Chef Boy Logro and Drew Arellano cook an Oriental special with Hainanese Chicken! | Idol Sa Kusina - video Dailymotion

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Looking to satisfy your Chinese cravings? Chef Boy Logro and Drew Arellano have you covered with their recipe for Hainanese Chicken!

Transcript

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.

Chef Boy Logro and Drew Arellano cook an Oriental special with Hainanese Chicken! | Idol Sa Kusina

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