Most home-cooked Chicken Rice is sad. The skin is rubbery, the breast is dry, and the rice is just… rice. Today, we stop accepting mediocrity. I’m teaching you the Mei Mei restaurant standard—specifically, how to get that gelatinous, glass-like skin that everyone gets wrong.
Happy Lunar New Year! 🧧 For this celebration, I’m taking you back to basics but elevating them to professional standards. We are making the iconic Hainanese Chicken Rice. This isn’t just a recipe; it’s a technique masterclass on poaching chicken perfectly and creating the most aromatic rice you’ve ever tasted.
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🐓 INGREDIENTS LIST:
The Poached Chicken:
1 Whole Chicken (Free-range/Corn-fed preferred)
Sea Salt (for exfoliating the skin)
50g Ginger, sliced
30g Garlic, peeled
4-5 Stalks Spring Onion (Scallions)
Ice bath (Crucial for the skin!)
2 Pandan Leaves
The Aromatic Rice:
500g Jasmine Rice
60g Chicken Fat (rendered) or Vegetable Oil
30g Ginger, minced
30g Garlic, minced
2 Pandan Leaves (knotted)
Chicken Poaching Broth (to cook the rice)
Sesame Oil
The Sauces (The Soul of the Dish):
Chilli Sauce: Fresh red chillies, garlic, ginger, lime juice, splash of chicken broth.
Ginger & Scallion Oil: Minced ginger, sliced spring onions, hot avocado oil, salt.
Dark Soy: Thick dark soy sauce.
Or purchase the Chicken Rice sauces here:
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#HainaneseChickenRice #LunarNewYear #MeiMeiLondon #ChefElizabethHaigh #ChineseNewYear #ChickenRiceRecipe
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Finally been waiting for this, yum tyvm😆!!!
Don't get the blanch thing. You dip it thrice before leaving it in there for 45 minutes?
always been intimidated by this dish, Liz makes it look so easy. Now to find quality chcken
Avacado oil… Somebody call Uncle Roger!!!
For anyone who doesn't use MSG, you can just throw in chicken bouillon. Check the ingredients…MSG is usually the #1 or #2 ingredient, then chicken flavouring.
gong xi fa cai auntie
aunty beautiful attire
This is making me miss all 4 of my grandparents(some have passed) in Singapore, going to the hawker centre in Serangoon Gardens with them and my siblings was and is always such a truly lovely and authentic Singaporean experience. Getting Wonton Noodle, Chicken Rice and Char Kway Teow with some Calamansi juice is such a great time.
Gong hei fat choi
Sister, can hook up your brother here in canada with your chilli sauce or not ?
I need to get married to an Asian lady so we can make Hainanese chicken rice for Chinese New Year. Lol
Seriously though, I'm taking notes on making this. I truly enjoy eating and cooking all forms of Asian food. Fantastic recipe, here. I appreciate the tutorial.
i tried to follow the recipe aunty Liz but due to being white it turned into fried chicken instead 😉
goddess of hainan chicken. love youj
The older you get, the more asian you look! It's nuts! I remember the first time seeing you with Uncle Roger. You just looked like a regular, white, British chick. But now, you look like somebody's full-blown asian aunt. wtf? lol
Auntie Liz, next time you’re in Singapore try Ming Kee chicken rice at Kim San Leng Bishan 511 behind Junction 8/Bishan bus interchange. they serve their chicken chilled straight from ice which gives it an incredible springy texture, and also use some kind of melon or gourd in the stock which adds a light refreshing flavour. They say if you put 3 Singaporeans in one room you will have a long argument and walk out with 5 favourite chicken rice spots, so this is mine.
Uncle Roger has corrupted you.. LOL.
Every Hainanese Chicken I tried SMELLS. 🤮🤮 If Chinese cooking can't use Five spices, It's SMELLS. 😂😂
Eliz, Happy Chinese New Year! Love from SG.
HLNY!
Yum yum, AL
Enough garlick for a vampire? You mean every vampire in a 50 mile radius. Love it.
Hi, greetings from scotland. Any substitute for the pan dan leaf x
0:23 "Sorry, children."
Who knew schmaltz was so important for good Hainanese chicken rice!
秀色可餐，可不单单是这顿饭。
Fantastic as always Auntie Liz. I need to move on from White Cut Chicken to more Hainanese style Chicken.
Is there a list or something that you can let us know when your sauces are available in the US?
HAIYAAA ANTIE LIZ
Looked great. Thanks for the video Auntie Liz
I'm pretty sure that dunking 3 times, whether into hot water at the beginning or ice water at the end is just an old wive's tale. Because in each case it only spends a second out of the liquid and you immediately then put it back into the liquid to sit. As a matter of physics or chemistry, I don't think the dunk is doing anything that the placement in the liquid isn't already accomplishing.
what a great recipe Auntie Liz
this looks delicious auntie liz question have you ever considered selling chicken adobo at mei mei i think it would be a hit?
to bad the Mei Mei sauces are not available in Australia
Auntie Liz looking so hot in the cheongsam.
looks yummy. food looks great too
Auntie, we're rice cooker twins!
Those pots never last – the number of Food Tubers who have had glass pot disasters ..