ROAST HAINANESE CHICKEN OR.....

[@Raneaa]

love how she is embracing the "auntie" life 💙

[@basilkhouli5670]

Moved on from plagiarising cookbooks to plagiarising Uncle Roger.

[@araffadmalim1571]

Ask uncle Roger. @nigelng

[@StardustLeon]

Boomer @@basilkhouli5670

[@hawkeyeeagle5280]

was caught off guard with the "Sorry children," moment 😂😂😂 Anyway, the cooking process and ingredient prep shown here brings everything to the next level appreciation of both ingredients and the consumer.

[@popptrp]

With the pinkish-purple ambient light and drum sound!

[@tedtomoyasu8438]

Auntie Liz! We finally get to see you again! So happy to see you cooking on KZbinagain.

[@JoseLuis-xh2il]

Never clicked on a video so fast. Auntie Liz dropping a new video is the event of the year, tbh

[@seminky5341]

Your life must be bland

[@awineandfoodnerd]

Welcome back! Thanks for these different ways to prepare chicken. And thank you also for the conversation whilst cleaning mushrooms about how the care that goes into all parts of the dish (especially the ones that can seem tedious and mind numbing) matter…as a fairly serious home cook, I’ve experienced this on both sides of the kitchen.

[@shanechua8040]

Missing a non negotiable condiment to a Singaporean- the chilli garlic dip. Made by pounding a mix of fiery bird eye chilies, red chillies, salt and garlic to a fine paste, pour the hot rendered chicken fat to the mix to cook away the raw edges, dilute further with lime juice and chicken stock and adjust seasoning with salt if needed. That is an awesome condiment. PS: many Asians will also far prefer the legs and thighs of the chicken rather than the breast. And I am also team poached chicken rather than roast :)

[@Sashanki]

Hopefully you have the time to post videos regularly. This was a delight to watch. Much love and welcome back!

[@MrJohnJames1988]

I worked in hospitality for 18 years, I also remember the feeling of doing the horrible, annoying, boring and tedious jobs and wondering what the point was but the feeling you get when you see what your hard work went into creating made it all worth it. Love the attitude Auntie Liz 😁

[@ismaela.6973]

I remember I had to rinse and dry every effin' lettuce for freaking six hours straight lol (I worked where we had to prep food for 100k people😅)

[@MrJohnJames1988]

@@ismaela.6973 I think one of the worst jobs I ever had to do was to clean baby squid, It absolutely stunk and it took me hours, I had to keep the ink sacs as well so I had to pick through a bucket of nasty bits after to cut them out 🤣

[@AuntieLiz]

Thanks for sharing and for the support 🙏🏻

[@GrAsSMoPer]

I work in a food processing company for two years peeling potatoes and carrots 🥕 8 hours a day 😂

[@jesminechin1469]

@@AuntieLiztalking too much.

[@AltioraQuaeriteCH]

I'm glad Auntie Liz is back, even though I don't know anything about cooking. 😄

[@kantemirovskaya1lightninga30]

hey-give ANY of her recipes on youtube a try... watch 3-4 times get your ingredients ready and go for it. My family LOVES when I "Attempt" one of her dishes... NO LEFTOVERS!!!

[@ajjrez]

I would definitely go for the fried one. Also love seeing the passion when talking about preparing food and being able to tell when the person that made the dish cares.

[@HBMyt]

Fuyoii! Aunty Liz posted a new video! How close are you to opening the new Mei Mei location?

[@pqrstsma2011]

19:18 wow Uncle Roger has become so influential that even Chef Liz has also started calling her husband 'Peanut Allergy guy' 😂

[@bryanokech8468]

😂😂

[@Ronin_Texas]

Auntie Liz is such a magnificent Chef. She should be promoted to Great Auntie.

[@spector969]

Auntie Liz has a Michelin star, and chilli jam Jamie Oliver doesn't (Yayeh!), yet somehow Jamie Oliver is more famous, the world is not fair.

[@omtakes]

Guga and Uncle Roger just watched Jamie do a steak video, where he change steaks multiple times, and Jamie doesnt even taste the steak! 😂😂😂 Some of these TV chefs are cringe.

[@CollideWithTheSlope]

Yayeh!

[@michael_janus]

What's not fair? Auntie Liz has 40 videos on her channel while Jamie Oliver has almost 2k of them. It's all about hard work.

[@spmn3170]

I think the cookbook fiasco and her handling of it by dissapearing without any mention of the situation kinda set her back a bit...unfortunately that loss took some of her followers too otherwise she was growing huge and probably would have her own tv show. Nonetheless I am glad she is back! I dont buy cook books and am here to see delicious food content cooked the way they should be without stupid alterations like Jamie Oliver.

[@gbc7344]

@@omtakesthat’s because it wasn’t Jamie Oliver in the video..they fukd up!

[@robertwayne352]

I'll admit, the Chicken Supreme is a slight favourite. It's the mushrooms! Delicious!

[@DD-sr9xm]

Thanks Auntie Liz. I lived in Singapore on and off for 25 years (1986-1987, 1992-2002, 2012-2022) and love ALL the local food. Top two, pepper crab and roast chicken rice. But the trick with the chicken rice is you must go to an old style coffee shop (Chin Chin behind the Raffles is great and easy). You get the roast chicken (ask for boneless), the great rice, mix the chilli sauce with the sweet soy and minced ginger, spoon a bit on your rice, pop a nice bit of roast chicken dipped in the sauce on top and it’s glorious. Order the chilli garlic bean sprouts as a side. Have a water chestnut juice. Bring a packet of tissues, you’ll need them for your sweaty brow and to blow your nose from the chilli.

[@AuntieLiz]

Sound like a veteran in hawker

[@mckoiskiii]

i've been waiting for new uploads for a while. welcome back Auntie Liz 😄

[@tkmwong020480]

When I eat Hainanese Chicken Rice, I like to order both, which means half Steam Boiled and Half Roasted. When You find a shop that does both right and most importantly does the Chillie Sauce and the Rice done right as well, then You have a dish that is so Fulfilling and won't get bored of eating it very often. 🤤😋

[@AuntieLiz]

Yes, heavenly

[@btvitek1671]

Auntie Liz is back

[@seanfallet4703]

Allergy guy is a very lucky man! ❤ everything she cooks has love infused in it and what a smile and laugh. 😍

[@venombreed01]

Such a refreshing style of cooking presentation, not pretentious at all. Just honest styles, I hope Uncle Roger appreciates the time you spent making this and would love to see how he manages a mahhoosive pot of oil like you! Thank you Liz, I hope you got to pick up your kids on time!

[@simonharding9493]

Great to see new Auntie Liz. Fantastic!

[@kantemirovskaya1lightninga30]

Chef Haigh, I am so glad you went back to the hairstyle I love it!! Am the cook at home-lived in 13 countries and like the food of all those places. I am weak in Asian stuff (Korea but only 1.5 years) so you help more than you know!

[@AuntieLiz]

Great to hear these videos are helping and you’re trying them at home. Keep it up and hope you enjoy the process.

[@bryanpaynechefbrybry1067]

Thanks aunty Liz and Mr Nut Allergy guy.. Both looked equally as good as each other.. And I couldn't agree with you more aunty Liz about how to respect each culture and or country by knowing why it is done that way.. Catch you on the next one champions..

[@Negative_NBG]

"Uncle Rogen enjoyed a western breast... sorry children" 🤣🤣🤣 he got to you!

[@robertwayne352]

Auntie Liz!!!! I'm so happy to see you doing full videos again! Now I'm hungry! Delicious chicken! Chef is back!!!!! ❤❤❤❤❤

[@danielchin8073]

Having a parent from the east and from the west also, I'd say the rice makes me feel like it's a midweek meal and the Western style feels more Sunday dinner. Would love be to try both.

[@Noob___Noob]

Auntie Liz used feeling to measure the liquid in the ricecooker.

[@josecaparroso577]

she is so perfect ....the passion, the knowledge...i just love her.

[@joshuanunez8397]

Auntie Liz I choose both, but I love food. Im in Arizona in America so I appericate this video because I have two new recipes.

[@PolePosition08]

LOL Did you just refer to the cameraman as "peanut allergy guy?"...great video. Your story about putting love in the dishes really caught me in the feels.

[@swyping]

Yeah, they're married ;-)

[@hamishcruden7623]

Welcome back... great to have your videos to watch once again!

[@neomerlin]

That little "sorry children" was delightful

[@tel666999]

I went to Mei Mei for their chicken, it was lovely!

[@YD180]

WOW chef! That was amazing. I loved everything from the technique to the way you expressed the passion for cooking.

[@AuntieLiz]

Glad you enjoyed it!

[@morriskurland1091]

Woowoo go auntie Liz! Beautiful dishes and thank you for sharing about your life and your training!

[@chinatownboy7482]

Aunty, both my parents work. Can you come over to supervise when I fry the chicken?

[@kevinfoo8031]

Only thing missing with the roast, ginger, garlic, shallots and hot oil poured over as a side flavour. Each to their own of course, and love her cooking passion.

[@oneupmanship]

I raise my own chickens. Prefer them between 5 to 6.5lbs. Always looking for new ways to prepare them. Norhing is wasted, even the stock remains are ground into pet food. Hope you keep posting.

[@benwu7980]

Such a difference with good corn fed compared to the much cheaper bigger ones in supermarket, even the eggs taste so much better from owning hens.

[@mashnoonislam1126]

15:34 Can hear Uncle Roger saying "Sorry Children" 😂

[@vinayd113]

Auntie liz is back. Happy to see you. Do upload more.. 😍😍😍😍

[@rohanladad]

Good to see aunty lizz, saw the full video even though I'm an Indian who is pure vegetarian...

[@thecyberchefutube]

I want to try both

[@michaelgreer4790]

Great work, Chef. Can't wait to visit Mei Mei. Been on my restaurant dream sheet for ages.

[@HADESPAYLOAD]

How it show be, sometimes… lol reminds me of the chef I took a class with in Bangkok. If you asked how much chilis and such you should use… she replied follow your heart. ❤

[@seanmcerlean]

Looks great Elizabeth. Hope a certain Malaysian food critic agress when he reviews it 😅 Will defo be coming soon for your Nasi Lemak as i am only round the corner in Lambeth.

[@csouverein]

This is the only time I wished I was a dead chicken! The love you get in the afterlife as a chicken when treated here!!!♥️😍🤤 🥰🇳🇱

[@CaravelClerihew]

Apparently a year is the length of time that people will forget about a book full of stolen recipes and anecdotes.

[@ThomasBoyletjbhysl]

Yummo. I wish we had smellovision. Welcome back Auntie Liz. We want more of this. When does peanut allergy guy cook? or is he just camera guy? :)

[@selfification]

I love that because of uncle roger, her husband is now permanently 'allergy guy'. I love their pair up.

[@MrRudyc85]

Peanut allergy guy. Get it right. Lol

[@JellyBeanMQ19]

Can’t believe she still has the guts to call herself professional chef after that book fiasco 😂😂 0:14

[@variandavid377]

The roast chicken rice is the version I loved growing up and still love over the regular hainanese chicken rice! ❤❤

[@AzBurke68]

Each time you said breasts I was waiting for Uncle Roger to come around the corner saying "what you doing, what you doing" lol

[@TheAnzamin]

Which reciepe book did you pull this one from?

[@therealstarry1]

She's back, FUIYOH!!!

[@10tenofthebesst]

chef liz, its people like you that we need in this world, laid back a dan good laugh, and incredibly attractive, better than nigella any day of the week, coming from a chef background myself you are the best, high up there with the likes of ramsey, blumenthal well done

[@WhiteCranK]

Simp

[@bonwatcher]

Seeing just the few ingredients of the chicken rice... that has to be sooo good. 🤤 No need to apologize to the children for creating juicy uhh, we'll leave it at that. 🤣

[@rubenrodriguez2590]

Great video.... More more more...

[@mdharrisuiuc]

I feel like the western preparation is about complimenting/elevating the chicken, whereas the hainanese chicken is more about celebrating the essence of chicken and maximizing the chicken flavor. My favorite part of frying meats unbattered is those bits of the lean that get heavily fried and turn super crispy and deep brown. Mexican chicharron and (well made) carnitas is a good example of that.

[@Italonino]

The Amazing Auntie Liz returns, the world is a better place for it. Since I was raised in a part of Italy that doesn't use much butter, I prefer the Hainanese chicken. Sorry English children.

[@gastronaut73]

Chef, you have more than done justice to both of those dishes. I couldn't choose between them despite having a preference more for asian food. Gonna have to give both a try.

[@GringoLoco1]

As my friend Mr Creosote would say: I'll have the LOT

[@mashoook]

Great to see you back Auntie Liz!!

[@GrAsSMoPer]

As a Asian living in Australia if I’ll to make the supreme chicken I’ll serve it with rice 😂😂😂I love the last bit of the video cleaning up the plates 😂😂😂

[@tregaricus00]

yeah rice instead of potatoes!! Maybe some roast potatoes on the side 😂

[@KeithMilner]

Greetings from Katong. My preference is for roast chicken rather than poached which, as a westerner, I find a bit "slimy". The hainanese roast chicken at my local Katong Shopping Centre is excellent.

[@jrmint2]

I don't eat chicken skin, but I prefer the softer texture, gentler taste of poached chicken w the aggressive Chinese sauces. The contrast is superb. I love roast chicken western way, w gravy...but I still don't eat the skin.

[@bryanmarks608]

I’m glad you’re back.

[@alanxliang]

Love the thoughtful commentary not just on the prep but on her passion for cooking

[@jaikumarvenkatchari3838]

Both the dishes are fabulous and that brings to mind those famous words from the iconic show, The Iron Chef, wherein the chairman would say,'Which dish reigns Supreme'😂

[@bigmoviefreak]

Auntie Liz has a new weejio! ❤

[@Aracore]

Fuiyaaaaaa Auntie Liz is back!

[@vivianlaw13]

I'm so hungry after watching this... we live so far from any traditional Chinese food... definitely have to try this... Thank you for making this video...

[@popptrp]

Fuiyoh! It has a long time for me not watching your new weijo. Can I request some menu incorporated with peanut oil?

[@kennymarotta9924]

I appreciate the showing the mundane little jobs. So many cooking videos are lightning fast and unrealistic you gotta show the love and respect for the small time consuming tasks

[@sagniksarkar8570]

Wowo long time no see haha. Welcome back chef!

[@Backdaft94]

Glad to see Auntie Liz back

[@karwaimock9157]

the ending is superb! Hahaha great video! Keep them coming! I think i'd appreciate if we have some subtitles telling us what ingredient or condiments you are putting into the pan when you're not mentioning them verbally. But like i said, great video!

[@JCrozier1]

looks really good Auntie Liz!

[@daoedn1127]

I like both dishes. But i realy wana try to make the one with the mushrooms. Thanx for the cooking class and the talk while cleaning the mushrooms. 😊

[@LegendaryGeek1]

Amazing how clean you keep that place. I'd eat there daily. But alas.... I am across the pond

[@noelcleary9839]

Wow chef, looking great these dishes. Was that Jasmine rice? Do you post recipes for your content. Cheers, thanks

[@olesilverbastard9830]

please dont make me choose, these both look absolutely A MEI ZING

[@Stick-a-fork-in-Gmorks-tort]

Great to see you've posted a new video. I love both versions. I'll take an order of both please.

[@mikekok]

Where's the home made chilly sauce, a must have as far as hainanese chicken rice. Not to forget, ginger sauce as well.

[@CollideWithTheSlope]

Hey the Peanut Allergy Guy is stealing the food at the end!

[@bearwrex9806]

I've missed seeing your videos so much. My mind is now racing about what I want to make for supper tonight. Thank you for sharing!

[@GrumpyOldBastard]

Half expected Uncle Roger to pop up in bubble with the western breast comment, but the sorry children was cute. I do get the which style do you like the most foods I grew up with will always be that warm hug, but there are times I want foods from different regions of the US, Europe or Asia and nothing else will satisfy that craving in those moments those too provide that warm hug. Moral of the story is never limit yourself to one cusine if you do it is your loss. Good to see you back, ending was cute of course cleaning up that plate was per instructions.

[@patcaza6166]

yesss, she's back !

[@adamsteinhardt6393]

Fiuyou. So tasty, so tasty Also we all know the secret in the mei mei sauce is MSG

[@jargarbo]

Ohhhh!i love the hainanese roasted chicken rice! Always loved it but cooking it at home is quite difficult as chicken is deep fried compared to the "steamed" chicken . Thanks auntie Liz!

[@gelokaskasero]

There was an episode in "The Bear" series were Olivia Colman played a head chef and talked about the importance of mushrooms.

[@gojiplusone]

Two questions: 1. Is it okay to butcher the chicken before frying it? Because I don't have anything big enough to deep fry the whole chicken. 2. If I put the chicken on the fridge after basting it, will it be good for a few days?

[@zelwojtek]

Supreme chicken indeed 😍 Auntie Liz, Good to see you and Uncle Peanut Allergy Guy back on the KZbin.... 🎩

[@FilipinoCook]

hmmmm... I'll try cooking my rice that way... just curious... thanks Chef Auntie Liz...💪😎

[@williamschubert7063]

How do they get the feathers off after they kill the chicken? I cannot imagine that part.

[@jeffchapel79]

I’d watch this everyday vs the crap food shows on tv... ❤

[@takyongwong3582]

Thank you chef good 👍👍

[@AuntieLiz]

You’re welcome

[@dmays67]

Love this straight forward, no buggering about, filming. It's like I've just been invited into your kitchen to share the experience of what you are cooking and what you're thinking [about the dish]. And OMG what amazing food you are producing! Fantastic addition to my KZbin choices. Look so much forward to seeing where your journey takes me :) Aside: The Gold YT plaque will come soon I have no doubt. If it hasn't already!

[@thekasperdarkfire]

Both dishes look absolutely delicious

[@carbonicoyster5907]

Is it possible to do a Hainanese airfrier version?

[@AuntieLiz]

Definitely I’d say so! Let’s give it a try!

[@chris109]

Love both! Can’t choose!