How to Make Hainanese Chicken and Rice Recipe 海南雞飯

Go when you want, go when you want. Let's get started, let's get started. Hello everyone, this is Cece. And today we're going to do something special. We're going to travel to Malaysia. Okay, just kidding, maybe not. I do want to travel to Malaysia though. But we're going to do the next best thing. Which is we're going to cook one of the most quintessential dishes of Malaysia. Which is Kisang Ikan. Right here is Chef Steve from Malaysia Kitchen. Hello. What are the ingredients in the package? Okay, first of all, we need 4 cloves. Garlic. Onions. Pandan leaves. Sauce for Hainan Chicken Balut. Ginger. Salt. Salt-ish. Sliced cucumber. Cilantro. Basically, we're inside the kitchen and Chef Steve is right here. But if you trust me a lot more now. We're going to put this home chicken inside. A lot. But if you do this at home, you can boil it for 45 minutes. Waiting for the timer. After 45 minutes, we're going to take out the boiled chicken. Nice. And Chef Steven, he said that this is the most important part. So we put it in ice water for about 30 minutes. We have about 3 cups of just the rice in my cooker. And now we're going to add the chicken stock. 4 cups of chicken stock. Inside. Two. One tablespoon of sugar. A quarter cup of oil. A quarter cup of melted butter. Half cup of minced onion. Quarter cup of minced ginger. Half cup of minced garlic. Now we're going to stir everything. About 30 minutes. I'll see you in a little bit. We're out again and Chef Steve is going to chop up the chicken. How do we do this? The chicken way. I'll let you do the next one. Next one. Special sauce. How special sauce? You can't tell. I know what's in there. There's sesame oil and soy sauce. I add a little bit of sesame oil. And you just put it on the top? Just put it on the top. So here is the Hainan chicken that we cooked earlier. And here is the Hainan chicken rice. Let me try how it tastes like. This tastes like home. It's so good. The chicken skin is really really smooth. And it has many dimensions of flavor. Of ginger. Of garlic. And let me try out the rice. This is so good. Actually the rice is the best part. Sorry. It absorbs all the sauce. The stock of chicken. The rice is so good. If you want this recipe, comment it below. Check out the box below. And check out my article for Epic Time. Subscribe to my channel. Like. And share. Bye.