Looking to satisfy your Chinese cravings? Chef Boy Logro and Drew Arellano have you covered with their recipe for Hainanese Chicken!
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00:00Our next dish is Hainanese Chicken.
00:05Let's start, Drew!
00:10This is the chicken.
00:12The chicken needs to be clean.
00:14To make it look clean,
00:16rub the skin of the whole chicken with salt.
00:21After that, pat-dry it.
00:25The origin of Hainanese Chicken is from Hainan, China.
00:29But it can also be found in Malaysia, Singapore, and Thailand.
00:32So, let's put some onion leaves.
00:37Then, we'll press the garlic like this.
00:40This is ginger.
00:41Ginger.
00:42Tagalog onion.
00:43Let's put it in.
00:45Tagalog onion.
00:47Spring onion.
00:48Spring onion.
00:49Okay.
00:50Sesame oil.
00:51Let's cut it here.
00:53Okay.
00:54Let's put it in.
00:55So, there's a little hole again.
00:56Yes.
00:57I'm really good at this.
00:58Yes, you are.
00:59Are you looking for a job?
01:02That's enough.
01:03Okay.
01:05You don't have that in the States?
01:06No.
01:07Only in the Philippines.
01:08See?
01:09Okay.
01:11Let's do it like this.
01:14It's done.
01:17Let's put it in the water.
01:19We don't need to wash it, right?
01:20No.
01:21Let's put it in there.
01:22Okay.
01:23Then, we'll boil it for about 30 to 40 minutes or 45 minutes.
01:26Earlier, I already did it.
01:28This is 30 to 40 minutes.
01:30So, don't go home until later in the day.
01:32The oil from the chicken is already coming out from the broth, right?
01:36Yes.
01:37So, this is it.
01:38Let's put it in.
01:39Let's mix it.
01:41There.
01:42Okay.
01:43To taste the doneness of the chicken, the juices from the thigh should be clear when you poke it like this.
01:54Okay.
01:55See?
01:57It's done.
01:58Now, let's put it aside and let's cook the rice.
02:03The rice should be cooked with its juices.
02:06So, I'll just cut the leeks a little bit.
02:11Just a little bit.
02:12Oil.
02:13Let's put it in.
02:16Let's put the stock in.
02:17There.
02:19Let's wait for about 15 minutes.
02:21Okay.
02:22Drew, let's boil the chicken first.
02:24Okay.
02:25Let's remove the wings first.
02:27Okay.
02:28It's fast, right?
02:29It's soft.
02:30It's soft, right?
02:31Wow.
02:32Let's remove this.
02:34We're not throwing anything here.
02:36It's soft, right?
02:37Yes.
02:39Wow.
02:40Wow.
02:41It's very juicy.
02:42This is how you debone a chicken.
02:44About 10 minutes, right?
02:48There.
02:49There.
02:51So, it's like a cross, right?
02:53Yes.
02:54So, you can remove the drumstick bones faster.
02:57Yes, that's the technique.
02:58Then, the thigh bones.
02:59Yes.
03:01It's really very juicy.
03:04Then, pull it slowly.
03:08It's hot, right?
03:09This is how you debone it.
03:13In China, when you make this, you don't throw anything.
03:18You don't throw anything.
03:20Oops, sorry.
03:21It's okay.
03:22It's a factory defect.
03:24It's a factory defect.
03:26Factory defect.
03:30There.
03:33This is the chicken breast.
03:34This is the chicken breast.
03:37It's clean, right?
03:38It's clean.
03:39I'll clean it a bit.
03:40It's white.
03:41And then,
03:42you remove all of this.
03:46There.
03:47I told you, you don't throw anything, right?
03:48Yes.
03:50Can we use that?
03:51Yes.
03:52Do you serve that too, Chef?
03:54We serve all of that.
03:55Ah, okay.
03:56Watch this.
03:57You'll be happy with this.
03:59I told you, in China, you don't throw anything.
04:01You don't throw anything.
04:02Yes.
04:04You remove all of that.
04:07The beauty of this Hainanese,
04:08if you have this, it's like a VIP,
04:10so you debone it.
04:11If it's not a VIP,
04:12you add the rice.
04:13That's it.
04:14What's a VIP?
04:15A very important person.
04:17That's it.
04:18For a VIP.
04:19Yes, for a VIP.
04:20Okay, okay.
04:22So, I really remove it.
04:23Because if there's a bone,
04:24if you're a rich person,
04:26you'll be happy for a long time.
04:28Millionaires are really rich
04:30for a short time.
04:32You know, our business tomorrow
04:33is true like this.
04:35Let's give Chef a round of applause.
04:40You're right, right?
04:43If you're wasting time,
04:45this bone will take a long time to be removed.
04:47I'll get some rice.
04:48It'll take a long time.
04:49It'll take a long time.
04:50If you're rich,
04:52it'll take a short time.
04:53That's it.
04:54It's gone.
04:55It's all gone.
04:57You know, there's a technique
04:58to why it looks good.
05:00Yes.
05:01It's like this.
05:02These pieces,
05:03and the ones before,
05:04where are they?
05:06There.
05:07Why are they separated?
05:09There, right?
05:10Yes.
05:16Okay?
05:17Okay.
05:18The ends of this,
05:19cut it.
05:22There.
05:25There.
05:26The breast and the last
05:27will go together.
05:29Okay.
05:31There.
05:34There.
05:35The breast and the last
05:36will go together.
05:38Okay.
05:47There.
05:48And here,
05:49see?
05:50Slice it.
05:51Slice it.
05:52That's it.
05:53That's what I'm familiar with
05:54when serving Hainanese chicken.
05:56Yes.
05:57There.
05:58If you look at it,
05:59it's a whole chicken.
06:00Yes.
06:02Wow.
06:03It's really a whole chicken,
06:04Chef.
06:05One,
06:06two,
06:07three,
06:08four,
06:09five.
06:11That's it.
06:14Yeah.
06:19There's still some left.
06:20It's a waste.
06:21Yes.
06:22You can have two more.
06:24Okay.
06:25Drew, I think.
06:26Yes.
06:28Yes.
06:29Chef,
06:30let me taste it.
06:31Go ahead.
06:35Drew,
06:36let's taste it.
06:37Let's taste it.
06:38Yes.
06:42It's thick, right?
06:43Yes.
06:46It's smoking.
06:47Yes.
06:48It's sticky.
06:49Yes.
06:50It's a bit greasy.
06:51Shiny.
06:52It's perfect for Hainanese chicken.
07:03Go ahead.
07:04Go ahead.
07:05Good job, Chef.
07:06This is how you do it.
07:07When the chicken is close to you,
07:09you give it to it.
07:11Okay.
07:12Now, we're going to make
07:13a Brunois of Leeks.
07:16This is the style.
07:18To make it quick,
07:19you can do it like this.
07:20That's why it's called Arawan.
07:21That's why it's called Pakiyawan.
07:23You pound it.
07:24Okay.
07:25See?
07:26There.
07:29Yeah!
07:34Yeah!
07:35That's it!
07:36Yeah!
07:37That's it, Chef!
07:38Yes.
07:39It's already a Brunois, right?
07:40Okay.
07:41Brunois.
07:42Huh?
07:45We're going to put it here.
07:49So, everything is here.
07:50We need to boil
07:52very hot chicken oil.
07:55Okay.
07:56We're also going to add salt.
07:57Then, black pepper.
07:58There!
07:59Then, sugar.
08:00Chinese wine.
08:01It's already smoking, right?
08:02Yes, it's hot.
08:03So, there.
08:04We're going to put it here.
08:06Ah, we're going to put it there.
08:08Did you hear that?
08:09There.
08:11There.
08:12Then, mix it well.
08:14Mix it well.
08:15There.
08:17Mix it well.
08:18Don't stop.
08:20Yes.
08:21Smell it.
08:22Wow.
08:23Yeah, guys.
08:24Wow.
08:25Amazing, really.
08:26Amazing.
08:28Okay.
08:29We're going to plate it now.
08:33Oh, my God.
08:34This is
08:36heaven.
08:37Oh, yes.
08:41OMG.
08:42I'm sorry.
08:43Oh, our God.
08:44Oh, our God.
08:46We'll do the garnish, Drew.
08:47Uh-huh.
08:54This is very nice.
08:55Oh, wow.
08:57Oh, yeah.
08:58Ah.
09:01Then, lastly, the cilantro.
09:05Or kimchi.
09:06Where's my knife?
09:07There you go.
09:09Okay.
09:10Drew, can you hold like this, please?
09:11Sure.
09:12Right.
09:17Okay.
09:18Ping, ping, ping, ping, ping, ping, ping, ping.
09:21Here it is.
09:22Hainanese chicken.
09:23Hainanese chicken.
09:24Are you ready to eat?
09:29Let's eat.