Hainanese Chicken Rice

Food - recipes, reviews, and discussion
Post Reply
Message
Author
User avatar
c fu
Moderator
<dfn>Moderator</dfn>
Posts: 29780
Joined: January 27th, 2009, 1:26 pm
Location: Pasadena

Hainanese Chicken Rice

#1 Post by c fu » October 17th, 2018, 12:23 pm

A great cooking video of one of my favorite things to eat/make. Really easy but super delicious

Ch@rlie F|_|
"Roulot is Roulot"©

Instagram: @clayfu.wine

User avatar
Richard T r i m p i
GCC Member
GCC Member
Posts: 10522
Joined: September 11th, 2009, 1:29 pm
Location: Close to William Penn's Walking Purchase

Re: Hainanese Chicken Rice

#2 Post by Richard T r i m p i » October 17th, 2018, 3:52 pm

National dish of Singapore? The flavors are subtle, except for the hot sauce. Bought some here a few years ago...

Image

RT

User avatar
M.Kaplan
GCC Member
GCC Member
Posts: 4702
Joined: April 18th, 2009, 9:10 am
Location: Los Angeles

Re: Hainanese Chicken Rice

#3 Post by M.Kaplan » October 18th, 2018, 2:35 pm

I can drive to Side Chick from the westside and back in less time than it takes to shop for and cook Hainanese Chicken Rice. So I do that.
---Mark

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 13185
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Re: Hainanese Chicken Rice

#4 Post by Jay Miller » October 18th, 2018, 7:44 pm

Any recipe that calls for carpentry skills cannot be described as really easy.
Last edited by Jay Miller on October 18th, 2018, 9:38 pm, edited 1 time in total.
Ripe fruit isn't necessarily a flaw.

User avatar
Craig G
GCC Member
GCC Member
Posts: 13539
Joined: March 6th, 2011, 10:57 am
Location: Town of Cats

Re: Hainanese Chicken Rice

#5 Post by Craig G » October 18th, 2018, 8:07 pm

Charlie, do you serve this hot or cold? I’ve had it hot in the Bay Area and it was good. I had it cold in Taiwan and it was kind of gross.
“You need to look down to the bottom shelf where they keep the Fighting Cock” — Corey N.

C. Gle@son

User avatar
Brandon R
Posts: 935
Joined: November 10th, 2015, 5:07 pm

Re: Hainanese Chicken Rice

#6 Post by Brandon R » October 19th, 2018, 1:37 pm

Looks tasty, Charlie. Thanks for posting. I like the simplicity of ingredients.
B. Redman

User avatar
c fu
Moderator
<dfn>Moderator</dfn>
Posts: 29780
Joined: January 27th, 2009, 1:26 pm
Location: Pasadena

Re: Hainanese Chicken Rice

#7 Post by c fu » October 19th, 2018, 3:39 pm

Craig G wrote:
October 18th, 2018, 8:07 pm
Charlie, do you serve this hot or cold? I’ve had it hot in the Bay Area and it was good. I had it cold in Taiwan and it was kind of gross.
Hot. Never had it cold before. That's kinda weird
Ch@rlie F|_|
"Roulot is Roulot"©

Instagram: @clayfu.wine

User avatar
c fu
Moderator
<dfn>Moderator</dfn>
Posts: 29780
Joined: January 27th, 2009, 1:26 pm
Location: Pasadena

Re: Hainanese Chicken Rice

#8 Post by c fu » October 19th, 2018, 3:40 pm

M.Kaplan wrote:
October 18th, 2018, 2:35 pm
I can drive to Side Chick from the westside and back in less time than it takes to shop for and cook Hainanese Chicken Rice. So I do that.
You get yourself a teleporter!? I can't get from my house (about 5 minutes west of Side Chick) to the West side is less than a hour.

Really only takes about a hour or so to make this. Probably less if you do two chickens.

chicken in the pot for roughly 25 minutes. Then you take out chicken, carve it up, throw the bones back in to further cook the soup for drinking later. Take the soup and put it in and make rice. Rice should take about 15-20 minutes.

Making sauce during the idle time.
Ch@rlie F|_|
"Roulot is Roulot"©

Instagram: @clayfu.wine

User avatar
c fu
Moderator
<dfn>Moderator</dfn>
Posts: 29780
Joined: January 27th, 2009, 1:26 pm
Location: Pasadena

Re: Hainanese Chicken Rice

#9 Post by c fu » October 19th, 2018, 3:40 pm

Jay Miller wrote:
October 18th, 2018, 7:44 pm
Any recipe that calls for carpentry skills cannot be described as really easy.
Ha. i've never hung up the chicken before, doesn't ruin a thing.
Ch@rlie F|_|
"Roulot is Roulot"©

Instagram: @clayfu.wine

User avatar
dcornutt
GCC Member
GCC Member
Posts: 9645
Joined: February 12th, 2009, 4:19 pm

Re: Hainanese Chicken Rice

#10 Post by dcornutt » October 19th, 2018, 6:53 pm

Richard T r i m p i wrote:
October 17th, 2018, 3:52 pm
National dish of Singapore? The flavors are subtle, except for the hot sauce. Bought some here a few years ago...

Image

RT
This place ROCKS!!!!!
DON Cornutt

"Before you eat or drink anything, carefully consider with whom you eat or drink rather than what you
eat or drink,because eating without a friend is the life of the lion or the wolf." Epicurius

User avatar
Jorge Henriquez
Moderator
<dfn>Moderator</dfn>
Posts: 13989
Joined: January 27th, 2009, 12:11 pm
Location: Westchester County, NY

Re: Hainanese Chicken Rice

#11 Post by Jorge Henriquez » October 19th, 2018, 8:35 pm

I made it once...........once. Good dish but not worth the time and effort. Plus not many peeps into gray, rubbery chicken.
Cohort Numero Uno!
"I'm a bowl of excitement, bitch!" TMF 08/13/10

ITB - Golden Vines
http://golden-vines.com/

User avatar
alan weinberg
GCC Member
GCC Member
Posts: 11077
Joined: April 25th, 2009, 1:23 pm

Re: Hainanese Chicken Rice

#12 Post by alan weinberg » October 21st, 2018, 5:52 pm

what was the leaf that went in the rice? Where to get it? Heat the chicken after cooking and slicing? Gonna try it.

User avatar
alan weinberg
GCC Member
GCC Member
Posts: 11077
Joined: April 25th, 2009, 1:23 pm

Re: Hainanese Chicken Rice

#13 Post by alan weinberg » October 21st, 2018, 6:54 pm

alan weinberg wrote:
October 21st, 2018, 5:52 pm
what was the leaf that went in the rice? Where to get it? Heat the chicken after cooking and slicing? Why do all the presentations show no skin—how is that served?Gonna try it.

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 13185
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Re: Hainanese Chicken Rice

#14 Post by Jay Miller » October 22nd, 2018, 6:07 am

alan weinberg wrote:
October 21st, 2018, 5:52 pm
what was the leaf that went in the rice? Where to get it? Heat the chicken after cooking and slicing? Gonna try it.
Pandan. Also commonly added to rice in Filipino cookery

Most Asian markets will carry it, frozen if not fresh. Actually, I think I’ve only ever bought it frozen.
Ripe fruit isn't necessarily a flaw.

User avatar
Richard T r i m p i
GCC Member
GCC Member
Posts: 10522
Joined: September 11th, 2009, 1:29 pm
Location: Close to William Penn's Walking Purchase

Re: Hainanese Chicken Rice

#15 Post by Richard T r i m p i » October 22nd, 2018, 7:35 am

dcornutt wrote:
October 19th, 2018, 6:53 pm
This place ROCKS!!!!!
Cheers Don. Glad you enjoyed it too.

RT

User avatar
c fu
Moderator
<dfn>Moderator</dfn>
Posts: 29780
Joined: January 27th, 2009, 1:26 pm
Location: Pasadena

Re: Hainanese Chicken Rice

#16 Post by c fu » October 22nd, 2018, 2:54 pm

Jay Miller wrote:
October 22nd, 2018, 6:07 am
alan weinberg wrote:
October 21st, 2018, 5:52 pm
what was the leaf that went in the rice? Where to get it? Heat the chicken after cooking and slicing? Gonna try it.
Pandan. Also commonly added to rice in Filipino cookery

Most Asian markets will carry it, frozen if not fresh. Actually, I think I’ve only ever bought it frozen.
no need to add it Alan.
Ch@rlie F|_|
"Roulot is Roulot"©

Instagram: @clayfu.wine

PCLIN
Posts: 1232
Joined: August 3rd, 2013, 9:45 am

Re: Hainanese Chicken Rice

#17 Post by PCLIN » October 23rd, 2018, 11:38 am

Richard T r i m p i wrote:
October 17th, 2018, 3:52 pm
National dish of Singapore? The flavors are subtle, except for the hot sauce. Bought some here a few years ago...

Image

RT
Yes. That’s the place to go when I want a fix.
Chiu Lin

User avatar
todd waldmann
Posts: 5028
Joined: June 5th, 2009, 7:51 pm
Location: boise, idaho

Re: Hainanese Chicken Rice

#18 Post by todd waldmann » October 23rd, 2018, 11:53 am

Richard T r i m p i wrote:
October 22nd, 2018, 7:35 am
dcornutt wrote:
October 19th, 2018, 6:53 pm
This place ROCKS!!!!!
Cheers Don. Glad you enjoyed it too.

RT
I doubt my homemade version could possibly live up to the Tian Tian version, but I'm going to give it a try.

Thanks, Charlie!
“Burgundy is, well, Burgundy. A minefield of potential disappointments beloved by elitists and pseudo-intellectuals who like to discuss ad nauseam growers and terroirs—not quality.” RMP

User avatar
c fu
Moderator
<dfn>Moderator</dfn>
Posts: 29780
Joined: January 27th, 2009, 1:26 pm
Location: Pasadena

Re: Hainanese Chicken Rice

#19 Post by c fu » October 23rd, 2018, 1:28 pm

todd waldmann wrote:
October 23rd, 2018, 11:53 am
Richard T r i m p i wrote:
October 22nd, 2018, 7:35 am
dcornutt wrote:
October 19th, 2018, 6:53 pm
This place ROCKS!!!!!
Cheers Don. Glad you enjoyed it too.

RT
I doubt my homemade version could possibly live up to the Tian Tian version, but I'm going to give it a try.

Thanks, Charlie!

Alan and Todd. Feel free to text about it!! I’ve made it probably 25+ times now
Ch@rlie F|_|
"Roulot is Roulot"©

Instagram: @clayfu.wine

User avatar
todd waldmann
Posts: 5028
Joined: June 5th, 2009, 7:51 pm
Location: boise, idaho

Re: Hainanese Chicken Rice

#20 Post by todd waldmann » October 23rd, 2018, 1:55 pm

Will do, Charlie.
“Burgundy is, well, Burgundy. A minefield of potential disappointments beloved by elitists and pseudo-intellectuals who like to discuss ad nauseam growers and terroirs—not quality.” RMP

User avatar
alan weinberg
GCC Member
GCC Member
Posts: 11077
Joined: April 25th, 2009, 1:23 pm

Re: Hainanese Chicken Rice

#21 Post by alan weinberg » October 23rd, 2018, 8:55 pm

gonna do it soon, fu.

User avatar
Robert M yers
Contributor
Contributor
Posts: 1661
Joined: March 10th, 2010, 8:24 pm
Location: Cleveland

Re: Hainanese Chicken Rice

#22 Post by Robert M yers » October 27th, 2018, 10:22 am

Jorge Henriquez wrote:
October 19th, 2018, 8:35 pm
I made it once...........once. Good dish but not worth the time and effort. Plus not many peeps into gray, rubbery chicken.
Looks good but I’m not sure about the boiled skin? That’s always the first bite my dog gets when I’m making stock.

User avatar
Yao C
Posts: 403
Joined: February 1st, 2017, 10:53 pm
Location: San Francisco

Re: Hainanese Chicken Rice

#23 Post by Yao C » October 27th, 2018, 9:50 pm

Robert/Jorge - there's a super involved variant with chicken that's been "roasted" to give the skin a more appealing texture (really fried, per this recipe: http://www.singaporelocalfavourites.com ... asted.html). Needless to say all but the most hardcore home cooks need not apply :X
c fu wrote:
October 19th, 2018, 3:39 pm
Craig G wrote:
October 18th, 2018, 8:07 pm
Charlie, do you serve this hot or cold? I’ve had it hot in the Bay Area and it was good. I had it cold in Taiwan and it was kind of gross.
Hot. Never had it cold before. That's kinda weird
FWIW when I was growing up in Singapore it was more often served cold than hot
C h 0 o n 6

User avatar
todd waldmann
Posts: 5028
Joined: June 5th, 2009, 7:51 pm
Location: boise, idaho

Re: Hainanese Chicken Rice

#24 Post by todd waldmann » October 28th, 2018, 8:22 pm

Made this tonight. It was delish. The rice really is the star.

And it paired nicely with a bottle of 2012 Maximin Grünhäuser Abstsberg Feinherb.
“Burgundy is, well, Burgundy. A minefield of potential disappointments beloved by elitists and pseudo-intellectuals who like to discuss ad nauseam growers and terroirs—not quality.” RMP

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 13185
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Re: Hainanese Chicken Rice

#25 Post by Jay Miller » November 6th, 2018, 7:59 am

c fu wrote:
October 22nd, 2018, 2:54 pm
Jay Miller wrote:
October 22nd, 2018, 6:07 am
alan weinberg wrote:
October 21st, 2018, 5:52 pm
what was the leaf that went in the rice? Where to get it? Heat the chicken after cooking and slicing? Gonna try it.
Pandan. Also commonly added to rice in Filipino cookery

Most Asian markets will carry it, frozen if not fresh. Actually, I think I’ve only ever bought it frozen.
no need to add it Alan.
But it makes the rice smell so good while cooking...
Ripe fruit isn't necessarily a flaw.

Richard Malloy
Posts: 598
Joined: May 24th, 2011, 11:20 am

Re: Hainanese Chicken Rice

#26 Post by Richard Malloy » November 10th, 2018, 7:56 am

I’m sure it’s clear above but the ice bath is crucial to making the fat congeal nicely under the skin. Because of this I’ve never had a version served warm.

This is a dish eaten all over Asia with some variation. In Thailand is very similar dish is called Khao Man Gai. If you’ve been to Portland OR, this is the one dish served at the very famous foodcart, Nong’s Khao Man Gai. No skin and different saucing, also the chicken not as delicately poached. Served boneless and I doubt there would be the bright red bloodline inside the bones like the Hainan version in Singapore.

User avatar
LMD Ermitaño
Posts: 3296
Joined: January 30th, 2009, 5:14 am
Location: Philippines

Re: Hainanese Chicken Rice

#27 Post by LMD Ermitaño » November 11th, 2018, 4:05 am

I’m in Singapore every so often for work meetings, and have had this dish more times than I can remember. I don’t recall ever having had Hainanese Chicken served hot.

I’ve had the “roasted version”; and much prefer the regular one.
Luis Manuel Debuque Monreal Ermitaño

Tom Blach
Posts: 2457
Joined: May 30th, 2009, 10:09 am

Re: Hainanese Chicken Rice

#28 Post by Tom Blach » November 11th, 2018, 7:16 am

It is the tender/crisp texture of the carefully poached and ice refreshed skin that is the most important aspect of this dish and it takes some skill to cut it in such a way that each piece has its skin intact. Nowadays taking the bones out when cutting is quite normal but I think it's a shame.
The chicken should be pink at the bone and to me it's only worth making with an absolutely fantastic quality, very expensive bird, freshly killed. It is a great delicacy.

User avatar
alan weinberg
GCC Member
GCC Member
Posts: 11077
Joined: April 25th, 2009, 1:23 pm

Re: Hainanese Chicken Rice

#29 Post by alan weinberg » November 11th, 2018, 11:34 am

How do you get crisp skin in a boiled bird? Yao’s trick?

Tom Blach
Posts: 2457
Joined: May 30th, 2009, 10:09 am

Re: Hainanese Chicken Rice

#30 Post by Tom Blach » November 11th, 2018, 3:14 pm

You mean Liaw's trick? yes, the ice shocking will do it. I'd not heard of salting the water but maybe it's a good idea. It's a quick poached squid or shrimp kind of crispness rather than a potato chip kind. Chinese cuisines understand the essential pleasures of complex and surprising texture far more than western ones.

User avatar
todd waldmann
Posts: 5028
Joined: June 5th, 2009, 7:51 pm
Location: boise, idaho

Re: Hainanese Chicken Rice

#31 Post by todd waldmann » November 13th, 2018, 3:26 pm

alan weinberg wrote:
November 11th, 2018, 11:34 am
How do you get crisp skin in a boiled bird? Yao’s trick?
Alan,

I have one kid who I knew would not go for gelatinous chicken skin, so I carved the chicken into pieces and threw the pieces under the broiler to crisp the skin. It worked well.
“Burgundy is, well, Burgundy. A minefield of potential disappointments beloved by elitists and pseudo-intellectuals who like to discuss ad nauseam growers and terroirs—not quality.” RMP

Post Reply

Return to “Epicurean Exploits”