Chicken Rice...the PROPER Hainanese way

Recipe: bit.ly/2CzGMMr
/ kaizen_house
/ the_modernchef
/ steele_haigh
Thanks for the music...:
Caribou - Can't do without you (Tale of Us / Mano Le Tough Remix)
Facebook: / kaizenldn
Twitter: @kaizenldn
Find out more here: kaizenhouse.co.uk
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Produced by Steele and Elizabeth Haigh (2018).

[@nodeio]

I had train tickets to London from before Covid started and was finally able to go a couple of weeks ago... Stayed in a little hotel near Borough market and finally had the opportunity to eat at MeiMei's! Had the Hainanese Chicke Rice and the Char Siu Pork, and it all was so worth the wait! It's all just sooo good! I actually knew about MeiMei's since before I ever heard of Uncle Roger, since I've been a huge fan of Borough market for years now, I just never managed to eat there before. I'm so glad I finally did!

[@sammychia8300]

My family’s recipe is almost similar, except the chilli we use lots of garlic, fresh chilli, dried chilli and chilli padi grind it up with old ginger, and last add in the chicken broth oil to the chilli. As for the chicken we use light soy sauce mixed with sesame oil.😉

[@anttarina]

My all time favorite dish. Instead of using the pandan leaves, I use kaffir lime leaves. Also for the sauce, I love to add soybean paste to my chili sauce with a combination of vinegar and other sauces. I just want to say immediately I fell in love with your channel. You're so authentic. I've watched so many youtubers do their take on Hainanese Chicken and they are not anywhere near as close to the original dish. You got yourself a new subscriber :)

[@DashVlog219]

In Malaysia or Singapore, for chicken rice's chilli sauce we only use garlic, red chilli, lime juice or vinegar, salt and sugar instead of using siracha sauce, the taste really different. By the way, overall your chicken rice looks really nice.😊😊

[@lizafrench8455]

you rhymed...lol "...your chicken rice looks really nice"

[@jrmint2]

Hainan Chicken is really about the sauces and rice, without it, the chicken is the same chicken we eat called white cut chicken in Cantonese, don't know if its eaten in the rest of China. Your presentation is really pretty!

[@cheeradilah]

Auntie liz.. where can i get ur book? Thanks ❤️

[@ChristopherMichaelR]

Amazon!

[@Swearnotakneegrow]

Just go to the uncle roger's new weejio and check the link in description...Haiyaaaaa

[@Med-Decoded]

@@Swearnotakneegrow Fuiyoo...

[@stephen129]

It's been pulled by the publisher because she copied large parts of another lesser known cookbook.

[@1ewi5]

Beautiful free range chicken. As a Singaporean Hainanese, I'm really proud to see your success and Hainanese Chicken Rice as your signature dish.

[@TuBBygch]

My mum is a Malaysian Hainanese she cooks this all the time. Your way is just perfect!

[@carolc9267]

I see you use the soup to drizzle on the chicken rice at the end, do you know here in Singapore we up that drizzle sauce to another level, in a bowl we use some of the chicken soup, mix with some soy sauce, little oyster sauce, sugar, sesame oil and Chinese wine (better still if you use some of the chicken fat as well) .. mix them all up and use this "special sauce" to drizzle on top of the chicken and rice at the end and garnish with coriander/spring onion.. way more robust than just the chicken soup on top like what you did in the end... I must say you have done well in cooking the dish and must have tasted the real chicken rice in order to do it right, good luck with yr restaurant X

[@LZXun]

didnt know you can gather all these condiments at the food court hahhaa

[@MarskOng]

Good job, but I'd do somethings differently: - never the siracha sauce; the fermentation of the sauce plus fish sauce in it doesn't match well with the other condiments. - other necessary condiment should include the garlic-ginger sauce. - chicken should be poached at about 86 degrees celcius, for about 45-55 mins, depending on the size of the chicken. If the water is boiling the skin might tear, but more importantly the meat will not be as juicy and soft. - if you have access to galangal (blue ginger) it's the much preferred ginger as the aroma goes well with the pandan and brings the chicken to a different level of flavour. - probably more rendered chicken fat needed for the rice? Oh yes - this is actually the Singaporean way of doing Hainanese Chicken Rice. In Hainan, the rice is pretty bland and they don't use pandan leaves.

[@glenderman2699]

may i ask, are you a singaporean or from other countries like europe or us?

[@MarskOng]

@@glenderman2699 I'm Singaporean and I cook chicken rice. Thanks! :)

[@glenderman2699]

Cool!

[@DMTHOTH]

well thank for your mansplaining to michelin star chef.

[@MarskOng]

@@DMTHOTH you're using it in the wrong context, but sure you're welcome.

[@KamonKae]

that is exactly how I cook my Thai chicken rice. didn't know it's the same method & ingredients as the Hainanese way! Just the dipping sauce is different though but the rice and chicken are so much identical.

[@deangigante9308]

So then you learned how to cook Hainanese chicken rice. It's not Thai chicken rice.

[@PetraKann]

Scrumptious dish. Quality ingredients, attention to detail and patience are the keys here. If by some miracle there is leftover chicken, sandwiches the next day would be awesome

[@dejashu]

Literally drooling over this dish. I want to try and make this at home!

[@AuntieLiz]

Shu please do and don’t hesitate to ask for any help / inviting us round to try it ;)

[@dejashu]

Kaizen House once I perfect it 😅 would pandan leaves be available only in Asian supermarkets?

[@AuntieLiz]

Shu Pretty much yes. Try the ‘Anji Orient’ off of chapel market, or of course the China town supermarkets usually stock it once a week. Also, freeze any leftover pandan so it lasts longer.

[@Mykohori]

I love this, no nonsense good recipes. Thank you for sharing!

[@Soultergeist]

Seeing this after the hainan reaction on uncle roger

[@cybergen2K]

JOINING YOU!

[@jy5960]

she gave that SORTED guy demerits for not peeling the ginger, she clearly said "they didn't peel the ginger, quite lazy" but in this video she doesn't peel the ginger either

[@michealjordan6320]

Haiya...........walao

[@nemonobody3667]

Do you do stuffed squids? My mom makes those when I was little. It's squid stuffed with either glutinous rice (traditionally) or minced pork and shallot (the non-halal version). Cooked in sweet sauce that's roughly made up of shallot, ginger, lemongrass, gula melaka and soy sauce.

[@Maxaldojo]

Fun catching up on your videos! Love you, Auntie Liz!

[@The_Bookman]

Feeling ambushed by those "baby gem lettuce leaves"???

[@LemLTay]

It's quite close to "yau mak tham" or "yau mok", a local type of gem lettuce that's become popular here in Malaysia and Singapore. Any mild tasting green would be good in here, the usual being wombuk (Napa cabbage), winter melon, daikon (if not too bitter or spicy) or iceberg lettuce. Usually these are added more liberally for home-made versions, to assuage our consciences otherwise it's a carb + protein heavy meal!! A very good accompaniment - though a little more work - is a stir-fry of beansprouts to go alongside. It's a specialty of the northern part of Peninsular Malaysia, visitors are exhorted to try the local "nga choi kai" or "beansprouts + chicken" when visiting.

[@zmollon]

I'm more likely to find a unicorn than to find Pandan leaves where I live in Canada 😭

[@nvrluki7608]

They’re sold frozen in Asian stores

[@radityaamandra7029]

it's easy to find it here in HongCouver.

[@ivanchuabh]

don't really need pandan leaves if u don't have em.

[@FatLittleButterfly]

search for screwpine leaves

[@awyongchangtik9824]

spring onion will do

[@MedalionDS9]

This is a fave dish of mine... particularly the poached chicken recipe as we have a similar dish in cantonese cooking.

[@sam8603]

When cooking rice yes you can use either a saucepan or a rice cooker it just all comes to whether you want to make Uncle Roger happy or ticked off lol

[@GreenEmperor]

Yeah. I still don't understand what's so special about the rice cooker. xD

[@szm5004]

@@GreenEmperor Perfect. Rice. Everytime.

[@GreenEmperor]

@@szm5004 Why? What's so special about the rice cooker?

[@kenerickelijalim5268]

@@GreenEmperor makes cooking rice easier. it automatically turns off when the rice is done cooking, so you dont need to constantly check if it is cooking properly

[@GreenEmperor]

@@kenerickelijalim5268 Thanks!

[@tanishqeadhikari5294]

This kinda gives me Binging with Babish vibezz

[@n3stigniz]

When i cook the rice, I put a few clove of Garlics and add in some fried shallots too (with oil)~

[@idleeidolon]

3:46 "a good dash" is apparently singaporean for "half the damn bottle."

[@smoll.miniatures]

Can’t do without you! What a song!

[@TheArdor]

We use old hens or "pension chicken" in my family to make the stock. I was told that these are egg-laying chickens that are no longer productive (therefore "pension") and makes for a much more flavorful stock.

[@olafall_sweden]

Wow. Look so good and the cooking was perfection.

[@IIblackwidowII]

Idk why but it is so soothing to watch this video. Some kinda therapy for me :D

[@onelove6300]

Haiya!!…I’m hungry watching Aunty Liz cooking this! Well done.

[@dansondanium208]

Fuyoi Aunie Liz!

[@jericsonnsison3790]

its good with ginger scallion sauce

[@rechade]

Thank you. Hainan chicken rice is a gem of cooking. One thing I miss is curry puffs. If you did a curry puffs recipe I'd be in heaven.

[@ziyuan2125]

attualy you could try this , instead of puting it in cold water just hang it and brush with sesame oil mix with a lil salt so that it will have a much better colour and flavour to the skin

[@clswpiano5623]

Big disagree on the sriracha (especially as the chili is a big part of my chicken rice experience) but otherwise everything seems right, and it definitely looks a lot like my grandmother's chicken rice (she grew up and learned to cook in Hainan before moving to Singapore), except that I think you could spare a little bit more chicken stock into the rice; my grandmother's rice (and all the best chicken rice places I frequent) all have rice that is slightly discoloured, it rarely looks that white and is clearly different from normal rice. Otherwise keep it up, lovely to see Singaporean culture spread.

[@BoNingChen]

Her saucepan line at 2:02 is now considered criminal.

[@MichaelJin74]

Great video. Btw, no scallion and ginger oil? 😉 I know that’s not a typical sauce for hainanese chicken but I always love it with my Chinese white cut chicken.

[@izhamsaad]

you nailed it well aunt Liz !!

[@pradikapratama9895]

FUIYOHH!!!!

[@shotgunridersweden]

Oooh i miss this. Need to make at home

[@sitranine8369]

Binging with Liz

[@AgungWahyudi90]

remember niece & nephew, just use rice cooker, don't use saucepan! but auntie liz, where is your MSG?

[@SheyD78]

Good to know the chicken can be served cold, I'd have been really surprised by that otherwise.

[@jensonlim9907]

As a singaporean, I approve! Howevr, isn't one meant to dip the chicken continously in not water and not poach?

[@user-ze4ku9vc4p]

Continously dipping the chicken into the hot water is the right way!

[@vwmusicplaylist1935]

Great video!

[@AuntieLiz]

Thanks!

[@Backdaft94]

Looks amazing

[@josepaul370]

Where's uncle Roger? And your 4 rice cookers 😆

[@anisheshdas362]

Fuiyohh...this is so nice!

[@bussineats]

That looks amazing!

[@sprogg2001]

Wow that's impressive!

[@TheUrbanCook]

Looks so good and i bet really tasty 😎👍

[@divarachelenvy]

love your voice..

[@MongoosePreservationSociety]

Great video auntie Liz!

[@mjneil]

Never knew its meant to be cold, must try it when I get the opportunity

[@KarthikSubramanianKrishnan]

Fuyioh! This auntie Liz so good. Soo good 😋

[@artoriasxv2844]

Fuiyohhhhhhhhhhhhhh

[@cheeseburgerplain]

Thats a monster chicken.

[@ducliciouseats]

I miss my time in Singapore lol and this is actually an interesting take.

[@leam1978]

I don’t have access to pandan leaves-only concentrate. Any thoughts on how much i should use?

[@scottmilligan1167]

Where is your fire Auntie Liz?! Hiyaa!

[@gyuhwanyi1321]

Haiyaa, you didn't peel the ginger. I remember from the Sorted food's Hainanese chicken rice reaction video, you pointed out unpeeled gingers 'quite lazy'. lol

[@esidharta]

No spring onion and ginger with salt and oil as a side?

[@AuntieLiz]

Yeh it was late when we shot this and would totally recommend a good G&G side. Maybe a new vid is required

[@cdomin12]

Auntie Liz, the link to your website is not working... HAIYAAAAA

[@thetipsycookery8268]

YESS PLEASE!! ❤️

[@zaneity8672]

Looks really healthy.

[@fangz5058]

Aunty Liz using an electric stove top instead of fire?

[@RatafakTehPlachta]

you are legit

[@alextube9639]

The recipe link is dead.

[@drizzt167]

You should also include the thick dark soya sauce as it is also part of our singapore dish. Maybe a dash of light soya sauce for unami flavoring maybe lol. You may want to include sasame oil over the meat, otherwise the meat maybe bland? (I'm not a cook, but in singapore, the meat taste juicier with a little bit of oil) Oh yeah, forgot the ginger garlic codiment, since you've already included a version of the chili sauce.

[@AuntieLiz]

Thanks Andrew. We should probably update this video as it's 2 years old now and the chicken rice I do at mei mei has matured immensely. Shouldn't have skimped on the sauces, but we filmed this at 9pm at night after our baby went to sleep so was kinda in a rush at the time. Live and learn...

[@elizabethl5294]

@@AuntieLiz we would love an updated version!

[@yipszofer7552]

An updated version would be interesting!

[@MrHeat48]

Should I put the chopped lemon leaves on the chicken?

[@alanfengxian3855]

Aaa... Nasi hainan Lumayan 👍

[@eddyguay2299]

Thanks for not going through that chicken bone-in with a cleaver. Complete pet peeve of mine.

[@markhollas7585]

impressive doing this all with one IH stove!

[@scottmcginn2169]

Binging with Auntie Liz

[@MrSparkula]

What’s a good pandan leaf substitute?

[@jeremywu1477]

Liz , which Hainanese chicken rice you rate the most in Sg

[@JamesHelgesen]

That moment an American goes “Nooooo! 73° chicken!…”. Yeah. (73 x 9/5) + 32…. Ugh. Why don’t we all just use Celsius?

[@888167]

because America is Xtra

[@AirplaneFreak]

I can imagine Andrew from Babish Culinary Universe doing the narrating.

[@gingin21jr]

👍🏻👍🏻👍🏻

[@jonakenb1700]

This is very nice

[@yuelee2021]

Question. Love to use a whole chicken but since that I’m only cooking just for myself… would it be possible just using a quarter piece eg. The leg. Would that make the chicken dry?

[@darrche5129]

I think It's okay with only the leg but if you watch the steps taken you'll need to stuff ingredients into the chicken so, a small pot, water, the ingredients in, the chicken leg in and cook the leg in shorten time(since it's smaller piece of meat). Then again you'll need the chicken fats for the rice part so I don't know if you can get it from your local butcher/market/supermarket for it. Might as well follow her whole recipe and use the whole chicken and cook like 4-6portions and eat it breakfast, lunch and dinner for 2 days. XD Or get a smaller sized chicken for maybe 3-4portions. In some chicken rice stores they have a standard requirement for the chicken weight(about 4.5 - 5kg?) for the best texture of meat?

[@darrvishloganathan8659]

HALO Auntie liz since make haienese chicken rice I challenge u to make roasted chicken rice

[@niteenkant7273]

Enable downloading please

[@TSinSoCal]

Binging with Auntie Liz?

[@Azureght]

Pray remind me, what was the key ingredient here again?

[@ryanhartwell6972]

She didn't want to give out her chili sauce recipe.

[@scottmilligan1167]

Sorry, I can't watch cooking videos anymore without hearing Uncle Roger in the back of my head.

[@terrancewu5280]

we also need the green onion ginger oil sauce

[@DaveDVideoMaker]

What if I can’t find pandan? Never mind, it’s £7 on Amazon, or £2.50 in an Asian shop.

[@nguyenhuukhoi3014]

Induction stove! Haiyya

[@bps139]

came here from uncle Roger

[@ZeusMPA]

99,99% perfect 😊 no m.s.g 🤪

[@superdaddychannel8270]

Well, first, you used the wrong type of chicken, you have to use Hainamese chicken. Not the tasteless chicken in UK

[@i_am_wxttson5026]

Why does it say hiananese in the thumbnail but it says hainanese in the title?

[@clauteletuby]

u must not know of this thing called “typo”

[@muhammadhairul8728]

Uncle Roger brought me here 😎

[@akashtarasia1096]

Just asking, If we don't find Pandan leaves around. What can we use as a substitute?

[@sammychia8300]

Maybe look around online for pandan essence in a small bottle, and if you are baking any cakes, drop a few dashes in the cake mix

[@meizhou9279]

Just leave it out. Still tasty.

[@akashtarasia1096]

@@sammychia8300 I tried to find one online and I did... But the shipping prices to my country is quite extravagant. I'm not sure if I want to spend $60 dollars on a bottle 🤣

[@sammychia8300]

Wow! That is shocking. You could do your own version of rice flavours and see what’s available in your area.😉

[@LemLTay]

Different, but still valid, try using crushed / smashed garlic and ginger, gently sauteed in butter or margarine, then toast the raw, washed and drained jasmine rice. Cook as per usual with the chicken stock etc. etc. Without the pandan, it won't have the pandan scent, but the rice will be buttery and fragrant, rich and yummy. The jasmine rice will also give a slight fragrance that's in the same groove as the pandan. At any rate, the buttery chicken rice is a pretty good variation to try, with some places making a show of it that it's their "signature" version. PS: You can try looking for "kewra water" or "kewra essence" if you have an Indian grocery nearby. It's made from a similar plant, but much stronger than pandan leaves. Go easy with it otherwise it'll start veering off into a dessert!

[@XDSerialKiller]

Fuiyoh! Auntie Liz, can I use a blow torch on the breast skin when plating? I'm thinking it may not work because it's too moist

[@AuntieLiz]

I would'nt recommend this no

[@adriantan7820]

nice

[@clansymbiont8688]

Cut the lime in three sections around the core. Better that way.

[@SataMalaka]

INDUCTION STOVE?!

[@LemLTay]

I like to add a sauce to the poached chicken, which purists may not like. But the former chicken rice shop here in Malacca that we like - run by true Hainanese - always dressed their plain poached chicken with something like this. I've approximated and made up my own, 1 part honey, 2 parts oyster sauce, 4 parts soy sauce, little touch of toasted sesame oil. Thin it out with any chicken drippings which come from hanging up the bird after its iced bath. I have a basin under the bird hanging from its (Asian) poultry hook suspended from the cabinet door handle (!), which collects all the "jelly" and any fat that drips down. That gets mixed up into the "dressing" and zapped till warm, to be poured over as liked by the diners. Those who like it plain can have it as is, or with this "sauce", chilli-garlic sauce, or ginger-shallot sauce.