa]

What kind of oil to fry the shallots?

[@AlqGo]

What if I had chicken fat? What should I do with it? Fry the rice in chicken fat first?

[@phil5808]

You may fry the chicken fat separately and add it into the uncooked rice with the fried minced ginger and shallots combo. There is no frying of rice at all.

[@bananaman22]

just curious how that rice didnt turn out as porridge because there was so much water

[@phil5808]

bananaman22 Maybe in the video, it appears to have excessive water. But in fact the water portion was just right and the rice turned out well :)

[@dennisong7891]

I am curious to know if the chicken is BOILED or SIMMERED for the whole 45 minutes, the broth does not look like it is boiling in the video. Bokai! :)

[@crabbymuffin]

Dennis Ong yes...u r rite. im guessing they are simmering the chic. and during the cutting process...the chic meat looks pinkish...hmm...

[@phil5808]

The whole chicken was poached for about 45 minutes. Poaching temperature is about 71 to 82 degrees celsius. Simmering 85 to 93 degrees celsius, Boiling 100 degrees celsius.

[@onespeedlite]

@@phil5808 The pot of water with the chicken inside was not boiling in the video. The flame was set to high to bring it to boil (about 15 minutes). Once the water is boiling, the chef lowered the flame to low to keep the water simmering (15 minutes). Finally, he probably turned off the heat and let the chicken continue to cook slowly the rest of the way (15 minutes). This adds up to 45 minutes of cooking time. The simmering time will need to be adjusted if the chicken is extra large. I've seen another video in which a different chef boiled a pot of water first. Next, he turned off the heat. Then he placed the chicken inside and covered the pot. He just let the chicken cook slowly in the water for 50 minutes. To test whether the chicken is done, he poked a hole in the thickest part of the chicken and checked whether the chicken juice is clear color. I have not tried either method, so I can't tell you which one works best or whether the cooking time is adequate. The biggest concern is undercooked chicken. ​ For the chicken to be safe to eat, one online chef mentioned the internal temperature should be at least 160 degrees F for 15 seconds.

[@doreeness]

noisy, too many people talking at the same time

[@sharqa3955]

Hi sir do you have a written recipe for this? Thank you.😊

[@hermanchow1405]

please excuse me , what is pandan leaves , can you write the name in chinese ? traditional or modify thanks !!!

[@zena1022]

Herman Chow 香兰叶，斑兰叶，只在新加坡和马来西亚生长，很香的一种植物。

[@tanhengnin4505]

@@zena1022 在我的祖籍海南省也生长斑兰叶。比星马长的更大棵，十步之内都可闻其香。

[@arthurljt]

Its a very good cooking demonstration I must say. Unfortunately too many irritating loud voice Singaporeans talking shit and asking stupid questions behind the video spoilt everything.... Can the video taker cut away those noisy voices? That will be perfect!

[@sharqa3955]

Hi Sir, Thank you for the video. If i could ask of you, would you mind providing a written recipe in the text box for reference? thanks. 😊

[@edhida]

No garlic ?

[@phil5808]

Yes surprisingly no garlic!

[@timothyfreeman97]

a shame.

[@DucNguyen-fo2ml]

jared lou watch again pls.............

[@Henrytwm01]

i think the chicken little bit over cook!

[@sharpasaneraser]

Henry Tan nope...undercooked if anything. to me, it looks perfect for this style of dish.

[@Henrytwm01]

sharpasaneraser but hainan people think fully cooked the chicken=overcooked...

[@sharpasaneraser]

Henry Tan they like their chicken a bit bloody near the bone or slightly rare?

[@Henrytwm01]

sharpasaneraser yes,they think that is tender and juicy😁

[@blackops2000]

Henry Tan beware of bird flu , better not eat undercook chicken!

[@espo1848]

So much oil.

[@phil5808]

Hi Margaret, are you referring to the amount of oil used for frying the minced ginger and shallots?

[@qp3216]

WhaT THE RATIO TO MAKE THE SAUCE?

[@phil5808]

Approximately 80% light soya sauce, 10% sesame seed oil, 5% fried shallot oil, 5% chinese wine.

[@kennethhuey8710]

He might owns the restaurant for 30 year but not cooking all this time. Point #1 there are no way the chicken looks that good if you cook them for 45 minutes in high heat. By looking at his stroke of cooking, he doesn’t belong in the kitchen at all.

[@AbsoluteFidelity]

You stupid ah? Who said he was cooking the high heat? You see the water boiling ah? Talk cock sing song.

[@ericchia1304]

So many chee by mouth behind, so nosiy .

[@senleng2462]

All wrong way

[@nerouayumie4854]

Bising 😏😏

[@peterstang]

Not done as it should be, professionally I mean. Only amateur level.

[@peterstang]

I mean that it has room for improvement. If you don't agree. it's alright with me. Go ahead and enjoy. Five star or no star.

[@indrakusuma6547]

The Sting

[@jrmint2]

rude...

[@alanwake4537]

Hainanese original is cripsy and the color is brown.. this is not original hainanese chicken.

[@phil5808]

Alan Wake Maybe you are referring to the roasted chicken with crispy wrinkled brown skin. Actually roasted chicken only came about much later than poached white cut chicken. Singapore’s hainanese chicken rice evolved from the “Wenchang” chicken from China’s Hainan Island.

[@kamallatib9529]

where's the chilli sauce?

[@qhudz_]

too much cing cong cing cong