Chicken Rice...the PROPER Hainanese way

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Caribou - Can't do without you (Tale of Us / Mano Le Tough Remix)

Twitter: @kaizenldn

Produced by Steele and Elizabeth Haigh (2018).

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I had train tickets to London from before Covid started and was finally able to go a couple of weeks ago...
Stayed in a little hotel near Borough market and finally had the opportunity to eat at MeiMei's!

Had the Hainanese Chicke Rice and the Char Siu Pork, and it all was so worth the wait! It's all just sooo good!

I actually knew about MeiMei's since before I ever heard of Uncle Roger, since I've been a huge fan of Borough market for years now, I just never managed to eat there before.

I'm so glad I finally did!

nodeio

My family’s recipe is almost similar, except the chilli we use lots of garlic, fresh chilli, dried chilli and chilli padi grind it up with old ginger, and last add in the chicken broth oil to the chilli. As for the chicken we use light soy sauce mixed with sesame oil.😉

sammychia

Auntie liz.. where can i get ur book? Thanks ❤️

cheeradilah

My all time favorite dish. Instead of using the pandan leaves, I use kaffir lime leaves. Also for the sauce, I love to add soybean paste to my chili sauce with a combination of vinegar and other sauces. I just want to say immediately I fell in love with your channel. You're so authentic. I've watched so many youtubers do their take on Hainanese Chicken and they are not anywhere near as close to the original dish. You got yourself a new subscriber :)

anttarina

In Malaysia or Singapore, for chicken rice's chilli sauce we only use garlic, red chilli, lime juice or vinegar, salt and sugar instead of using siracha sauce, the taste really different. By the way, overall your chicken rice looks really nice.😊😊

DashVlog

My mum is a Malaysian Hainanese she cooks this all the time. Your way is just perfect!

TuBBygch

that is exactly how I cook my Thai chicken rice. didn't know it's the same method & ingredients as the Hainanese way! Just the dipping sauce is different though but the rice and chicken are so much identical.

KamonKae

Beautiful free range chicken. As a Singaporean Hainanese, I'm really proud to see your success and Hainanese Chicken Rice as your signature dish.

ewi

I see you use the soup to drizzle on the chicken rice at the end, do you know here in Singapore we up that drizzle sauce to another level, in a bowl we use some of the chicken soup, mix with some soy sauce, little oyster sauce, sugar, sesame oil and Chinese wine (better still if you use some of the chicken fat as well) .. mix them all up and use this "special sauce" to drizzle on top of the chicken and rice at the end and garnish with coriander/spring onion.. way more robust than just the chicken soup on top like what you did in the end... I must say you have done well in cooking the dish and must have tasted the real chicken rice in order to do it right, good luck with yr restaurant X

carolc

Scrumptious dish. Quality ingredients, attention to detail and patience are the keys here. If by some miracle there is leftover chicken, sandwiches the next day would be awesome

PetraKann

I love this, no nonsense good recipes. Thank you for sharing!

Mykohori

Hainan Chicken is really about the sauces and rice, without it, the chicken is the same chicken we eat called white cut chicken in Cantonese, don't know if its eaten in the rest of China. Your presentation is really pretty!

jrmint

Good job, but I'd do somethings differently:
- never the siracha sauce; the fermentation of the sauce plus fish sauce in it doesn't match well with the other condiments.
- other necessary condiment should include the garlic-ginger sauce.
- chicken should be poached at about 86 degrees celcius, for about 45-55 mins, depending on the size of the chicken. If the water is boiling the skin might tear, but more importantly the meat will not be as juicy and soft.
- if you have access to galangal (blue ginger) it's the much preferred ginger as the aroma goes well with the pandan and brings the chicken to a different level of flavour.
- probably more rendered chicken fat needed for the rice?

Oh yes - this is actually the Singaporean way of doing Hainanese Chicken Rice. In Hainan, the rice is pretty bland and they don't use pandan leaves.

MarskOng

Literally drooling over this dish. I want to try and make this at home!

dejashu

Do you do stuffed squids? My mom makes those when I was little. It's squid stuffed with either glutinous rice (traditionally) or minced pork and shallot (the non-halal version). Cooked in sweet sauce that's roughly made up of shallot, ginger, lemongrass, gula melaka and soy sauce.

nemonobody