Prepared this last night and was an absolute banger. Girlfriend and her mum couldn’t stop eating. Although as a beginner and limited equipments it did take me 2-3 hours to fully prepare. Thank you Andy for this amazing recipe!
Before you comment "bland" or "no seasoning" etc. Please try the dish before you say anything, Hainanese chicken rice is one of the most flavorful dishes and is one of my favorite dishes of all time. Boiled chicken may look gross but when you have it with the flavored rice and condiments its fucking delicious.
I tried it a couple of times when I was in Singapore and was really underwhelmed by how bland and lacking texture it was. Maybe it is just one of those dishes that when done well is amazing but is more commonly done badly. Any tips for finding good Chicken Rice in Singapore?
@@ApeOnABikeSeeking Hainanese Chicken rice in Singapore is where you made the first wrong move. The best are deep within Malaysia, Penang has the best food ever! Kuala Lumpur has the best Hainanese chicken rice. Don't ever go to restaurant, in city the food they made are just pure disappointment. Go hawker centers or food courts.
I'm Singaporean and this video made me drool. One of the best parts of the video was the plate used for the serving the chicken! Thoroughly authentic!! 🤣
We cook this at least once a month and Andy's method is bang on. This chef just understands the science of food. Loads of respect and thanks for sharing.
The ginger scallion sauce comes from the Hong Kong version of poached chicken. It got added to the Hainan Chicken Rice only relatively recently. There is a pure ginger sauce that was used as an alternative to the ginger scallion sauce in more traditional versions of Hainanese Chicken Rice. FYI. And the Chili Garlic sauce is unique to the Hainanese Chicken Rice dish.
100% - one of my fav things is the pure ginger sauce that we eat with chicken rice in Singapore. In Sydney, they always serve with the Cantonese ginger scallion sauce and they don't have any black sauce
I don't think so, my grandma was from Hainan and she said it was traditional condiment of the Hainanese. It is very rare to find this sauce nowadays in Malaysia except for Hainanese households.
As a Singaporean, I've never actually come across chicken rice that had the ginger scallion sauce, its always the pure ginger stuff, its so freaking gooooood
The missus use to work at an asian resturant and she says at her place they would add Honor chicken powder to the broth rather than add salt and msg powder seperately as it contains salt, msg but also chicken fat and dehydrated chicken etc to boost flavour. It was also common to add large garlic granules as well as fresh garlic to dishes to add that different multi layered garlic flavour. Thanks for the video the missus now wants to make some for us. Take care, God bless one and all.
Hey man, tell your lady thanks for the garlic tip. I've tried it out more than a few times past few days, had to come back to track down this comment. Fantastic tip
You can tell how much effort Andy and his team has poured into this dish. Its really a beloved and wonderful cuisine. Just by looking at it, no shortcut like what Lincoln said, the chicken was so succulent and tender just by looking at it and how easily he cut it. The important part of chicken rice is really done right in this entire video!❤
Looks great! The reason the mortar and pestle is better than a blender for chilli/other aromatics is because of how it breaks down the cells. It crushes them, rather than splitting them, so it releases more of the oils! As Kenji taught with pesto, if I recall correctly
At 7:00 if you're curious why a mortar and pestle adds flavour, its because crushing releases more flavour than cutting/blending. This is also why you 'bruise' things like lemon grass
We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative this was so wholesome to watch
Andy and The Squad are coming to the US! Hopefully we do you proud. Have been loving the series and these recipes. My family has a love affair with Chinese food that started way back in the late 80s when we lived in Wichita, KS. We were blessed to have an absolutely incredible Cantonese place there that was owned and operated by a lovely couple, Tom and Cathay Chang. We spent every birthday, graduation and a lot of holidays there for nearly twenty years until Mr. and Mrs. Chang retired and closed shop. A sad day to be sure, but their retirement was well earned. They gave us tons of good memories and even more good food. Every time we went there Mr. Chang would come talk to us to catch up and share a beer, it was like eating at your friend's place. After it was gone we could never really find another place that satisfied in the same way, so I slowly started learning to make the things we loved. Eventually I moved to Chicago where I fell in love with food from other Asian countries. I started learning how to make some of the things I discovered there like Peking duck, Dim Sum, Chili Crab, Laab, Pho, Ramen and, particularly, Sichuan food. Oh, I love that spice. A few years back I moved home (now in central Arkansas, miles from any good Asian food) to help my aging folks, and now that the family is back together, I've been introducing my parents to all the wonderful dishes I've learned along the way. Hainanese chicken rice is on my To Eat list and you've done so much of the heavy lifting for me here. Thanks for being a part of my cooking journey and a midwestern family's obsession with Eastern food. And a big thank you for putting in the work to maintain authenticity and honoring the cultures that gave us these wonderful dishes, that's a big deal to me when I cook and one of the reasons I love what you're doing on this channel is it's a big deal to you too. Respect. Much love to you all from the heartland of America.
What a good story! Real thanks for sharing. It is so nice to read and imagine you experiencing in several parts of USA on the eating to cooking Chinese food!
I'm used to eating the dish in Thailand, it's called "Khao man gai" in Thai. One of the best meals I ever had was this dish, bought from a old lady on the side of the street for breakfast an early and beautiful morning in Buriram, it was just so delicious. Chicken feet makes the stock even better, sold for next to nothing in the Asian groceries store.
Khao man gai is served with a tao jiaw sauce which is not prefered in malaysia and singapore, and thai chicken rice does not really focus on the juiciness of the meat and the texture of the skin. Most thais cant accept chicken that are still reddish around the bone, which is a criterion for juicy chicken, so they will always overcook it to prevent this from happening, resulting in dryness.
@@AbsoluteFidelity I have not had the pleasure of eating this dish in neither Malaysia or Singapore so I really can't make the comparison. As a foodie Singapore is high up the list of countries to visit just for the food, I have heard lot of great stuff aboutthe food in Singapore.
@@thastayapongsak4422 I have eaten a lot of chicken rice in thailand and 99% of them are dry. The other 1% is moist, but the texture of the meat and skin along with the intensity of the chicken flavour are not prioritized. I have to admit it though, the soup in thailand tastes more flavourful to me, maybe because I like wintermelon and because of the msg and the knorr chicken powder they use.
I am of Hainanese descent, and you did a great job! Should have added the pandan leaves to the rice! Nevertheless, it looks So good and mouth watering. When we were young, how my Hainanese grandmother made her chicken rice was that after the rice has been cooked, she made it into a rice ball. Apparently some parts of Hainan, that is how they eat Chicken rice.
So much respect for the amount of time and effort that goes into researching this and delivering an authentic version, not some Westernised imitation. Cheers Andy!
the reason the mortar gives better flavor is because it extracts the flavor better from the ingredients from the crushing force forcing the juice or oil out of what you mortar where if you blend you dont extract as much juice because cutting just get juice out from where you are cutting.
Hainanese chicken to me, is in my top 5 best dishes of all time. Its simple yet complex, full of flavour, and feels like a home cooked meal no matter where you go out to eat it. And the spring onion dipping sauce that comes with it is the #1 condiment to have with it.
Delicious! I made the cheats Marion’s Kitchen version last night and cooked it in my rice cooker, it was still delicious. Can’t wait to try this version too.
Andy when I make it I put Chinese wine in my master stock aswell and make the stock quite salty. Also I simmer so water Barely moving for 14 mins the leave for 3 hrs to steep. Comes out so tender. But respect your technique too.
It's so good to know when you cook these dishes you have taken the time to really checkout the origins. I cook this dish often and we always enjoy it. We make the rice to go with other dishes as well. Thank you for your time and effort 😊😊
Been craving for this for months and I can’t find a decent place here in LA that gives that authentic flavor. Tried this recipe today and it was AMAZING even on a first attempt. Thank you so much for sharing. Finally satisfied that craving.
I also can’t understand why the ginger sauce is not mandatory in a chicken rice restaurant, if the chicken in the band the ginger sauce is the lead singer. My last trip to Adelaide I chicken rice restaurant hopped until I found the ginger sauce. I’m an Aussie home cook with a wife that comes from Chinese Malaysian background, this is dish is soooo important and sooooo goooood!! So is this video which I watched whilst I made chicken rice for the family. Amazing series of videos
You really are an ace geezer - been watching you for a few months and the best compliment I can pay is it would be cool to cook with you for a group of best mates. Keep up the good work mate, a real joy to watch your output.
I appreciate how you've included tips and tricks throughout the recipe. It shows that you've put a lot of thought into making it accessible for everyone. 👌👌🤩
Great job Andy. Very authentic looking method like I do and each time you cook it, you'll make miner adjustments until it's exactly how you want. As mentioned already Pandan leaves in with the rice too when cooking. Chicken rice is definitely all about the rice, the chicken is just a bonus by-product 😋 Couple of little tips I do is keep chicken skin from other cooks to use for the chicken fat oil and you get delicious crispy skin left over to eat as a snack 😂 Second one is I reduce the stock to strengthen its flavour alot before using for rice cooking and soup. You also then end up with a master stock from whats left that you can freeze and use on the next cook as part of your poaching water 😉
I like the long form of your cooking much better than the shorts. Wonder why RUclips doesn’t bump your longer format as much as it does the shorts. And thank you so much for this I’ve been missing chicken rice from my life since I moved out from singapore 8 years ago.
Bravo for not being afraid to use MSG. This dish where ever you find it in SE Asia, is always made with generous amounts of MSG. Hey if you are afraid of MSG, don't add it, fair enough, but don't expect it to taste like what you get in Singapore or Thailand or Malaysia.
That looks really good Andy. You are right about how how some people can't get over the paleness of the dish. I never thought Hainanese chicken rice would be that good until I had some myself. 😅
I learnt how to make chicken rice from my Malaysian friends- I don’t make the chilli sauce, because my stomach can’t handle chilli, but I ALWAYS make the ginger spring onion sauce, and I usually use Kecap Manis as a second sauce option!- it’s surprisingly delicious! Edit: I also cook extra chicken and use it for chicken and salad sandwiches over the following days- it’s got just enough relatively neutral flavour from the brawling and makes really good sandwiches!
People just don't know how delicious chicken is, when cooked this way. Even without all the yummy aromatics, in this particular dish. Chicken when cooked this way is Simply delicious, especially the most tender and juicy Chicken, you'll ever eat. I am from The Omaha Nation in Nebraska. And, we cook our chickens this way for our feasts.Minus the aromatics. Best I've ever had. 😋 I know this recipe of Chef Andy's, is 100×s more flavorful, cuzz his skills are The Shiznit!! And he is so talented. Thank you Chef for your videos. I always take something away. 👏👏💯💯💯
You could also add chicken feet into the broth, it intensify the flavor plus you also get the benefit of collagen. Japanese and chinese broth includes lot of chicken feet in their soup stock
Hey fellow Aussies, if you end up buying bags of carcasses from Woolies or Coles, usually they have quite a bit of fat/skin left on them that you can use to render down (refer to 3:30). Also, if you are short on time, and are close to a Chinese bbq shop, you can buy the ginger shallot sauce if you are in a pinch.
For the ginger sauce, stores usually don’t do it as it’s quite time consuming so they just have the chilis. For my household we usually add in some green chilli for that fragrant in the chilli sauce. Also nice video, very simple and easy to follow 👍👍👍
My fav dish!! I learnt to cook it cos of how much i looove it n over yrs learning techniques to prefect it. Lately I have been exfoliating the chicken ….
it is indeed one of the most delicious chicken dishes out there! I discovered this dish only about 5-6 years ago. I am from South India and we're not typically aware to it. A random youtube video made me. Ever since then, I had been longing to try it. Tried to make it at home once, it was good, but could have ben better. But I got lucky when I got a chance to try it in Sydney once and it was simply delicious. Ever since then, I have been a fan. Its still not easily available in Bangalore, where I live now. But fortunately, there's a nice little pan asian restaurant quite near to where I live which serves this and I have it every now and then. I am indeed very lucky!
In my mind the gold standard is Adam Liaw's recipe/method for Hainanese Chicken and this one is right there! (If your cookbook shipped to Canada it would be... 😊)
I made this for my weekly meal prep and your recipe turned out really great! Then I made it again this week and learned that it's better to use a large pot instead of a small one, cos it overcooked! Low heat in a small pot boils the chicken (admittedly I have very good heat conducting saucepans) so I'd suggest a big pot is always best! Does anyone use the stock again to poach the next chicken? Like a master stock situation?
There are 4 elements to a perfect Hainanese Chicken Rice. The soup, the chili sauce, the rice and lastly the chicken, not many shops are perfect in all, even the famous ones. I wonder how well done Andy's version is 🤔.
The reason pastes taste better from the pestle and mortar is because you are pounding and grinding to squeeze out the juices whereas the blender just chops it all up finely.
Some flavor compounds are heat sensitive and the friction from the blades can mute them. Using a mortar and pestle, like you said will maximize oil extraction by crushing the cell walls within the aromatics.
Wow Andy,you do justice to this chicken rice recipe. Authentic and true to its origin. Unlike other cooks,you emulate closely to the ingredients and methods. Well done mate.👍
I am singaporean chinese. The hainanese chicken is asia authentic . The green dipping sauce is shanhainese n red dipping sauce is what singaporean hawker would do. To share one thing i did for the chicken gravy - 1part of light soya sauce , 1 part of chicken stock , oyster sauce , shaoshine wine n generous amount of sesame oil to taste .
Rice balls are call bui jin / bui gong (飯珍 or 飯貢), depending which province of Hainan you are from. It originates from older days as a "packed lunch" for folks going to work / study. I even heard stories from my grandfather they brought it as food for the boat journey from Hainan to Singapore.
One of my favourite recipe for me to cook for my parent.which if i may suggest to Chef to put a little turmeric powder on the rice so the rice came out like a golden yellow colour
You're not wrong in regards to the mortar and pestle adding more flavor, if I'm correct. You expel more flavor and oils through crushing because of the plants structure, where as cutting might not get it all out.
Andy never fails the Asian people food! He never mess it up by adding whatever he thing it should be. I can confidently said he did it correctly and didnt miss out any steps!
Good job. You did your homework and cooked the chicken rice almost like the way the hainanese cooks it 👏 this is how a cooking show should be. Introduce a dish, cooking it in the right way and show it to the viewers that not familiar with the dish. Not like some people completely changed the method and recipe.
That ginger & spring onion sauce (without the sugar) is known as Cantonese ginger sauce. Though non-traditional, it is the standard sauce served with Hainan Chicken in Chinese restaurants in Australia.
On Adam Liaw's "How to Make Authentic Hainanese Chicken Rice | By a Hainanese Person" video, he recommends using that Cantonese ginger sauce along with the traditional one.
Oh god, my mouth is watering right now watching you make lip smacking sounds tasting the chilli sauce. This dish is the true definition of flavour town in my books.
Amazing recipe. For the chicken we can bring the chicken in the stock to boil for 10 mins then switch off the heat and leave it covered inside the pot for 60 mins. This really slow poaches the bird. Then you bring it out to dunk it in ice water. Its a gentler cook. Secondly we add pandan leaves knotted into the rice cooker. Also for the sauce to marinate the cooked chicken I add 2 tbsp of oyster sauce to the soy and a cup of stock. This is a good balance for the suace.
Personal theory behind pestling vs. blending is that the crushing motion from a pestle does a better job at breaking down cell walls compared to the slicing that happens in a blender, thus releasing more of the essential oils and flavors in the aromatics.
This is exactly how my late mother cooked hainanese chicken rice, down to smearing the cooked chicken with sesame oil (minus the fanciful gadgets). I can taste that absolutely delicious chicken rice as you are eating it😋😋😋
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Prepared this last night and was an absolute banger. Girlfriend and her mum couldn’t stop eating. Although as a beginner and limited equipments it did take me 2-3 hours to fully prepare. Thank you Andy for this amazing recipe!
Dang mate, Kudos for sticking with it :D
Before you comment "bland" or "no seasoning" etc. Please try the dish before you say anything, Hainanese chicken rice is one of the most flavorful dishes and is one of my favorite dishes of all time. Boiled chicken may look gross but when you have it with the flavored rice and condiments its fucking delicious.
agree!
I tried it a couple of times when I was in Singapore and was really underwhelmed by how bland and lacking texture it was. Maybe it is just one of those dishes that when done well is amazing but is more commonly done badly.
Any tips for finding good Chicken Rice in Singapore?
It's definitely a very humble looking dish that when done well is packed with the best flavours ever. One of my top favorites 😍
absolutely legend!
@@ApeOnABikeSeeking Hainanese Chicken rice in Singapore is where you made the first wrong move. The best are deep within Malaysia, Penang has the best food ever! Kuala Lumpur has the best Hainanese chicken rice. Don't ever go to restaurant, in city the food they made are just pure disappointment. Go hawker centers or food courts.
I'm Singaporean and this video made me drool. One of the best parts of the video was the plate used for the serving the chicken! Thoroughly authentic!! 🤣
Yea man my Singaporean brother!! That's our Chicken Rice plate hahahaha
We cook this at least once a month and Andy's method is bang on. This chef just understands the science of food. Loads of respect and thanks for sharing.
Congrats Andy! Now you're officially an Uncle!
The ginger scallion sauce comes from the Hong Kong version of poached chicken. It got added to the Hainan Chicken Rice only relatively recently. There is a pure ginger sauce that was used as an alternative to the ginger scallion sauce in more traditional versions of Hainanese Chicken Rice. FYI. And the Chili Garlic sauce is unique to the Hainanese Chicken Rice dish.
Yes, scallion dipping sauce is a cantonese condiment. Not hainanese.
100% - one of my fav things is the pure ginger sauce that we eat with chicken rice in Singapore. In Sydney, they always serve with the Cantonese ginger scallion sauce and they don't have any black sauce
I don't think so, my grandma was from Hainan and she said it was traditional condiment of the Hainanese. It is very rare to find this sauce nowadays in Malaysia except for Hainanese households.
As a Singaporean, I've never actually come across chicken rice that had the ginger scallion sauce, its always the pure ginger stuff, its so freaking gooooood
if your family is cantonese you may have tried it at home :D That's where I come to taste it first.@@L3xCin
The missus use to work at an asian resturant and she says at her place they would add Honor chicken powder to the broth rather than add salt and msg powder seperately as it contains salt, msg but also chicken fat and dehydrated chicken etc to boost flavour. It was also common to add large garlic granules as well as fresh garlic to dishes to add that different multi layered garlic flavour. Thanks for the video the missus now wants to make some for us. Take care, God bless one and all.
Hey man, tell your lady thanks for the garlic tip. I've tried it out more than a few times past few days, had to come back to track down this comment. Fantastic tip
10:58 usually add a little turmeric powder to the oil to give a little yellow color to the skin. Makes it look more appetizing
A very delicious dish. A version of this won Masterchef the Professionals in the UK a few years ago. Great recipe Chef.
Thanks legend
You can tell how much effort Andy and his team has poured into this dish. Its really a beloved and wonderful cuisine. Just by looking at it, no shortcut like what Lincoln said, the chicken was so succulent and tender just by looking at it and how easily he cut it. The important part of chicken rice is really done right in this entire video!❤
Looks great! The reason the mortar and pestle is better than a blender for chilli/other aromatics is because of how it breaks down the cells. It crushes them, rather than splitting them, so it releases more of the oils!
As Kenji taught with pesto, if I recall correctly
You can blend them with the oil you are going to use to make a paste. Thats even better.
At 7:00 if you're curious why a mortar and pestle adds flavour, its because crushing releases more flavour than cutting/blending. This is also why you 'bruise' things like lemon grass
Thank you so much Andy! Your channel is the best and your work is greatly appreciated! Much love!
We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative this was so wholesome to watch
Thank you for respecting the culture! Was quite sad when I watched an instagram reel full of haters saying chicken rice is bland and tasteless
Andy and The Squad are coming to the US! Hopefully we do you proud. Have been loving the series and these recipes.
My family has a love affair with Chinese food that started way back in the late 80s when we lived in Wichita, KS. We were blessed to have an absolutely incredible Cantonese place there that was owned and operated by a lovely couple, Tom and Cathay Chang.
We spent every birthday, graduation and a lot of holidays there for nearly twenty years until Mr. and Mrs. Chang retired and closed shop. A sad day to be sure, but their retirement was well earned. They gave us tons of good memories and even more good food. Every time we went there Mr. Chang would come talk to us to catch up and share a beer, it was like eating at your friend's place.
After it was gone we could never really find another place that satisfied in the same way, so I slowly started learning to make the things we loved. Eventually I moved to Chicago where I fell in love with food from other Asian countries. I started learning how to make some of the things I discovered there like Peking duck, Dim Sum, Chili Crab, Laab, Pho, Ramen and, particularly, Sichuan food. Oh, I love that spice.
A few years back I moved home (now in central Arkansas, miles from any good Asian food) to help my aging folks, and now that the family is back together, I've been introducing my parents to all the wonderful dishes I've learned along the way. Hainanese chicken rice is on my To Eat list and you've done so much of the heavy lifting for me here. Thanks for being a part of my cooking journey and a midwestern family's obsession with Eastern food. And a big thank you for putting in the work to maintain authenticity and honoring the cultures that gave us these wonderful dishes, that's a big deal to me when I cook and one of the reasons I love what you're doing on this channel is it's a big deal to you too. Respect.
Much love to you all from the heartland of America.
What a good story. Thank you for sharing it. How nice to read and imagine your journey in parts of USA of experiencing eating to cooking Chinese food!
What a good story. Thank you for sharing it. How nice to read and imagine your journey in parts of USA of experiencing eating to cooking Chinese food!
What a good story! Real thanks for sharing. It is so nice to read and imagine you experiencing in several parts of USA on the eating to cooking Chinese food!
I'm used to eating the dish in Thailand, it's called "Khao man gai" in Thai. One of the best meals I ever had was this dish, bought from a old lady on the side of the street for breakfast an early and beautiful morning in Buriram, it was just so delicious.
Chicken feet makes the stock even better, sold for next to nothing in the Asian groceries store.
Khao man gai is served with a tao jiaw sauce which is not prefered in malaysia and singapore, and thai chicken rice does not really focus on the juiciness of the meat and the texture of the skin. Most thais cant accept chicken that are still reddish around the bone, which is a criterion for juicy chicken, so they will always overcook it to prevent this from happening, resulting in dryness.
@@AbsoluteFidelity I have not had the pleasure of eating this dish in neither Malaysia or Singapore so I really can't make the comparison.
As a foodie Singapore is high up the list of countries to visit just for the food, I have heard lot of great stuff aboutthe food in Singapore.
I like both😋
@@AbsoluteFidelity The place I eat at the chicken is pretty juicy though, and it's a university canteen. I also avoid dry chicken rice at all cost.
@@thastayapongsak4422 I have eaten a lot of chicken rice in thailand and 99% of them are dry. The other 1% is moist, but the texture of the meat and skin along with the intensity of the chicken flavour are not prioritized. I have to admit it though, the soup in thailand tastes more flavourful to me, maybe because I like wintermelon and because of the msg and the knorr chicken powder they use.
I am of Hainanese descent, and you did a great job! Should have added the pandan leaves to the rice! Nevertheless, it looks So good and mouth watering. When we were young, how my Hainanese grandmother made her chicken rice was that after the rice has been cooked, she made it into a rice ball. Apparently some parts of Hainan, that is how they eat Chicken rice.
In Malaysia there are rice balls version. Esp Malacca.
he probably cant find any pandan leaves over at his country. pandan leaves are more commonly found at south east asia
@@kennethwu115that one is the bestttt ❤
That's how my hainanese grandma did with her rice as well hahaha
but I find them too mushy@@kennethwu115
So much respect for the amount of time and effort that goes into researching this and delivering an authentic version, not some Westernised imitation. Cheers Andy!
Cant wait to make this dish! Been waiting all week for this recipe and enjoying the cook book as well! Its great Andy and team! Legend.
the reason the mortar gives better flavor is because it extracts the flavor better from the ingredients from the crushing force forcing the juice or oil out of what you mortar where if you blend you dont extract as much juice because cutting just get juice out from where you are cutting.
Awesome job, Andy! It's e exactly how we do it at home! The chicken, the ginger sauce, the chilli sauce and the rice --Spot On!!!
Hainanese chicken to me, is in my top 5 best dishes of all time. Its simple yet complex, full of flavour, and feels like a home cooked meal no matter where you go out to eat it. And the spring onion dipping sauce that comes with it is the #1 condiment to have with it.
What are your other favourites?
I'm salivating. One of my most fave dishes and I'm going to try Andy's recipe this week. Wish me luck!😜😋
Delicious!
I made the cheats Marion’s Kitchen version last night and cooked it in my rice cooker, it was still delicious.
Can’t wait to try this version too.
Andy when I make it I put Chinese wine in my master stock aswell and make the stock quite salty.
Also I simmer so water Barely moving for 14 mins the leave for 3 hrs to steep. Comes out so tender.
But respect your technique too.
It's so good to know when you cook these dishes you have taken the time to really checkout the origins.
I cook this dish often and we always enjoy it.
We make the rice to go with other dishes as well.
Thank you for your time and effort 😊😊
Been craving for this for months and I can’t find a decent place here in LA that gives that authentic flavor. Tried this recipe today and it was AMAZING even on a first attempt. Thank you so much for sharing. Finally satisfied that craving.
I also can’t understand why the ginger sauce is not mandatory in a chicken rice restaurant, if the chicken in the band the ginger sauce is the lead singer. My last trip to Adelaide I chicken rice restaurant hopped until I found the ginger sauce. I’m an Aussie home cook with a wife that comes from Chinese Malaysian background, this is dish is soooo important and sooooo goooood!! So is this video which I watched whilst I made chicken rice for the family. Amazing series of videos
Yes... I heap it on. It's so good!
Love your videos and this Hainanese chicken looks very very good, i have to try this.
You really are an ace geezer - been watching you for a few months and the best compliment I can pay is it would be cool to cook with you for a group of best mates. Keep up the good work mate, a real joy to watch your output.
What a dish. My wife cooks a Vietnamese version of this that I never tire of. It’s the rice that gets me.
I appreciate how you've included tips and tricks throughout the recipe. It shows that you've put a lot of thought into making it accessible for everyone. 👌👌🤩
Lovely. Thanks Andy- you seem gentle and kind. I’ll give it a go
Just made this dish and I can not stop eating it. I might finish the whole chicken myself!!
Great job Andy. Very authentic looking method like I do and each time you cook it, you'll make miner adjustments until it's exactly how you want. As mentioned already Pandan leaves in with the rice too when cooking. Chicken rice is definitely all about the rice, the chicken is just a bonus by-product 😋 Couple of little tips I do is keep chicken skin from other cooks to use for the chicken fat oil and you get delicious crispy skin left over to eat as a snack 😂 Second one is I reduce the stock to strengthen its flavour alot before using for rice cooking and soup. You also then end up with a master stock from whats left that you can freeze and use on the next cook as part of your poaching water 😉
Fuiyoh...Congratulation Uncle Andy.
Loveeee watching you cook!!! Can cook anything and everything!!
I like the long form of your cooking much better than the shorts. Wonder why RUclips doesn’t bump your longer format as much as it does the shorts.
And thank you so much for this I’ve been missing chicken rice from my life since I moved out from singapore 8 years ago.
Thank you for such a detailed breakdown
Bravo for not being afraid to use MSG. This dish where ever you find it in SE Asia, is always made with generous amounts of MSG. Hey if you are afraid of MSG, don't add it, fair enough, but don't expect it to taste like what you get in Singapore or Thailand or Malaysia.
i love andy. my type of chef. Good on you and all the best to your USA trip
That looks really good Andy. You are right about how how some people can't get over the paleness of the dish. I never thought Hainanese chicken rice would be that good until I had some myself. 😅
Fuiyoh!! Congrats Uncle Andy!
So big honour!
I learnt how to make chicken rice from my Malaysian friends- I don’t make the chilli sauce, because my stomach can’t handle chilli, but I ALWAYS make the ginger spring onion sauce, and I usually use Kecap Manis as a second sauce option!- it’s surprisingly delicious!
Edit: I also cook extra chicken and use it for chicken and salad sandwiches over the following days- it’s got just enough relatively neutral flavour from the brawling and makes really good sandwiches!
I absolutely love your videos! They are on point recipes and very straight forward! I appreciate you so much. Thank you chef!!
Followed your recipe to a tee, Andy! Used Calamansi extract that I had for the Chilli sauce. My family loved it.
People just don't know how delicious chicken is, when cooked this way. Even without all the yummy aromatics, in this particular dish. Chicken when cooked this way is Simply delicious, especially the most tender and juicy Chicken, you'll ever eat.
I am from The Omaha Nation in Nebraska. And, we cook our chickens this way for our feasts.Minus the aromatics. Best I've ever had. 😋
I know this recipe of Chef Andy's, is 100×s more flavorful, cuzz his skills are The Shiznit!! And he is so talented. Thank you Chef for your videos. I always take something away. 👏👏💯💯💯
You could also add chicken feet into the broth, it intensify the flavor plus you also get the benefit of collagen. Japanese and chinese broth includes lot of chicken feet in their soup stock
“Oh no I lost me handle “ Andy is the most authentic chef on RUclips ❤❤
Hey fellow Aussies, if you end up buying bags of carcasses from Woolies or Coles, usually they have quite a bit of fat/skin left on them that you can use to render down (refer to 3:30). Also, if you are short on time, and are close to a Chinese bbq shop, you can buy the ginger shallot sauce if you are in a pinch.
For the ginger sauce, stores usually don’t do it as it’s quite time consuming so they just have the chilis. For my household we usually add in some green chilli for that fragrant in the chilli sauce. Also nice video, very simple and easy to follow 👍👍👍
I love you and babes Andy!!!! You’re the man. Love coming all the way from California.
He has a natural understanding of how to make food delicious.
My fav dish!! I learnt to cook it cos of how much i looove it n over yrs learning techniques to prefect it. Lately I have been exfoliating the chicken ….
Andy, Chef, Legend! Looks awesome, thanks for sharing! Peace to you and all of the team ❤
Thank you!
Nicely done Uncle Andy!
Tried it today. Great!!! thank you
it is indeed one of the most delicious chicken dishes out there! I discovered this dish only about 5-6 years ago. I am from South India and we're not typically aware to it. A random youtube video made me. Ever since then, I had been longing to try it. Tried to make it at home once, it was good, but could have ben better. But I got lucky when I got a chance to try it in Sydney once and it was simply delicious. Ever since then, I have been a fan. Its still not easily available in Bangalore, where I live now. But fortunately, there's a nice little pan asian restaurant quite near to where I live which serves this and I have it every now and then. I am indeed very lucky!
Singapore street in kamanahalli had a good hainanese chicken rice.
@evenessa that's the place I am talking about
9:46 I have received my book here in Sweden and I love it. Well written and beautiful pictures but have yet to cook up something from it!
Thanks mate, I really appreciate it! What are you going to cook from it first?
In my mind the gold standard is Adam Liaw's recipe/method for Hainanese Chicken and this one is right there! (If your cookbook shipped to Canada it would be... 😊)
Great recipe Andy! Looks awesome! Happy you included the green sauce xxx Karina and Andrew
Thank you. I needed to have that green sauce again, it was so good!
I made this for my weekly meal prep and your recipe turned out really great! Then I made it again this week and learned that it's better to use a large pot instead of a small one, cos it overcooked! Low heat in a small pot boils the chicken (admittedly I have very good heat conducting saucepans) so I'd suggest a big pot is always best! Does anyone use the stock again to poach the next chicken? Like a master stock situation?
Followed it to a tee, Chef! Delicious!
There are 4 elements to a perfect Hainanese Chicken Rice. The soup, the chili sauce, the rice and lastly the chicken, not many shops are perfect in all, even the famous ones. I wonder how well done Andy's version is 🤔.
The reason pastes taste better from the pestle and mortar is because you are pounding and grinding to squeeze out the juices whereas the blender just chops it all up finely.
Some flavor compounds are heat sensitive and the friction from the blades can mute them. Using a mortar and pestle, like you said will maximize oil extraction by crushing the cell walls within the aromatics.
Wow Andy,you do justice to this chicken rice recipe. Authentic and true to its origin. Unlike other cooks,you emulate closely to the ingredients and methods. Well done mate.👍
I am singaporean chinese. The hainanese chicken is asia authentic . The green dipping sauce is shanhainese n red dipping sauce is what singaporean hawker would do.
To share one thing i did for the chicken gravy - 1part of light soya sauce , 1 part of chicken stock , oyster sauce , shaoshine wine n generous amount of sesame oil to taste .
Love your style of cooking and also your method of teaching
Rice balls are call bui jin / bui gong (飯珍 or 飯貢), depending which province of Hainan you are from. It originates from older days as a "packed lunch" for folks going to work / study.
I even heard stories from my grandfather they brought it as food for the boat journey from Hainan to Singapore.
One of my favourite recipe for me to cook for my parent.which if i may suggest to Chef to put a little turmeric powder on the rice so the rice came out like a golden yellow colour
You're not wrong in regards to the mortar and pestle adding more flavor, if I'm correct. You expel more flavor and oils through crushing because of the plants structure, where as cutting might not get it all out.
Andy never fails the Asian people food! He never mess it up by adding whatever he thing it should be. I can confidently said he did it correctly and didnt miss out any steps!
I am currently in Hainan watching your video. Thank you very much for your recipe summary👍
Good job. You did your homework and cooked the chicken rice almost like the way the hainanese cooks it 👏 this is how a cooking show should be. Introduce a dish, cooking it in the right way and show it to the viewers that not familiar with the dish. Not like some people completely changed the method and recipe.
Congrats, you've (deservedly) earned the Uncle title 👑
That ginger & spring onion sauce (without the sugar) is known as Cantonese ginger sauce. Though non-traditional, it is the standard sauce served with Hainan Chicken in Chinese restaurants in Australia.
On Adam Liaw's "How to Make Authentic Hainanese Chicken Rice | By a Hainanese Person" video, he recommends using that Cantonese ginger sauce along with the traditional one.
As an asian i am truly impress. Goodjob bro Andy. thumbs up !
Oh god, my mouth is watering right now watching you make lip smacking sounds tasting the chilli sauce. This dish is the true definition of flavour town in my books.
I know the crew had mouths watering! Looks amazing!
Wonderfully done mate. Beautiful.
Excellent tip on moving the chook around in the ice water.
My malaysian wife approves. Well done Ando!
Tell her thank you!
Youre one of my fave chef out there...youre making dishes that have the flavours of many countries...which makes us crave for more...🎉🎉🎉🎉🎉
I'm a chef & love your videos! They have inspired quite a few dinners at my home. I love when you grab your cookbook "Oh, look!" LOL
Amazing recipe. For the chicken we can bring the chicken in the stock to boil for 10 mins then switch off the heat and leave it covered inside the pot for 60 mins. This really slow poaches the bird. Then you bring it out to dunk it in ice water. Its a gentler cook. Secondly we add pandan leaves knotted into the rice cooker. Also for the sauce to marinate the cooked chicken I add 2 tbsp of oyster sauce to the soy and a cup of stock. This is a good balance for the suace.
Oh my, this looks absolutely delicious!
Andy is just the best man, best food tube!
Absolutely love your style, Chef! Will be buying the book to support you!
so delicious, I can't wait to cook it for our family💗 Congratulations Andy for cooking rice like an Asian!
I love what Andy does.
Cooking the chicken with the garlic, ginger, spring onion broth on a trivet in the pressure cooker would be another option to try, maybe? Great work 🤩
Personal theory behind pestling vs. blending is that the crushing motion from a pestle does a better job at breaking down cell walls compared to the slicing that happens in a blender, thus releasing more of the essential oils and flavors in the aromatics.
You're officially Uncle Andy now.
Thank you for the recipe. I am about to cook chicken rice and this is a perfect recipe.
My favorite Hainanese Chicken Rice! Thanks for the recipe!
this is one of my favorite chef in the world 🥰👍 every dish you cooked is absolutely delicious i agree a 100% ... keep it up chef andy
excellent CHEF!!!!
This is exactly how my late mother cooked hainanese chicken rice, down to smearing the cooked chicken with sesame oil (minus the fanciful gadgets). I can taste that absolutely delicious chicken rice as you are eating it😋😋😋
We add pandan leaves and ginger to the chicken rice as well. Some stalls add a knob of butter 😉
Perfect! A few pandan leaves will be icing on the cake.