It’s strange listening to Adam when he’s speaking with only one-tenth of his usual energy.

@isaiasmarquez9410

3 жыл бұрын

I think he is sick, he sounds different.

@Firethorne

3 жыл бұрын

@@isaiasmarquez9410 he says so at 1:15

@rexorax9411

3 жыл бұрын

@@isaiasmarquez9410 "I think"?

@mr.o8386

3 жыл бұрын

hes not in MACON anymore, sadge

@monkeydimension472

3 жыл бұрын

@@mr.o8386 Is it because he is moving or is he traveling?

Can I just point out that in countries like Singapore and Malaysia, chicken rice is also often served with roast chicken instead, it's very common. Almost all chicken rice stores serve both versions. It's actually similar to what you made

@jonathanng138

3 жыл бұрын

I'm from Malaysia, I actually don't like Chicken rice though

@jonathanng138

3 жыл бұрын

I wonder does anyone from Singapore and Malaysia prefer Western food more than our own food culture?

@syzmon8545

3 жыл бұрын

I'm fine with both but yeah i think i like western food more, i guess when you eat chinese and malay food almost daily and western food in rare outings you like the stuff you eaten less. The grass is greener on the other side.

@Tenshi6Tantou6Rei

3 жыл бұрын

@@jonathanng138 probably, although they might like their version of the western food. Usually western foods you find over there taste distinctive on their own.

@mfaizsyahmi

3 жыл бұрын

I otoh can't get enough of chicken rice. I'm gonna have to get one tomorrow I guess, because EMCO is kicking Saturday.

First time making a meal for the family (I’m 15) I chose this. Chicken is in the pot rn and the veggies are getting pickled so far so smooth I’ll update my comment when everything is done ! Update: y’all it was fantastic. I couldn’t bring myself to pull the chicken at 150 but it still came out good and juicy in the end when I took it out at 160. The only part of the recipe I needed help with was disassembling the chicken. Other than that my mom had the night off cooking. The rice was spectacular with the chicken flavor infused in it. The pickles went well with everything. Thanks Adam!

@caseyw1288

11 ай бұрын

Congratulations on cooking for your family! I hope it brings you as much joy forever :)

Hey Adam now that summer is here, how about a video on ice cream sandwiches?

@Exderius

3 жыл бұрын

I third this

@mysticall680

3 жыл бұрын

i fourth this

@mysahhomaira

3 жыл бұрын

I fifth this

@sriya2356

3 жыл бұрын

Didnt he already make a video on ice-cream? Slap on a couple of chocolate cookies and you've got yourself an ice-cream sandwich!

@ghost-hn2lh

3 жыл бұрын

i sixth this

6:54 But what would the brits call it, that mysterious "broiler" you're talking about?

@jasonzurlo1543

3 жыл бұрын

Fire box

@BenjaminLiraLuttges

3 жыл бұрын

I was going to comment the same thing🤣🤣🤣

@onodera3964

3 жыл бұрын

They call it the barbecue!

@trollinape2697

3 жыл бұрын

grill

@mariov5035

3 жыл бұрын

Grits call it a brill

As a Singaporean, he kinda just made the roast chicken version of chicken rice lol.

@HelloThere-ot1xh

3 жыл бұрын

ye but i still like the steamed ver more lol

@Kaijudospartan

3 жыл бұрын

Kind of, yeah. His method seems to retain a lot more of the fat under the chicken skin compared to the common roast chicken rice where it's both dry and flavourless because all the fat melted off of the actual meat. Worth a shot, maybe - if I can find a pot tall enough to fit a chicken like that.

@sahasavadmangkhaseum5455

3 жыл бұрын

In Thailand and Lao PDR there is the deep fried version. Personally I like both in one plate.

@Checkmate1138

3 жыл бұрын

Actually, it seems (someone else commented on this video) that roast chicken is common on Chicken Rice in Singapore and Malaysia

@JonathanRiverafrickinnice555

3 жыл бұрын

Well, good to know!

I love my Singaporean chicken rice, but I have to say that looks pretty darn good too.

@blackthunder8517

3 жыл бұрын

yes

@TheDreamMixer

3 жыл бұрын

@@blackthunder8517 yes

@mlcomputergaming2985

3 жыл бұрын

yes

@Hamox

3 жыл бұрын

This dish looks disgusting but you eat whatever you want

@KitKat-gn2nn

3 жыл бұрын

@@Hamox I think this dish looks beautiful❤

This time vinagar leg was truly on the right.

@avenue4624

3 жыл бұрын

To be honest, I still don't know what the means. Been watching about a year or two now...still do get it :(

@BuckRodgers3

3 жыл бұрын

@@avenue4624 His Buttermilk Fried Chicken video was the first time he said it.

@sealofapoorval7437

3 жыл бұрын

@@avenue4624 yeah I also don't know what that means and at this point I am too afraid to ask

@n0etic_f0x

3 жыл бұрын

@@avenue4624 it is an inside joke for early subscribers and the inquisitive. He made a chicken and I think part of the chicken was treated with vinegar some how and the “vinegar leg was on the right”

@BrightMorningstar0

3 жыл бұрын

So glad I got this reference VINEGAR LEG IS ON THE RIGHT

I'm so worry for Adam He haven't compare home oven to the "grill" for a while. Long live the empire!

White wine report: White wine has not been used in this recipe. This has been your white wine report

@UBvtuber

3 жыл бұрын

My disappointment is immeasurable.... and my day is ruined. So yeah, thanks for the update :)

@Skilan506

3 жыл бұрын

What is the origin of the white wine report joke?

@martaviviani1401

3 жыл бұрын

I live for these

@iwanabana

3 жыл бұрын

Could have used chinese cooking wine.

@jeffreyau9751

2 жыл бұрын

@@iwanabana "Liaojiu aka shaoxing wine" -Chinese Cooking Demystified

Singaporean here. Loved your recipe and you channel. Just wanted to clarify that most eateries in Singapore actually sell chicken rice with Roast Chicken that's just chicken air dried like Peking duck and then roasted in the oven and left to hang so they have super crispy skin but still tender dark meat, which is closer to what you were trying to accomplish here. White chicken which is the poached chicken you were referring too is my personal favourite but I won't deny how much I like roast chicken rice too. Keep up the good work!

I ate chicken rice at a famous hawker stand in Singapore a few years ago, I was skeptical that something so plain could be as good as everyone said. All I can say is it was one of the most delicious and comforting things I’ve ever eaten, I still dream about it.

@ezgolf1764

3 жыл бұрын

the michelin star one?

@Horizqn_

2 жыл бұрын

I have it with soy sauce

@aiyala1113

2 жыл бұрын

@@ezgolf1764 actually, the Michelin star one really isn’t that good, there are many other chicken rice that are way better

@ezgolf1764

2 жыл бұрын

@@aiyala1113 Haven’t tried the michelin stuff, but the holland area has some really good chicken rice and char sao

@Ealsante

Жыл бұрын

Glad you enjoyed it! A good chicken rice is a thing of beauty.

Chicken rice is like that food that you just want another portion.

@ads2711

3 жыл бұрын

Org indo wkwkwk

@naufal85

3 жыл бұрын

every asian

@justincameron9123

3 жыл бұрын

so chicken

@yeright4625

3 жыл бұрын

As any wise Asian parents once said: If there's no rice, then it's just a snack

@Tokyo-ki3do

3 жыл бұрын

@@ads2711 gaskan

My favorite type of recipes are the kind that build on each other rather then making a lot of of individual parts to assemble into a meal, way more cost and time efficient.

The end always gets me lol. "Let's just do this thing" epic vibes

@Jirachi_OFFICIAL

3 жыл бұрын

@Landon Schwartz good for you

@Jirachi_OFFICIAL

3 жыл бұрын

@Landon Schwartz I hope your wish comes true but frankly I don't care B O T

@Alex36Quest

3 жыл бұрын

I was thinking of Weeds and Sardines.

@reee3879

3 жыл бұрын

steamed chicken. rice will forever win for me

@nijhum3429

3 жыл бұрын

@@reee3879 rice is that one food that might not taste nor look like much. But it's so satisfying and it makes you feel home

was literally about to type "are you sick" and then you say "I've been sick"

@stichyface

3 жыл бұрын

Haha I was about to ask

@kvgm

3 жыл бұрын

I can never understand commenting before finishing a video or without reading the description. It's not a live chat. The information you want is usually right there and you just look stupid.

@cloud-dv1wb

3 жыл бұрын

@@kvgm aren't you fun at parties

@gamewalkthroughuk8919

3 жыл бұрын

@@kvgm calm down mate, it’s a KZread video.

@niyacer

3 жыл бұрын

Literally

Hey Adam, I've been religiously watching your channel since I discovered your NY style pizza recipe and your devotion to getting it right over the years (I have to move a lot because of the military to places without good pizza and have to resort to making my own). I just wanted to say the quality and fanciness of your recipes are getting exponentially better as time goes on. Keep up the great work!!

Man, this makes me hungry for chicken rice, at literally 3AM. Usually I just go to roadside vendors or in-mall hawker centers, but times are tough these days and my favoutite vendor shuttered, and there's going to be total lockdown starting Saturday! I need to get my chicken rice tomorrow, by hook or by crook!

@hutch8668

3 жыл бұрын

Do you live in Malaysia? I’m in Singapore and I didn’t hear of this lockdown at all

you can tell the audio was recorded in a new closet for this one

I’m a singaporean eating chicken rice while watching a video about chicken rice in my living room with a newspaper tablecloth thing with a picture of chicken rice on the cover. also that is a nice plate of food there. the pickles are smart, also roasted chicken is quite common as an alternative to the normal stuff. I’d eat that happily I think

That sauce looks soooo good. I would drink it straight!

@blackthunder8517

3 жыл бұрын

yes

@TheDreamMixer

3 жыл бұрын

@@blackthunder8517 yes

@proutmanboss

3 жыл бұрын

@@TheDreamMixer yes

@romanian_the_cow171

3 жыл бұрын

@@proutmanboss yes

@BrightMorningstar0

3 жыл бұрын

@@romanian_the_cow171 yes

I'm glad that someone loves pickles as much as I do, I feel like they've been prevalent in your videos lately

@adamiqmal9627

3 жыл бұрын

Pickles are underrated af as far as food is concerned

"East Asian, fluffy rice vibe" Never change Adam 😂

@blackthunder8517

3 жыл бұрын

yes

@TheDreamMixer

3 жыл бұрын

@@blackthunder8517 yes

@eggg1709

3 жыл бұрын

@@TheDreamMixer yes

@ernestworrell5134

3 жыл бұрын

@Eggg yes

@TheSlavChef

3 жыл бұрын

vibing in rice.

One thing I would recommend that my family and I use for "normal" chicken rice is a heritage or free range chicken (one with yellower fat and skin)

@hxhdfjifzirstc894

2 жыл бұрын

This is meaningless if you don't use sustainable pure organic aged Basmati long grain rice, with the special seal. You can only find this in special stores that not just anybody shops at.

i really appreciate that you explain how it's suppose to be more jelly like, and you've made a conscious decision to not go down that route. My family has always been a fan of letting the chicken cool completely, making it the night before. Rice is hot, everything else is cold.

Tried it, I thought it was amazing. The skin was just as he described, unexpectedly crispy. The rice was lovely, and the pickles were a perfect foil to all the richness of the dish. I found the sauce great on the chicken, a touch salty as a drizzle for my taste. Will definitely be making this again.

Adam saying "Legit" gives off such a Dad energy I can't describe in words.

@JeffreyStock

3 жыл бұрын

If your dad is 39😂

@nemomukerji

3 жыл бұрын

He is a dad so he ofc he will radiates dad energy

@giantpinkcat

3 жыл бұрын

@@JeffreyStock How should my Dad be then? 78?

@JeffreyStock

3 жыл бұрын

@@giantpinkcat if your dad is 78, he won’t be saying legit, etc. That was the point.

Seriously. Who clicks on to wholesome-ass instructional cooking videos starring Sosuke Aizen/Josh Groban like this, and watches the video just to hit the 'dislike button? Does that, like, make their day or something?

@SynderNOfficial

2 жыл бұрын

do you have asperger syndrome or do you not understand the concept of people having different opinions and the like/dislike button exists for that exact reason

@zaep2791

2 жыл бұрын

@@SynderNOfficial are you unable to read things in a humorous manner and understand that a person is being extremely exaggerated in their opinions? If not, you should learn.

@SynderNOfficial

2 жыл бұрын

@@zaep2791 whatever sperg

@WozzaDekon

2 жыл бұрын

@@SynderNOfficial Being unable to recognize when someone is being exaggerated in a humorous manor or making a joke is actually a sign of Aspergers, the irony here is strong.

@ploppyjr2373

2 жыл бұрын

@@SynderNOfficial damn, somebody had a bad day at school

4:35 Adam Van Der Linde: "Have some faith in my chicken Arthur!"

3:27 I thought the reflection of the chicken on the pot was a cat LOL

VINEGAR LEG IS ON THE RIGHT !!!

@navi.2176

3 жыл бұрын

i repeat vinegar light is on the right

I love how he calls honey the upside down bear lol.

Feel better soon, Adam! Thank you for another awesome recipe video!

thanks, exactly the compromise i was looking for! it even stopped being sizzling hot here, just the right time to poach

my mom made these growing up, so seeing u make this makes me smile

@blackthunder8517

3 жыл бұрын

yess

@TheDreamMixer

3 жыл бұрын

@@blackthunder8517 yess

@mtb946

3 жыл бұрын

@@TheDreamMixer yess

@Radicalist-Manifesto

3 жыл бұрын

Hainan Chicken Rice is one of mine and my boyfriend's all time favourite dishes. Once we reached Bangkok at 3am in the morning, and before we took a taxi from Don Muang to our hotel, we went to the airport cafeteria to have HCR at 4am. Yes, we like it so much. Here is Adam Ragusea's take on HCR. It's NOT the real thing that he ends up making, but it's also a thing. In many food courts of Bangkok malls, this thing is called sweet chilli chicken rice (let me call it SCCR). One of the main difference is that while HCR is serve with a smallish bowl of the Chicken broth, SCCR is not. It is instead served with the sweet chilli sauce (which this one here would be if Adam had found the missing chilli in his fridge in time). SCCR also has a crispy texture (like here) that many people, especially KFC indoctrinated western tourists like, but HCR has that awesome chickeny gelatinous texture that many of us in Asia and South Asia like. Keep going Adam, love your videos. Hope you make more vids on Indian food.

@blackthunder8517

3 жыл бұрын

@@Radicalist-Manifesto Yes

This is basically Slav cuisine! Much apporoved!!!

@woodonfire7406

3 жыл бұрын

Really?

@TheSlavChef

3 жыл бұрын

@@woodonfire7406 no kidding, we have a very similar dish here.

Washing rice is so good. Makes it fluffy and sticky, the perfect rice.

@mrmimeprime4149

3 жыл бұрын

It kinda depends on the rice too... From what I know, Japanese rice is stickier in general that it's easy to eat it with chopsticks... On the other hand, Malaysian rice which where I'm from is not sticky at all or if it does, it's probably cooked the wrong wat

I had never heard of pasteurization tables before this, how useful!

I've said it before, and I'm sure I'll say it again. Your writing and speaking is among the best on KZread. Your journalism degree has served you well.

In the Thai version of this dish (“Kaw man gai” = fat rice chicken) the rice is the most important part and gets most of its flavor from cooking in the chicken rendered fat as well as some of the broth. The broth is not reduced as you did. It is served in bowl alongside the rice and chicken and is an essential part of this dish. .

4:19 "Baby, you’ve got a stew going."

extremely fun to read about the history of chicken rice. The dish was first invented in Wenchang city on Hainan island just off the southern coast of China, but traditionally the main focus there is the wenchang chicken, served with plain rice rather than the flavoured one. Immigrants from Hainan brought their recipe to the cities of Singapore and Ipoh, and chefs there modified the recipe to use local ingredients, perfected the art of the flavoured rice, and made it the version that we call "chicken rice" today - til this day the 🇸🇬 and 🇲🇾 versions of the dish are basically identical, and lowlifes from both countries continue to get on twitter and argue about who "invented" it first 🙄 Even more interestingly, variations of chicken rice are also part of the cuisine of Thailand, Laos and Indonesia. It is unclear if these dishes are direct descendants of the original wenchang chicken, or if they are further variations on the SGMY theme - the truth is probably a combination of both and overall chicken rice is a really nice symbol of just how much we have in common 💖🇸🇬🇲🇾🇮🇩🇹🇭🇱🇦💖

Hey, I really like your videos. I've gotten a lot of inspiration from them. The common sense approach really resonates with me.

Looks really tasty, especially the cuke salad.

In my mind, and in every place i've eaten at, Chicken Rice always has 4 parts to it Chicken, Rice, Soup, and one I don't see here, Chilli What makes Chicken Rice so fun to eat is that each individual component can be done differently, so every place is different Some has juicier chicken, some use a different rice, some make a different soup, some make a unique chilli

That is seriously one of your best videos ever.

I was skeptical when you started this recipe, having eaten authentic chicken rice many a time for lunch when I was a student in Malaysia. However, you really pulled it together in the end with that glaze. Looks yummy!

Just some info I picked up living in Thailand for a couple years where there is a local version of this dish. In Thailand there are two versions of chicken rice (ข้าวมันไก่). There is the standard ข้าวมันไก่ (kaaw man gai) with the poached chicken you mentioned, and there is also ข้าวมันไก่ทอด (kaaw man gai tod), a variety where after the chicken is poached its pieces are coated in panko and fried. This specific type is served with a completely different type of sauce, a sweet chili sauce called น้ำจิ้มไก่ (naam chim gai), literally chicken dipping sauce. This is my personal favorite variety of the dish, and I imagine it could be pan friend rather than deep fried for a similar feeling in a more homemade style. Hope this was helpful :))

Add beans to that and you have a typical everyday brazilian lunch plate

Honestly quick pickled things end up in so many of his videos they should be their own meme at this point.

I love this dish! Great video Adam.

No kidding on the "comforting" smell! When the flu hit my house the wife's aunt said "boil a chicken and add noodles or rice, being in a house where chicken soup is being made is almost as effective as eating the chicken soup!" Sounds crazy, but the results speak for themselves!

@mattpeacock5208

3 жыл бұрын

@@ContentConfessional me too! Those rotisserie chickens from Kroger are awesome for soup when the kids bring flu home from day care!!!!! Especially when you're crunched for time. Edit: But if everyone is sick in bed and no one is going to work, boiling a whole chicken to start the soup can be a good all day event. Or grill the bird, then chop him up and into the soup with rice he goes! Carol king even sang a great song about chicken soup with rice. It's a treasured memory from my childhood.

@dj1NM3

3 жыл бұрын

I guess it's especially comforting when one of the famous symptoms of the current pandemic (even if you don't actually get very sick or have any other symptoms) is a loss of smell. Apparently you can trace the spread by the number of "it doesn't have any smell" reviews on Amazon for scented candles...

I feel like every country/region has their own version of Chicken and Rice + a side.

Definitely have to try this, thanks Adam!!!

@youraveragepasser-by7367

3 жыл бұрын

Look for roast chicken rice recipes, very common in Malaysia

This dish speaks to me on a spiritual level.

I saw this Hainanese chicken made by someone in a buzzfeed video and i really wanted to try it but it looked so complex!! You've simplified it adam!! Thank you!!

@chromeaces

3 жыл бұрын

You can even do a more simplified version by steaming it. My family’s recipe is to just steam it for 15-20 mins depending on weight of the chicken and leave it in the steamer for an hour. There will be a lot of concentrated liquid from the chicken so you don’t even have to spend time reducing it.

It's like a hybrid between Hainanese chicken rice and Filipino chicken adobo (since the glaze is mostly just vinegar and soy sauce), you can take it further that route if you steep peppercorns and a bayleaf in the sauce as well

NOW THIS, looks like a spectacular dish😌👌

Thanks for this recipe Adam!

This is peak street food of my childhood. Usually you can get one serving for exactly $1 US with unlimited free toppings like cilantro and hot sauce.

Singaporean here. Thanks for your take on this, hope you have a speedy recovery. I was uncomfortable about the omission of the chili sauce though - no chicken rice is complete without the type of chilli sauce specifically made for chicken rice.

1:16 It's nice to hear that you're not sick with that sickness where you lose your sense of smell.

it shouldnt be surprising because of how often i eat it but seeing this in my subscription box as im eating chicken rice was certainly something

Hey Adam - in Thailand they have an excellent variation of chicken rice. So the Thai Hainanese chicken rice is called Khao mun gai ข้าวมันไก่ - which is the standard poached recipe with a delicious little chicken broth soup they have you at the end with winter melon (I think i recall that correctly). But ALSO they do an awesome fried chicken version Khao mun gai tord ข้าวมันไก่ทอด which is honestly the most insanely delicious thing. Lived there for 3 years and I must have put on like 15lbs just because of that dish alone.

Singaporean here, and even though this doesn't look traditional, it still looks great! Btw for the pickles, you might want to try making aczhar (not really sure how its spelt because its dialect haha), its kinda of like spicy pickled cucumber, carrot and pineapple with some chopped peanuts, and it goes really well with chicken rice! I must say though a big part of chicken rice is the chilli so I'm surprised you didn't make that but still a great recipe :)

@LurpakSpreadableButter

3 жыл бұрын

It's spelled Achar

@mcchilde2903

Жыл бұрын

Achar? Wow that's the word we use for pickle in india!

@abaddonthelordofavernus.4353

Жыл бұрын

​@@mcchilde2903 Same in the Philippines, Atsara (Achara)

My Malaysian heart sang when I watched this. One of my favourite local food.

Just made it and came out amazing even though i dont have a thermometer, when you said the rice was the main event i didnt rly believe it until now its mindblowing

0:03 i thought it was the national dish of bodybuilding

Like the Weeds & Sardines call out at the end there. I see you!

this is suuuper good made it today, first time eating it and it was delicious!

my mouth is watering. I love hainanese chicken on its own, thanks for this recipe!

As a singaporean,Chicken rice is not just made with poached/steamed chicken it’s made with roasted chicken too so you basically did that but a little differently

There's a roast version of chicken rice in Singapore that is much better imo and has crispy skin

@ezgolf1764

3 жыл бұрын

it’s pretty dry most of the time tho, which is a big put off. Skin doesn’t end up being all that crispy too (at least in the hawker centres)

@emperorfaiz

3 жыл бұрын

@@ezgolf1764 That's just you. I found several places in Malaysia that tastes far better than you have experienced.

@ezgolf1764

3 жыл бұрын

@@emperorfaiz I’d love to visit those, singapore’s average roast chicken in chicken rice is kinda underwhelming, i would love to try one that is much better, like the wanton mee stalls in malacca that are just a grade above the standard wanton mee here. only thing i would worry about is the rice not being ‘chicken rice’ and just being plain rice? Had the impression that that’s how Malaysians did it

@peel8043

2 жыл бұрын

@@emperorfaiz theres a place near my house thats changed my entire opinion on roast chicken rice. Its really good

looks legit!

Wow... Looks pretty wonderful. Going to save this. ❤️

"Summon Forth the Upside-down Bear" needs to be a t-shirt.

@BorislavVeselinov

3 жыл бұрын

It used to be.

@closest2he4ven

3 жыл бұрын

Bring it back 😭😂

Adam I’d love to see your take on a full English breakfast !

Hope you get better soon Adam!. Always loved watching your content

In korea it is very common to have that "slimy" texture. we have sooo many foods like that. i personally didnt think of it that much until i started watching the internet cooking videos. It was very eye opening to see how western people mostly hated the "slimy" texture. we poach pork belly, chicken, and so many other foods like stews where we Intentionally want to keep that texture. it even has a name in korea "jjolgit" very popular texture for soft pieces of meat like pork belly and chicken thighs. since we like and enjoy this texture what happens is that we also cook veggies that way. especially green onions. i have seen so many people throwing away the top "dry" green parts and the bottom white parts. apparently it is called decaying matter lmao- for my entire life green onions cooked all the way in soup and stew was my favorite thing. it becomes SO sweet. Seeing other peoples way of cooking food especially the contrast between east and west is very interesting.

Hainan Chicken and Rice was actually invented in Singapore/Malaysia. Also you can add some more salt and seasoning to the poaching liquid to get flavor into the middle of the chicken.

@kaksoispistev5403

3 жыл бұрын

IIRC, It has its roots from wenchang chicken from hainan

@cileft011

3 жыл бұрын

isn't hainanese chicken rice derived from cantonese 白切鸡?

@samsowden

3 жыл бұрын

@@user-op8fg3ny3j they're different countries. Singapore became independent from Malaysia soon after Malaysia became independent from Britain.

Welp, i'm not usually this early, so i'll just say your chocolate chip cookies and key lime pie were bomb af (I made them). And this looks absolutely delicious too.

@lukewatkinson3906

3 жыл бұрын

Dawg wtf is ur name 🤢

@UBvtuber

3 жыл бұрын

@@lukewatkinson3906 it's the nightmare of every cultured anime fan out there >:)

@sonikku956

3 жыл бұрын

Good lucking out, UB, even though your name is cursed

@UBvtuber

3 жыл бұрын

@@sonikku956 lmao thanks

Nothing more delicious than having a chicken on your side dish plate

That real looks good, going to give that a try. Get well my friend.

I for one would never resent someone for taking a break to recover from illness. I know I only speak for myself but please don't overexert yourself for our sake. I'll gladly wait a week. Or it could be that each week's video represents enough of a benefit (sponsorship money or personal reasons) that you'd power through illness willingly, in which case godspeed.

Idk Adam, this "Fetch" might be your sketchiest sponsor yet. I mean, its literally for selling your data.

@blackthunder8517

3 жыл бұрын

yess

@sth5033

3 жыл бұрын

@@blackthunder8517 why are you doing this?

@placeholderchannelname9111

3 жыл бұрын

Facts

@mirillis6083

3 жыл бұрын

He’s had Fetch as a spinner before-

@ozzy3933

3 жыл бұрын

now they not only know where i shop from but what i bought exactly, which they sell to show me more ads based on my purchase history

Thank you so much for the recipe

Looks really good

I hope Uncle Roger and Liz react to this. But Uncle Roger must not include Adam’s sponsor in the reaction.

@therealhardscoper1628

3 жыл бұрын

Why so much sponsor haiyaa

@DaveDVideoMaker

3 жыл бұрын

What bothers me is the sponsor included in a reaction. It’s not necessary to include that.

@ploppyjr2373

3 жыл бұрын

Oh no not him. He’s the asian version of the Italians that don’t like good food

@zl4518

3 жыл бұрын

@@ploppyjr2373 huh?

@DaveDVideoMaker

3 жыл бұрын

You mean the Asian version of Vincenzo’s Plate?

First time I can actually hear a KZreadr being sick. Great video nonetheless!

Hey Adam, I wanna share with you how we cook Vitello tonnato in our family. We live in Argentina and we have been enjoying your content for almost a year. Today we had it for lunch - it was awesomely good and my mum had the idea of posting this comment. Well... Vitello tonnato - or "vitel toné" in Spanish. For those who don't know, it is a thin-sliced lean piece of meat, flooded with a sauce made of, basically, mayonnaise and tuna. This dish is served cold and it is perfect for the summer - or winter, if you're one of those people. In my family we often use "peceto" - eye of round - or any other meat that doesn't have intramuscular fat that we can't remove and, if cooked slowly, is tender enough so we can slice it thin. We just trim off anything we don't wanna see on the plate (silverskin, for example), except for the fat - I'll tell you why in a second. So we put the entire piece of meat in a pot and boil it with herbs for a long time. An hour later, the round should be significantly softer. We move it to a cutting board and scrape off the exterior fat with a knife - that's my mum's trick to "de-fat" this kind of meat. Then, we slice it thin across the grain. And while we cook our eye of rump - as the Brits would say - we can make our sauce. We just put a couple of spoonfuls of mayonnaise on a jar and some thoroughly drained tuna from a can. Maybe some cream, obviously not traditional. Capers would be traditional - but neither my dad nor I like them - we put olives instead. They are more flavorful, a lot cheaper and way easier to find here in Argentina. Sometimes we pour a bit of stock to loosen up the texture and make the dressing yummy. I would not leave out the anchovies, they make the sauce incredibly powerful. And for some pungency, a tiny bit of mustard. We blend these ingredients, put the meat slices on a tray and lay the sauce carefully on the meat slices. Immediately we transfer the tray to the fridge and serve it when cold. I like a huge amount of sauce around the tender meat slices. You may think this dish needs some heterogeneity, some acidity and some sweetness. "What about the leftover stock?" "Aren't there any greens?" Well, this is my family's recipe and we would be extremely pleased if you could put some of your "flavor" and way of cooking into it. My mum and I have been enjoying your content for almost a year. We send you and your family love from Córdoba, Argentina. And yes, here we are right where we started. That's called a circular narrative. Works great in the movies. Cheers!

@pippywondergirl

2 жыл бұрын

you should email this to him !

@SheepdogsHeart

2 жыл бұрын

Thanks for sharing this! I look forward to giving this a try, that sauce sounds very interesting!

Your pickle cucumber looked really goes well with satay.

Such a good recipe, thank you Adam

7:04 Why I season my glaze, not my chicken

My wife wants you to do a pizza in a grill outside. Thanks!

@medmac2112

3 жыл бұрын

He mentioned in his oven grate pizza video that he doesn’t like to grill pizzas because there is no way to get enough heat on the top.

This recipe reminds me of the roast chicken rice at my favorite chicken rice restaurant. It has both the delicious broth and crispy skin

Singaporean here, a big part of the dish i enjoy is the chilli, its basically essential. Its acidic with a lime and ginger and garlic, makes the whole dish 10x better!

There’s actually also roasted chicken rice and soy sauce chicken rice, as a Singaporean, I love how you reinterpreted our National Dish :3

@hxhdfjifzirstc894

2 жыл бұрын

This White man appropriated your culture and defiled your national dish!!!!! Are you going to let him get away with that?

Adam we need summer tomato recipes

@SaneTheBro

3 жыл бұрын

yessssss

I love Thursdays coz of your channel

What's also common in Asia is to fry diced ginger, garlic and spring onion pieces in oil to act as a dip for the chicken in the Hainanese chicken rice. Works great for the "authentic" steamed/poached versions where the chicken may not have a lot of flavor.