The Perfect Hainanese Chicken Rice

[@GiantEagle610]

It's German Precision at it's best. It's like asking BMW engineers to cook chicken rice

[@Berkana]

Yes, but the precision of his recipes clashes with the imprecision of his pouring. His pouring of anything-chicken fat, finished stock, rice for washing, or into the rice cooker from the pan-and even placing the chicken into the pan, spilled things all over the place. I literally said "NO!!!" outloud when he spilled that hard-earned stock while pouring it. And again when chicken-fat rice was being poured into the rice cooker.

[@moushmail]

😁😄

[@nqh4393]

its*

[@Yoyotwilight]

@@nqh4393 no dude lol

[@hassanjamal4212]

Wtf...this guy is jewish, not German. Maybe he lives in germany but thats normal, all kind of races live in Germany.

[@tabristony4578]

I never imagined that I would learn 海南鸡饭 from a German as a Chinese student who graduated from Hainan University. LOL. Nicely done as always~

[@baqikenny]

random dude from wenchang in hainan here, thank you for making lovely video of our hometown food!

[@daliashtern785]

Well, I have no choice but to cook this tomorrow 👏

[@keffinsg]

As a Singaporean, something is missing...the dark sweet thick soy sauce. It adds a level of umami pleasure.

[@albertozaffonato1325]

As dipping sauce?

[@menacetosociety9076]

@@albertozaffonato1325 in the rice and/or chicken

[@เย็นคิด-ว6ช]

@@menacetosociety9076 some pple do both, but mostly they put it in the rice to eat it with. Personally I feel it overpower the fragrance of the rice.

[@randomross841]

A mixture of Mushroom soy sauce and white sugar. Trust me i'm working in a Singaporean Restaurant as a Cook.

[@cookingobsession1534]

I put it on the rice.

[@rays14ful]

Super. I tried this in the Bay Area and was blown away how good it was. Now I dream of Hainanese Chicken. I am Indian American and this is one of my favorite foods.

[@yourhighness4746]

I'm 64 years Young and I'm so happy to learn so new recipes THANKS TO YOU, I love the way you take care of all the details of each recipe, 10,000 likes for you. I'm your fan. From Canada.

[@teejay]

Worked out perfect, thanks! (used MSG for the first time in my life)

[@eduardochavacano]

This must be the best Hainese Rice Video. Very credible.

[@frankielu1814]

Best recipe I've seen online yet. Only tip for improvement is that the ginger scallion sauce needs alot more ginger and scallions, which also need to be crushed

[@M_Jono]

Hainanese chicken rice is famous in SE Asia not only Singapore , most of chinese in Indonesia, Malaysia, Singapore, Thai, etc came from South China . If you cook SEAsian version dont forget to put pandan leaves and chilli sambal ( garlic, calamansi, steamed chilli, vinegar, sugar ) And for more "chewy" texture we usually soak the chicken in bucket of ice cold water right after boiling.... I enjoy your channel so much about this Hainan chicken rice

[@hangtuah888]

Hainanese chicken rice is my favourite dish. Nothing compared to this for breakfast, lunch and dinner. Woow hoow.

[@tobywearnes269]

Ok. You do us justice. Good job! From a hainanese

[@3nControlLP]

Hey Andong. Ich war auch in Singapur und habe hier versucht es nachzukochen. Die rote Soße habe ich mit Sriracha, Hühnerbrühe, Salz, Pfeffer, etwas Limette, Ingwer und Knoblauch mit einem Hauch MSG gemacht. Ich fand die sehr nah dran... Beste Grüße und danke für das tolle Video!

[@RosieCooks]

Excellent mix of dishes that I have never heard of. I love learning exotic dishes. I also like the imperfections of your demonstration. lol

[@thespectator2976]

I just ate and now im hungry again, THANK YOU SO MUCH ;)

[@ry8246]

I have seen some of the cooks do it this way: Poach it in the boiling water for (~30 seconds), take it out and immediately put into ice bath for a few seconds. Then, back to the boiling water. Keep doing it (maybe like 20 times) until it is cooked. Not sure if this way will make the chicken better though. It sounds extremely complicated.

[@nikridhwan2091]

I think it is to get the skin of the chicken more elastic and glossy

[@TuLamLay]

Hi Andong, please make the roasted chicken version. Tell me when it's ready.

[@trashraccoon2635]

my family's go-to sauce is soy sauce-toasted sesame oil combo. my mom would heat up a little bit of oil to fry minced garlic and ginger in (just a little, so the garlic won't stick around everywhere), put that into a bowl, pour in sesame oil and soy sauce, then whip to combine. she'd also put julienned scallions and ginger on the chicken. sometimes she'll add a little bit of fish sauce if she's feeling fancy. i'm not sure if this is just our family's spin on it, if something in the authentic hainanese chicken rice has something similar, or if it has some southern china influences because our family hailed from southern china. either way, my mom's sauce is absolutely my fave.

[@leohedrick1624]

Epic video man! You deserve way more views!

[@angelikaschwaff8021]

Suuuuper, Andong, Das sieht toll aus, mache ich unbedingt nach! Ich vermisse Singapore! :D

[@durdudunsanders680]

Can I use any substitute for pandan leaves?

[@hinkyt25]

This is different from my recipe but yes I want to try it!

[@Katcom111]

I find interesting Hainanese Chicken rice is everywhere in Southeast Asia. My family is from Cambodia and my mother would make this dish from time to time. It's one of my favorite comfort food to eat.

[@prescottkerr7515]

if your family is from Cambodia do they also make loc lac? (have also seen it spelled lock lack) my friends family just called it Cambodian beef. I have tried to make it at home like I had with his family and its not quite the same though still super yummy. Would love to see Andong attempt this simple but incredibly delicious dish. (i need some pointers)

[@Katcom111]

@@prescottkerr7515 I throw in a bit of history, I would consider Loc Lac as an Indochinese dish because the dish first came out when the French occupied Cambodia, Vietnam and Laos. Originally the dish was served with French fries instead of rice. It became more of a popular dish in Cambodia than in Vietnam in the late 1800's. So the key to making it, depending on how you cut your beef whether it's thin or thick slice or cube cuts. Just add in 1 teaspoon of salt and a pinch of black pepper and let it sit in the fridge for a good 4-5 hours. Once you take it out of the fridge. Make sure your to oil your wok or skillet cause you are going to stir fry it. Once it is nice and hot, throw in the meat then stir it. When you see bit of liquid beef juice coming out add in 3 tablespoon of oyster sauce and add 1 tablespoon of sugar. Make sure to taste the sauce, if it is a bit salty you can add a little more sugar. No need to add soy sauce cause the oyster sauce already contained salt. When you stir and mix it together, turn off heat and plated on a bed of lettuce and tomato and onions.

[@BartBJ]

Thanks Andong. I've just finished eating HCR from your recipe and it was f...ng delicious!!! My wife and daughters were satisfied as hell as well 😉

[@kappakai78]

Took me about seven years of practice and I still cannot consistently get the right consistency on the rice. Intact rice, still slightly al dente, and separated. I’ll try your ratio though. Btw. Have you consider using the immersion circulator for the chicken? A little less fussy than poach, ice, poach, ice, poach, ice method, and more control over the doneness of the chicken. I usually end up around 145F for 2.5hours, followed by an ice bath. Lastly, some Singaporean places will also serve with kecap manis, which is a great sweet, spicy accompaniment for the rice and chicken. Either way, great vid. One of my favorite things to eat.

[@luicha6404]

Love the vid!

[@sarinahpape4569]

Thanks! I will try it when I buy a whole chicken. By the way are you British? I am a Singaporean married to a British person. Your video are good and I am grateful for the recipe. I hope you get recipes along with the video. Kee up the good work.

[@xavierdsilva9077]

he is german

[@sohatyi]

I wonder if screwpine water would do in place of the pandan leaves? It is a very similar flavour but more convenient. They use it in certain style of biriyani rice.

[@spadypoonpeepee]

Screwpine is another name for pandan. Go ahead and use it.

[@JunhanJason]

Some hawker stores in Singapore will mix in some glutinous rice into their chicken rice to give it a better texture

[@rudeboymon3177]

Had this in Singapore at a hawker center. Very tasty😋

[@AuswaNderer]

Planning to make this but I'm wondering a bit about letting the chicken rest in ice cold water for 15 minutes and don't reheat it somehow...so you basically eat the cold chicken with hot rice?

[@JAY1892]

I’ve watched so many of these chicken rice videos and enjoyed yours the best. Thank you! 😋 🐓 I’d like your opinion... I followed your recipe and added my own twist. Basically, I fried shallots until crispy and put them on my chicken. The crispness added a really nice texture and flavour. Have I committed a HC crime? 😬

[@mynameisandong]

HC supreme court has ruled that this is not a crime, indeed it is a great and delicious idea!

[@JAY1892]

My Name Is Andong Thanks bro! There’s something so addictive about HCR that I’m craving it now. 🤔 By the way, your tip for adding 5 spice is awesome. Any chance you could do a Moo Deng recipe? Peace.

[@gamebred-gannicus2060]

I love your content!!keep it up!! just discovered you rn 😁

[@LyleKN]

If you don't like it, don't add it...but you will be wrong. Hahahaha! So very true. I'm sure you know were are all anticipating your updated version of Hainanese Chicken. I think even in this so called age of information many people still don't understand that we consume glutamates in many natural forms so it is actually quite safe in moderation like just about everything else we consume.

[@MelanieAnthony]

Oh god!! It looks to die for..😬🥰🥰🥰

[@junnysgrim]

What can you use instead of coriander in the sauce for the people who taste coriander like soap?

[@JMacsAmateurKitchen]

Very interesting!! I might have to try this after my Peruvian series. Looks soo good man!!

[@kachunchau4945]

the chicken looks a little bit overcooked, but the whole process is very close to the origin

[@ouichtan]

Hey there If you want another incredible sauce to go with this, have a look at how Thais eat ข้าวมันไก่ (Hainanese chicken in Thai). The sauce they make to go with it is even superior to the ones from Hainan or Singapore. The sauce is called น้ําจิ้มข้าวมันไก่ (Nam jim Khao man gai): 3 tablespoons soy bean paste 1 teaspoon black soy sauce 1 tablespoon sugar 2 tablespoons vinegar 1 tablespoon ginger, finely chopped 3 red chili, chopped In the blender and voilà. Have fun with it 😉

[@เย็นคิด-ว6ช]

Not necessary superior, just the Thai chinese version influenced by the chinese teowchew ( chiuchow/ chaozhou) which uses fermented soy bean as the main difference for the salty element. Personally I like all the 3 main version of sauces in south east Asia. The 4th sauce is the black soy sauce is singapore style, which they like to add in the rice to mix when eating. It just too sweet for my liking.

[@psoon04286]

เย็น คิด I’m S’porean and I too don’t add the sweet black sauce to my rice. In fact, it’s a habit of mine to always start my meal by tasting the rice by itself. If it’s done right then the meal will go a long way.

[@lucasy6187]

Wow. Well done! I'm a Singaporean living in Berlin, I must say your Hainanese Chicken Rice looks freaking legit! Btw Tian Tian in my view is overrated. Try Golden mile food centre next time when you're in Singapore for the boneless chicken rice, will blow your socks off. The rice is much much better than Tian Tian's rice.

[@quekh001]

Try add mince shallots and some chicken fat (from the broth) to make the chilli sauce

[@feroci-tay5708]

Your presentation style/skills are on point. 👌

[@NathalieO]

Je vais essayer ce week-end ! Bisou

[@Hydramus89]

Not eating the chicken on the bone? That's the best bit 😲 (coming from a Chinese guy) Otherwise, excellent video. I grew up eating this and make it all the time so I'm proud of you 😉

[@jrmint2]

Even is you do the lazy way, as long as you get a good chinese market chicken and you do not overcook, it will be delicious.

[@lillydufeu9458]

Nom nom! Cant wait to make this. BTW, what is this crazy glas pot you are using?

[@LaFlamande]

Pyrex

[@DominikKJakob]

have you tried the Thai dipping sauce for this dish? Naam Jim Tao Jiew (with ginger, chili & fermented soybean paste) - dark, rich sauce which goes well with the chicken - plus a heap of cilantro ;-)

[@tbaldeck8734]

Awesome! Love the recipe! Will try it ASAP! Btw how about authentic way to chop it with all the small bones?

[@noisesoundtonevibe]

Alex's book in the back... Is the crossover episode/series finally coming? You guys seem like kindred spirits.

[@p.nguyen2393]

Ist das das Maishähnchen vom Edeka in der Birkenstraße?

[@ladraode9dedos409]

Yummy, yummy, yummy!

[@mangkukX]

Hi, i just noticed that you removed the star anise & other dry aromatics for the broth from the 1st hainanese chicken rice video. Did it improved the taste?

[@bibiohbibi7743]

Really great explanation... 😍

[@xzgun100]

So is this chicken always served cold?

[@oknovine]

broth- made with boiled ingredients stock- made with roasted ingredients

[@turtlepowersf]

Is that true? Never knew that

[@xxRabiiixx]

@@turtlepowersf broth is made using meat and bones as shown in the video. Stock is using only bones. Dark stock is made with roasted bones, veggies and tomato paste.

[@turtlepowersf]

@@xxRabiiixx I've made all the above, just never knew the difference in terminology. Thanks.

[@taiwandreamer]

Missing many things but is fine, you can try Hainanese Chicken Rice in Taiwan as well. You will be crazy about it.

[@cookingobsession1534]

Dope recipe! Alternate title: How to spill a little bit of everything

[@madhumenon]

Pro tip: add some chicken stock to your chilli sauce before blending.

[@Berkana]

Hello Andong, I have a suggestion. Could you do a sous vide (bagged and cooked with an immersion circulator) version of this recipe? Since the chicken is being poached, it appears that the objective is to cook the meat at a lower temperature to more perfectly cook the meat, since boiling temperatures risk over-cooking it. Why not take it to the logical conclusion and do a sous vide version of Hainanese Chicken Rice where you cook the chicken sous vide? (You may need to cook the white meat and dark meat separately to get each one to absolute perfection.) Then, when the chicken is done being cooked SV, the juices in the bag (perhaps with a bit of added water during the cook) could be used as the stock. You could make it with just enough water for the rice and perhaps a bit of sauce, and the flavor would be even more concentrated.

[@skidUid2205]

Hainan is known for its best ingredients sauce in china

[@mykesmith3015]

where did you get your kitchen timer from

[@Monicalibre37]

U know really a lot about asian cooking, I advise u to buy a Chinese or Japanese or Korean rice cooker, it is so much better that what u use in this video. And It is worth it !!!

[@ADeeSHUPA]

uP

[@jonathandevries2828]

you poured it through a sieve which you can sift things with

[@lukelarssen7072]

looks legit

[@Neoprototype]

I think some pandam was supposed to go in with the chicken.

[@TheaHFrancis]

Awesomeness!

[@blackenskatography9928]

Wah!!!

[@Ridhostarr]

so the chicken is cold? just pop it to microwave to heat it up or other ideasm

[@mekore]

my mom always serve it with a mix of ginger, soy sauce and dark sesame oil as a dipping sauce and I thought it was the standard..

[@andrewtoledo181]

Your local Filipino market will most assuredly have calamansi

[@raymartguting3071]

Hey I have noticed that you used the word kalamansi are you a filipino? btw the dish on your vid is so yummy migh as well i'll try to cook it someday

[@Berkana]

I notice that you deboned the chicken. Isn't the traditional version simply cloven through the bones so that you have you pick bone fragments out with every bite?

[@mynameisandong]

In China yes! But in Singapore boneless is very popular.

[@mkleng]

Only Singaporeans give this their 100% approval whereas the rest of the world prefers Hainanese chicken rice in Malaysia as the best in the world. Singaporeans just love taking selfies while enjoying them in Malaysia 🤣 This recipe is.. whilst I appreciate your effort, it only produce a rather bland HCR. I know because I’ve been on that journey and have now perfected it. Perhaps blandness is why Singaporeans love it. You can also use that same word to describe many Singaporean staples there. Talk about Singaporean efficiency! 🤣

[@sufrihadi]

Well explained

[@_lucades_]

Oh hell yes 😍😋

[@CCMphilip]

Perfecto !! Very impressive of what you have done in Germany !!

[@ubikentang2017]

Whoaaa..... Uncle Roger will be very proud of you

[@alfonsohamilton2561]

So these ninjas just eat some cold chicken dang no way

[@iskandermakhmudov]

Perfeccction

[@redlobsta1]

anyone have recommendations on store bought dipping sauces?

[@Laur3ntLapo]

looks really good, i will def cook this

[@fredfrond6148]

Any body in Europe use the electric pressure cooker? Very popular in North America. The big brand here is the instant pot. They now have a pressure cooker model with a air fryer top that you can put on. So you can pressure cco I the meat 🍖 and crisp it up with an air fryer.

[@PedroHenriqueTomazTorresPinto]

This thing of scrubing the chicken with course salt, you can do as well with the peking "duck". I have watched at the Adam Liaw's Shandong Roast Chicken and it's something that helps with the skin texture. kzbin.info/www/bejne/n4u8d6p7nbl9eNk

[@jamieatelier]

Yes Pandan is the secret

[@spaguettoltd.7933]

Chinese Risotto

[@130spectre]

First time watching this guy...Does he spill stuff every time he pours?

[@Guapogiboy]

5:24 made me cringe hard 🤦🏻‍♂️😂. I know cuz I’ve done it before. Now I just ladle it or use a smaller cup to strain. Less mess

[@woolfel]

nice!

[@DrGaryGreen]

No blachan in the chili?

[@LygarZeroX]

could you make a video of the same thing, but with a sous vide device and a ziplock bag

[@user-to2hh3yq4z]

De sees the cucumber?! Oh noooo!

[@λάδα]

Singapore does not have the same sauce as authentic hainan ones

[@wendywendy646]

You forget the chicken soup in complete set

[@JungleScene]

protip: when you deseed a cucumber, do it into a glass. add a pinch of salt and some water and youll have a nice refreshing treat for the chef ;)

[@mugensamurai]

I paused another youtubers cooking video just for this guy's video. That's how good this guy's stuff is.

[@TheMassLion]

Club Soda what

[@MrAmbrosse]

The main bit, the chicken, just looks so sad. Boiled cold chicken. I thought it needed an extra step to imrpove it.

[@finnthefrog4354]

@@MrAmbrossepoached chicken and boiled chicken are two very different things

[@thLilJinx]

I give this my Singaporean approval 100%. Never seen a non-south east asian recreate chicken rice so well with so much respect to the original process, thank you ;_;

[@mynameisandong]

Would you take Hainanese Chicken Rice over KFC? 🤔

[@jmhpt]

hand it over homeboy

[@haethor]

Definitely 👏

[@peterpuanjaiyih]

Definitely. You've got every step right for this chicken rice dish. Now you've got me craving for this already. I'll be going to have chicken rice later.

[@stevenlk]

Stimmt

[@notimeremains]

Well duh. KFC is so nasty.

[@OttoRemse]

For a moment I thought this was a How To Drink episode with all that spillage :D

[@xtin77]

Proud Singaporean and my paternal grandparents were from Hainan. My grandma cooks Hainanese chicken rice for most of our family gatherings so it is really great that you are showing how to cook it haha. Keep up the good work Andong! Love your videos! P.s: My grandma uses chicken fat in her chilli sauce