Hainanese Chicken Rice 海南鸡饭 - Pressure Cooker

[@FloLum]

One our family favourites! I think I still prefer making it on the stovetop but the pressure cooker makes it a little faster. Some of you have shown concern for the pink tinge of the chicken. According to the USDA: “Darkening of bones and meat around the bones occurs primarily in young (6-8 weeks) broiler-fryer chickens. Since the bones have not calcified or hardened completely, pigment from the bone marrow seeps through the bones and into the surrounding area. Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh. Older animals have a fat layer under their skin, giving the flesh added protection from the gases. Older poultry may be pink in spots where fat is absent from the skin. Also, nitrates and nitrites, which are often used as preservatives or may occur naturally in the feed or water supply used, can cause a pink color. If in doubt, use a therometer. The meat is safe to eat when all parts have reached a safe minimum internal temperature of 165°F as measured with a food thermometer.”

[@nancygraceh5232]

TIP: Today I put leftover cornbread (from a couple days ago) that was dried out, into the Instant Pot in a steamer basket with 1 cup of water in the bottom of the vessel, and put on manual setting for zero minutes, and did a Q.R. The cornbread came out hot and moist just as if I had baked it fresh in the oven. I'm going to try this in future with bread, cake, etc.

[@FloLum]

Good idea!

[@izzy9132]

Thank you for your HEALTHY cooking recipe, once again. Being Chinese cuisine makes it extra special so says this Irish American woman. Before I found you I was really concerned that I made a mistake in purchasing a pressure cooker with all the unhealthy processed foods so many others cooked on You Tube with but now I am Happy, Happy, Happy. Thanks Flo and Dud (LOL)

[@59isfine]

I made this today. Brought back memories like soul food often does. I had a small chicken, instant pot and although I cooked for 17 minutes, it was a bit under cooked. Your process was easy to follow. Thanks.

[@JanisK1953]

I love my Cosori. Unfortunately they no longer sell them. I needed a new one because the grounding prong on the power cord broke off. I searched everywhere for a new one once I saw they they were unavailable now. I had purchased one for my daughter last November , but she never used it so I asked for it back and now I do have a new Cosori. My husband did fix the power cord, so my old Cosori will be my backup if I need one. I even contacted Cosori and asked them why they no longer have them. They said, if though it was one of our top sellers, they are focusing now on other small kitchen appliances, such as air fryers and ovens and other items. In my opinion, it is a mistake they are making by not selling them anymore and I told them so. I’ve never had any roughness under the lip of the inner pot. I love mine and am grateful to have a 2nd one. I love your channel. I’ve made your garlic noodles and YUM!!!!

[@rayweil9942]

Not just the saving...but the pleasure of knowing you can do it, ie cook a good tasteful meal.

[@denises9455]

Hi Flo. I my say I use cook chicken with your recipe, but everything else stay the same. Simple and refreshing meal. First time I did the rice in my instant pot. Love your cooking show, don’t change ever.

[@stefan7755]

Today I cooked this recipe for our grandkids who are spending the night with us. I did it with a Instant Pot which I had it for a few months ago. Cooked with high pressure for 17 mins for a 3 lbs chicken. The chicken turned out pinky li ke yours especially near the bones when cut. I have to add another 8 mins to get rid of the pink tinge. I have tried the stovetop method before but I prefer the instant pot simply because the meat is sweeter and tender. The former way is whole lots of hassle-free and less time-consuming. Thanks for sharing.

[@soaringkite2673]

This will be the first dish I’ll make as soon as I open my Instant Pot, which won’t be until my birthday!

[@davidjustdavid3955]

Great ingredient cost breakdown on both chicken rice vids and unbiased view of the pot. This dish should be everyones go to dish. Its a tummy filler, economical abd flava bomb indeed💥

[@jgvtxman8659]

Thank you for another great video! I lived in Singapore for a few years and grew to adore this dish! One of my all time favorites. Enjoy your cooking lessons!

[@justinthyme48]

The cook is just as lovely as the chicken dish.

[@marialacsamana3998]

One of my favorite dishes I love Chinese food I'm not a good cook like you I get hungry watching you cook thanks

[@JohnMitchellCalif]

I made this for my guests, and they LOVED it! Specifically the ginger-green-onion stuff is now the center of all our meals :) Thanks Flo!

[@FloLum]

LOL! I’m sure Dude and the kids would like nothing else but that too to be the centre of all our meals. Glad you enjoyed it, John!

[@antoniobaranda834]

Thanks for your special version of my favorite chicken dish

[@gijoyjoy]

I LOVE this recipe! I've made it a few times and it's absolutely divine! Thank you for sharing this delicious recipe!

[@jonahandneeleyshow]

This was amazing! Ginger/Green Onion condiment ftw! Even my picky children loved it! Thank you!!!

[@justinthyme48]

We're having Instant Pot Hainanese Chicken tonight. Thanks for the recipe.

[@matsamnicfam]

One of my fave asian meals ever..simple, clean flavours

[@lorrie2878]

Bless you, Flo, for being so honest about the product.

[@distrubia]

Long time watcher, first time commenter I love Hainan chicken and even consider myself an expert having tried many all over Singapore when I visit Your steps are similar to mine but I would recommend salting the chicken night before or 5hrs and give the chicken a good massage while washing the salt off- makes the skin extra smooth like Singapore style Also Singapore style will pour hot water over the skin to tighten it right before cooking - not sure about this but that’s what I read Great video as always

[@FloLum]

It is so delicious in Singapore and Malaysia! I have also read that about pouring hot water over the skin to tighten it. Personally, I still prefer making this over the stove top.

[@timoradeleon7112]

Love your voice and your husband's sense of humor.

[@rickoh7578]

Flo, about 5 weeks ago I purchased the Cosori 9 in 1, of course after you mentioned the rough edge on the bottom side of the rim, I had to check mine, they took your critique to heart, mine is smooth. Not only do like your recipes I also like your presentation style + your off camera dialog with your husband is entertaining.

[@FloLum]

Thanks so much!

[@markj7209]

Rickoh75 I agree Rickoh. I just found this channel and it is super. The videos I have watched are excellent quality and Flo’s technique is a model. I need to try some of these but I like watching so much!

[@wendyellis6402]

I’ve always cooked my rice using the rice setting on my Instant Pots (low pressure). Perfect every time.

[@jeannettejoens2693]

I just subscribed because I love how informative your videos are. I just got an insta pot and haven’t used it yet. Today will be my first try.

[@jeannettejoens2693]

Made Spanish rice with ground beef.... so good! Then made steamed broccoli...not so good, too done.... mushy 🙁

[@FloLum]

I find broccoli only needs 0 time. So if you set the time to zero, it'll be perfect.

[@goddess3274]

The green onion and ginger condiment is so delicious. From where I live there is a Chinese restaurant they serve it it with fried dumplings and we smother are dumplings in it.. we ask for a big bowl of it. It's so good! 😋

[@meeleetee8530]

Hi Flo, I just recently found your cooking channel and I am loving it. You explained everything very clearly and love to hear the honest opinion of “Dude”. I subscribed also. Keep up the good work!

[@YVTLTech]

Thanks Flo for the recipe. Instead of putting in water. I wrapped it in a bag and put in the Freezer for 1:30 hour.

[@terrypogue]

You can wet chop those scallions and ginger in the vitamix. The garlic too. We just love this. Im making this to go with many things.

[@jocelyncheung-kim9384]

OMG Flo, last time I cooked this, it took like two hours on the stove. Thank you so much for posting this recipe on KZbin. Saves a lot of time and money w/ instant pot! I made this for Chinese/lunar New Year this year. Tasted just like the restaurant, but WAY BETTER! SO easy to make with the instant pot. I’m never going back to the stove for this again. LOL Happy Lunar New Year 2020!! 🎉🍊🧧

[@hunterhenryk]

I like how candid you guys are with your reviews, not only of the products but of the foods. (I saw a previous vid where there was some criticism of the food at the end. I was like "dang, no covering up going on here.")

[@FloLum]

LOL! Just keeping it real! 😉

[@donnastratton8397]

It wouldn't have mattered to me if you had been paid to review this pot. I don't understand why some have such a problem with That. I trust you to give an honest review. Interesting chicken dish.

[@FloLum]

Thanks so much, Donna! It’s like I’m not allowed to make a living. 🙄

[@donnastratton8397]

I know!

[@richlaue]

Ok technically not paid but given a gift

[@veemc7548]

Flo..great recipe. Please condider doing a video of you cooking this dish on the stove top. Would love to see the difference and I'm sure the family won't mind eating another version of Hainanese Chicken. Thanks for all your videos. I use the old fashion type of pressure cooker..

[@GeminieCricket]

Yes mincing is the way to go, no food processor muck ! Beautiful presentation ! I think I would like to see you use the wok style method,please.

[@vijumonie]

Your hair looks awesome really beautiful. Love your recipes. Thank you🌻

[@Jean2235177]

That chicken looks perfectly done - juicy. Especially the white meat! I’ll have to try this. Thanks for sharing. :)

[@jmsuther01]

Have you tried the zero minute chicken method? Without using a rack, just cover the chicken 3/4 with water, breast side up. Add salt and flavorings as you did in the video. Set instant pot to high pressure for zero minutes. Leave it for 1 -2 hours. Chicken is succulent and there is a lot of flavorful broth. Enough for the rice and even some bowls of soup to accompany the meal - as I have seen Hainan chicken served with.

[@FloLum]

No, but that sounds intriguing! May have to try that!

[@XJLCA]

I don't understand, high pressure for zero minutes? then does the pressure even matter? Since you set it for zero minute, does the pot even cook anything?

[@CaffeineBrittany]

XJLCA the electric pressure cooker takes 10 minutes to get to pressure before the timer is set to the desired time you set it to. So once the cooker comes to pressure, the timer starts. But since it’ll be set to 0 minutes, the pressure won’t continue to cook since there’s no time that you set, and it’ll switch the machine to the keep warm function. And that’s how the 0 minute chickens works.

[@lyndon5478]

Hi flo do you know what’s the wattage needed for your machine.? I wanna get one of this things but can’t find the power needed. My generator on my truck is a 2200 Watts max power. You really gut me excited about cooking.

[@FloLum]

That should suffice! I think a lot of truckers use the Instant Pot on the road. So glad you are enjoying the channel!

[@cenaidasmudde6141]

I am so happy I found your KZbin channel!!

[@cmaur811]

Loved this recipe.. had to watch again!

[@susanshi22]

Hi again, Flo & Dude - I made this tonight and it was amazing! It’s one of my favorite dishes and I haven’t had it in years. Thank you for a great and simple recipe. Love watching your videos and making your delicious recipes! ❤️

[@pesto12601]

Thx for sharing the recipe and IP alternative... You are Still the best Flo!

[@josefinaochoagerona8357]

I'm learning from your detailed tutoring...thank you so much...am following your vlogs.0

[@savitaramchandnanwani3383]

I do have instant pot also,I assume it would be same timing,high pressure,lock steam and what cooking button would you choose?

[@Ksocito]

Uh yum!! So easy!! I do like how that pot comes with a glass lid. But I agree. Where do you put the lid once your done pressure cooking.

[@reknas78]

I always enjoy watching your channel and follow up with actual making dinner for my family with one of your recipes. Thank you!

[@cmaur811]

Love this recipe... this will be my first instant pot try. I will be buying a second ring. Definitely looks like chicken could have used more time.

[@anindo73]

I wonder if you can pulverize the ginger and then add in chopped green onions later! looks absolutely delicious, thank you for sharing

[@FloLum]

What a great idea! My arm is always so sore after all that grating!

[@thebluestarz]

I tend to be reaaaaallly lazy. My supermarket sells minced ginger and garlic in a tube. They even sell tube lemongrass! Pulverizing is much more economical though.....

[@lorrie2878]

I am so going to make this! I have the Instant Pot, but I will do it anyway. I always have ginger, and I work at Sprouts, so a bunch of spring onions is a 50¢ grab during break.

[@FloLum]

Have you seen my recent version with chicken legs in the Instant Pot? kzbin.info/www/bejne/jJSzdXyLapitma8

[@kekaufman2007]

I am trying this today; after watching this video at least 40 times (slight exaggeration) enjoy you both, I even like Dude's spam fried rice!!

[@kekaufman2007]

I did make this last week and it was wonderful, the taste was very tangy and cool and creamy all together.. especially loved the relish was eating it plain it was soooo good. Thanks

[@LisaVanusekHartl78]

Any chance you could show the stovetop method since it’s preferred?

[@FloLum]

The one time I put together a photo essay was for this recipe on the stovetop. You can find the link in the description. But hopefully we will get a chance to put a video together.

[@cmaur811]

One of my favorite recipes from you!!!

[@kenfoster3983]

Do you still have the Cosori? So many options when making this dish. Love it.

[@FloLum]

I don’t. I prefer the Instant Pot so I let it go. Having 3 IPs is more than enough!

[@susanmorelli4519]

Thank you Flo the chicken recipe sounds and looked yummy. Dude sounds better.

[@mrscpare]

Hi Flo and Dude. I’ve been watching and re-watching many of your videos today-had a hankering to cook and you’re my go-to cook... I want to try this recipe. One thing I wasn’t sure about is the skin of the chicken which is soft. Do you generally eat the skin? I tend to like any chicken skin crisped up.... Your thoughts?

[@FloLum]

My kids love the skin. I don't mind it. Dude removes it. It's not supposed to be crispy. You can eat it however you like it. Did you try it?

[@mrscpare]

Flo Lum-thanks for your quick response. Haven’t tried this recipe yet. Made your beef pho though and that was DELICIOUS!

[@boogabooga8]

Hi..How come you didnt press the rice button instead of manual? Is there a reason for this? Thanks

[@chrisrybar495]

Going to try this tonight I’m using my instapot for the first time this looks so tasty 😋 thanks for sharing 👍🏼

[@wendyellis6402]

I love my Cosori air fryer, but I plan to keep my 6 qt Instant Pot, and my 3 qt Mini. Thanks Flo 😊

[@cb7838]

I made this last night! It was a hit! Thanks for the recipe!!

[@arlenemurphy804]

Looks delicious..so the chicken is served cold? Yummmmm

[@FloLum]

It’s actually more like room temperature. But it IS yum!

[@jennyli7749]

Informative video, I love my instant pot and was always too scared to buy any other brand

[@brisci]

So after the chicken is chilled in the ice water, do you serve it cold? Or do you reheat it somehow? It seems like a step is missing because Dude says - warmth of the chicken. Scratching my head.

[@FloLum]

The chicken is served immediately after. I don’t warm it back up. But it’s still slightly warm. I think he was referring to the warmth that comes from the heat of the ginger. 🤔

[@kissuck]

Singaporean here! 👋🏻 This dish is usually served room temperature, not hot.

[@montsegar.-gonz.3302]

Thank you so much for this recipe. Yummy!!!

[@estheryoo9049]

Great recipe. I can’t wait to try it with my instant pot though.

[@lennierichardson1387]

You and I both spend a lot of money at Costco. Lovely recipe!

[@wufflemann]

Looks great! I don't use much ginger, so I have the frozen cubes and the powdered. Do you think I could stuff the cubes in? Thanks.

[@FloLum]

The cubes should be fine. Don't use the powdered spice though. Not the same.

[@fishermgcj]

Thanks for the great recipe! Having friends over next week for dinner. They like Asian flavors as we do so I’m going to make this. Looks simple and yummy which fits my style. Blessings. (ginny)

[@jennigee51]

That looks delicious! I’m definitely going to have a go at i. I must ask, have you not thought of trying the Ninja Foodi? (Or maybe you have) The one thing I love about it is that it’s bowl is non-stick. I’ve had mine since October and the finish hasn’t deteriorated even slightly.

[@FloLum]

I did look into the Ninja Foodi but with all my appliances now, I do not have room for any more. 😩

[@jennigee51]

It is rather large! If you’ve ever seen Doctor Who, it reminds me of the head of a cyberman 😃 I hardly use my oven or cooker since I’ve bought it.

[@catcolbert9044]

The flavor combination sounds amazing for this chicken (sans cilantro - not a fan)! I would love to watch how you make it on the stove top though, since that is your preferred method. Thanks for sharing your recipe. ....and good for you that Cosori sent you a free multi-pot. I have their 2 quart one which I love for making rice. I haven't used it for anything else yet. I don't cook that frequently.

[@FloLum]

The one time I put together a photo essay was for this recipe on the stovetop. You can find the link in the description. But hopefully we will get a chance to put a video together.

[@JimN5QL]

That really looks scrumptious! But sadly I will not be trading my instant pot in for a cosori. Electric pressure cookers have less pressure than a stovetop one and if I need something cooked really fast I'll use my 15 pound pressure presto! Thanks for the great recipe Flo!

[@FloLum]

Understandable! I’m tempted to get a stovetop one but can’t get over the fear from learning to use one decades ago.

[@JimN5QL]

Flo Lum just make sure that you get a stainless steel one if you do. I still have my mother's pressure cooker that she got in 1947 for a wedding gift. She use that until about 10 years ago when I bought her a brand new one. I have three different sizes of pressure cookers from a quart and a half up to 6 quart. There should be no fear they all have interlocking lids is just not automatic like the instant pot. I live by myself and if I want to make a load of mashed potatoes for me the one and a half quart does just fine for that and also doing eggs. The only problem is learning where to set your burner and it has to be tended to more!

[@Mytitus2journey]

Is there any reason you couldn't submerge it in the water in the pressure cooker. We often cook chicken in water (where it's covered) in the pressure cooker with no trivet. I usually do it with pieces, but don't think it would be any different than making stock in the pressure cooker, which I love to do.

[@FloLum]

My hope was that it could be done quicker in the pressure cooker and I find it takes so long to come to pressure when the pot is full, I might as well just do it on the stovetop (which is still my preferred method). Also, for this chicken, it has to be cooked until just cooked and I’m afraid I will overcook it in the pressure cooker filled with liquid since it’ll also take forever for the pressure to come down to get the lid opened.

[@Mytitus2journey]

Flo Lum We can’t wait to try it. We’ve been talking about it all evening. We’d have to sub out coconut aminos for soy sauce and I don’t know what we’d do for the sesame oil but we’ll come up with something.

[@adamklein5176]

When pressure cooking, Could you add chicken stock or more water to make chicken rice soup ? I’m cooking tomorrow night.. :) Thanks for your video

[@FloLum]

Sure can!

[@am0108]

This is one of the my favorite chicken dish! Thanks for sharing! I do like having the broth on the side with the dish.

[@FloLum]

Me too! I still prefer to make it on the stove top.

[@yuanhsu888]

Do you have a video for “Real” Instant Pot? It would be amazing if you do. I love your videos. Thanks for sharing.

[@rafflesialeaf798]

May I know where to get a running chicken? I didn't see it at Walmart.

[@Mystichandworks]

I remember the original video you made for the whole chicken. You browned the chicken on all sides, but you didn't do that for this chicken. Do you think the longer cook time is the result of not first browning and warming the bird, and the fact that you stuffed it rather full? I think the fact that the bird wasn't "pre-warmed" from the browning and it could not cook from the cavity out contributed to the time increase. The deficit in pressure would certainly account for some of the time - but not the full 12 minutes. I just watched a video two days ago of a comparison of the Instant Pot and Cosori, side by side, at the same time, with two chickens of nearly identical weights. She browned both of them and used the 6 minutes per pound formula and they both came out identical and looked fall off the bone. She was able to get them both out with tongs without them falling to pieces.

[@FloLum]

🤷🏻‍♀️

[@SBakall2]

Did you top it with the scallion ginger oil? I didn't see you add that.. or did I miss it? I make this same dish in my IP but in a totally different way and I use organic chicken thighs only as I have a family of dark meat lovers..

[@FloLum]

I did not too with the scallion ginger oil. They can have as much scallion/ginger as they want. 😉

[@lillypatience]

Have you done this with the yellow chicken? I tried to make this in my little 3 qt about a month ago and ended up making it on the stove top because I was trying to submerge in water. I'm definitely going to try this since you're not submerging it! Thx!

[@FloLum]

Have not tried with yellow chicken. A whole chicken can fit in a 3qt?

[@lillypatience]

A small whole chicken, slightly under 2 lbs. I had to fold the legs under just right tho!

[@kathleensmith3166]

Do you have printed recipes and ingredients that I can print out. And so you have the recipe for the WOK? I would like to try that also. And this recipe looks fantastic.

[@kathleensmith3166]

“do you have”. Dadgum autocorrect.

[@FloLum]

The recipe link for stovetop is in the description.

[@kathleensmith3166]

Thank you

[@SuperFourwinns]

Great recipe. I will make this for sure.........To make more broth, couldn't you cook the chicken in more liquid? Would that hurt anything? Great Job Flo.............................

[@FloLum]

Yes, but it will take longer to come to pressure and then longer to pressure release which would then cook the chicken longer. I still prefer making this on the stove top as I get broth and have greater control over the doneness of the chicken but the pressure cooker makes it faster, though with some downside for me.

[@maureenthefirst1]

I was curious as to why you don't cook the chicken in the water in the pressure cooker? Please let me know so I don't cause a catastrophe by trying to do that. Looks incredibly delicious. Thanks for the video.

[@FloLum]

Here I am steaming it and want the steam to cook the chicken evenly and not have the chicken sitting on the bottom where the heat source is. On the stovetop, I would have submerged the chicken in a whole pot of water to poach. Hope that helps.

[@maureenthefirst1]

@@FloLum Thank you.

[@greenapples2001]

So no water added to the chicken pot? Does it not burn?

[@brillyintt]

Oh gosh...will definitely do this. Looks wonderful

[@garywhite2499]

@14:05, what was that?

[@singmarysinga745]

Amazing love it just a real success for the taste just bought the king pro as I am in London but followed your instructions. Thanks for sharing 😊

[@johnsvenning1055]

Thanks for your blogs, really love them. You mentioned a fruit-veg cloth you used to clean the ginger. Is that the NORWEX product? Thanks

[@FloLum]

Of course! I love Norwex!

[@tonyso9637]

May I ask : How come you always use "Manuel" button with certain minutes instead of "poultry" button? Thx.

[@FloLum]

Because I don’t agree with the time on the presets.

[@zburgy]

I've never had this dish before but it looks good. Is the chicken served cold / room temp / warmed back up? Thanks for the videos

[@FloLum]

It's usually served at room temp.

[@Beyondesp]

Any way to mod this for soy sauce chicken ? I guess would need to modify for submersing the chicken to get the soy coloring.

[@LRE888]

Thanks for sharing flo. Looks delicious

[@RoNBEE1]

So I have a regular instant pot. Do I cook for 17 mins or 17+12?

[@FloLum]

My calculations for a whole chicken is 5.5 mins/lb.

[@RoNBEE1]

Flo Lum thank you. Did you add 12 minutes because it isn’t an instant pot?

[@FloLum]

I added 12 minutes because it didn't cook through. I don't know if it's because it isn't an instant pot. Sometimes the IP does that to me too. But not all the time.

[@mamawong08]

Ok this is gonna be on the menu real soon here. Btw I made your dumplings recipe and it was a success!!!!! So much work went into it and gobbled up within seconds.....

[@IvysKitchen]

Lovely presentation 👍🏽

[@genepark6923]

I'm glad I bought the 8 qt. Instant pot. Floi could make aq recipe I call Wok your Chicken in the Instant Pot? Chicken in a Wok 3½ lb fryer 4 TBSP peanut oil 2 TBSP brown sugar 5 TBSP soy sauce 2/3 C water 2 garlic cloves crushed 1 small onion chopped dried red pepper pods. or peperonccini flakes Clean and dry the chicken inside and out. Heat the oil in the wok and add sugar and heat gently until the sugar caramelizes. Stir in the soy sauce. Add the chicken, turning to coat thoroughly with the soy sauce mixture. Add the water, garlic, onion and the pepper pods (to taste). Cover and simmer for an hour turning the chicken several times. Test for doneness with a sharp knife piercing the thigh. When done, remove the chicken to a serving plate and reduce the sauce in the wok.

[@FloLum]

Sounds delicious! And totally doable in your IP. Only downside is getting enough sauce to colour the chicken. Maybe try turning sauté mode on after cooking and turn the chicken in the sauce a few times since you'll be reducing the sauce anyway. Also, I'd reduce the water to 1/4 cup.

[@fletchoid]

Positive first: This recipe looks delicious, and I will definitely try it. Now for the negative: Sorry, but the COSORI lost me almost immediately. Changing the time required excess button pushing, and then jumped past what you wanted, so you had to go back down. Also, too many buttons and programs when most people just use high pressure, so needing to fiddle with buttons to get high pressure was just dumb. The length of time added to your time calculated from your experience with Instant Pot, put the spike through the heart of the COSORI pressure cooker. Send it back. Instant pot should give you a free DUO EVO PLUS for doing this video.

[@wsuarez2522]

obviously, you guys are a cute couple. I love the fact that you get heckled by the camera.

[@dorcaslee]

I've made this recipe a few times now and its great! But I always find the cooktime is a bit finicky and im not sure why. My chicken came out partially raw today. Not sure what I'm doing wrong. :(

[@FloLum]

Maybe it’s the size of the chicken? Next time maybe let it natural release for another 5 mins?

[@kwachoonlan891]

Ĺķ0

[@thomashom7514]

Why do you call it “hey nan” chicken? In Cantonese or Mandarin it is called “Hainan”. The Hai is pronounced like “hi” as in the greeting.

[@thomashom7514]

dbscarlett13 no, Flo is just mispronouncing it. I understand Shanghainese and in Shanghainese it is pronounced “hey”.

[@thomashom7514]

Canadian pronunciation of Hainan Chicken is “Hainan” is Hey nan! Lol 😝

[@jz4057]

She probably just mispronounced it as most native English speakers would. I noticed she said at the beginning that you can find Hainan chicken in Singapore or Malaysia but neglected to mention Hainan, the region in China where the dish is named after. So I don’t think she knows significantly more about Chinese language/history than your average American or Canadian.

[@lightbulbgoesoff3576]

Agree. It's just like when I see Chinese people say "Beijing" with a French style J (as in "Jacque"). But even if she's lost connection to the language, at least she's in touch with other parts of the Chinese culture like the food. There's some good in that at least.

[@kedaiapps]

Alex Zhang she's def from singapore or malaysian originally. there is a tinge of the accent still there

[@Hrairoo555]

Will have to make this for my church home group or when I have friends over!

[@vjm1639]

I love your videos and watch them all! I've heard you mention several times about not having ice....and today you said you don't have ice at home. Why would you not have ice at home?

[@FloLum]

Never have ice because we never have a need for it. We don't like drinking iced beverages and to make matters worse, I was recently diagnosed with cold urticaria... allergy to touching cold! Which means no eating/drinking ice cold items which could lead to anaphylactic shock. Can you even believe that?!? 😭 Also, I don't have a fancy ice maker so I would have to make them in the ice cube trays and my freezer is too full for that. 😉

[@vjm1639]

oh my!!! I can't imagine not having ice for drinks....I've never heard of cold urticaria. That's so bizarre!! In the US iced drinks are such normal things that most of us that do RV camping have even bought ice makers for our campers! We carry around water bottles full of water and ice all day. Wow....I can't imagine an allergy to touching cold! I suppose building a snowman is not going to happen! That's crazy...but yet, a nice excuse to stay inside in the warmth! ;) Love your channel and look forward to all your videos!

[@FloLum]

Thanks so much! I had never heard of this allergy either. Grateful we have had a mild winter.

[@corlissyamasaki3476]

When I worked at a school as a School Nurse, one of the children exhibited urticaria after going into the swimming pool. She was subsequently diagnosed with this disorder. Living in Hawai'i, I can't imagine living in Canada with this disorder.

[@VannaBanana]

Oh I have hives too when I touch cold items. Luckily not with drinking ice cold drinks because I love my beverages as cold as possible.

[@jul8065]

Flo did you spy my laptop?! I been searching for this dish too LOL. Thanks a lot. This is also one of my favourite food. But I have a question that needs your advice. I can’t get rid of the gross smell from the ring ( take out the ring,soak it try vinegar, lemon juice, dish soap overnight don’t work.）like afterour favourite spareribs meal. If you or anybody here have good advice pls help. Will plan to get extra rings if still no solution. Thank you

[@FloLum]

I can't be bothered with getting rid of the smell after every time I use the pots, which is pretty much daily. Although unpleasant, the odour does not transfer to the next thing I am cooking. I just store the lids upside down on the pot and that helps. But I do keep a separate lid for anything sweet I might do. I know... not really helpful. 😉

[@jul8065]

LOL oh well guess I have to buy more ring to separate the dishes I want to make. Thanks anyway.