Beautiful! 😋 After removing the chicken fat and butt, put in a separate small Ziploc bag and add to the SV bath with the whole chicken at 160/3. The fat will render in the bag. Snip off a corner of the bag, squeeze out the liquid oil into your frying pan for the rice. (Snip the corner off of the large Ziploc to strain, too, to avoid spills. 😉)
I was totally thinking about making Hainanese Chicken for my parents using my sous vide! Glad to have found your video! Definitely going to give this a try. Thank you for sharing! While its drying, you can try glazing the skin of the chicken with sesame oil to keep it nice and smooth. Also, I was considering adding a tiny bit of turmeric in the sous vide bath to give the skin a yellow tint like a lot of restaurants. Curious to know what you think about that.
Great point. Will definitely glaze while air drying next time. You can definitely add the turmeric, it did cross our minds, but decided not to ... forgot why... probably just forgot hahaha.
That’s a very decent home made Hainanese chicken rice and you guys are so cute 😍 The Singaporean version has a lot more garlic (with skin on) stuffed into the cavity. For folks who can’t sous vide, you can simply poach it breast down, making sure it’s barely boiling for 40 min (average sized chicken). I’m also not sure it’s worth buying frozen Pandan leaves frozen as it loses its aroma when frozen. Maybe the nutrients are still intact 😆. Chicken skin looks tight and gel intact 😋 Like someone mentioned in the comments, you want to coat the chicken with sesame oil mixed with soy sauce when it’s drying, and re-use it as a sauce to pour over the chicken after cutting it. The commercial stalls add sugar to this sauce but you can skip it if health conscious. You can also skip the commercial stock and just use water for poaching, but add a lot more of the aromatics and definitely more salt for flavour.
U r absolutely right! Foe me, ABC sauce is not correct! Likewise, we use soy sauce plus sugar and sesame oil plus some boiled chicken stock earlier. We never ever use any commercial chicken stock or chicken stock cubes. We want the natural taste of fresh chicken.
@@rolandtan9302when you sous vide you do need the chicken stock The low temp of sous vide won’t bring out the chicken flavor into the water You can make homemade chicken stock separate and then SV the boneless chicken The SV will ensure the chicken is insanely juicy and you can cook to “medium” vs well-done while killing all the bacteria 🙂
Dip the chicken 5x In and out a pot of boiling salt water with ginger and garlic and spring onions. Dip the chicken in the hot water under low heat for 15 mins without boiling the water at 85 oC. Close the lid cover and switch off the fire. Leave it for 30 mins. Bring out the chicken put in ice water for 15mins... Put the chicken back to the boiling pot again and take out the chicken immediately. Ready to chop and serve. Period.
@@rolandtan9302 that’s too high of a temp You want 60-65C sous vide so the chicken comes out as juicy as scientifically possible But you need to do it for 3-6hrs to kill the bacteria
I am a sous vide enthusiast. I have been doing other proteins with great success but not yet on chicken. I am thinking if you have an instant pot with Sous Vide function, you can dip the whole chicken in without the bag. You can also probe the thickest part of the chicken with a desired temp. using an oven probe meat thermometer. As soon as the thermometer reaches the temp, take chicken out of the IP and dip chicken into a ice water bath. No more messing with bagging and unbagging 😉
It might be neighborhood dependent, but you can buy rendered chicken fat (schmaltz) in tub containers. Look in the refrigerator section of your supermarket.
@@KindofCookingAfter removing the chicken fat and butt, put in a separate small Ziploc bag and add to the SV bath with the whole chicken at 160/3. The fat will render in the bag. Snip off a corner of the bag, squeeze out the liquid oil, add to your frying pan for the rice. (Snip the corner off of the large Ziploc to strain, too, to avoid spills. 😉)
You cook pei pa arp at 65°C 12-16hrs but you cook sous vide hainanese chicken rice at 71° 3hrs. My question. Can I also cook sous vide pei pa arp 3hrs if I set the temperature at 71° ? Thank you.
They usually smash through the leg bone in Guangdong too. Shantou chicken is good but they don't like spice. I imagine south east Asia improved this dish a lot too. I wish the mainland Chinese knew about sous vide because it's the best way to cook
How might you change this to use already cut up chicken? I suspect the cooking time will be shorter by quite a bit but I am wondering about the cooling.
Excellent question. Yes, it would be shorter with a smaller piece, but that's determined by thickness. If you're using a leg for example, I've done as short 1h but prefer longer - around 1.5. Cooling will remain similar as you need it to cool completely to have the layer between the skin.
Hi guys! I made this Hainanese Chicken recipe twice already and we love it! The chicken breast is so moist and tender a real winner. I know cooking the chicken sous vide will have different temp/cooktime for white and dark meat. Since the chicken was cooked whole, we cant do that. The breast part turned out very nice but the chicken leg bone is abit reddish pink and the meat around the bone is abit reddish pink as well. Is it still safe to eat that? Looking forward to more videos from you. Keep safe!
Thank you for trying! It’s one of our favs as well. A bit of pink around the bone can be safe to eat - ours has a bit of pink as well, but it is cooked through and not raw in our case. The safeness is dependent on temperature, cooking time and thickness. If you’re unsure but comfortable with some pink you can double check the Douglas Baldwin guide to pasteurization. Or cook it a bit longer. Hope that helps.
Another question on this. If I decide to try out cooking the hainanese chicken separately as white meat(breast cavity) and another bag for the dark meat(leg, thigh and wing), do i still cook the breast for 160F for 3 hours or less to get the same moist tender result? Should i include the wing with the breast cavity? And for the dark meat, for hainanese chicken what would you suggest the time and temperature will be to match the moist tender result of the breast meat? Thanks so much guys!
Hi guys! I tried this recipe today, the chicken came out amazing texture, especially the skin! But the thighs were still pink and the bones were bright red after it cooled. I think it was cooked and safe to eat because I tasted it and it wasn't slimy or have that raw meat texture, but my family was grossed out :( Can you confirm if the chicken was cooked? I couldn't see it very well but it looks like yours was also pinkish and the bone was red right? Any way we can prevent that or it's just something we have to accept with sous vide?
Sometimes it does come out pink, and the bones a bit red. It takes a bit of time to get used to! Using the Douglas Baldwin chart, just make sure that you have it fully pasteurized based on thickness. I think in the video I have a closeup of what mine looked like. You can also go up a few degrees next time, if they are really turned off. What was the temperature, time, and thickness of your bird?
@@KindofCooking I also got a Gwai Fei chicken and did the exact temperature and time as your recipe (160/3 hours). After refrigerating the left-over, the bloodiness isn't so bad. The bloody bones is less gross and the reddish part of the meat is more brown (like how dark meat should be). So I think we're good! I'll just make them ahead of them and refrigerate them from now on. Thanks for the amazing recipe! Not only did the chicken came out amazing, your rice recipe is super on point, I ate 3 bowls in a row! Looking forward to try your other recipes ^_^
We did ~70C, but there are a variety of temperature and times that could work here based on your preference for doneness and texture. 68C-73C should all be fine, even a bit lower if you want. We did 3 hours, you can do it for shorter, but base it o the thickness of the chicken. Hope that helps
@@KindofCooking I did it immediately, should I have waited? The skin ruptures easily when I pressed it with the soft "pad" of my finger. It is very soft. I just couldn't get the gelatin between the skin and the meat. I am using broiler chicken, I think you are not, does it matter? Any advice?
The chicken would make a difference. We used a yellow running chicken. I think it has a bit of a tougher skin, also fattier. Straight out of the water it can be delicate, however it should be a bit more resilient after the ice bath. You did it correctly if you put it in immediately.
Definitely wouldn't recommend doing it without the bag - it would create a mess and possibly jam and gunk up the sous vide machine. Which sous vide model do you have?
@@KindofCooking I have the Wolf multi-cooker which comes with the Sous Vide function. Since I'm using the liquid to cook the rice later, I was thinking maybe I can put the chicken in the cooker without the bag. www.williams-sonoma.com/products/wolf-gourmet-multi-cooker/
Looks delicious! I think I’ve only tried making this dish at home twice! Do you serve it cold or warm, and if you serve it warm, how do you recommend warming it after the ice bath?
We serve it room temperature. I usually don’t rewarm it after and would eat it cold if I put it on the fridge. I think warming it changes the flavors and texture. You want that but if gelatinized goodness under the skin. But if you want to rewarm, you can probably put it in the sous vide for sometime under the temperature you originally cooked.
Cool, so happy to find this channel. Will definitely try this (and hopefully other recipes!). Does it matter if you get yellow skinned chicken or not for this recipe?
You can buy fresh pandan leaves at Al Premium on Eglinton and Warden or Sunny at Markham Road and 14 and sometimes at Bestco on Brimley and Huntingwood.
Nice! Will look there next time. I did get it at the Sunny's before. Haven't been to bestco for a while. We use it for a few other recipes as well. Ok .. soo ... is it A1 or AL hahahha i've been trying to figure that out.
It’s more of double boil using a sous vide device. which is pretty smart. This could be replicated with just a regular pot of water on the stove so long as you know your stove well enough to maintain the 71°. But sorry guys that rice cooker is pretty mediocre. It’s nothing you can’t get from Amazon. If you’re gonna lug one back from Japan, it’s gotta be the 1/2” thick nabe pot style rice cookers.😅
It would be cool if you could do this with chicken thighs, brown the vegetables first, figure out approx how much liquid the chicken gives off, and put everything in the bag to sous vide it all at once. Would be awesome for meal planning, just pop it in the sous vide and have at it in 1-2 hours.
The issue with this is that a lot of veggies require a higher r temperature to cook through and soften around 180-190f. It could be interesting with precooked meal planning though.
Ginger scallion can be pretty simple but easy to mess with, with that volume and the amount of the oil, and the temperature, i'm guessing that it would taste bitter. 🤔
We usually double seal, or double bag depending on what we are cooking. If it had sharp bones, cooking fir a long time, or at high temps we take extra precautions to prevent bag breakage.
HAHAHAHAH! NO WONDER! We couldn't find our picture. I do remember now the hanging soy sauce chickens though. We did have one, which I thought was also Hawker Chan, in the red pavilion building. I wonder what that one was.
How did you conclude that it was not cooked? Instant read thermometer or by look? Myoglobin can make chicken appear uncooked. After exposure to air the redness will darken as with beef.
ABC sauce is incorrect u should use the special chicken rice dark soy sauce sold in supermarket.. ABC sauce is too sweet. Sweet sauce is used for fried carrot cake, char kway teow and to be used as a dip sauce for soon kueh and png kueh.
At the temperature and time it was cooked, it was fully cooked and pasteurized. The red/pink tinge may be from bones or other elements. Other than using the sous vide, it came out with a pretty traditional taste and feel.
Believe it or not, the chicken is actually cooked to 160F, pretty much fully cooked and pasteurized. The pink you see is actually not from the meat being raw, more so from the bones.
@@nokturn882It's myoglobin, not blood. More visible in sous vide cooking because the meat is not exposed to air. Expose it longer and it will darken, as with red meat.
You buy the chicken encased in plastic. All other meats, too, from the moment they're ready to leave the slaughterhouse. Sous vide is low temperature cooking.
Excellent recipe - tried it today and worked a treat. Thanks guys 👍
Beautiful! 😋 After removing the chicken fat and butt, put in a separate small Ziploc bag and add to the SV bath with the whole chicken at 160/3. The fat will render in the bag. Snip off a corner of the bag, squeeze out the liquid oil into your frying pan for the rice. (Snip the corner off of the large Ziploc to strain, too, to avoid spills. 😉)
Definitely making this! Perfect dish for the sous vide!
Perfectly detailed step-by-step video. Thanks so much!!
I was totally thinking about making Hainanese Chicken for my parents using my sous vide! Glad to have found your video! Definitely going to give this a try. Thank you for sharing! While its drying, you can try glazing the skin of the chicken with sesame oil to keep it nice and smooth. Also, I was considering adding a tiny bit of turmeric in the sous vide bath to give the skin a yellow tint like a lot of restaurants. Curious to know what you think about that.
Great point. Will definitely glaze while air drying next time.
You can definitely add the turmeric, it did cross our minds, but decided not to ... forgot why... probably just forgot hahaha.
I am so glad that I found your channel and just subscribed to your channel. ❤
Me too! I’m finding great looking recipes for all kinds of recipes I’ve been wanting to try ! Also they’re so funny 😂
You guys deserve many more subscribers! I'm glad to have stumbled on your channel ❤️🎉
Thank you for the kind words! hehe they'll come in time.
love the asian style dishes you guys make from sous vide. Thanks for sharing all this.
Nelson Castro thanks for watching and your continued support!
Thumbs up for the time & effort writing up the recipe, ingredients etc.....
Thanks for recognizing that. Means a lot!!
Great idea to sous vide. Im going to try this for Lunar New Year🧧.
Looks delicious I’m going to try this. Thanks for your video
love these recipes that you dont see very often! Great job guys! Never seen a "Rice Washing Stick" before.. LOL
Thanks, Darrin! The rice washing stick is awesome! lol once Carmen saw someone use it ... she went on a mad search for it. Life changing for her.
I can’t wait to try this oooomg
That’s a very decent home made Hainanese chicken rice and you guys are so cute 😍 The Singaporean version has a lot more garlic (with skin on) stuffed into the cavity. For folks who can’t sous vide, you can simply poach it breast down, making sure it’s barely boiling for 40 min (average sized chicken). I’m also not sure it’s worth buying frozen Pandan leaves frozen as it loses its aroma when frozen. Maybe the nutrients are still intact 😆. Chicken skin looks tight and gel intact 😋 Like someone mentioned in the comments, you want to coat the chicken with sesame oil mixed with soy sauce when it’s drying, and re-use it as a sauce to pour over the chicken after cutting it. The commercial stalls add sugar to this sauce but you can skip it if health conscious. You can also skip the commercial stock and just use water for poaching, but add a lot more of the aromatics and definitely more salt for flavour.
U r absolutely right! Foe me, ABC sauce is not correct! Likewise, we use soy sauce plus sugar and sesame oil plus some boiled chicken stock earlier. We never ever use any commercial chicken stock or chicken stock cubes. We want the natural taste of fresh chicken.
@@rolandtan9302when you sous vide you do need the chicken stock
The low temp of sous vide won’t bring out the chicken flavor into the water
You can make homemade chicken stock separate and then SV the boneless chicken
The SV will ensure the chicken is insanely juicy and you can cook to “medium” vs well-done while killing all the bacteria
🙂
Dip the chicken 5x In and out a pot of boiling salt water with ginger and garlic and spring onions. Dip the chicken in the hot water under low heat for 15 mins without boiling the water at 85 oC. Close the lid cover and switch off the fire. Leave it for 30 mins. Bring out the chicken put in ice water for 15mins... Put the chicken back to the boiling pot again and take out the chicken immediately. Ready to chop and serve. Period.
@@rolandtan9302 that’s too high of a temp
You want 60-65C sous vide so the chicken comes out as juicy as scientifically possible
But you need to do it for 3-6hrs to kill the bacteria
Ok. Have to ask since I now have type2 diabetes what can I substitute the rice with.
Can’t wait to try this! Thanks for your video !
Thanks for watching! Let us know how it turns out.
Yummmnn!!!
Making this!
I loved the way he spoke his english
haha Thanks! that's a first :P
I am a sous vide enthusiast. I have been doing other proteins with great success but not yet on chicken. I am thinking if you have an instant pot with Sous Vide function, you can dip the whole chicken in without the bag. You can also probe the thickest part of the chicken with a desired temp. using an oven probe meat thermometer. As soon as the thermometer reaches the temp, take chicken out of the IP and dip chicken into a ice water bath. No more messing with bagging and unbagging 😉
It might be neighborhood dependent, but you can buy rendered chicken fat (schmaltz) in tub containers. Look in the refrigerator section of your supermarket.
fred5784 that would probably work! I’ve never seen chicken fat where we go, BUT we have also never thought of it.
@@KindofCookingAfter removing the chicken fat and butt, put in a separate small Ziploc bag and add to the SV bath with the whole chicken at 160/3. The fat will render in the bag. Snip off a corner of the bag, squeeze out the liquid oil, add to your frying pan for the rice. (Snip the corner off of the large Ziploc to strain, too, to avoid spills. 😉)
You cook pei pa arp at 65°C 12-16hrs but you cook sous vide hainanese chicken rice at 71° 3hrs.
My question. Can I also cook sous vide pei pa arp 3hrs if I set the temperature at 71° ? Thank you.
They usually smash through the leg bone in Guangdong too. Shantou chicken is good but they don't like spice. I imagine south east Asia improved this dish a lot too. I wish the mainland Chinese knew about sous vide because it's the best way to cook
Would there be little bone shards then?
@@KindofCooking yes, all over the mainland they have shards in most chicken and pork foods.
How might you change this to use already cut up chicken? I suspect the cooking time will be shorter by quite a bit but I am wondering about the cooling.
Excellent question. Yes, it would be shorter with a smaller piece, but that's determined by thickness. If you're using a leg for example, I've done as short 1h but prefer longer - around 1.5. Cooling will remain similar as you need it to cool completely to have the layer between the skin.
All the best with your channel. Keep it up :)
Hi guys! I made this Hainanese Chicken recipe twice already and we love it! The chicken breast is so moist and tender a real winner. I know cooking the chicken sous vide will have different temp/cooktime for white and dark meat. Since the chicken was cooked whole, we cant do that. The breast part turned out very nice but the chicken leg bone is abit reddish pink and the meat around the bone is abit reddish pink as well. Is it still safe to eat that? Looking forward to more videos from you. Keep safe!
Thank you for trying! It’s one of our favs as well. A bit of pink around the bone can be safe to eat - ours has a bit of pink as well, but it is cooked through and not raw in our case.
The safeness is dependent on temperature, cooking time and thickness. If you’re unsure but comfortable with some pink you can double check the Douglas Baldwin guide to pasteurization. Or cook it a bit longer. Hope that helps.
Thanks for your reply! Im perfectly happy how the breast is so tender and juicy will try it out a third time to see if we need to adjust it abit.
@@jimi_raymondo4269 you can also separate it out to dark and white and cook your desired temperatures and times.
Yah, was also thinking about that.. thanks guys. Looking forward for more videos. Keep safe
Another question on this. If I decide to try out cooking the hainanese chicken separately as white meat(breast cavity) and another bag for the dark meat(leg, thigh and wing), do i still cook the breast for 160F for 3 hours or less to get the same moist tender result? Should i include the wing with the breast cavity?
And for the dark meat, for hainanese chicken what would you suggest the time and temperature will be to match the moist tender result of the breast meat? Thanks so much guys!
Hi guys! I tried this recipe today, the chicken came out amazing texture, especially the skin! But the thighs were still pink and the bones were bright red after it cooled. I think it was cooked and safe to eat because I tasted it and it wasn't slimy or have that raw meat texture, but my family was grossed out :( Can you confirm if the chicken was cooked? I couldn't see it very well but it looks like yours was also pinkish and the bone was red right? Any way we can prevent that or it's just something we have to accept with sous vide?
Sometimes it does come out pink, and the bones a bit red. It takes a bit of time to get used to! Using the Douglas Baldwin chart, just make sure that you have it fully pasteurized based on thickness. I think in the video I have a closeup of what mine looked like.
You can also go up a few degrees next time, if they are really turned off.
What was the temperature, time, and thickness of your bird?
@@KindofCooking I also got a Gwai Fei chicken and did the exact temperature and time as your recipe (160/3 hours). After refrigerating the left-over, the bloodiness isn't so bad. The bloody bones is less gross and the reddish part of the meat is more brown (like how dark meat should be). So I think we're good! I'll just make them ahead of them and refrigerate them from now on. Thanks for the amazing recipe! Not only did the chicken came out amazing, your rice recipe is super on point, I ate 3 bowls in a row! Looking forward to try your other recipes ^_^
temperature should be 85 oC for 15 mins and rest in pot for another 40 mins. My cooking in steel crockpot.
What's the temp in Celsius and length of cooking in sous vide bathspa,,?
We did ~70C, but there are a variety of temperature and times that could work here based on your preference for doneness and texture. 68C-73C should all be fine, even a bit lower if you want. We did 3 hours, you can do it for shorter, but base it o the thickness of the chicken. Hope that helps
Rice is life
Ever west ham fan
I did the ice bath for my chicken too but no gelatinous layer. Any idea why?
Hmmm. Good question. Did you put it in the ice water immediately or did you wait? How was the skin texture?
@@KindofCooking I did it immediately, should I have waited? The skin ruptures easily when I pressed it with the soft "pad" of my finger. It is very soft. I just couldn't get the gelatin between the skin and the meat. I am using broiler chicken, I think you are not, does it matter? Any advice?
The chicken would make a difference. We used a yellow running chicken. I think it has a bit of a tougher skin, also fattier. Straight out of the water it can be delicate, however it should be a bit more resilient after the ice bath. You did it correctly if you put it in immediately.
@@KindofCooking so, you are saying, using a yellow running chicken might be easier to have the gelatin form beneath the skin?
Question: For poaching recipes (i.e. Hainanese Chicken, Soy Sauce chicken), can I sous vide the protein without the bag?
Definitely wouldn't recommend doing it without the bag - it would create a mess and possibly jam and gunk up the sous vide machine. Which sous vide model do you have?
@@KindofCooking I have the Wolf multi-cooker which comes with the Sous Vide function. Since I'm using the liquid to cook the rice later, I was thinking maybe I can put the chicken in the cooker without the bag.
www.williams-sonoma.com/products/wolf-gourmet-multi-cooker/
Looks delicious! I think I’ve only tried making this dish at home twice! Do you serve it cold or warm, and if you serve it warm, how do you recommend warming it after the ice bath?
We serve it room temperature. I usually don’t rewarm it after and would eat it cold if I put it on the fridge. I think warming it changes the flavors and texture. You want that but if gelatinized goodness under the skin. But if you want to rewarm, you can probably put it in the sous vide for sometime under the temperature you originally cooked.
Warming will liquify the aspic.
Cool, so happy to find this channel. Will definitely try this (and hopefully other recipes!). Does it matter if you get yellow skinned chicken or not for this recipe?
We got the Chinese free range chicken. Those are usually yellow. I feel like yellow would be better but personally haven’t tried with Western chicken
You can buy fresh pandan leaves at Al Premium on Eglinton and Warden or Sunny at Markham Road and 14 and sometimes at Bestco on Brimley and Huntingwood.
Nice! Will look there next time. I did get it at the Sunny's before. Haven't been to bestco for a while. We use it for a few other recipes as well.
Ok .. soo ... is it A1 or AL hahahha i've been trying to figure that out.
Nice little history intro. 👍👍👍👍
Glad you liked it! Always want to add value wherever we can!
How the skin is shining?
It’s more of double boil using a sous vide device. which is pretty smart. This could be replicated with just a regular pot of water on the stove so long as you know your stove well enough to maintain the 71°.
But sorry guys that rice cooker is pretty mediocre. It’s nothing you can’t get from Amazon. If you’re gonna lug one back from Japan, it’s gotta be the 1/2” thick nabe pot style rice cookers.😅
Chicken rice! Looks so tasty :) yum~
Risk taker - don't go to the bathroom after 😭😭😭 you guys are hilarious
What broth did you use to fill the bag with ?
We used Unsalted chicken broth. The full recipe is in the description.
How do you make the unsalted chicken broth?
I think for this one I did store bought. But you could boil a chicken down, and sometimes I save the purge from my sous vide chicken.
@@KindofCooking I see. Thank you.
It would be cool if you could do this with chicken thighs, brown the vegetables first, figure out approx how much liquid the chicken gives off, and put everything in the bag to sous vide it all at once. Would be awesome for meal planning, just pop it in the sous vide and have at it in 1-2 hours.
The issue with this is that a lot of veggies require a higher r temperature to cook through and soften around 180-190f. It could be interesting with precooked meal planning though.
Ginger scallion can be pretty simple but easy to mess with, with that volume and the amount of the oil, and the temperature, i'm guessing that it would taste bitter. 🤔
Very true! Never thought about it, in most cases we've always just winged it and it came out ok. hahaha How do you do yours?
Who's got a version using the Anova Precision Oven?
It'd be the same. Bag and cook in the APO in the sous vide mode.
May i know the weight of chicken? Going to make with chic breast.
Weight is irrelevant when cooking sous vide.
why double bag?
We usually double seal, or double bag depending on what we are cooking. If it had sharp bones, cooking fir a long time, or at high temps we take extra precautions to prevent bag breakage.
Beef rendang please!
That’s a great idea!
Thanks for the recipe!
Btw, Hawker Chan serves Soya Sauce Chicken; not Hainanese Chicken Rice.
HAHAHAHAH! NO WONDER! We couldn't find our picture. I do remember now the hanging soy sauce chickens though. We did have one, which I thought was also Hawker Chan, in the red pavilion building. I wonder what that one was.
tried this and sous vide for 3 hours at 165F, cavity was not cooked .... I think I should just sous vide half chook at a time
Sous Viding half would solve that problem. If doing the whole thing, you'll need to ensure that the entire cavity is filled with liquid.
How did you conclude that it was not cooked? Instant read thermometer or by look? Myoglobin can make chicken appear uncooked. After exposure to air the redness will darken as with beef.
Is that the lady from "Off the Chinese Wall"?
I’m a lady now? I guess I am. Man I’m old 🙃
ABC sauce is incorrect u should use the special chicken rice dark soy sauce sold in supermarket.. ABC sauce is too sweet. Sweet sauce is used for fried carrot cake, char kway teow and to be used as a dip sauce for soon kueh and png kueh.
Jow Dai Gai
you are missing the cucumber
Lol. I’ll be sure to have it next time!
Shut up Kevin 😂😂😂
aren't you the girl from off the great wall
Yes I am 👋🏼
SHUT UP KEVIN 🤣
The chicken is kinda raw
At the temperature and time it was cooked, it was fully cooked and pasteurized. The red/pink tinge may be from bones or other elements. Other than using the sous vide, it came out with a pretty traditional taste and feel.
@@KindofCookingIt's myoglobin.
wow, medium rare chicken.
Believe it or not, the chicken is actually cooked to 160F, pretty much fully cooked and pasteurized. The pink you see is actually not from the meat being raw, more so from the bones.
@@KindofCooking but blood are produced in the bones.
@@nokturn882It's myoglobin, not blood. More visible in sous vide cooking because the meat is not exposed to air. Expose it longer and it will darken, as with red meat.
👎👎👎
Cook the chicken in a plastic zip lock bag?!!?? 🤮
Sous vide. It's awesome.
You buy the chicken encased in plastic. All other meats, too, from the moment they're ready to leave the slaughterhouse. Sous vide is low temperature cooking.