The Greatest Chicken And Rice Dish To Ever Live (Hainanese Chicken Rice)
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- Опубликовано: 7 июн 2024
- We all love a healthy dish of chicken and rice...but there is a very specific kind that I think could end them all as one of the best in the game. I'm talking real deal Hainanese Chicken.
Recipe: www.joshuaweissman.com/post/c...
Induction Cooktop: shop-links.co/173657296085272...
Rice Cooker: shop-links.co/173655881585765...
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Хобби
I can confirm Josh‘s excitement over Hainan Chicken is not an exaggeration!
Woah! Andong and Weissman in the same place, this is a bigger crossover than Endgame
@@EZOnTheEyes we need Babish in here
Learn2Gramrs infinity war* and he’s right hainan chicken is amazing
A surprise to be sure, but a welcome one
A Andong x Joshua colab would be awesome. Great seeing you here 师傅.
As a Singaporean, Josh making this dish warms the cockles of my heart (only elites will get this one). Also, most Singaporeans eat chicken rice with a spoon and fork instead of chopsticks lol
Ah yes, sneaksushi
JAMUSSSSS
@@joostineatsbread-8351 JAMUSSSSS
How’s O level treating you?
@@punnthegreat8405 nah, I'll only be taking O levels in 2 years but I'm doing great
Singaporeans: "This better be good..."
Exactly what I was thinking 😂
Out if curiosity, is this an accurate/authentic recipe?
@@lifewithoutspoons8486 A little bit more over the top but it still remains its authenticy.
Malaysian:this better be saucy
@@snifey7694 haha true
"I'll tell Uncle Roger and Papa will no longer be able to protect you" 🤣🤣🤣
"WASH YOUR RICEE"
Even papa can't rescue your from uncle roger
Hyyaaaaa
@@SquidBlooper dude...is to at least clean the rice from dust or debris
I don't like washing the rice because, yes it's clean first world rice lucky me but also because the nutrients are in the starch of the rice. Some bags even say not to was because you'll wash away the nutrients
Loved the uncle Rodger shout out 🤣
Hes coming for him anyway - Major lack of MSG
"IF YOU DON'T DO THAT I'LL TELL UNCLE ROGER" THE WAY I SCREECHED
I read that in Uncle Roger's voice
Hiyaaaa
@C search RUclips for "uncle Roger fried rice"
@C Uncle Roger is a character made by comedian mrnigelng that usually talk with Chinesse/Asian accent. The popular video is he reviewing some chef (2 is not Asian, and the other one is Indian i think) make fried rice
Aight, Singaporean here. For even softer, silkier chicken, once you've submerged the chicken, and the water comes back to a boil, just keep it simmering for 5 minutes, then turn off the heat and keep it there for 30 mins. The residual heat is sufficient.
To make it real good, also reserve about a teaspoon of the aromatic chicken fat oil, and 2 tablespoons of the chicken broth, mix in 2 tablespoons of light soy, 1 teaspoon of sugar, and 1 teaspoon of sesame oil, and drizzle that shit over the chicken.
drizzling the chicken is only for the uninitiated.
i like this idea. im going to do this next time!
@jfatsnorlax you are a real g for this thank u
It is 90% accurate. Speaking as a Singaporean. The secret to this dish is the broth. The chicken fat and aromatics should be added to the broth and a scewpine leaf is to be add. The broth is the foundation to everything.
Such a wholesome dish. Andong went on an adventure to find it at the source and it looked amazing too.
Shokugeki between you and Josh???
I knew you'd be here chef!
Dang bro, suddenly, I just see you everywhere, but your my favorite so I’m cool with it
@@totsuki4616 I think it's because of the check mark... I've always commented on videos haha
The only reason I would know about this dish is because of Andong . Btw, love you PK! You should do baked alaska cake pops !!! Only you have the techy skills to make it happen
Im from Singapore where chicken rice is a delicacy here and its great to see that hes really putting so many cultures into perspective:))
my favorite memory of s'pore is haw par villa chicken rice haha
'Delicacy' yeah it's tasty but it's as common as it gets lmao
as a malaysian who's grown up in singapore for most of their life, this actually made me so happy - THANK YOU FOR MAKING IT
Here's the instructions for anyone who wants it:
1. Remove excess skin and fat from chicken and set aside.
2. Cover chicken with a lot salt and massage the chicken. Rinse chicken completely.
3. Submerge chicken in large pot of boiling water. Skim scum off top. If after 5 minutes there’s a lot of scum, you can switch out for fresh water.
4. Once the water starts to boil again, reduce to a light simmer. Add one bunch of green onions cut in half, 6 whole cloves of garlic that has been peeled and crushed, and a 4 inch knob of ginger, thinly sliced. Add 1 oz of dried shiitake mushrooms. Season with salt and let simmer for 30 minutes.
5. Get excess skin and fat, cut into small pieces.
6. Heat large skillet over medium heat and coat the bottom of the pan in a neutral oil.
7. Once the oil is hot, toss in your skin and fat and cook until it has rendered off all of the fat, is golden brown, and is nice and cwispy.
8. Remove skin from the skillet, leaving the fat, and chop it very finely.
9. Add the fat back to the pan, turn the heat to medium, add a 3 inch knob of finely chopped ginger, 1 minced shallot, and three cloves of minced garlic. Season with salt, and saute until all the vegetables begin to soften.
10. Add two cups of WASHED RICE. Cook over medium heat for 30 seconds, stirring frequently, then add all of it to a rice cooker.
11. If chicken is ready, remove chicken and mushrooms from pot, place chicken in ice bath, rub it all over with sesame oil, and tent it with foil.
12. Add two cups of broth to the rice and cook to rice cooker’s specifications (6 minutes on high pressure, natural release for 10 minutes).
13. For chili sauce combine 3 tablespoons sambal, 1 tablespoon sriracha, 1.5 tablespoons sugar, the juice and zest of 1 lime, 3 cloves grated garlic, a 2 inch knob grated ginger, and 2 tablespoons chicken poaching broth. For the garlic ginger sauce combine 2 tablespoons oil, 2 tablespoon rice vinegar, 3 cloves garlic finely chopped, a 3 inch knob ginger finely chopped, and a pinch of salt. For the seasoned soy combine 1/3 cup dark soy sauce, 1 tablespoon honey, and 1 tablespoon sesame oil.
14. Fluff rice, ladle broth into bowl, serve meat, serve rice. Add thinly slice cucumber, sliced mushrooms, sauce on side. Devour that shit.
would have been great to add the sauces here too
@@TheRog286713 step 13.
@@TheCharCzar thats not a recipe, saying combine everything together does not help, but thanks for the rest.
@@TheRog286713 but that’s just what he does... he just combines the ingredients for each of the sauces. But I’ll edit it my instructions for you
You are my hero
Claim your “I’m a Singaporean/ Malaysian” ticket here
Side note: that crispy skin in the rice though? Though it ain’t traditional, that sounds bloody amazing
Using the chicken fat yes but added crispy chicken skin to the rice doesn’t seem like a bad thing!
done claim
Malaysian
Its not my nationality but I live there😅 Had this dish it was great
Ada ke orang Malaysia tengok channel ni? Hehehe
Growing up in Singapore, I basically ate this every day after school at the local hawker center. Nice video!
Same budy story budy, looking to move back there someday soon
Same l0l
As a singaporean, I WAS LIKE HOT FUCKING DAMN. IT'S AN ACTUAL PROPER CHICKEN RICE. Not some Americanize/westernized deconstructed fusion dish that doesn't even look like chicken rice
I just made this for my family following your recipe and it was SO GOOD! It was our first time trying Hainanese chicken and I have to agree it’s one of the best chicken and rice recipes out there that we’ve had so far. It did take longer to make than I thought it would but it was well worth it. 10/10.
"skimming any scum that rises to the top."
My current dating pool.
😂😂😂 same
😂🤣🤣
My god 😂😂😂
Ouch
Thanks for cleaning the streets 😂😂😅
Omg can’t describe how unbelievably proud that our SG/MY dish is featured here!! My grandpa was from Hainan and fled to SG during WW2! Apparently Hainanese chicken rice was a dish that the Hainanese diaspora in SG/MY created and my family has also been selling it!!! Could say that I was brought up by the plates of chicken rice my parents sold!
Thank you for including MY in the picture!
whats sg/my
@@OOOOOO-dx7zu singapore/malaysia
Hainanese Chicken Rice is Singapore's National dish, therefore also popular in Malaysia too. 🇸🇬🇲🇾🐔🍚😋
Petition for Joshua to make his own cookbook called "A Weissman once said"
Like: Yes
Comment: Yassssssss🔥🔥🔥🔥
Yesssssssssssssssssssssssss x 100000000000
I think he already said he won't do that
I think what I love most is your earnestness about the things you make and during the encouragement of others to explore cooking.
Since the day I saw your Okonomiyaki video, you earned my rock solid trust. I’m from Osaka, the birthplace of Okonomiyaki and we are VERY fussy about how it’s made. How you made it was not only authentic but nailed every single important tip. (Bravo!) Now, I’ve been looking for the perfect Hainan chicken recipe for a while. This one coming from you, I’ll trust it will turn out perfect and can’t wait to make it. Thank you!
I don't usually thumbs up videos, but when I do its because you mentioned Uncle Roger.
yeah, josh is a true man of culture.
No.
@@PLANDerLinde99 Edgy.
@@jokerproduction Exactly
nah uncle roger is so unfunny and cringe. he jus does an exaggerated asian accent and reinforces asian stereotypes. if thats ur type of humor more power to you, but idk how that’s remotey funny
Uncle Roger: *"Did someone say rice?"*
Josh probably gonna die cause he didn't use a wok
@@isaacling6560 that’s for egg fried rice
@@isaacling6560 Nah he’s going to get extra credit for using a rice cooker
@@christianmiles1002 bold of you to assume I don't cook my hainanese chicken rice in a wok
@@christianmiles1002 most people dont have a restaurant quality wok, rice cooker is what you use in a normal home
the “wASHED” at 2:37 startled the heavens out of me
I made this dish yesterday and it was AMAZING! So delicious. I can't wait to make it again.
this is one of singapore's classic dishes. one of our national dishes as well as malaysia's. almost everyone from here definitely loves this.
Dude it’s almost midnight and I’m craving for chicken rice rn oh God 🤤
and thailand, my mum used to make this all the time though it’s been a while
Ooh and I love to add it with some bean sprouts as a side dish to it. (For those of you who get that reference, I salute you!)
For me, with asian food, there's no the same taste. Every household have a different kind of taste to it. And it because alot of asian mom doesn't cook using a recipe. They just heard/read the main ingredients from someone else and tweak it following their taste. And i love it. The food became delicious no matter what. Except rice. You better cook it right.
it's all about those passed down recipes in asian households, man, gotta have that pizazz somehow
That’s apply to every countries,not just Asia,but because Asia foods has a lot of spices,it can easily be though as every places has different recipe,but in reality it’s just different amount of seasonIngs
@@NguyenQuang-tm3ou isn’t a good dish all about seasoning?
@@molotovtheholy2292 your reply was not really relevant to mine,I simply said they tastes different because of different amounts of seasoning,it’s has nothing to do with how good the food os
This is so true. Every household has their own flavour. Back in China, every apartment I walked into had its own aroma, and you can tell if someone was from the south or the north based on their cooking flavours.
Great job as always. It's really refreshing to see that you're interested in cooking different dishes from different cultures. Your video on making xiao long bao is awesome. Not many people would go thru all this work to make something this complicated. Well done. It shows your love of cooking and your dedication.
Just made this today. The journey was REAL. It was delightful! Thanks Josh!
The only thing you missed was putting the rice in a bowl and turning it upside down onto your plate.
Oh my god that was weirdly my favorite part about eating it growing up lol I used to beg my mom to let me do that whenever I would help her cook it!
And smashing The chicken breast with a cleaver before cutting
As a Singaporean, I literally have never even thought of trying to cook this before (since I’ll never do it as well as the hawkers) but this is inspiring...!!!
Just be careful not to cook the chicken the same way he did, you gotta keep the temperature a fair bit lower so as to not dry out the chicken. Some of the more traditional ways of making it is literally just constantly pouring hot water over it. But it's probably easier to just get a thermometer
One way is after boiling, put the pot into a magic cooker/keep warm pot. That way the water won't be too hot
@@Celestetanrq yup, absolutely. Sous vide works great as well, much more easy to pull off, and far less effort.
I just made this and it was so delicious, I was surprised of how simple the ingredients were yet how flavorful the dish came out. I give this two thumbs up 👍🏾👍🏾
Loving that you're enjoying chicken rice, it's one of my favourite dishes ever.
The chilli is made differently in Singapore, and we use a fork and spoon to eat chicken rice (not chopsticks and a soup spoon, as we use those more for noodle dishes).
petition for josh to make a book called "a weissman once said"
this comment underrated af
hope he sees this
@@shellquay3759 This is a stolen comment. On one of his previous videos, this has like 1k likes
ruclips.net/video/B9Z06-4BR1Q/видео.html check the top comments
Chicken and Rice kiss kiss....you are the best at explaining why food pairings work eheh!
You nailed it. I’m not Hainanese . I am Vietnamese and grew up eating this and it’s one of my favorites. I love the rice cooked in chicken broth. So delicate and devine!! Good job, Joshua! 👏🏻👏🏻👏🏻
I cooked this yesterday for myself and my family as a birthday meal 😁 Everyone loooooved it, even my father who is usually "ooooh it's too spicy", "oooh it's too garlicy", etc. and he always prefers plain food like boiled potatoes. But he even loved the sauces and the whole experience in general. So thanks man, this is one hell of a recipe 😄
As a Thai, we call this Kao Mun Gai “chicken fat rice” and I’m sure you nailed it. SE Asians are rejoicing.
Josh: "I'm not trying to force anyone to cook here," *points knife at camera* "But you'd be a lot safer if you turned that stove on."
Lol
I just discovered this channel and I am very happy i did! IT'S PURE GOLD
I make this recipe last week and it was sooo good! The rice, the broth, the chicken, everything. For sauce I just did a simple mixture of soy sauce, vinegar, sugar, pepper, broth, sesame oil and chive. Amazing!
“Maybe if youre by yourself and having a Netflix night and just chillin”... haha yeah me every night (crying internally)
who tf asked though
This brings me back to when I lived in Singapore. Just called it "chicken rice" back there
Parsley is the authentic topping btw if anyone was wondering
@@user-op8fg3ny3j yes
@@user-op8fg3ny3j Basically, whatever dish Singapore has, Malaysia has as well.
My Pop was Hainanese & from Malaysia. He made the best dang Hainanese chicken dish when we kids were growing up.
Watching this video brings back memories & missing him a lot. 😔
I just made this for my entire family and they all *LOVED* it !!!
I don't know why I watch during the day when I already ate because I get hungry again.
This probably one of the cheapest meals you posted too which I appreciate. I love your cooking but when I see ingredients that are a little harder to find I’m like 😅 so thank you Josh.
my wife makes this for me all the time. I didn't realize it's cool. She just ate it growing up and now I get it :)
The Thai version of this dish is one of my absolute favorite dishes to eat. Seems simple enough to make, but easy to mess up if you are not paying attention. The flavor that goes into the rice from the chicken fat and broth is so important that many people in the U.S. who prepare this dish get this step wrong.
The other great thing about Khao Man Gai/Hainanese Chicken Rice is how cheap it is in Asia. This street food staple is about $1 per portion...
Come on America. We can do better.
Looks like you nailed this dish. Great job Josh!
Uncle Roger: *where your MSG?*
HAIYYAAAAA
Before cooking the rice, mix MSG or chicken powder into the water. This is the way.
Haiiiyaaa no msg no good
*it's in the sambal used for the red sauce*
Maybe using a healty one I thought
1:17 josh: its a spa day for mr chicky
Some seconds later
1:29 proceeds to drown him
in boiling water
honestly, I wouldn't have a spa day any other way at this point
Gotta go to the hot tub while you're at the spa, of course.
boiling hot tub 😩😩
Made this for the fam today who was craving "soul food". Was so enjoyable and simple that this may have become the go-to for lunch prep for now on.
Always look forward to your videos! When I want to laugh & learn an amazing recipe....you're my go to!!!
I love watching these knowing damn well I’ll never make the food
As a Chinese myself he did the whole thing right just that the chilli, the ones I had doesn't had sambal inside it's made more differently and I assume that tasted better but idk I'm looking forward to try Josh's recipe
Thank you so much for this. It’s been my favorite dish ever since I had it at a hawker cart in Singapore.
One of my all time favs. Can never get bored of this dish
All this talk about 3-4 inch knobs has me feeling quite at home in this community, thanks Joshua.
The fastest i ever clicked
Fr😭😭
Lol
Lol
no one cares
fastest right/left hand in the south west
Hainan chicken is one of my absolute favorites, I can never get sick of it. For such a simple dish it’s honestly one of the most labor intensive dishes, largely due to making sure you control the heat perfectly while you are poaching it, it’s a long song and dance with removing the scum while making sure it doesn’t over cook right before shocking it into a freezing bath of ice water. Getting the texture right is the most challenging part!
love how you turned something so simple into a creative masterpiece 🥰
Dear Joshua,
you should come make video in Azerbaijan 🇦🇿 I show you how cook traditional styles plov and you try. My son he 9 and watch all your video and sound just like you when he talk now, always singing. He is good boy, he is promise you will love my plov.
Thank You,
Jimmy
Plov is the Best meal for sure, I hope Josh makes more recipes from Central Asia, so far I've not seen any.
As an Asian where chicken rice stalls are literally sprinkled all over my country (Malaysia) , I approve this. Looks genuinely appetizing.
Love your channel and congrats on your nomination!!
The sound leveling is SO much better than previous videos! Well done editors!
Damn I’m here at 16 secs ._. It feels like when you click on someone’s story and you see that they posted it 5s ago lol
Does that make us weissman stalkers?
@@yusuffahmy1335 😳
I want to make it now and eat it now.. yummy yummy 😋
All you need to do now is Cơm tấm (Vietnamese broken rice dish) and I'll never need another RUclips channel in my life for my simple but wholesome rice dishes.
Love you, love your work, love everything you do.
- Some Aussie guy :)
I’ve made chicken rice before but have recently discovered a Singaporean takeaway nearby that does an amazing version. My wife was in hospital recently so we are careful with her diet. Provided she removes the skin this is as nourishing as it gets. Homemade or store bought it’s the bomb!
Idk if Josh does this intentionally, but him opening up his cupboard in his intros is definitely giving off Alton Brown vibes.
my classmate used to quickly run home and eat chicken during the breaks lol
Yo! My childhood on a plate. Never thought I'd ever see this dish get the love it deserves outside of Asian channels. 😍🤩
I was just saying to myself how I would love if B-Roll could be a little longer and also how cool some BTS of what it really takes to make a full video would be!! I am READY!!
"I'll tell Uncle Roger" LMAO!! ahaha
Fun fact: Even though it's called Hainanese Chicken Rice, it's not really Hainanese in origin. It's called Hainanese Chicken Rice because it was first cooked by Hainanese immigrants in Singapore using local ingredients. If you have chicken rice in Hainan, it tastes completely different. One of the main components of Hainanese Chiken Rice is actually a common ingredient in South East Asia, the pandan leaf, which is not used in typical Chinese cuisines in Hainan.
Lets just say its shared by both Malaysia and Singapore.
Singaporeans tryna take credit for everything smh
@@emilemchew wdym by take credit for everything though it is true that the Hainanese Chicken rice was first cooked in singapore
@@xinronglim2724 no one has been able to substantiate that claim, like ever, this is still a debated topic
cooked by *a hainanese in Singapore FROM MALAYSIA*
My heart is so happy every time you have sambal in your videos.
It's such a pleasure to watch him cook!
great to see our national food is featured on this channel :)
You are the best chef on yt
Facts
Finally! A recipe I can repeat! I'm so glad there is no goose fat or other hard-to-find ingredients.
Was very intimidated by this dish for a while.. but 100% making this for the weekend. Thanks man. Keep up the great work
This is a staple dish in Thailand as well and omg your method is so similar to my mom’s way of cooking this dish 💕
What a great recipe! The condiments do differ from the ones at the Hawker centre. Like the chilli, there's no sambal in there and the dark soya sauce that it's usually served with is super thick and comes right out of a bottle. For extra flavour some stores will drizzle sesame oil on top of the whole dish.
Thanks for representing a part of Singapore's Hawker culture ❤️
Which sambal are you thinking of. I'm pretty sure the one he's talking about is sambal oelek which is pretty much just chilies and a little acid. It's pretty much one of the only sambals I've seen people here in the us acknowledge. My malaysian mother associated sambal belecan for me
This is the most popular thing I've made to date and everyone loves all of Josh's recipes I've made so far
I ate this in Thailand 2-3 times a week for 3 years. Never got old. Great dish
the best part about this dish is that you can boil the leftovers together and have congee the next morning
I'm from Singapore and I must say... great for you to cover one of my all time favorite dishes Joshua. Been a longtime fan. Hope you cover more asian delights.
@@user-op8fg3ny3j both
@@user-op8fg3ny3j indonesian i believe
Man, I can't wait to cook this meal. Looks really really good. My great aunt use to boil her chicken and serve the broth on the side. Good stuff.
Thanks for the inspiration, you thought me a lot about cooking after been a junk food eater, i am now enjoying my own cooking based on your recipes :)
The best combination is cooking rice with the chicken for the best natural flavor possible
Josh: *makes a very simple dish for like the first time*
Me: *puts away beeswax and kitchen torch and oversized mallet and wheelchair for nursing the chicken back to health before cooking it*
Sometimes it be like that.
Looks fabulous! Must try.
I looovvveee what you did in the start with the music. Loved how it was getting slowly higher
The Uncle Roger threat would've made me sweat but I'm no heathen and I actually rinse my rice before cooking
Never thought one day I'd witness Josh recreate our Malaysian gem
(chef kiss hand) beautiful papa did well uwu
@@user-op8fg3ny3j it's not particularly known where specifically it originated. Pretty much all the south east asian maritime nations have a version but globally it's most commonly associated with Singapore much to Malaysia's annoyance. Especially because culinary/cultural power becomes more important on a global scale. The debate gets pretty heated, with the minister for tourism for Malaysia even weighing in, and scientific origin studies being paid for
@@user-op8fg3ny3j singaporeans and malaysians have very similar cultures and food. actually i think it’s the same. but if you wanna get technical hainanese chicken rice is a southeastern chinese dish
@@amanda-es1wt that's not technically the case. From what I understand the precursor or inspiration for the dish is from there but this dish is different enough to not be classed as from there
Thanks for making my day man, that bit with the meadow and biting into chicken skin 10/10
Such a simple dish but strangely so satisfying.
"Tell Uncle Roger" Should we be expecting him sometime soon?
“I’m not trying to force anyone to cook”
...maybe you should 😈
especially to the percent of his commenters who complains alot about costs
Well, home cooking on a more realistic plane to home cookers with minimal equipment is best learnt with Adam Ragusea. W H I T E W I N E
I'm making this tonight. Well started it at least. I've been dying to make it since this video dropped. I hope it cleanses my soul ❤️
Made this morning for breakfast with ginger scallion sauce. It was wonderful. Thanks JW.