In a world where cynicism goes rampant, usually content creators try to be positive, but a lot of them fall short and they are just like "artificial sweeteners". It's really refreshing to watch a man like this one; enjoying his craft, showing a natural smile, a natural behaviour, Thanks a lot for your videos.
That is so fantastically put. Couldn't agree more! I mean, you can see love he has for food, and this dish in particular, in the way he speaks. Refreshing indeed!
I definitely felt the passion in what he was doing. So I shall make it too. His warmth radiates and that's just everything when it comes to delivering good food.
@5thSuit What I meant (and I guess there is no need for explanation since you are just trying to look smart anyways) is some content creators are just "faking" positive attitudes but in a shallow and apparent way, sometimes even being cringy.
The technique of cooking the chicken is not revealed i.e. the temperature of the water and the time required to cook the chicken 🐔. The perfect Hainanese chicken requires these information. It is easy to cook but difficult to master.
@@ronniefoo163 ::: He has a web page with the full details of cooking the chicken and everything else. It was listed under the video in the SHOW MORE area. But I agree, it would have been nice to have more details in the video. adamliaw.com/recipe/hainanese-chicken-rice/
Both my parents are Hainanese and chicken rice is something that really is close to the heart. It's something that my grandparents would cook every time we had those big family dinners, noisy rowdy affairs with Grandma making sure us grandkids had like 3 bowls of rice minimum. Those days are pass now, they are now in heaven. Thanks for the vid :)
Haha, yes. My late grandma always used to say to make sure to cook double the amount of rice that you would normally make for the same number of people, because people eat more when it's chicken rice!
Like you Adam, this is my favourite! I was introduced to this by my Boston cousin. Man...ever since that day, it is what I order at the take out. Since you posted last year, I have been making this at home. I saved this video in my playlist and I am cooking it today. Always , I re watch it before I cook it so that I don’t miss a step. My Boston cousin even got me the poultry hooks and sent them to me. I am set! My hubby says this is so tasty and healthy . He can’t eat too much red meat so it’s chicken 100 ways ! 😂 My new Singaporean friend is impressed that I know how to cook this dish. Cause not many western people know this dish......hahaha. Thanks for posting !
I live 8600 miles away from my family and this recipe brings me straight home back to my childhood. Mother has been bead ridden for 10 years can no longer cook her children’s favorite-chicken rice and I miss her cooking very much. Thank you for sharing your amazing video.
The best cooking show I have ever come across, authentic, informative, story telling, simple and easy to follow recipe. Plus your calm voice is absolutely appreciated to the ppl who are new to cooking world!
You cannot believe how I happy your Haianese chicken and rice made my husband! I have been married 50 years and never attempted this til you showed me how simple this can be. Thank you Adam, you are a wonder cook!
*wow* Both you and your production team deserve accolades for this video. The recipe, the story, the music, all of the visual components, the cooking tips ... just, everything just made this an "I'm passing it along to my family" video. Absolutely lovely!
I can't agree more with you! I tried to achieve the same quality with my own videos. I am sure his videos takes up few days to edit and shoot! great content!
I can now take my hainanese chicken rice to master chef level !!! 😋😋😋 I cooked it tonight and hubby said yummm yummm....better than restaurants we go to. This is one of my favourite dishes , pure heaven ! Thanks for the story behind this dish ,and for the wonderful tips to make this a master chef level. I have passed along the video link to my family and extended family.....cause it is too good to keep this secret to myself.
Adam could be talking all day and I wouldn't budge while listening to him. Couldn't imagine how a soft-spoken voice could contain so much passion until now. Cheers to the awesome production and recipes!
I don't know how I even found your channel, but it's probably the best one for asian food on the whole bloody site. This is the best thing I ate at any time I visited SE Asia in the Navy, I probably tried 20 different places in Singapore and they were all amazing. I'll make this version next time I do it for the family. Thanks for the great content, man.
I just discovered this man's channel and I must say I could watch his video for days even if I'm not cooking. It's so soothing, wholesome, lit, educative, more lit, more soothing, ASRM-ry, Calm, Cool, and 195+ Adjectives. Thanks man. Keep making videos like this!
Adam Liam is a true people’s chef. He teaches you how to cook not like a typical celebrity chef that shows off. Love every episode that chef Adam produces.
There's an ASMR quality to Adam's voice. I really like how soft spoken he is, and somehow he instantly gives off a very friendly and approachable vibe. I especially appreciate how he breaks down the components of the dishes that he cooks - this way, it makes it less scary for first timers; oh, so we start of with part 1, then move on to part 2 and then part 3... then voila!
This must be my 10th time watching this. One of the things I LOVED while I lived in Singapore was this. I couldn't find a restaurant that has this in the US (at least where I live) so I followed your recipe over and over again because it tastes just like what I had back in the day. So thank you so much. Love your work Adam keep it up!
You are one of the best home-cooks MasterChef Australia has produced. Your passion for food reflects in your cooking. You're your own Nigella. The food looks soulful. 🤗
Finally, a video where the creator is informative but doesnt talk too much. Explains the history and method without unecessary chatter....soothing voice, soithing background music. Perfect.
Chap, I’m so glad to have found this channel, for real. At the beginning of the video I thought that it’s almost impossible to recreate your recipe (mortar, hooks for chicken, rice cooker, that wooden thingy), but in the end it was absolutely irrelevant! What matters is the general atmosphere, the sincere attitude of yours, the quality of the video - everything came up together like a perfect Hainanese chicken rice! Thank you so much
There are many channels out there that teach us how to cook these. But I find Adams teaching to be very informative and very professional, explaining every little things and very attention to detail
Adam was always one of my favourite Masterchef contestants and this video perfectly encompasses why. He is so wholesomely passionate about the food especially when cooking a dish that is so close to his heart such as this one. I am currently on a holiday in Thailand and on my first day in Bangkok I got some Hainanese Chicken Rice for the first time. At first I thought it looked too simple and unappealing but the flavour was incredible and I'll never underestimate a dish on looks alone again!! Beautiful video Adam, thanks for being a breath of fresh air on RUclips.
One of my favourite places in my apartment is the kitchen.. but looking at his kitchen set up, there is a zen feeling to it. watched this video while studying and the stress level just reduced. really enjoy your videos, keep up the good work !
Hi Adam...I have found you easier to follow than the rest of what I have watched, I posted my version of Hainanese Chicken Rice in my facebook and some guys saw it and whoala! They ordered a set with rice, i just sold it for us$4.00, I have a small business but not operational at the moment, almost drowning now as no one is back to work. So, I decided to divert anything to earn fir a living as I have 8 guys to feed heee including me :) I started to follow your menu and cooked whatever menu that I think I can follow easily as I am PWD (person with disability) i asked my family member to help me for the preparations. I wished to learn more of your menu. Thank you Chef for the inspiration.
Just made this for the first time today during this quarantine cookathon. The teen, tween, 4 yr old, and hubby all raved it’s one of the best dishes I ever made! Thank you sooo much for the recipe!!!
I fell in love with Chicken Rice in Singapore and my version of it is a big favourite with my family. I roast the chicken with the aromatics and then use the rendered chicken fat from that to fry the rice. The reason I roast it is because the boiling method takes more time and I don't find boiled chicken particularly appetising. That ginger chilli sauce looks amazing and I'll have to try that next time I make it.
One thing I love about this video is his voice and the way he talked and cooked is very soothing, sort of laid back, nice and easy cooking show. Definitely different from the usual fast pace cooking programme. It's refreshing!
Just discovered this channel thanks to youtube. I remember watching Adam from Masterchef (and his reaction to the snow egg!) and he was my favorite contestant throughout the show, really humble and hardworking. Great videos, just one suggestion if not incorporated already - please taste your dish at the end and describe the flavors/textures (and maybe the right way to eat a dish for folks like me who haven't traveled a lot). Thanks!
Watched the video 9999999 times before finally doing it. Followed 90% of this recipe, was afraid poaching chicken in the stock for 45mins won't be enough so I boiled some stock a day before that I used for poaching the chicken. I liked the result, everybody loved it. Great video, how natural you speak made it so inspiring to follow. Thanks!
Cooked this, it was amazing! I made ramen, chinese dumplings and now this following your recipes, it’s soo amazingly good ❤️ you are the only good thing that happened to me this past 6 months 😂🌶❤️
I am a singaporean studying overseas in the UK right now. I woke up one day having dreamt of chicken rice, first thing i did was to search on youtube "how to cook chicken rice", After watching your video, the calmness and serenity in voice actually made me fall right back to sleep. Great story telling, thank you for sharing your family recipe with us. I will definitely be trying it out later.
Big boss its a dream, becoming a chicken rice chef smiling and soothing away those sleepless nights thinking of whether to watch a video or make one yourself, about making chicken rice!
THIS IS the tutorial ive been looking for for the past 5 YEARS!! Thank you soooo much for this!! If you know how to make Roti Canai too pleasee I would love to learn that as well!
I find your videos very relaxing and soothing with all the settings, the tone of your voice, and the music, it makes me want to watch them over and over again. 👍
Adam, thank you so much for this authentic Hainanese Chicken Rice! I cannot thank you enough for such patience and tips. I love this chicken rice and I have tried your methods and followed very closely (and also tried to understand in between lines, as I know my pots and ingredient brands are slightly different). I tried and be very very patient, treated the chicken like a baby. I turned out so perfect that I almost cried when I tested it! I can say I have succeeded this time and all thanks to you and your recipe. I will look no more for Hainanese Chicken Rice in where I live. Your recipe is closer to home- Malaysia/ Singapore (imo) and I now prefer to cook at home for my British husband. P/S: We bought organic chicken this time for the chicken rice. But we would like to try farm chicken (kampung) next time when we try it, just to see how close we can get the texture. For this time- my flavour is 95% close, and I will improve on the rice (80%) Waiting for my husband to bring back some bird's eye chillies. Thank you Adam! Love from UK
Yesterday in the night I arrived in Singapore. This morning I went to a Hawker Center near me. Without knowing what a big deal this dish is, I choose it. And it was good in its very unique way. I would call it gentle, what I never called a dish. It may look and sound boring and I can't find a word that sounds exiting and fits this dish. Yet it was so good, I will eat it tomorrow again and I instantly had to Google the recipe, to see, if I can make it at home. I'm so glad, I found this channel. This gentleman has such a classy, attitude, it is rare in social media.
Wow! I've watched several other videos for this recipe but this one really tops them all. Thanks so much! :) BTW, I've lived in Asia for 45 years and I'm also a huge fan of Hainanese chicken rice. :)
I searched for chicken rice to just cook the rice but i ended up watching the whole thing without skipping. It's so calming to watch your video! Im glad that i clicked this and im definitely subscribing!!
Anybody notice how kind and open this dude is? He was like you don't have to use a rice cooker, or a mortal and pestle, or etc. You can still make Hainanese chicken rice well without all of it. Quite a different feeling you get compared to all the purists out there.
I had to give up my cat this week and it's been really hard on me. I haven't been able to stop crying for a few days now but I remembered how therapeutic this video was and how therapeutic Adam's voice was so I came back to watch. This will not bring my cat back to me but I feel a little more relaxed right now.
But chinese aunties say otherwise. When we tell them its harmless and they ask for proof. we show them the numerous studies done on msg to which they say "fake news" "hoax"
PumpkinsnBlackcats okay, but that’s an allergy… people can be allergic to anything lol I think they were more talking about the headlines that claim eating MSG will kill you, which is untrue unless you’re allergic
We love hainanese chicken rice and we miss it now that we love in The Netherlands! Thank you for explaining this so well. You have a lovely manner and the way you speak is so calming. I enjoyed listening to you.
I'm Hainanese and my family and I would eat this dish like every Sunday lol (not as often anymore) and this was so cool to watch!! Makes me happy :) hopefully it passes on!
Chicken rice of “chicka rye” as my children call it was our staple when we lived in Singapore. You could always grab a plate for under $4, and the kids adored it.
Hello chef adam! I dont know if you will be able to read this but after many tries i have finally perfected your recipe. Thank you very much! You cooking made such wonderful memories to me and my family.
Now that our children are grown my husband and I have been cooking a lot of dishes that have so much interesting culture and flavor. I have found that you don't have to have a gourmet kitchen to achieve this! What a fantastic and beautiful recipe! I can't wait to try this! You have to be so proud of the AMAZING COOKS in your life. And they are normal people like any of us! So don't be afraid to try these wonderful recipes! I was honored to be a part of your kitchen thank You!!
I really appreciate these videos, I don't have many opportunities to learn recipes from my parents and grandparents but I often find myself wanting a taste of home. Your recipe videos have allowed that, thank you.
I love this dish. I have tried it in all sorts of different restaurants, But my absolute favorite is a small shop in Burwood. I don't know why or how but the way they make it just makes me smile when eating it.
I love hearing your sweet voice....a tune that resembles a man with a kind of character of love & passionate, joyous of kindness & finally you're the amazing chef not easy to forget b'coz you got the style of talking in this media...from Malaysia 💯❤️👍🙏
IMINTOMAKEUPNOW When ever I see something new like these chicken hooks, I get the urge to rush out and buy them. The problem is when I bring them home and try to explain to my wife why I need them. I usually get a big “GOOD LORD!”
I appreciate how you present this recipe which helped me to achieve such a delicious food for my family. The procedure is hard labor but rewarding. Thanks.
They are one of the saucepans only true chefs cook with... I really don’t want to tell you but hey someone will eventually tell ya, minds well be me. Now they are know to the very few as CokNbawls. True chefs only use CokNbawls
@@emmakatenotcake the style of saucepan is called a Yukihira. I was wondering about the specific brand he used. There are many out there but his are particularly beautiful.
anuragbhaiya enjoy the pasta with tomato sauce with mushroom and Parmesan cheese on top? That’s MSG. The Doritos you munch on during movie night? MSG. The problem with MSG is the same with excessive salt intake. Nobody would empty an entire bag of MSG to season a dish, much like no sane chef would use an entire box of salt to season.
At one time, the FDA also said you need 11 daily servings of grains and bread .... If something makes me thirsty and gives me brain fog, it probably isn't doing me any good.
@@LaserrSharp I was just using FDA to say my own opinion- which is that msg is found in tomatoes, msg is just concentrated version of it, the origin of Asian restaurant syndrome is based on something else.
6 лет назад+2
@@LaserrSharp you're such a fucking arsehole.
6 лет назад+3
@PumpkinsnBlackcats Fuck off you insane antivaxxer freak.
Following this recipe was such a hit on the first try that I've been making this many times since. Excellent tips for flavor and texture. I don't care what Uncle Roger says, thank you Uncle Adam.
@@danagboi I still can't get past that hurdle..... I can count the times I had Hainanese Chix where the parts I had did not have the pink/reddish spots.
Ok, I might have simplified my reply a bit. One can cook a chicken to perfection and still have some pink/red spots in the flesh. These pigments are caused by either haemoglobin (from blood - the chicken has been bruised during its slaughter, or a bone has been fractured allowing some blood to escape and pigment the surrounding flesh), or myoglobin, which is a pink pigment in the muscle. If you are getting red/dark spots then I would think that it is due to the butchery/slaughter of the bird. If bones are fractured or muscle is bruised then there will be pink spots. I would recommend you seek out a good quality chicken. Don't buy from a supermarket, buy from a butcher who can tell you that the chicken has not been mass produced. Chickens are one of the most consumed animals on the planet. No joke, over 50 BILLION chickens are slaughtered every year. If you are buying your chicken from a supermarket, then it is likely a cage raised chicken which is slaughtered on a mechanised production line which would result in bruising and fractures of the bones. If you find a butcher who actually cares about where his or her produce comes from then you might be lucky enough to buy a free range chicken who has been slaughtered on the farm and will be free of the physical trauma a production line chicken would exhibit. But in essence, pink spots on properly cooked chicken are not a cause for concern.
@@danagboi Your reply might be long but I learned a lot today. Now I can enjoy hainanese chicken, master stock chicken, poached chicken in ginger broth, etc...😊 Thanks!
Cause in many southern Chinese chicken dishes, a good chicken is barely pass the edible line to keep the tenderness. In fact I would say the cook don’t know how to make hainanese chicken if there is no pink by the bone. There are two good way to taste good meat, one is like bbq rib, the meat is so soft you want to tear down meat from bone with you lip.is it’s like steak, you don’t want over cook and lose the flavor. This dish the the steak one
In a world where cynicism goes rampant, usually content creators try to be positive, but a lot of them fall short and they are just like "artificial sweeteners". It's really refreshing to watch a man like this one; enjoying his craft, showing a natural smile, a natural behaviour, Thanks a lot for your videos.
That is so fantastically put. Couldn't agree more! I mean, you can see love he has for food, and this dish in particular, in the way he speaks. Refreshing indeed!
I definitely felt the passion in what he was doing. So I shall make it too. His warmth radiates and that's just everything when it comes to delivering good food.
so true
Nothing wrong with artificial sweeteners though
@5thSuit What I meant (and I guess there is no need for explanation since you are just trying to look smart anyways) is some content creators are just "faking" positive attitudes but in a shallow and apparent way, sometimes even being cringy.
This channel is perfect:
1. Incredibly well shot
2. Straightforward instruction
3. Adam is the perfect host
4. The food is amazing
Ember Catcher I’m gonna say it... it’s peaceful, the channel, the music , the food. Idk if that makes sense?
Diovany Cera that does make sense.perfect description
Kevin Tan cool
The technique of cooking the chicken is not revealed i.e. the temperature of the water and the time required to cook the chicken 🐔. The perfect Hainanese chicken requires these information. It is easy to cook but difficult to master.
@@ronniefoo163 ::: He has a web page with the full details of cooking the chicken and everything else. It was listed under the video in the SHOW MORE area. But I agree, it would have been nice to have more details in the video.
adamliaw.com/recipe/hainanese-chicken-rice/
I swear Adam is the most wholesome chef on the internet
I know he really is a breath of fresh air
You must watch very few cooking shows on the internet then.
Yeah just this show.
Chef John on foodwishes is also amazing
Lmao follow him on Twitter
Both my parents are Hainanese and chicken rice is something that really is close to the heart. It's something that my grandparents would cook every time we had those big family dinners, noisy rowdy affairs with Grandma making sure us grandkids had like 3 bowls of rice minimum. Those days are pass now, they are now in heaven. Thanks for the vid :)
Haha, yes. My late grandma always used to say to make sure to cook double the amount of rice that you would normally make for the same number of people, because people eat more when it's chicken rice!
@@adamliaw Who wouldn't? In fact, sometimes I don;t even need the chicken. Just the rice with a good chilli sauce and ginger/garlic paste is enough.
Like you Adam, this is my favourite! I was introduced to this by my Boston cousin. Man...ever since that day, it is what I order at the take out. Since you posted last year, I have been making this at home. I saved this video in my playlist and I am cooking it today. Always , I re watch it before I cook it so that I don’t miss a step. My Boston cousin even got me the poultry hooks and sent them to me. I am set! My hubby says this is so tasty and healthy . He can’t eat too much red meat so it’s chicken 100 ways ! 😂 My new Singaporean friend is impressed that I know how to cook this dish. Cause not many western people know this dish......hahaha. Thanks for posting !
I live 8600 miles away from my family and this recipe brings me straight home back to my childhood. Mother has been bead ridden for 10 years can no longer cook her children’s favorite-chicken rice and I miss her cooking very much. Thank you for sharing your amazing video.
Me! Hainanese 😋 I like this part 🍗
The best cooking show I have ever come across, authentic, informative, story telling, simple and easy to follow recipe. Plus your calm voice is absolutely appreciated to the ppl who are new to cooking world!
I like the way he smiles, very kind and friendly.
You must be his mother
You cannot believe how I happy your Haianese chicken and rice made my husband! I have been married 50 years and never attempted this til you showed me how simple this can be. Thank you Adam, you are a wonder cook!
*wow* Both you and your production team deserve accolades for this video. The recipe, the story, the music, all of the visual components, the cooking tips ... just, everything just made this an "I'm passing it along to my family" video. Absolutely lovely!
My monster BaWLz deserve accolades than we’ll talk about givin our allcolades to others mmmkay!?
I can't agree more with you! I tried to achieve the same quality with my own videos. I am sure his videos takes up few days to edit and shoot! great content!
I can now take my hainanese chicken rice to master chef level !!! 😋😋😋 I cooked it tonight and hubby said yummm yummm....better than restaurants we go to. This is one of my favourite dishes , pure heaven ! Thanks for the story behind this dish ,and for the wonderful tips to make this a master chef level. I have passed along the video link to my family and extended family.....cause it is too good to keep this secret to myself.
Adam could be talking all day and I wouldn't budge while listening to him. Couldn't imagine how a soft-spoken voice could contain so much passion until now. Cheers to the awesome production and recipes!
I don't know how I even found your channel, but it's probably the best one for asian food on the whole bloody site. This is the best thing I ate at any time I visited SE Asia in the Navy, I probably tried 20 different places in Singapore and they were all amazing. I'll make this version next time I do it for the family. Thanks for the great content, man.
It's not just a cooking video, it's the charisma the music the camera the story. You have the perfect recipe for video.
Omg you need to make an audio book !!! I’ll listen to it for days
I just discovered this man's channel and I must say I could watch his video for days even if I'm not cooking. It's so soothing, wholesome, lit, educative, more lit, more soothing, ASRM-ry, Calm, Cool, and 195+ Adjectives.
Thanks man. Keep making videos like this!
Adam Liam is a true people’s chef. He teaches you how to cook not like a typical celebrity chef that shows off. Love every episode that chef Adam produces.
There's an ASMR quality to Adam's voice. I really like how soft spoken he is, and somehow he instantly gives off a very friendly and approachable vibe. I especially appreciate how he breaks down the components of the dishes that he cooks - this way, it makes it less scary for first timers; oh, so we start of with part 1, then move on to part 2 and then part 3... then voila!
This must be my 10th time watching this. One of the things I LOVED while I lived in Singapore was this. I couldn't find a restaurant that has this in the US (at least where I live) so I followed your recipe over and over again because it tastes just like what I had back in the day. So thank you so much. Love your work Adam keep it up!
You are one of the best home-cooks MasterChef Australia has produced. Your passion for food reflects in your cooking. You're your own Nigella. The food looks soulful. 🤗
My anxiety is raging and these
Videos are chilling me out beautifully
Finally, a video where the creator is informative but doesnt talk too much. Explains the history and method without unecessary chatter....soothing voice, soithing background music. Perfect.
I loved Adam ever since i saw him on Masterchef Australia and i was so happy to come across this channel. It's beautiful in every way.
Chap, I’m so glad to have found this channel, for real. At the beginning of the video I thought that it’s almost impossible to recreate your recipe (mortar, hooks for chicken, rice cooker, that wooden thingy), but in the end it was absolutely irrelevant! What matters is the general atmosphere, the sincere attitude of yours, the quality of the video - everything came up together like a perfect Hainanese chicken rice! Thank you so much
Please - give this man a TV show right now!
he has already long time ago
he does in Australia
What is the ingredient called at 9:42?
noooo tv will destroys him
W W that is shrinked chicken skin. the fat in the skin has already melted leaving that tiny piece of chicken skin
There are many channels out there that teach us how to cook these. But I find Adams teaching to be very informative and very professional, explaining every little things and very attention to detail
I love this man’s energy and his voice! And of course the food 🥘
The production value alone deserves more than 77k subs.
Great story. Great recipe. Great technique. Great on-camera presence. I'm hooked!
Everytime he smiles, I smile back
This is definitely one of the most thorough videos I’ve seen on this dish. Thank you so much for sharing all your tips!
Adam was always one of my favourite Masterchef contestants and this video perfectly encompasses why. He is so wholesomely passionate about the food especially when cooking a dish that is so close to his heart such as this one. I am currently on a holiday in Thailand and on my first day in Bangkok I got some Hainanese Chicken Rice for the first time. At first I thought it looked too simple and unappealing but the flavour was incredible and I'll never underestimate a dish on looks alone again!! Beautiful video Adam, thanks for being a breath of fresh air on RUclips.
the chilli, ginger sauce that Thai's put with this dish makes it taste amaaaaazing!
This is amazing. I’m sharing this video to my Mum, she’s retired now and living in NC. Not many asian markets near her. She’ll be thrilled. Thank you.
One of my favourite places in my apartment is the kitchen.. but looking at his kitchen set up, there is a zen feeling to it. watched this video while studying and the stress level just reduced.
really enjoy your videos, keep up the good work !
Hi Adam...I have found you easier to follow than the rest of what I have watched, I posted my version of Hainanese Chicken Rice in my facebook and some guys saw it and whoala! They ordered a set with rice, i just sold it for us$4.00, I have a small business but not operational at the moment, almost drowning now as no one is back to work. So, I decided to divert anything to earn fir a living as I have 8 guys to feed heee including me :) I started to follow your menu and cooked whatever menu that I think I can follow easily as I am PWD (person with disability) i asked my family member to help me for the preparations. I wished to learn more of your menu. Thank you Chef for the inspiration.
Not sure how u popped up in my feed but I’m so glad you did
Just made this for the first time today during this quarantine cookathon. The teen, tween, 4 yr old, and hubby all raved it’s one of the best dishes I ever made! Thank you sooo much for the recipe!!!
I fell in love with Chicken Rice in Singapore and my version of it is a big favourite with my family. I roast the chicken with the aromatics and then use the rendered chicken fat from that to fry the rice. The reason I roast it is because the boiling method takes more time and I don't find boiled chicken particularly appetising.
That ginger chilli sauce looks amazing and I'll have to try that next time I make it.
You can tell this guy is the sweetest soul in the world. Would love to chill with him
I don't know what algorithm told me i'd like this but dear god, i appreciate this channel and this man.
One thing I love about this video is his voice and the way he talked and cooked is very soothing, sort of laid back, nice and easy cooking show. Definitely different from the usual fast pace cooking programme. It's refreshing!
Just discovered this channel thanks to youtube. I remember watching Adam from Masterchef (and his reaction to the snow egg!) and he was my favorite contestant throughout the show, really humble and hardworking. Great videos, just one suggestion if not incorporated already - please taste your dish at the end and describe the flavors/textures (and maybe the right way to eat a dish for folks like me who haven't traveled a lot). Thanks!
I love the way you speak about this dish. You can hear your smile in your voice
That's an authentic Aussie Hainanese Chicken Rice. That's some good stuff there. Look forward for more.
No such thing, Aussie Hainanese Chicken Rice.
Watched the video 9999999 times before finally doing it. Followed 90% of this recipe, was afraid poaching chicken in the stock for 45mins won't be enough so I boiled some stock a day before that I used for poaching the chicken. I liked the result, everybody loved it. Great video, how natural you speak made it so inspiring to follow. Thanks!
I forgot its a cooking show,,,,felt like a massage parlour
U have a comforting aura and face.
And great dishes. Feel warm like u have online
Cooked this, it was amazing! I made ramen, chinese dumplings and now this following your recipes, it’s soo amazingly good ❤️ you are the only good thing that happened to me this past 6 months 😂🌶❤️
I am a singaporean studying overseas in the UK right now. I woke up one day having dreamt of chicken rice, first thing i did was to search on youtube "how to cook chicken rice",
After watching your video, the calmness and serenity in voice actually made me fall right back to sleep.
Great story telling, thank you for sharing your family recipe with us. I will definitely be trying it out later.
Big boss its a dream, becoming a chicken rice chef smiling and soothing away those sleepless nights thinking of whether to watch a video or make one yourself, about making chicken rice!
THIS IS the tutorial ive been looking for for the past 5 YEARS!! Thank you soooo much for this!! If you know how to make Roti Canai too pleasee I would love to learn that as well!
I find your videos very relaxing and soothing with all the settings, the tone of your voice, and the music, it makes me want to watch them over and over again. 👍
Did you try the recipes?
Adam, thank you so much for this authentic Hainanese Chicken Rice! I cannot thank you enough for such patience and tips. I love this chicken rice and I have tried your methods and followed very closely (and also tried to understand in between lines, as I know my pots and ingredient brands are slightly different). I tried and be very very patient, treated the chicken like a baby. I turned out so perfect that I almost cried when I tested it! I can say I have succeeded this time and all thanks to you and your recipe.
I will look no more for Hainanese Chicken Rice in where I live. Your recipe is closer to home- Malaysia/ Singapore (imo) and I now prefer to cook at home for my British husband.
P/S: We bought organic chicken this time for the chicken rice. But we would like to try farm chicken (kampung) next time when we try it, just to see how close we can get the texture.
For this time- my flavour is 95% close, and I will improve on the rice (80%)
Waiting for my husband to bring back some bird's eye chillies.
Thank you Adam!
Love from UK
Yesterday in the night I arrived in Singapore. This morning I went to a Hawker Center near me. Without knowing what a big deal this dish is, I choose it. And it was good in its very unique way. I would call it gentle, what I never called a dish. It may look and sound boring and I can't find a word that sounds exiting and fits this dish. Yet it was so good, I will eat it tomorrow again and I instantly had to Google the recipe, to see, if I can make it at home.
I'm so glad, I found this channel. This gentleman has such a classy, attitude, it is rare in social media.
Wow! I've watched several other videos for this recipe but this one really tops them all. Thanks so much! :) BTW, I've lived in Asia for 45 years and I'm also a huge fan of Hainanese chicken rice. :)
Lovely there is so much care and love both in your cooking and in your videos.
Love your channel, Adam. We are making this tonight. We don't have the pandan leaves, so will leave that out. Lots of love from Calcutta.
A little kewda essence would have a similar effect. Found my little jar in Kankurgachi
My two favourite RUclips recipe channels in this comment thread! Big fan of both Adam and Bong Eats. Delighted!
Bong eats is here. two of my favourite channel owners. Hope you are staying safe in these disturbing times saptarshi and insiya.
@@imonbanerjee2997 Yes, we are staying home. Thank you!
Never expected u here😅
I searched for chicken rice to just cook the rice but i ended up watching the whole thing without skipping. It's so calming to watch your video! Im glad that i clicked this and im definitely subscribing!!
Lol he really feels like Bob Ross if he was a chef.
Wow, i just realized this. Yes it really feels like it.
he was a chef actually .. a celebrity chef to be precise ... winner of master chef australia season 2 ...
@@pointeablanc8926 he meant if Bob Ross was a chef not Adam
My favorite video of how to make Hainanese chicken rice so far . I’m actually drooling while watching it. Look sooo delicious .
My favourite dish of all time..❤️. Thanks Adam..! Still remember watching you on Masterchef Australia like yesterday..🙂.
The best hainanese chicken rice recipe I’ve tried. The condiments are on point too. Thank you for sharing.
All I can say is "WOW". It looks absolutely amazing! I can't wait to try this with my family. Thank you!
You are the best cook ever. Straight to the point. If I am using boneless whole chicken leg , how long do I poach it?
Did you try the recipes?
Anybody notice how kind and open this dude is? He was like you don't have to use a rice cooker, or a mortal and pestle, or etc. You can still make Hainanese chicken rice well without all of it. Quite a different feeling you get compared to all the purists out there.
I had to give up my cat this week and it's been really hard on me. I haven't been able to stop crying for a few days now but I remembered how therapeutic this video was and how therapeutic Adam's voice was so I came back to watch. This will not bring my cat back to me but I feel a little more relaxed right now.
MSG is a naturally occurring salt and has no unique negative health effects. It's no different than table salt as far as its healthiness goes.
👼🏿 👩🔧 🙅♂️👩🎓. 💂♀️🙅♂️fingerbottom xoxo. 💂♀️🤦♂️🧕🏽🧕🏽 Xo sauce
But chinese aunties say otherwise. When we tell them its harmless and they ask for proof. we show them the numerous studies done on msg to which they say "fake news" "hoax"
To quote Anthony Bourdain “Racism.”
PumpkinsnBlackcats okay, but that’s an allergy… people can be allergic to anything lol
I think they were more talking about the headlines that claim eating MSG will kill you, which is untrue unless you’re allergic
Please referring health information from websites ending with edu, org or gov instead of com.
We love hainanese chicken rice and we miss it now that we love in The Netherlands! Thank you for explaining this so well. You have a lovely manner and the way you speak is so calming. I enjoyed listening to you.
My first and last meal when I'm in Singapore! 😋 Now, I'm craving it!
I'm Hainanese and my family and I would eat this dish like every Sunday lol (not as often anymore) and this was so cool to watch!! Makes me happy :) hopefully it passes on!
Chicken rice of “chicka rye” as my children call it was our staple when we lived in Singapore. You could always grab a plate for under $4, and the kids adored it.
It is also very fattening
Hello chef adam! I dont know if you will be able to read this but after many tries i have finally perfected your recipe. Thank you very much! You cooking made such wonderful memories to me and my family.
So relaxing, so wholesome, i love this ❤
Now that our children are grown my husband and I have been cooking a lot of dishes that have so much interesting culture and flavor. I have found that you don't have to have a gourmet kitchen to achieve this! What a fantastic and beautiful recipe! I can't wait to try this! You have to be so proud of the AMAZING COOKS in your life. And they are normal people like any of us! So don't be afraid to try these wonderful recipes! I was honored to be a part of your kitchen thank You!!
Nice AP Adam, glad to see you're doing well!
I really appreciate these videos, I don't have many opportunities to learn recipes from my parents and grandparents but I often find myself wanting a taste of home. Your recipe videos have allowed that, thank you.
Adam with the AP watch swag
One of the first things I noticed when I came across his channel.
Props to him
Sick one adam
He has a patek too. Looks good
I thought that's what it was lol
I love this dish. I have tried it in all sorts of different restaurants, But my absolute favorite is a small shop in Burwood. I don't know why or how but the way they make it just makes me smile when eating it.
Whoa dude, your cooking vid is just epic and calm. Love it! Beautifully done both the chicken rice and the video itself. Subbed ! :)
I love hearing your sweet voice....a tune that resembles a man with a kind of character of love & passionate, joyous of kindness & finally you're the amazing chef not easy to forget b'coz you got the style of talking in this media...from Malaysia 💯❤️👍🙏
I didn’t know how bad I needed chicken hooks and a hangie thing until now😊
IMINTOMAKEUPNOW
When ever I see something new like these chicken hooks, I get the urge to rush out and buy them. The problem is when I bring them home and try to explain to my wife why I need them. I usually get a big “GOOD LORD!”
Right? I called a carpenter to have it made 😂
@@hzlkelly 😂😂
I appreciate how you present this recipe which helped me to achieve such a delicious food for my family. The procedure is hard labor but rewarding. Thanks.
He’s such a bear 😭♥️ so calming
Thanks for sharing your grandma recipe, seeing you making the dish it's like a preparation for a warm loving big family sunday brunch.
Adam, in Sydney which restaurant do you think serves this dish best?
When did you become so chill? I love your quiet, joyful energy
well in Australia that amount of gingers can cost as much as those chickens sometimes.
Here in US, that whole thing will cost $2.
Coz Australia has overinflated wages.
So true haha
Really,?
Doesn't ginger grow in Australia? Would be costly to import it because you guys are like a continent by yourself.
First time watching your channel and I am deeply inlove already! Thank you for sharing, Adam!
I want you to narrate my life
njc2o 😂
You are very honest and a good teacher.
you probably wont see this. But i'd love to know what brand those saucepans are? they're beautiful
I've asked that in previous videos and haven't received a reply, I'm sorry to say.
They are one of the saucepans only true chefs cook with... I really don’t want to tell you but hey someone will eventually tell ya, minds well be me. Now they are know to the very few as CokNbawls. True chefs only use CokNbawls
Myles Bishop I thought CokNbawls only made items to toss salad?
The blue pot he uses is a Le Creuset. I don’t know about the other little pan though. You can find similar if you google dimpled saucepans.
@@emmakatenotcake the style of saucepan is called a Yukihira. I was wondering about the specific brand he used. There are many out there but his are particularly beautiful.
You make cooking look so relaxing and soothing with your calming voice.
This guy is suspiciously happy. I dont trust him. still enjoyable
Manol Tonchev follow his Twitter, he’s secretly a sass king haha
@@emmakatenotcake i live for his sass
Uh....
LMAO.
Omg. I felt the same way.
The way you explained on how to cook it show that cooking is what you love most
Im cooking this for dinner
msg is not bad for your health. -fda
anuragbhaiya enjoy the pasta with tomato sauce with mushroom and Parmesan cheese on top? That’s MSG. The Doritos you munch on during movie night? MSG.
The problem with MSG is the same with excessive salt intake. Nobody would empty an entire bag of MSG to season a dish, much like no sane chef would use an entire box of salt to season.
At one time, the FDA also said you need 11 daily servings of grains and bread .... If something makes me thirsty and gives me brain fog, it probably isn't doing me any good.
@@LaserrSharp I was just using FDA to say my own opinion- which is that msg is found in tomatoes, msg is just concentrated version of it, the origin of Asian restaurant syndrome is based on something else.
@@LaserrSharp you're such a fucking arsehole.
@PumpkinsnBlackcats Fuck off you insane antivaxxer freak.
Following this recipe was such a hit on the first try that I've been making this many times since. Excellent tips for flavor and texture. I don't care what Uncle Roger says, thank you Uncle Adam.
I tried this at home. It's so good my family started punching each other. I am the only survivor. I am an orphan now.
man the love you have for this dish really shines through.
Have you gotten serious about watches ? Is that an AP Royal Oak on your wrist ? Or maybe Maurice Lacroix Aikon ?
It's an Audemars Piguet Royal Oak, you can see it in some of the close ups.. Extremely impressive. (y)
This is the best instructional video on how to authentically prepare one of the greatest inventions of man. Thanks Adam!
I love this dish but sometimes I get chicken parts that have red/pink spots, especially near the bones and my appetite goes pooooof!
That is the pigment 'myoglobin' and is normal, even in a properly cooked chicken.
@@danagboi
I still can't get past that hurdle..... I can count the times I had Hainanese Chix where the parts I had did not have the pink/reddish spots.
Ok, I might have simplified my reply a bit. One can cook a chicken to perfection and still have some pink/red spots in the flesh. These pigments are caused by either haemoglobin (from blood - the chicken has been bruised during its slaughter, or a bone has been fractured allowing some blood to escape and pigment the surrounding flesh), or myoglobin, which is a pink pigment in the muscle. If you are getting red/dark spots then I would think that it is due to the butchery/slaughter of the bird. If bones are fractured or muscle is bruised then there will be pink spots. I would recommend you seek out a good quality chicken. Don't buy from a supermarket, buy from a butcher who can tell you that the chicken has not been mass produced. Chickens are one of the most consumed animals on the planet. No joke, over 50 BILLION chickens are slaughtered every year. If you are buying your chicken from a supermarket, then it is likely a cage raised chicken which is slaughtered on a mechanised production line which would result in bruising and fractures of the bones. If you find a butcher who actually cares about where his or her produce comes from then you might be lucky enough to buy a free range chicken who has been slaughtered on the farm and will be free of the physical trauma a production line chicken would exhibit.
But in essence, pink spots on properly cooked chicken are not a cause for concern.
@@danagboi
Your reply might be long but I learned a lot today. Now I can enjoy hainanese chicken, master stock chicken, poached chicken in ginger broth, etc...😊 Thanks!
Cause in many southern Chinese chicken dishes, a good chicken is barely pass the edible line to keep the tenderness. In fact I would say the cook don’t know how to make hainanese chicken if there is no pink by the bone. There are two good way to taste good meat, one is like bbq rib, the meat is so soft you want to tear down meat from bone with you lip.is it’s like steak, you don’t want over cook and lose the flavor. This dish the the steak one
This dude goes the distance to teach us really detailed recipes. Much appreciated!
I will destroy my kitchen trying to make this lol.
The recipe is fabulous. Thank you. Made it twice now.
Did you try the recipes?
Why didn't you show how to cut the chicken? I thought that was one of the most important parts.
The sharing not only shares chef’s knowledge but also his warm story behind the delicious dish and it makes such a great watching experience.