The Perfect Hainanese Chicken Rice

[@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~

[@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 ;_;

[@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.

[@baqikenny]

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

[@smudge82_]

Living in Singapore for 10 years, I must say you got it right. Looks legit and authentic. Looks yummy too

[@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.

[@gom5799]

In Thailand this dish is called "Kao Man Gai" which means chicken fat rice. But its served different there. You get 2 different sauce sauces depending on whether you get a fried version or the traditional version. The sauces are thai seafood sauce and a fermented soy bean type sauce with ginger as well as garlic and chillies, which brings a whole new dimension to the dish. It's also served with a simple daikon soup on the side made by the chicken stock. Loving the videos by the way, your enthusiasm for food is the most wholesome thing to witness

[@J3ianca]

"Kao-man" = Oily rice "Gai" = Chicken

[@gom5799]

@@J3ianca I'm half Thai so my Thai isn't up to scratch. But yeah, that is more or less what kao man gai means. Thank you kun kroo

[@alexsolosm]

Daikon soup! Sounds like a great addition to chicken rice. Shall keep an eye for this next time I'm in Thailand!

[@daliashtern785]

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

[@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

[@michaelsotomayor5001]

I'm so glad your channel exists lol. You've taken the crown on favorite essential youtube channel

[@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.

[@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.

[@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.

[@christianreuter2497]

Your videos are awesome! I travel to Singapore every year and chicken rice is always the first thing I have, will be good to make it home.

[@fairuzuddinandroid]

In Malaysian restaurants, besides the sweet vinegary chili dipping sauce and cucumber slices, we normally have our Hainanese chicken rice with a small bowl of chicken soup. To make the soup; ground shallots, garlic and ginger are sauted in a bit of oil. Then pour in chicken stock. Add 2-3 star anises, 2-3 cloves, 5-6 cardamons, 1 stick of cinnamon. Simmer for about 20 minutes. Flavour it to your taste.

[@Glide71]

I rarely rarely rarely write comments on KZbin... Just wanted to say your presentation, passion, enthusiasm it's all 6 out 5 stars. And your are not afraid to share your mistakes and admit it. Definitely will subscribe to your channel!

[@ReginaYe]

Andong! I am so happy you are uploading again loll, one of my fav youtubers!

[@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

[@angelinesg77]

As a person of Hainanese descent I am really impressed!

[@hangtuah888]

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

[@weltgeschichtliche]

If you uploaded this two days earlier I would've hot-swapped Thanksgiving Turkey for Tian Tian Turkey! Great video!

[@pendiemz]

Pls dont. Turkey doesnt have the tenderness and bounce

[@feroci-tay5708]

@@pendiemz How dare you?

[@amaladiguna8873]

Ah yes the inverted rice bowl, this is truly authentic

[@lisahinton9682]

You're almost to a half-million subscribers, Andong! How exciting! Anyway, thank you for the clear instructions! I was looking through an old calendar from 33 years ago and saw that I went out to dinner with William and that I had the best Hainanese chicken, and decided to look the recipe up to make tonight. I hope that restaurant in Los Angeles from all those years ago has survived the pandemic (and continues to do so), and I hope that William Perkowski is well, where ever life has taken him!

[@anderscheng313]

My dad adds a knob butter , turmeric for colour and pandan leaves to the rice for a richer and intense flavour for the rice The soy sauce poured over the chicken is also mixed with the poached liquid

[@ant11368]

You really have one of the best cooking Channels on KZbin - du bist echt ein Juwel. Thanks for your effort.

[@Bronstein30]

I love that your video is so authentic and not too polished! Keep it up, we love to watch your videos and try them out!

[@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.

[@fredrikliljeblad1209]

I must have had Hainan Chicken Rice in every food court in Singapore, but your Hainan Chicken rice is beyond superb! Die war wirklich knorke!!!!!!

[@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

[@BennyKoay]

As a Malaysian, I think your process is like 85%+. The balance is taste. :D

[@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!

[@zane8116]

Malaysian here and tried this German recipe. Das gooooood!

[@damnidk1170]

Very nice video Hope you get famous

[@OttoRemse]

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

[@leohedrick1624]

Epic video man! You deserve way more views!

[@GoldenEagle_Matariki_Kaleolani]

The best Hainanese chicken rice is still from Singapore, so delicious, ah that taste.......fantastic !!

[@user-to2hh3yq4z]

I would make a minced ginger + sesame oil dipping to go along all the other sauce as well... you will be amazed by he addition!

[@tobywearnes269]

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

[@angelikaschwaff8021]

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

[@jasperdiscovers]

That voice-over dude at the end is so out of place with the kindness and friendliness of your videos. Why not just voice over it yourself? Great video again man, love your passion!

[@azdgariarada]

Agreed. The only thing on this channel that I'm not a huge fan of is that "movie trailer" voice at the end. It's not super annoying, but it's not great either.

[@thespectator2976]

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

[@Dek..]

I'm actually from Hainan and seeing this made me miss the hainanese chicken my grandpa makes lol

[@TF_NowWithExtraCharacters]

This is a solid, respectable recipe! And yes, the pandan is important. I like my sauces with a little dash of sesame oil, but that's definitely not a typical thing, I just like it. Oh and if you want the cucumbers to stay delightfully crisp, quick soak in an ice bath beforehand. :) Did you manage to try chicken feet as well? We typically serve it with some achar and sweet thai chili sauce.

[@kovokkovariki]

Holy shit. I saw your first attempt at this recipe. This version is not only an improvement but it's also an overall change of vibe.

[@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.

[@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

[@aroundtheworld1692]

I'm so glad I found your channel 😍😍😍

[@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.

[@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

[@durdudunsanders680]

Can I use any substitute for pandan leaves?

[@psoon04286]

With so many Chicken Rice outlets in Singapore we locals are spoilt for choices so we rate them from lowest to highest - so-so, can-do lah, not bad, good, GOOD, shiok, SHIOK, and finally(as the young folks would cry out) ‘TO DIE FOR’ 😆😋

[@charmaineiru6833]

Wow it's wonderful thank you for sharing your lovely recipe waiting for this , I always watch your video s- from Sri Lanka ☺

[@mynameisandong]

thank you! :) hope you like it!

[@billycarroll9153]

Soooo glad you’re back!!! Another brilliant video. (Although I’d hate to be your cooking assistant, you make a mess to clean up.....LOL, just kidding.)

[@gnomzb5070]

A divine recipe absolutely!

[@Goomoonryoung]

Lemongrass definitely takes this recipe to another level

[@TheTexx84]

MSG aka that smoove jazz 👐🏾👐🏾

[@LooNciFeRx]

For more authentic version, use chicken stock concentrate and stir fry shallots as well in your poaching liquid. Also, I think you forgot to make the sesame soy liquid that is drizzled on the chicken like tian tian

[@KaiFeng]

Super awesome like always!

[@gideonpaulalcaide]

Suggestions for calamansi substitute - you can go with very sweet clementine and half teaspoon of distilled cane vinegar or you can use honey + lemon in about 1:1.5 ratio. Taste could be a bit different but the experience is somewhat the same. If you have access to the korean yuja citrus, that's much more yummy :)

[@gamebred-gannicus2060]

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

[@santolify]

I was waiting for this! :)

[@jomayusa]

Well done.. Love from Singaporeans

[@sprz97]

This recipe now looks really accessible ! Thanks for being so Gud at this

[@MelanieAnthony]

Oh god!! It looks to die for..😬🥰🥰🥰

[@NathalieO]

Je vais essayer ce week-end ! Bisou

[@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

[@rudeboymon3177]

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

[@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 😉

[@luicha6404]

Love the vid!

[@pendiemz]

From sg over here. Glad to see people so crazy over our fav dish too. Wld personally prefer more garlic and ginger in that rice. But great job!

[@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.

[@achmadmarendes]

Perhaps this is like New York vs Italian Pizza. They both delicious.

[@TuLamLay]

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

[@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.

[@emmiacha]

Every time I see you cook in that glass stock pot I get really really jealous.. I need that too, looks so nice 🙈🥰

[@hannahhee6338]

wow this is so much work - not gonna take the chicken rice nearby for granted now LEL besides missing out on the dark caramel soy sauce this was a great recipe! sending love from singapore :>

[@terryhsiao1745]

made this at home today. I went a few steps further. but awesome stuff !! cheers man Thank s

[@bibiohbibi7743]

Really great explanation... 😍

[@hinkyt25]

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

[@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.

[@Shutobu]

As a Hainanese, I feel surprised you are even know how to do a Wenchang Dip. This kind of dip rarely people know even if In South East Asia. And I can say your method quite legit and authentic (you even don't forget to topping them with coriander.)

[@JunhanJason]

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

[@Brannington]

I know that this is a little bit of an older video but I'm on a binge right now and I've been meaning to ask you, Andong. Those little bleepy-bloopy transition sounds you use really really remind me of this one song by The Postal Service, are you a fan by any chance?

[@NoOnyon]

MSG?! Rice cooker? Uncle Roger is very proud!

[@lynnloh5975]

A cool tip: if you don't have enough chicken fat, use butter instead peanut oil. That adds a lot of flavour and fragrance, as my uncle said.

[@tamin224]

You killin me with this video! I'm on a low carb diet 😭😭😭

[@mynameisandong]

Just eat chicken and sauce 😋

[@lordsaishu9157]

the chicken itself is pretty low carb

[@tamin224]

@@mynameisandongThat's pretty hard for an asian 😂

[@urouroniwa]

Rice has one of the highest protein contents of all the grains :-) OK.... That doesn't really help, but you can pretend it does if you cheat!

[@ralfzacherl9942]

Nice, I got the same rice cooker.

[@Berkana]

Andong, I have a suggestion for you to try as an alternative to scalding the chicken with boiling water: steam-scald it. If you put down about 1cm of water in a stock pot, and figure some way to hang the chicken from the pot lid, you can bring that 1cm of water to a hard boil really quick, and just hang the chicken in there for a short while. The steam will condense on and scald every exposed surface, and will self-equilibrate, since steam always condenses most on the coldest spot, warming it up until another area is the coldest spot. Would this work? This would certainly be faster than boiling an entire stockpot of water.

[@mynameisandong]

Nice idea!!

[@ismawiibrahim7281]

You can use the beer can chicken holder thing inside a deep stock pot, pour hot water to scald, then straight away cover to steam the chicken. Use a heat proof glove to lift the chicken once cooked.

[@Berkana]

@@ismawiibrahim7281 That's a great idea! I thought those beer can chicken holders were essentially good for nothing, but now, at last, a worthy use for those things. Beer can chicken is over-rated.

[@prescottkerr7515]

@@Berkana beer can chicken can be delicious but seriously just use an old beer or coke can there is no need to buy a special holder for that. essentially beer can chicken is an alternative to spit roasting and if you cut the top off the can add a small amount of liquid and aromatics it can be amazing. lots of variation too like using coke or coffee and pairing with aromatics and a seasoning that compliments whats in your beer can. then the chicken cooks evenly all around in the oven. maybe you should give the humble beer can chicken another try. (though 100% can't wait to make this recipe variety is the spice of life!)

[@terryhsiao1745]

GREAT stuff.. I changed the style to sou vide the chicken in some stock. It's even better than the traditional method.

[@ismawiibrahim7281]

I've wanted to try whole chicken sous vide for ages.what temp and time are you at?

[@terryhsiao1745]

@@ismawiibrahim7281 53 c. Once whole chicken reach ,that hold for an hour

[@feroci-tay5708]

Your presentation style/skills are on point. 👌

[@eleonor1986]

Like always an awesome video

[@klan7547]

The yellow feathered chicken is widely sold in the Chinese markets from where i’m from (in the states)

[@lillydufeu9458]

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

[@LaFlamande]

Pyrex

[@zerocool58]

Sand ginger gives it a great taste too.

[@kper5592]

That looks amazing!

[@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.

[@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.

[@p.nguyen2393]

Ist das das Maishähnchen vom Edeka in der Birkenstraße?