Uncle Roger Review Andy Cooks Chicken Rice (ft. Auntie Liz)

Today we're back with niece and nephew favourite chef, Auntie Liz. Hi everyone. Auntie Liz, Uncle Roger moved to LA now, do you miss me? Oh, of course we miss you, but not as an employee. What? Why you don't want peanut? I'm allergic. You scare peanut. Big man like you scare peanut. Today we're gonna review nephew auntie, Hainanese chicken rice. Let's see whose chicken rice better. Oh, no question. Mine. All right, first up, unsurprisingly, the chicken. So you want a good quality chicken. That chicken too white. Chicken whiter than Jamie Oliver. What you mean whiter than me? What? Remember this mask? The good old day. Uncle Roger forgot to bring this mask to LA. Did you bring it out tonight? Yeah. This the most one-sided rivalry of all time. If you want to get that corn-fed yellow, that glow, you got to use corn-fed chicken. So you like chicken that yellow. Auntie looks like chicken that look like dialysis patient. Wow. This is a kind of a smaller one. We're just going to rub the outside with salt. Can you salt correct? Salt is correct. So that the skin kind of tenses up and it kind of brines the outside. Helps flavor the chicken as well as like keep a lot of that moisture in. Season the inside of the carcass and we'll set that aside. So to flavor the broth, we've got ginger, garlic and spring onions. All correct, but missing pandan. This is pandan leaf. You can find this everywhere in Malaysia and Singapore. Pandan have very sweet, special fragrance. Remind me of home. If you're from Southeast Asia, like Malaysia, Singapore, Philippine, next time you miss home, don't need to fly back. Just buy pandan leaf, smell it and tell your mom you don't miss her anymore. Cut those about there. Put those to the side and then just in half. The ginger, you can leave the skin on, run your knife through it and then into a mortar and pestle and just break. Pounding. Pounding, your favorite, Auntie Liz. Yep, absolutely. That's why I got two kids now. I hear Auntie Esther just had a child. Is that yours? Esther hate Uncle Roger now also. Always using her for content. She have her own show now, you know? Oh yeah. The heat eater that eat chili show. Can you be pregnant and eat chili? You're gonna burn the baby. Nah, you might just get a little bit of heartburn. I surprised the baby don't come out looking like burn victim. She eats so much chili. Everything. And just like that. We're not looking to completely pound it. We're just smushing it up a bit. Similar with the garlic. If I can get it open. That's a big clove of garlic. Look at the size of that. That's a big clove of garlic. Why are you so surprised? I have no idea. This guy look like ex-con but he's scared of garlic. Haiyaa. And just break those up a little bit as well. To the pot. All right, we got a large stock. Haiyaa, induction stove. Just like your restaurant, Auntie Liz. It's still very energy efficient. In LA, Uncle Roger bought my own big ass gas stove, you know. I have to come practice on it. All the auntie love it. They see it, they just turn on. They get wet down there. They see my big ass stove. And then the pussy also go. The BTU brings all the girls to the yard. And then this is optional but I do encourage it. Is a half teaspoon of MSG. Nice, nice. MSG, correct. Just half a teaspoon. Use more. Don't be scared, little nephew. This guy more tattooed than MSG. I think he scared MSG because white powder. How he got in prison in first place. He's not been to prison. He look like he have. Look at the shaved head. He looks like every chef I know from here. Tattoos. So we've got this on a medium heat. What we're looking for is a little bit of steam to come off the water. But you don't want it rapidly boiling. What we're going to do is try and really... If it rapidly boils, you're going to overcook the chicken. And then your broth is going to go real cloudy. What we want to try and do is get as much chicken fat of the chicken as possible. Now, this chicken doesn't have much, which is... What? That's all the fat from this chicken? Some people might have. There's a little bit here. They're going to take off. And we're trying to halve it. Too skinny. Nowadays, all the chickens are all too free range. They're too healthy. They're getting 10,000 steps a day. How many chicken rice you need fat? But nephew Andy, why don't you call my ex-wife? Place your chicken fat in there. Just a little bit. Some I have already from another recipe. So if you don't have heaps of chicken fat, don't stress too much. You could use duck fat from the supermarket. Don't use duck fat. It doesn't have the right mouthfeel. It's a different flavour. Very rich. You can ask your butcher to give you some extra chicken skin. It's actually in the Western world, it's a waste product. So we're just going to put that on a nice low heat to let that little bit of fat render out. So I'll put it into the hot water. Let the cavity fill up. Pull it out. Okay. Dunking correct. Three times. You want it to fill up with hot water. And that way it should cook a bit more evenly. All right. And then at that point you can just... Show us inside of pot. You have to do this. Nobody wants to see your kitchen. Magnetic hook. It's got a good hook technique though. Imagine doing this for 50 chickens in a restaurant. So many chicken. I'm not going to give away my secrets. Don't worry, niece and nephew. Just go to Mei Mei's open pan kitchen. You can just see the secret. Everybody can see your kitchen. And what that does is it stops it hitting the bottom. So you won't kind of lose any of that skin. So we leave that like that. Finally, shot of insight. About 45 minutes, 42, 43 minutes to be exact. But at about... Based on his size, is he correct? Yeah, it's about right. Now to make the classic chilli sauce. I'm just going to peel this ginger, garlic and the chillies. I'm using bird's eye chillies. Then some salt and some sugar. Now I'm going to pound those chillies up. Nice, nice. You can do it in the blender. But I do encourage you to do it like this. No, don't do it in blender. Blend the sliced ---- up. It's the least sexy thing. After a date, you want to bring girl home to pounding. You don't want to bring girl home to blend her. I did start the pound club on my website. The pound club? Yeah, but it's not an only fan. Are you sure? Auntie Liz pound club. You'll have to sign up. How much per month? It's free. It's free? You're giving it away too easy. It's just recipes and stories. Got Uncle Roger excited. Oh, sorry. I hear Auntie Liz pound club. That's why you got your cloth there. Yeah. Getting hot, getting hot. Some lime juice. Probably should have squeezed my lime before I cut it. If you can get your hands on calamansi. Ooh, calamansi. He know about calamansi. That's Southeast Asian lime. It's better than lime. It's like lime on crack. It's wonderful. Nobody like lime. The only time people like lime is when they also having tequila. That how ---- lime is. Yeah, you need to chase it down with tequila. And salt. This bird has been cooking for 20 minutes now. So we're just gonna have a little look-see. Try and flip her over. You want to look-see also? Just needs a helping hand. Show us. Let us look-see. Lie on its back. Please. Camera. All right, I'm gonna give that another 25 minutes. We should be good to go. Nephew Andy, who your camera guy? Fire them. Show us inside the pot. We got enough shot of your face now. Arguably the most important part, the rice. So jasmine rice. Okay, let's hope we don't mess up rice. Shallots, three of them. I don't normally put shallots in my rice, but some people do. It's just preference. And some garlic. Then we'll just run our knife through it and slice the garlic. Garlic, correct. And we'll add our chicken fat to that pot. We're gonna saute our shallots and garlic. Show us inside. Now we're just looking at pan. We're gonna use this broth to cook. They're nice pans. Yeah, but we don't care about the pan. What? Look, look. I can't, I can't. Look, look, look. I'm trying to like sit up. What? You went in there? Come on, it might be in the next shot. Okay, okay. While that's sauteing. Nope, okay. Like normal when you're washing rice. You're moving on already. And you want it to run clear effectively. Not like crystal clear, but you don't want it to be milky. Wash rice, good, good. Try not to do it in the rice cooker pot though. Why? When you wash the rice in the rice cooker ceramic, the rice is very abrasive. So it can take away the nice non-stick inside. Yeah, but then you have to wash one extra thing if you wash it elsewhere. So? No, just wash in rice cooker pot. You want to keep your pot lasting a long time. If the non-stick coating gone, just let the rice stick on there and no problem. No, no, no. It's not good. You asked me to come in and talk about the details. I'm picking up the detail. It's too extra. If you wash rice, Uncle Roger has. Doing Hainanese chicken rice at home is extra, full stop anyway. There's so many steps. They're correct. Okay, okay. See here. See? Back to this. Nicely. What? He's stirring. Oh, finally. Make sure that fat is covered. Show more. Just... Is it rice? Just two second. Is this cooking video or nephew auntie telling his life story video? I'll wash rice. Stir that through. Before we add it. That's the secret to Hainanese chicken rice. Rice need to coat with the chicken fat. You want to coat it in every single grain. Get it really mixed in there. We'll level that out. I'm going to add our chicken stock. So like normal, you want to cover your rice about a knuckles deep. Now, knuckle technique. Nice. Don't put your finger. Into the rice cooker. Oh, look. If you didn't know, I've been writing a cookbook. How convenient. In the link below. Uncle Roger actually have nephew auntie cookbook. Thank you, nephew auntie for sending to me. But I have to say, this is the cookbook with the worst cover ever. Haiya. What is this? It's just him. It just look like self-help book for people who just get out of jail. It more like auntie cook's meth. Sorry, auntie. This cookbook, not mugshot. You can do more. Actually, mugshot would be more interesting than this. At least you can see nephew auntie hide. I'm being polite against commenting on people's looks. What? Too many commented about my looks last video. So I'm going to be nice and not comment about his look. But all the look all positive. What? No. Don't be so mean niece and nephew. You want to comment on auntie Liz's look? Just say nice thing. Say nice face. Nice hair. Nice pounding. Everything. You can say all of that. Nephew auntie got girlfriend? Is this girlfriend? Fiancee? Who is this? I see her on TikTok all the time. Nephew auntie, if it's your partner who just filming this video for you, then I take everything back. Sorry. The filming so good. The filming amazing. Like Tarantino level. With lots of ice. I'm going to fill that with cold water. Chicken comes out and straight into the cold water. Very important step. It gives us that gelatinous layer underneath the skin but between the flesh. It's to cool the chicken down so that the meat doesn't go all dry and keeps all the moisture in. All right. Now we're going to hang our chicken. It's going to let it dry for a second or two. Look at that wet ass chicken. Wet ass but Uncle Roger favourite. Sorry children. Uncle Roger don't say that anymore because I actually film with children now, you know? My recent video, I filmed with Nephew Ken. Oh yeah. The little boy. Uncle Roger kidnapped him. He's still not safe for children. Nephew Ken enjoy it. Even his mum laughing. I think the mum sick of him. Every day cooking. The mum so annoyed. Nephew Ken mum just want to tell him, Fuck your cooking. Your dad leave you because you cook too much. Please Nephew Ken. Too far. Where got far? It's all going to be blooper. It's never just a blooper. It's always right in the middle. And that just kind of stops the... Brushing it out too much. There's a little piece of salmon. It look a bit sensual, you know? If you put some saxophone music under this, it look like dirty video. Our chicken is sufficiently rested. Take the legs off first. So run your knife. And you want to keep the skin attacked. Attacked? Attached as much as you can. I mean, he's using a chef knife because clearly he's a chef. But I would use a cleaver. Big cleaver. Cut it with the knife as you can. And then take that. That breast look good. This doesn't look too bad. Could be a little bit wetter. Yeah, we're not there. So it's hard to tell. The chicken is cold. So it's easier to cut. Otherwise, it will fall apart if it was warm. Chunky pieces. Uncle Roger, like that plate? Chinese style. Every Chinese restaurant have that plate. Season it with a little bit of light soy sauce. A little bit more sesame oil. And pour that over. Look good, look good. A little bit of coriander. And then the classic. Nice, nice. With our chili sauce and our green scallion sauce. Some of the broth with some spring onions. Broth look good. Looks good. Nephew Andy is so good at plating. If only his plating skills translated to his cookbook cover design skill. And the best bit about making these videos? The eating. Just use a spoon and a fork. That's how we eat it. Hainanese chicken rice in Singapore. Nephew Andy, you've been to Singapore before. You go to the hawker store. There nobody give you chopstick for rice. But overall, this pretty good weijo. Yeah, the only mistake is that he didn't use pandan. But I guess that's very hard to find outside of Asia. It very, very good. So Uncle Roger proud to call you Uncle Andy from now on. And also, get better camera guy. We want to see your food. Your face not as interesting. So Nephew, go check out Aunty Lin's restaurant. It at Borough Market. You keep trying to do that. Been too long now. What? In Borough Market. Market. Let's see whose chicken rice better. Oh, no question. Mine. That's good. Nephew Andy, Aunty Lin's challenging you. Let's see how it go. What if I do the whole weijo in this mask? Please don't. It gonna be good? It's really, really weird. What? This chicken not whiter than me? Jamie Oliver still haven't replied to Uncle Roger, you know? I'm not surprised. What? We should go visit his new restaurant. He got new restaurant in London? Yeah. Niece and Nephew, if you want to see Uncle Roger film weijo at Jamie Oliver London restaurant, hit like now. Why your pandan in plastic packaging? Oh, because it comes from Thailand. Just use your teeth. Use teeth? Niece and Nephew, we prepare pandan for you, but we struggle it. How many YouTuber does it take to open one pandan? Two, apparently. I hear Aunty Esther just had a child. Is that yours? You wish. You can ask your butcher to give you some extra chicken skin. It's actually in the Western world. It's a waste product. Oh. So every butcher, you just ask them to show you more skin? Yeah, you should be able to... I fell into that one. Uncle Roger so many adventure in America, you know? I film with Cowboy. I film with Niece A, Lao Chef. I get cancelled by another country. What's new? Aunty Liz, you need to open new Mei Mei restaurant in LA. London not good enough? Bring Mei Mei to LA also. Show LA people Singaporean food pretty good. Not as good as Malaysia, but still pretty good. Show LA people. I'll think about it. What? Just go. Just go. I need the money. Leave peanut allergy guy behind and just go. No, never. He'll have to come with me.